Introducing life cycle thinking to define best available techniques for products: Application to the anchovy canning industry. (1st July 2017)

• Record Type: Journal Article
• Authors: Laso, J.; Margallo, M.; Fullana, P.; Bala, A.; Gazulla, C.; Irabien, A.; Aldaco, R.
• Is Part Of: Journal of cleaner production. Volume 155:Part 1(2017)
• Page Start: 139
• Page End: 150
• Publication Date: 2017-07-01
• Subjects: Best available techniques -- Engraulis encrasicolus -- Integrated product policy -- Integrated prevention pollution and control directive -- Life cycle assessment -- Sustainable production; BAT Best Available Techniques -- BREF Best Available Techniques reference document -- Cr Ga -- Cradle to Gate EB -- Environmental Burdens EBS -- Environmental Burden Sustainability EoL -- End of Life E-PRTR -- European Pollutant and Transfer Register EVOO -- extra virgin olive oil FU -- functional unit Ga -- Ga Gate to Gate -- Ga-Gr Gate to Grave -- LCA Life Cycle Assessment -- LCI Life Cycle Inventory -- LCIA Life Cycle Impact Assessment -- IED Industrial Emissions Directive -- IPP Integrated Product Policy -- IPPC Integrated Prevention Pollution and Control -- NR Natural Resources -- NRS Natural Resource Sustainability -- TWG Technical Working Group; Factory and trade waste -- Management -- Periodicals; Manufactures -- Environmental aspects -- Periodicals; Déchets industriels -- Gestion -- Périodiques; Usines -- Aspect de l'environnement -- Périodiques; 628.5
• DOI: 10.1016/j.jclepro.2016.08.040
• Languages: English
• ISSNs: 0959-6526

Abstract

Abstract: This study presents a method based on life cycle assessment to reduce and simplify the decision-making process and to identify the best available techniques of a product. This procedure facilitates the selection of a technical alternative from an environmental point of view and the reduction of emission levels and the consumption of energy and primary resources. This method comprises the following four steps: (i) the identification of the current techniques of a specific product, (ii) the application of a life cycle assessment to determine the hot spots, (iii) the proposal of the best available techniques and (iv) the development of a best available techniques reference document (step not implemented in our case study). The Cantabrian anchovy canning industry is selected as a case study due to the importance of this sector from economic, social and touristic points of view. An entire life cycle assessment of one can of anchovies in extra virgin olive oil is conducted. The results indicated that the hot spots of the life cycle were the production of aluminium cans (for packaging) and extra virgin olive oil and the management of the packaging waste. According to these results, the study proposes several improvements, such as packaging recycling and several best available techniques for the canned anchovy product. Highlights: A LCA method based on two environmental policies is proposed for canned anchovy. Best Available Techniques are identified to elaborate a product BREF document. Improvement measures and Best Available Techniques are oriented to packaging step. Decision-making is simplified and eco-design and circular economy are promoted.