Environmental sustainability issues in the food–energy–water nexus: Breakfast cereals and snacks
Jeswani, H. K., Burkinshaw, R., & Azapagic, A. (2015). Environmental sustainability issues in the food–energy–water nexus: Breakfast cereals and snacks. Sustainable Production and Consumption, 2, 17-28.
The results indicate that the average global warming potential (GWP) of Kellogg’s breakfast cereals is 2.64 kg CO eq. per kg of product. The main GWP hotspots are the ingredients (48%) and energy used in the manufacturing process (23%); packaging and transport contribute 15% each. Rice is the single largest contributor to the GWP of the ingredients (38%).
Default weight: 10
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