Life Cycle Assessment Model of a Catering Product: Comparing Environmental Impacts for Different End-of-Life Scenarios

This paper assesses the primary energy and environmental impacts of a restaurant main course product’s lifecycle, especially focusing on end-of-life (EoL) stage. In first step, cradle-to-grave complex life cycle assessment (LCA) model product has been set up from extraction required raw materials through preparation, cooking use phase to end-of-life. second three scenarios (landfilling, incineration, composting) were compared for generated food waste in stage given that one biggest challenges management is optimal waste. We calculated eleven impact categories examined with help GaBi 9.0 software. During our research work, was each phase. third comparison between traditional “sous vide” technologies created optimise cooking/frying basically answers questions: (1) How can throughout whole be characterised? (2) What methods different stages while reducing recycling material streams? (3) what most scenario at stage? Based analysis, highest comes preparation incineration caused almost twice load as landfilling Composting lowest impact, value composting very low. The sous vide technique advantageous, continuously controlled conditions result more reliable process. These results used design sustainable catering lower resources units.