Browsing by Subject "environmental footprint"

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    Environmental Footprint Strategy for Philadelphia Macaroni Company
    (2023-04-28) Chan, Meilin; Jani, Chayan; Weinberg, Julia; Qiu, Ina
    To reach net zero goals, global food industry leaders are beginning to request that their suppliers take data-driven actions to reduce their environmental footprint. This project aims to develop a forward-thinking sustainability strategy which can position Philadelphia Macaroni Company (PMC) as a key sustainable supplier. We determined future requirements for food industry suppliers through industry benchmarking, informational interviews, and an assessment of PMC’s carbon accounting tool. The project focuses on four key metrics material to PMC: greenhouse gas emissions, sustainable agriculture, waste, and water. Our findings indicate that while leading companies have set ambitious sustainability linked supply chain goals, they are not yet actively engaging suppliers in these goals. We recommend a strategy that focuses on three scenarios (meets minimum expectation, adds value and future proofing) to prepare them for the future alignment with industry and meet key customer expectations.
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    Life Cycle Assessment and Carbon Offset Potential for Cultured Milk Protein
    (2021-03-18) Bhandari, Pradnya; Mason, Sara; Olander, Lydia
    Cultured milk proteins are proteins manufactured in a lab through fermentation rather than from traditional animal farming methods. These proteins are identical to those found in milk (casein and whey), but are created using bacteria or fungi instead of any part of an animal. As humanity faces the problem of feeding an exponentially growing population, cultured proteins have emerged as one potential way to generate consumable protein without the harmful environmental impacts of expanding agricultural production. This paper focused on answering two primary questions: (1) How does the environmental footprint of cultured milk protein compare to that of traditional milk protein (derived from cows)? (2) If there is a significant difference in greenhouse gas (GHG) emissions between production of cultured and traditional milk protein, would developing carbon credits for cultured protein production be profitable for cultured protein producers? By comparing a generic cultured milk protein life cycle assessment (LCA) to published LCAs on traditional milk protein, we attempted to estimate the difference in environmental impact and assess whether the GHG emission differential might warrant carbon credit creation for cultured protein projects.