Presentation Title

B-4 Greenhouse Emissions from Tofu Production

Presenter Status

Department of Public Health, Nutrition and Wellness

Second Presenter Status

Department of Nutrition, Healthy Lifestyle, and Disease Prevention

Third Presenter Status

Department of Community Resilience

Location

Buller Room 149

Start Date

31-10-2014 3:45 PM

End Date

31-10-2014 4:00 PM

Presentation Abstract

Background: Tofu is perceived as healthy and ecofriendly protein-rich food, but little is known about the carbon footprint generated by this soy product. Objectives: The purpose of this study was to evaluate the emissions of greenhouse gases (GHG) generated by the production of tofu. Methods: We performed a life cycle assessment (LCA) to calculate the greenhouse gases emissions (GHG) generated by tofu using SimaPro 7. Our LCA calculations include materials and energy inputs required to produce tofu: whole soybeans, water, electricity, natural gas, transportation and packaging materials. The functional unit: 1 kg of tofu. The boundary is from cradle to factory gate. Results: The total GHG emissions per one kilogram of tofu produced are 893 g of CO2eq. Monte Carlo simulations shows that the CO2eq estimation is robust. The GHG emissions are mainly generated by whole soybeans (50%), natural gas (27%), packaging (13%), transportation (6%) and electricity (4%). Conclusion: Tofu is a protein rich food that generates relatively low GHG emissions when compared to protein-rich animal foods. Tofu generates 22 to 34 times less greenhouse gas emissions than beef products. Thus, tofu is a suitable food to consume by people who intend to reduce their carbon footprint by dietary choices.

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Oct 31st, 3:45 PM Oct 31st, 4:00 PM

B-4 Greenhouse Emissions from Tofu Production

Buller Room 149

Background: Tofu is perceived as healthy and ecofriendly protein-rich food, but little is known about the carbon footprint generated by this soy product. Objectives: The purpose of this study was to evaluate the emissions of greenhouse gases (GHG) generated by the production of tofu. Methods: We performed a life cycle assessment (LCA) to calculate the greenhouse gases emissions (GHG) generated by tofu using SimaPro 7. Our LCA calculations include materials and energy inputs required to produce tofu: whole soybeans, water, electricity, natural gas, transportation and packaging materials. The functional unit: 1 kg of tofu. The boundary is from cradle to factory gate. Results: The total GHG emissions per one kilogram of tofu produced are 893 g of CO2eq. Monte Carlo simulations shows that the CO2eq estimation is robust. The GHG emissions are mainly generated by whole soybeans (50%), natural gas (27%), packaging (13%), transportation (6%) and electricity (4%). Conclusion: Tofu is a protein rich food that generates relatively low GHG emissions when compared to protein-rich animal foods. Tofu generates 22 to 34 times less greenhouse gas emissions than beef products. Thus, tofu is a suitable food to consume by people who intend to reduce their carbon footprint by dietary choices.