Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Sustainability and Green Lean Based on Whole Life Cycle Assessment of Meat-containing and Meat-free Products

Version 1 : Received: 27 June 2023 / Approved: 28 June 2023 / Online: 28 June 2023 (13:50:20 CEST)

A peer-reviewed article of this Preprint also exists.

Mannheim, V.; Avató, J.L. Life-Cycle Assessments of Meat-Free and Meat-Containing Diets by Integrating Sustainability and Lean: Meat-Free Dishes Are Sustainable. Sustainability 2023, 15, 12014. Mannheim, V.; Avató, J.L. Life-Cycle Assessments of Meat-Free and Meat-Containing Diets by Integrating Sustainability and Lean: Meat-Free Dishes Are Sustainable. Sustainability 2023, 15, 12014.

Abstract

Nowadays, consumers have growing expectations for healthier and higher-quality food, and sustainable food choices are also taking on an increasingly central role. This paper assesses the environmental loads and energy resources of vegan, semi-vegetarian, and traditional restaurant soups and main dishes, focusing on preparation and cooking phases based on the life cycle assessment. The optimal menu samples were selected based on statistical methods. Mann-Whitney and Krus-kal-Wallis tests were applied to investigate restaurant products' distribution and carbon footprint. Based on the results, the preparation phases have a more significant impact. The environmental loads for the life cycle of vegan and semi-vegetarian menus are lower. Furthermore, a sustainability assessment model was developed by integrating lean and life cycle assessment approaches called "GreenCycLEAN." Research results are helpful for the sustainability of catering establishments.

Keywords

sustainability; green lean; life cycle assessment; environmental impacts; statistical methods; sustainability assessment model; GreenCycLEAN

Subject

Environmental and Earth Sciences, Sustainable Science and Technology

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