Whitepaper:
Exploring Carbon Footprint Reduction
Through Extended Shelf Life
Extending the shelf life of baked goods can do more than help maintain freshness. It can also help reduce food waste, improve manufacturing efficiency, streamline distribution and lower the potential carbon footprint of bakery products.
In this whitepaper, Innophos examines the environmental impact of shelf-life extension using a downstream gate-to-grave Life Cycle Assessment (LCA). The analysis evaluates bakery manufacturing, distribution and retail to understand how LEVAIR® ESL can contribute to greater sustainability throughout the downstream supply chain.
The findings suggest that by doublin the shelf life of selected baked goods, LEVAIR® ESL has the potential to reduce their carbon footprint by 17–18% per serving, while also helping bakeries reduce waste and improve operational and distribution efficiency.
