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Comparative Life Cycle Assessment of Five Greek Yogurt Production Systems: A Perspective beyond the Plant Boundaries

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  • Catherine Houssard

    (CIRAIG, Mathematical and Industrial Engineering Department, Polytechnique Montréal, Technological University, Montréal, QC H3C 3A7, Canada)

  • Dominique Maxime

    (CIRAIG, Mathematical and Industrial Engineering Department, Polytechnique Montréal, Technological University, Montréal, QC H3C 3A7, Canada)

  • Scott Benoit

    (Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval Québec, Quebec City, QC G1V 0A6, Canada)

  • Yves Pouliot

    (Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval Québec, Quebec City, QC G1V 0A6, Canada)

  • Manuele Margni

    (CIRAIG, Mathematical and Industrial Engineering Department, Polytechnique Montréal, Technological University, Montréal, QC H3C 3A7, Canada)

Abstract

Greek yogurt (GY), a high-protein-low-fat dairy product, particularly prized for its sensory and nutritional benefits, revolutionized the North American yogurt market in less than a decade, bringing with it new sustainability challenges. Standard GY production generates large volumes of acid whey, a co-product that is a potential source of environmental pollution if not recovered. This study aims to assess the environmental performance of different technologies and identify the main factors to improve GY production. A complete life cycle assessment (LCA) was performed to compare the standard technology (centrifugation) with two new technologies (fortification and ultrafiltration) to reduce acid whey volumes. Three milk protein concentrate alternatives were also assessed. Results show that technology choice is not a clear discriminant factor. However, minimizing losses and wastage (accounting for 23 to 25% of the environmental impacts for all indicators) beyond the processing plant and selecting milk ingredients (accounting for 63 to 67% of the impacts) with low environmental impacts are key factors to improve the environmental performance of GY systems. From a methodological perspective, the results also highlight a shortcoming in the current LCA guidelines (2015) issued by the International Dairy Federation to treat the multifunctionality of GY systems.

Suggested Citation

  • Catherine Houssard & Dominique Maxime & Scott Benoit & Yves Pouliot & Manuele Margni, 2020. "Comparative Life Cycle Assessment of Five Greek Yogurt Production Systems: A Perspective beyond the Plant Boundaries," Sustainability, MDPI, vol. 12(21), pages 1-21, November.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:21:p:9141-:d:439453
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    References listed on IDEAS

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    1. Chris Mutel & Xun Liao & Laure Patouillard & Jane Bare & Peter Fantke & Rolf Frischknecht & Michael Hauschild & Olivier Jolliet & Danielle Maia de Souza & Alexis Laurent & Stephan Pfister & Francesca , 2019. "Overview and recommendations for regionalized life cycle impact assessment," Post-Print hal-02177362, HAL.
    2. Jasmina Burek & Daesoo Kim & Darin Nutter & Susan Selke & Rafael Auras & Sarah Cashman & Beverly Sauer & Greg Thoma, 2018. "Environmental Sustainability of Fluid Milk Delivery Systems in the United States," Journal of Industrial Ecology, Yale University, vol. 22(1), pages 180-195, February.
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    Cited by:

    1. Mukesh Kumar & Vikas Kumar Choubey, 2023. "Sustainable Performance Assessment towards Sustainable Consumption and Production: Evidence from the Indian Dairy Industry," Sustainability, MDPI, vol. 15(15), pages 1-28, July.
    2. Eva Polyak & Zita Breitenbach & Eszter Frank & Olivia Mate & Maria Figler & Dorottya Zsalig & Klara Simon & Mate Szijarto & Zoltan Szabo, 2023. "Food and Sustainability: Is It a Matter of Choice?," Sustainability, MDPI, vol. 15(9), pages 1-22, April.

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