TY  - GEN
AB  - Food production and transformation have an increasing impact on the environment. Tools to help the agri-food industry improving its environmental performance whilst increasing the value of the products are highly needed. The present study proposes a new approach to calculate eco-efficiency that goes beyond the production costs, but accounts for the functional value of the foodstuff. Instead of using the monetary unit as the product value, we propose value-based metrics closer to consumer interests, such as content of functional nutrients, taste and abatement of harmful substances. The approach was applied to evaluate the eco-efficiency of de-acidified cranberry juice by two alternative technologies in Quebec: ion-exchange resin process and de-acidification by electrodialysis with a bipolar membrane. Both are compared to non-de-acidified cranberry juice. The parameters chosen to quantify cranberry juice are polyphenol content, product taste, and percentage of harmful acid removed. Results show ion-exchange resin de-acidified juice is less eco-efficient than non-de-acidified cranberry juice for polyphenol content and product taste indicator but shows better results for the removed harmful acid parameter. The electrodialysis with a bipolar membrane technology allows the extraction of organic acids in a usable form. We evaluated their re-utilization in four different contexts showing that this context choice might have a key impact on the eco-efficiency conclusion. The most eco-efficient scenario is the utilization of the removed acid in dried cranberry production with the addition of sugar beet. By using an approach closer to consumers' interests, eco-efficiency results can be more relevant for decision making in the context of cleaner production, particularly when the monetary value is not reliable.
AD  - CIRAIG, Polytechnique Montréal, Montréal, QC, Canada ; Universityé Laval, Québec, QC, Canada
AD  - Université Laval, Québec, QC, Canada
AD  - Université Laval, Québec, QC, Canada
AD  - CIRAIG, Polytechnique Montréal, Montréal, QC, Canada
AU  - Chaudron, Camille
AU  - Faucher, Mélanie
AU  - Bazinet, Laurent
AU  - Margni, Manuele
CY  - Amsterdam
DA  - 2019-09
DO  - 10.1016/j.jclepro.2019.05.261
DO  - DOI
EP  - 391-399
ID  - 15252
JF  - Journal of Cleaner Production
KW  - eco-efficiency
KW  - life cycle assessment
KW  - cranberry juice
KW  - de-acidification
KW  - eco-design
KW  - cleaner production
L1  - https://arodes.hes-so.ch/record/15252/files/Margni_2019_cost_is_not_enough.pdf
L2  - https://arodes.hes-so.ch/record/15252/files/Margni_2019_cost_is_not_enough.pdf
L4  - https://arodes.hes-so.ch/record/15252/files/Margni_2019_cost_is_not_enough.pdf
LA  - eng
LK  - https://arodes.hes-so.ch/record/15252/files/Margni_2019_cost_is_not_enough.pdf
N1  - MARGNI, Manuele est un chercheur à la HEI-VS, HES-SO depuis 2020.
N2  - Food production and transformation have an increasing impact on the environment. Tools to help the agri-food industry improving its environmental performance whilst increasing the value of the products are highly needed. The present study proposes a new approach to calculate eco-efficiency that goes beyond the production costs, but accounts for the functional value of the foodstuff. Instead of using the monetary unit as the product value, we propose value-based metrics closer to consumer interests, such as content of functional nutrients, taste and abatement of harmful substances. The approach was applied to evaluate the eco-efficiency of de-acidified cranberry juice by two alternative technologies in Quebec: ion-exchange resin process and de-acidification by electrodialysis with a bipolar membrane. Both are compared to non-de-acidified cranberry juice. The parameters chosen to quantify cranberry juice are polyphenol content, product taste, and percentage of harmful acid removed. Results show ion-exchange resin de-acidified juice is less eco-efficient than non-de-acidified cranberry juice for polyphenol content and product taste indicator but shows better results for the removed harmful acid parameter. The electrodialysis with a bipolar membrane technology allows the extraction of organic acids in a usable form. We evaluated their re-utilization in four different contexts showing that this context choice might have a key impact on the eco-efficiency conclusion. The most eco-efficient scenario is the utilization of the removed acid in dried cranberry production with the addition of sugar beet. By using an approach closer to consumers' interests, eco-efficiency results can be more relevant for decision making in the context of cleaner production, particularly when the monetary value is not reliable.
PB  - Elsevier
PP  - Amsterdam
PY  - 2019-09
SN  - 0959-6526
SP  - 391-399
T1  - The cost is not enough - an alternative eco-efficiency approach applied to cranberry de-acidification
TI  - The cost is not enough - an alternative eco-efficiency approach applied to cranberry de-acidification
UR  - https://arodes.hes-so.ch/record/15252/files/Margni_2019_cost_is_not_enough.pdf
VL  - 2019, 232
Y1  - 2019-09
ER  -