Sustainability of Smoking and Life Cycle Analysis of Cleansmoke Technology

S.M. Smetana

Sustainability of Smoking and Life Cycle Analysis of Cleansmoke Technology

In: 63rd International Congress of Meat Science and Technology

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S.M. Smetana

S.M. Smetana German Institute of Food Technologies (DIL), Germany; s.smetana@dil-ev.de

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Type:: Chapter

Pages:: 1001

DOI:: https://doi.org/10.3920/9789086868605_452

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Meat smoking is one of the oldest processing technologies, which is characterized with direct and indirect environmental impacts. Food smoking in Germany is responsible for a minimum of 300 kton CO₂ eq. of greenhouse gases emitted (GHGE) and 1.6 billion kWh of energy consumed per annum. CleanSmoke technology can effectively reduce the negative environmental impact. Life Cycle Assessment performed for the comparison of the technology with traditional smoldering and friction smoking indicated that CleanSmoke technology can reduce negative environmental impact of smoking by 25-55%. Currently CleanSmoke technology is applied to around 10% of smoked food in Germany, already reducing smoking related GHGE by 8% and non-renewable energy use by 7.2%. Further transfer of traditional smoldering smoking of German food (especially meat) to CleanSmoke technology can reduce carbon footprint by 72-73 ktonnes CO₂ eq., water footprint up to 350 ktonnes, and energy use by 551 mln. kWh. Environmental performance of CleanSmoke technology and related sustainable benefits (human health preservation, fire hazards exclusion) makes it an excellent example of more sustainable production.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Sustainability of Smoking and Life Cycle Analysis of Cleansmoke Technology

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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