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Environmental Impact Analysis to Achieve Sustainability for Artisan Chocolate Products Supply Chain

Author

Listed:
  • Taufik Nur

    (Industrial Engineering Department, Faculty of Engineering, Universitas Indonesia, Depok 16424, Indonesia)

  • Akhmad Hidayatno

    (Industrial Engineering Department, Faculty of Engineering, Universitas Indonesia, Depok 16424, Indonesia)

  • Andri D. Setiawan

    (Industrial Engineering Department, Faculty of Engineering, Universitas Indonesia, Depok 16424, Indonesia
    Department of Industrial Engineering and Innovation Sciences, Eindhoven University of Technology, 5612 AZ Eindhoven, The Netherlands)

  • Komarudin Komarudin

    (Industrial Engineering Department, Faculty of Engineering, Universitas Indonesia, Depok 16424, Indonesia)

  • Amalia Suzianti

    (Industrial Engineering Department, Faculty of Engineering, Universitas Indonesia, Depok 16424, Indonesia)

Abstract

Small-scale artisan chocolate producers target environmentally conscious consumers and must work with their supply chain partners to measure and improve their environmental impacts. This research evaluates the environmental impact along the supply chain of artisan dark chocolate products in Indonesia and creates an action plan to reduce environmental impact. The Life Cycle Assessment (LCA) methodology was used. The analysis considers cocoa production from the farm level to the processing of cocoa beans into bars in three stages for 1 kg of dark chocolate: the farm maintenance and harvesting stage; post-harvesting stage; and processing stage. At the farm maintenance and harvesting stage, the significant contributions are 72.5% of total abiotic depletion (AD), 47.2% of total global warming (GW), 80.2% of total eutrophication (EU). The significant contributions at the post-harvesting are 31.2% of total AD, 51.8% of total GW, 83% of total EU, 26.4% of total ozone layer depletion (ODP), 20.1% of total cumulative energy demand (CED) and non-renewable fossil (NRF), and 36.9% of total CED renewable biomass (RB). And at the processing stage, the significant contributions are 20.5% of total AD, 15% of total GW, 4% of total ODP, 13.1% of total acidification (AC), 12% of total EU, 10% of total fossil resource scarcity (FRS), and 1.6% of total CED NRF. Changes to the farm maintenance and harvesting stages contributed the most to environmental impact reduction by improving waste utilization and the treatment and selection of environmentally friendly materials.

Suggested Citation

  • Taufik Nur & Akhmad Hidayatno & Andri D. Setiawan & Komarudin Komarudin & Amalia Suzianti, 2023. "Environmental Impact Analysis to Achieve Sustainability for Artisan Chocolate Products Supply Chain," Sustainability, MDPI, vol. 15(18), pages 1-23, September.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:18:p:13527-:d:1236776
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    References listed on IDEAS

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    1. Francesco Boenzi & Salvatore Digiesi & Francesco Facchini & Bartolomeo Silvestri, 2022. "Life Cycle Assessment in the Agri-Food Supply Chain: Fresh Versus Semi-Finished Based Production Process," Sustainability, MDPI, vol. 14(20), pages 1-20, October.
    2. Alexis H. Villacis & Jeffrey R. Alwang & Victor Barrera & Juan Dominguez, 2022. "Prices, specialty varieties, and postharvest practices: Insights from cacao value chains in Ecuador," Agribusiness, John Wiley & Sons, Ltd., vol. 38(2), pages 426-458, April.
    3. Kofi Armah Boakye-Yiadom & Daniele Duca & Ester Foppa Pedretti & Alessio Ilari, 2021. "Environmental Performance of Chocolate Produced in Ghana Using Life Cycle Assessment," Sustainability, MDPI, vol. 13(11), pages 1-20, May.
    4. Jeana Cadby & Tetsuya Araki, 2021. "Towards ethical chocolate: multicriterial identifiers, pricing structures, and the role of the specialty cacao industry in sustainable development," SN Business & Economics, Springer, vol. 1(3), pages 1-36, March.
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