Nowadays, a noticeable trend in society is the search for more and more healthy food products. This is also reflected in the interest in plant-based ingredients replacing animal ones, which are more caloric, difficult to digest, and have more negative environmental impact. The purpose of this study was to determine the carbon footprint (CF) of technological process of ice cream, made with traditional ingredients as well as with fat and sugar substitute ingredients, under laboratory and handcraft conditions. Process-line portable metering was designed and implemented. Emission and production data were recorded for different ice blends; at a laboratory-scale, the determined technological process, CF_tech, of traditional ice cream was 0.360 and for ice cream with substitutes 0.385 kg CO₂/kg product. The pasteurization process accounted for the largest share in CF_tech of ice cream with different contents of substitutes. Under handicraft conditions, the CF_tech of traditional ice cream as well as ice cream with fat and sugar substitutes were 0.253 and 0.248 kg CO₂/kg product, respectively. In contrast, for standard a handcraft, CF was the lowest at 0.234 kg CO₂/kg product. CF_tech of laboratory-scale ice cream production is larger than for handcraft production. Pasteurization along with homogenization and ripening accounted for the largest share of CO₂ emissions.

Rational energy management in food production is one of the key actions in the context of reducing greenhouse gas emissions. Ongoing rapid climate change and global warming are making energy consumption an increasingly critical point in food production, throughout the “farm-to-table” manufacturing chain. The carbon footprint (CF) can be used to assess the amount of greenhouse gas (GHG) emissions in the area of food cultivation, production and distribution. The work purpose was to characterize the CF methodology on the basis of literature data, to analyze manufacturing processes in production plants to determine the shares of each type of emissions for selected products and to identify directions for optimizing technology (the scope of analysis—from raw material input to product output). A literature analysis of agriculturally important grain products was undertaken. Methods of carbon footprint analysis were analyzed. There is no standardized methodology for a given product group, with individual approaches designed for each product group existing in the literature. PAS 2050 is the most common standard focused on quantifying GHG emissions created during the life cycle of specific goods/services, without considering potential environmental, social and economic impacts.

The importance of carbon footprint (CF) analysis in the agricultural and food industries as a fundamental element of the means to achieve sustainable food production is emphasized here. In this study, flour production in Poland and the technological processes were characterized. This study’s aim was to determine and compare flour production CF for different companies. The production stages were examined, and aspects related to transportation and storage were analyzed. The obtained data made it possible to identify areas of potential improvement to increase the efficiency of production and logistics processes and reduce greenhouse gas (GHG) emissions. The results showed that flour production CF_av ranges from 0.042 to 0.080 kg CO_2eq/kg of product (in different companies). The results obtained for individual plants did not differ. One method of reducing CF was through the use of renewable energy sources. Photovoltaics (share of 17–20%) has significantly reduced flour production CF by 13–15%. The decrease was significant from March to October due to the country’s climatic conditions. The work highlights CF’s importance as a tool to reduce environmental impacts and optimize production costs while pointing out the need to customize the calculation methodology to the specifics of the product and process.

This work reports the results of the studies on oxidation of carbon monoxide and H₂ over Pt supported on barium stannate (BaSnO₃—perovskite type oxide). The composition and properties of Pt/BaSnO₃ catalysts were characterized by X-ray diffraction (XRD), time-of-flight secondary ion mass spectrometry (TOF–SIMS), H₂ and CO chemisorption, scanning electron microscopy with energy dispersive X-ray spectroscopy (SEM–EDS) and tested in the reactions of carbon monoxide and hydrogen oxidation. It was stated that platinum strongly interacts with BaSnO₃. The catalytic activity and adsorption properties of Pt/BaSnO₃ catalysts are determined by these interactions. The presence of different species (which generally can be labelled as [(Pt)BaSnO₃]) resulting from platinum and BaSnO₃ chemical interaction was found by the TOF–SIMS on surface of Pt/BaSnO₃ catalysts. The mechanism of CO and H₂ oxidation over Pt/BaSnO₃ catalysts was discussed in the light of strong interactions between Pt and BaSnO₃.

The aim of the research was to develop a laboratory test stand for forming vegeburgers and to determine the carbon footprint of vegeburger production technology with the addition of frozen vegetable outgrades. This vegetable material is waste from frozen food production. During the research, unique recipes for vegeburgers fabricated of vegetable outgrades, potatoes, fiber, potato flour, salt and spices were also developed. The physicochemical properties, texture and color of vegeburgers were determined. The CO₂ to kWh conversion factor, with a value of 0.765 kg CO₂∙kWh⁻¹ was used to calculate the carbon footprint. Vegeburgers obtained during the study were characterized by protein content ranging from 2.05 to 2.29 g 100 g⁻¹, carbohydrate content from 7.27 to 10.36 g 100 g⁻¹, fiber content ranging from 3.97 to 4.92 g 100 g⁻¹ and fat content was at the level of 0.20–0.24 g 100 g⁻¹. The amount of sodium did not exceed 1 g 100 g⁻¹. The amount of disqualifying nutrients (fat, trans fat, saturated fat and cholesterol) was significantly lower compared to similar products on the market. The conducted analyses showed that the highest CO₂ emission occurred during the blanching process. The proportion of this process for small productions (2.0 kg) ranged from 62% to 68%. The process of vegeburger formation had the second largest percentage in emissions and accounts for 22% to 24% for small productions (2.0 kg). The total carbon footprint was 1.09–1.13 kg CO₂/kg of product, respectively, i.e., about 0.10–0.12 kg CO₂ per one vegeburger. The research demonstrated that the process of producing vegeburgers from vegetable outgrades is a low-emission process compared with other agri-food technologies. Considering the above, this study allows for improvement of the management of waste from frozen food production, and is also the basis for the development of low-emission agri-food technologies.