Energy Footprint of Cheese: A Critical Review of the Environmental Impact and Opportunities for Sustainability
Source abstract
Abstract
Cheese production is an ancient practice that is associated with the food and cultural identity of different peoples. There are over 500 cheese types globally, including 207 with protected denomination of origin (PDO) and 70 with protected geographical indication (PGI) status in the European Union (EU). Each cheese has various biochemical compositions, production methods, and maturation environments. This study has provided a critical review of the environmental impacts of cheese production, focusing on energy consumption, greenhouse gas (GHG) emissions, and the integration of renewable energy sources as sustainable strategies for this sector. Based on case studies and life cycle assessment (LCA) methodologies, the analysis revealed significant variability in energy use (3.0 to 70.2 MJ/kg) and GHG emissions (up to 22.13 kg CO2 eq/kg), influenced by factors such as the cheese type, production complexity, system boundaries, and the technological or geographical context. Particular attention was given to heat treatment, refrigeration, and maturation processes, which contribute substantially to the overall energy footprint. The paper also discusses the methodological challenges in LCA studies, including the role of co-product allocation and database limitations. Finally, strategic renewable energy options, such as biogas recovery and solar thermal integration, are discussed as sustainable alternatives to reduce the environmental footprint of the dairy sector and support its sustainability.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Agriculture Sustainability and Environmental Impact · Environmental Impact and Sustainability · Food Waste Reduction and Sustainability
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Agricultural Higher School, Polytechnic University of Beja, Rua Pedro Soares, 7800-295 Beja, Portugal
School of Science and Technology, NOVA University of Lisbon, Quinta da Torre, 2829-516 Caparica, Portugal
MED—Mediterranean Institute for Agriculture, Environment and Development, University of Évora, 7006-554 Évora, Portugal
GeoBioTec Research Institute, Caparica Campus, NOVA University of Lisbon, 2829-516 Caparica, Portugal
Funding
EU Recovery and Resilience Plan (PRR) · FCT—Fundação para a Ciência e a Tecnologia, I.P. · Mediterranean Institute for Agriculture, Environment and Development
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