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Life Cycle Assessment and Preliminary Cost Evaluation of a Smart Packaging System

Author

Listed:
  • Marina Stramarkou

    (School of Chemical Engineering, National Technical University of Athens (NTUA), Zografou Campus, GR-15780 Athens, Greece
    Achaika Plastics S.A., GR-25100 Egion, Achaia, Greece
    Institute of Nanoscience and Nanotechnology, National Centre for Scientific Research (NCSR) “Demokritos”, GR-15341 Athens, Greece)

  • Christos Boukouvalas

    (School of Chemical Engineering, National Technical University of Athens (NTUA), Zografou Campus, GR-15780 Athens, Greece)

  • Sokratis E. Koskinakis

    (School of Chemical Engineering, National Technical University of Athens (NTUA), Zografou Campus, GR-15780 Athens, Greece)

  • Olga Serifi

    (School of Chemical Engineering, National Technical University of Athens (NTUA), Zografou Campus, GR-15780 Athens, Greece)

  • Vasilis Bekiris

    (Achaika Plastics S.A., GR-25100 Egion, Achaia, Greece)

  • Christos Tsamis

    (Institute of Nanoscience and Nanotechnology, National Centre for Scientific Research (NCSR) “Demokritos”, GR-15341 Athens, Greece)

  • Magdalini Krokida

    (School of Chemical Engineering, National Technical University of Athens (NTUA), Zografou Campus, GR-15780 Athens, Greece)

Abstract

Smart food packaging (SP) is an innovative packaging system that can extend the shelf life of the product and reduce food waste. The objective of the study is the estimation of the environmental and economic sustainability of the overall life cycle of a SP including a chemical sensor able to detect modifications in the concentration of CO 2 , which is an indicator of food spoilage, and encapsulated oregano essential oil (OEO), capable of inhibiting the microbial growth. For this purpose, a life cycle assessment (LCA), following the ISO 14040 series and ReCiPe methodology, and an economic evaluation of SP, were performed. The environmental footprint (EF) of SP was compared to that of a conventional packaging (CP) in terms of packaging production, use and end of life (EoL) of both the packaging and the contained food product. The results demonstrated that the production of SP burdened by 67% the impact category of climate change. However, when adapting four use and EoL scenarios, namely the CP generates 30% food waste, whereas SP can generate 5% (optimistic scenario), 10% (realistic) or 20% (conservative) waste, SP proved to be environmentally superior in most impact categories.

Suggested Citation

  • Marina Stramarkou & Christos Boukouvalas & Sokratis E. Koskinakis & Olga Serifi & Vasilis Bekiris & Christos Tsamis & Magdalini Krokida, 2022. "Life Cycle Assessment and Preliminary Cost Evaluation of a Smart Packaging System," Sustainability, MDPI, vol. 14(12), pages 1-22, June.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:12:p:7080-:d:835003
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    References listed on IDEAS

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    1. Thomas Schaubroeck & Simon Schaubroeck & Reinout Heijungs & Alessandra Zamagni & Miguel Brandão & Enrico Benetto, 2021. "Attributional & Consequential Life Cycle Assessment: Definitions, Conceptual Characteristics and Modelling Restrictions," Sustainability, MDPI, vol. 13(13), pages 1-47, July.
    2. Yahong Dong & Md. Uzzal Hossain & Hongyang Li & Peng Liu, 2021. "Developing Conversion Factors of LCIA Methods for Comparison of LCA Results in the Construction Sector," Sustainability, MDPI, vol. 13(16), pages 1-16, August.
    3. Gudrun Obersteiner & Marta Cociancig & Sandra Luck & Johannes Mayerhofer, 2021. "Impact of Optimized Packaging on Food Waste Prevention Potential among Consumers," Sustainability, MDPI, vol. 13(8), pages 1-23, April.
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