To facilitate transition to a sustainable food system, it is necessary to address food losses. A large proportion of waste occurs during primary production, with large quantities of edible crop parts left in the field at harvest. One such product is broccoli, where normally only around one-third of the edible parts of the plant are harvested in Sweden. Much of the broccoli plant consists of edible leaves and this side stream represents an unused resource with great potential. This study assessed the potential environmental savings that can be achieved by utilising broccoli side streams as a powder in soups and bread. Consequential and attributional life cycle assessments were conducted, based on scenarios relevant for growers in southern Sweden. The results showed that the scenario with the largest saving potential was to process the broccoli side streams into a powder for use in broccoli soup. The main saving was due to substitution of imported broccoli powder, which was assumed to be produced from broccoli florets using a more fossil-based energy mix. The second best scenario was to use the side-stream broccoli powder as a wheat substitute in bread but, since wheat flour is less resource-demanding than imported broccoli powder, the emission savings were lower in this case. However, replacing wheat flour with a vegetable-based product could provide additional health benefits that are important in achieving a healthy, locally available, and environmentally friendly diet suitable for a sustainable food system.

The current food system contributes strongly to environmental pressure, with bread, a staple product in many countries, being consumed and wasted in substantial quantities. This study assessed the environmental impact of rye bread produced in Sweden using life cycle assessment (LCA), with the aim of identifying ways to reduce this impact. A unique aspect of this work was the independent collaboration between research and industry, which provided a highly representative description of the Swedish rye bread production and distribution system. The climate impact of rye bread was found to be 0.81 kg CO₂eq per kg, with production of ingredients being the main hotspot for all impact categories assessed. In simulations of impact reduction pathways, the highest climate savings were found for prevention of surplus generated at bakery and retail, which reduced the climate impact by 8%. Using the standardised ReCiPe method, accounting for 18 midpoint impact categories and three damage indicators at endpoint, yielded vital insights into otherwise often overlooked environmental aspects of food production. By using data provided by an industry actor, the results from this study enabled in-depth mapping of the resources required to produce rye bread at industrial level in Sweden, providing unique insights into production. These results can act as an essential cornerstone for future research and development of sustainable food systems.