Purpose A life cycle assessment was conducted to determine a baseline for environmental impacts of cheddar and mozzarella cheese consumption. Product loss/waste, as well as consumer transport and storage, is included. The study scope was from cradle-to-grave with particular emphasis on unit operations under the control of typical cheese-processing plants. Methods SimaPro© 7.3 (PRé Consultants, The Netherlands, 2013) was used as the primary modeling software. The ecoinvent life cycle inventory database was used for background unit processes (Frischknecht and Rebitzer, J Cleaner Prod 13(13–14):1337–1343, 2005), modified to incorporate US electricity (EarthShift 2012). Operational data was collected from 17 cheese-manufacturing plants representing 24 % of mozzarella production and 38 % of cheddar production in the USA. Incoming raw milk, cream, or dry milk solids were allocated to coproducts by mass of milk solids. Plant-level engineering assessments of allocation fractions were adopted for major inputs such as electricity, natural gas, and chemicals. Revenue-based allocation was applied for the remaining in-plant processes. Results and discussion Greenhouse gas (GHG) emissions are of significant interest. For cheddar, as sold at retail (63.2 % milk solids), the carbon footprint using the IPCC 2007 factors is 8.60 kg CO₂e/kg cheese consumed with a 95 % confidence interval (CI) of 5.86–12.2 kg CO₂e/kg. For mozzarella, as sold at retail (51.4 % milk solids), the carbon footprint is 7.28 kg CO₂e/kg mozzarella consumed, with a 95 % CI of 5.13–9.89 kg CO₂e/kg. Normalization of the results based on the IMPACT 2002+ life cycle impact assessment (LCIA) framework suggests that nutrient emissions from both the farm and manufacturing facility wastewater treatment represent the most significant relative impacts across multiple environmental midpoint indicators. Raw milk is the major contributor to most impact categories; thus, efforts to reduce milk/cheese loss across the supply chain are important. Conclusions On-farm mitigation efforts around enteric methane, manure management, phosphorus and nitrogen runoff, and pesticides used on crops and livestock can also significantly reduce impacts. Water-related impacts such as depletion and eutrophication can be considered resource management issues—specifically of water quantity and nutrients. Thus, all opportunities for water conservation should be evaluated, and cheese manufacturers, while not having direct control over crop irrigation, the largest water consumption activity, can investigate the water use efficiency of the milk they procure. The regionalized normalization, based on annual US per capita cheese consumption, showed that eutrophication represents the largest relative impact driven by phosphorus runoff from agricultural fields and emissions associated with whey-processing wastewater. Therefore, incorporating best practices around phosphorous and nitrogen management could yield improvements.

Sustainable swine manure management is critical to reducing adverse environmental impacts on surrounding ecosystems, particularly in regions of intensive production. Conventional swine manure management practices contribute to agricultural greenhouse gas (GHG) emissions and aquatic eutrophication. There is a lack of full-scale research of the thermochemical conversion of solid-separated swine manure. This study utilizes a consequential life cycle assessment (CLCA) to investigate the environmental impacts of the thermal gasification of swine manure solids as a manure management strategy. CLCA is a modeling tool for a comprehensive estimation of the environmental impacts attributable to a production system. The present study evaluates merely the gasification scenario as it includes manure drying, syngas production, and biochar field application. The assessment revealed that liquid storage of manure had the highest contribution of 57.5% to GHG emissions for the entire proposed manure management scenario. Solid-liquid separation decreased GHG emissions from the manure liquid fraction. Swine manure solids separation, drying, and gasification resulted in a net energy expenditure of 12.3 MJ for each functional unit (treatment of 1 metric ton of manure slurry). Land application of manure slurry mixed with biochar residue could potentially be credited with 5.9 kg CO₂-eq in avoided GHG emissions, and 135 MJ of avoided fossil fuel energy. Manure drying had the highest share of fossil fuel energy use. Increasing thermochemical conversion efficiency was shown to decrease overall energy use significantly. Improvements in drying technology efficiency, or the use of solar or waste-heat streams as energy sources, can significantly improve the potential environmental impacts of manure solids gasification.

A tiered hybrid input–output-based life cycle assessment (LCA) was conducted to analyze potential environmental impacts associated with current US food consumption patterns and the recommended USDA food consumption patterns. The greenhouse gas emissions (GHGEs) in the current consumption pattern (CFP 2547 kcal) and the USDA recommended food consumption pattern (RFP 2000 kcal) were 8.80 and 9.61 tons CO₂-eq per household per year, respectively. Unlike adopting a vegetarian diet (i.e., RFP 2000 kcal veg or RFP 2600 kcal veg), adoption of a RFP 2000 kcal diet has a probability of increasing GHGEs and other environmental impacts under iso-caloric analysis. The bigger environmental impacts of non-vegetarian RFP scenarios were largely attributable to supply chain activities and food losses at retail and consumer levels. However, the RFP 2000 vegetarian diet showed a significant reduction in the environmental impacts (e.g., GHGEs were 22% lower than CFP 2547). Uncertainty analysis confirmed that the RFP 2600 scenario (mean of 11.2; range 10.3–12.4 tons CO₂-eq per household per year) is higher than CFP 2547 (mean of 8.81; range 7.89–9.95 tons CO₂-eq per household per year) with 95% confidence. The outcomes highlight the importance of incorporating environmental sustainability into dietary guidelines through the entire life cycle of the food system with a full accounting of the effects of food loss/waste.