Project Leader: Professor Adisa Azapagic
Project Duration: January 2015 - January 2018.
In the UK, food production generates annually 160 Mt CO2 eq., 15 Mt of waste, and various other environmental impacts. Most of these could be avoided through more sustainable use of energy, water and other resources across the whole supply chain. The main aim of this project is to find out how this could be achieved, focusing on sustainability issues in the food-energy-water nexus.
The project will use life cycle thinking to assess the sustainability of different food production options with the aim of minimising energy and water use as well as other environmental impacts. This will be carried out through whole system modelling and use of tools such as life cycle assessment and life cycle costing. As a result, recommendations and guidance will be provided to industry and government on how energy, water and environmental impacts from food production and consumption can be minimised.
The project is carried out within the Centre for Sustainable Energy Use in Food Chains (CSEF).
The primary contact for this project is Dr Angelina Frankowska.
All group members involved in this project: