Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices

Adeline Cortesi; Marine Colpaert; Anne Saint-Eve; Bastien Maurice; Gwenola Yannou-Le Bris; Isabelle Souchon; Caroline Pénicaud

doi:10.1016/j.dib.2023.109143

Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices

Data Brief. 2023 Apr 12:48:109143. doi: 10.1016/j.dib.2023.109143. eCollection 2023 Jun.

Authors

Adeline Cortesi¹, Marine Colpaert¹, Anne Saint-Eve¹, Bastien Maurice¹, Gwenola Yannou-Le Bris¹, Isabelle Souchon², Caroline Pénicaud¹

Affiliations

¹ Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau 91120, France.
² Avignon Université, INRAE, UMR SQPOV, Avignon 84000, France.

Abstract

Human food consumption is responsible for significant environmental impacts, which in recent years have been the focus of an increasing amount of research. One of the major results of these efforts has been an appreciation for the ways in which impacts can differ among products. To date, though, relatively little is known about possible differences in the environmental performance of a single food product that is made or produced in different contexts. Furthermore, the influence of consumer practices, such as cooking time or cleaning method, has not yet been investigated. The goals of the study were therefore (i) to compare the environmental impacts of a single food product-in this case, pizza-that is produced in different contexts (industrial, homemade, and assembled at home) and (ii) to investigate the influence of real-world consumer practices on these impacts. Two study models were used: a ham-and-cheese pizza and a mixed-cheese pizza. The functional units (FU) examined were one pizza and 1 kg of ready-to-eat pizza. The system boundaries extended from the agricultural production of ingredients to the consumption of the pizza at home. All inventory data related to the steps occurring before purchase (including storage at the supermarket) came from databases or the literature, while inventory data related to the steps occurring after the sale were obtained from questionnaires answered by 69 consumers who prepared and consumed the six pizza preparation pathways (two recipes multiply three methods of preparation) at home. Background data were selected in the AGRIBALYSE 3.0 and Ecoinvent 3.6 databases. The environmental impacts of the six pizza preparation pathways were calculated by Life Cycle Assessment (LCA) using the characterization method "EF 3.0 Method (adapted) V1.00 / EF 3.0 normalization and weighting set" in SimaPro software. To compare the environmental impacts of the six pizza preparation pathways, 69 LCAs were performed for each; to compensate for missing data from incomplete questionnaires, we performed random draws from the available data to generate the life cycle inventory for each assessment. The data obtained in this study can be used to make recommendations to consumers regarding more environmentally friendly food choices and practices.

Keywords: Environmental impacts; Food; Industrial ecology; Life cycle assessment (LCA); Sustainability; Sustainable consumer habits; Sustainable food preparation.