Busting Myths and Uncovering Value in PLCA
A case study of the Hénaff line of country style pork paté
The Carbonostics results busted some myths and assumptions that Hénaff had about where its carbon hotspots were embedded in their manufacturing process of their line of country-style patés, featuring recipe, packaging and processing variants.
Learn more about Jean Hénaff’s major sources of carbon emissions and how Hénaff will use the results of the Carbonostics analysis to innovate. The Carbonostics results provided Hénaff with fact-based metrics with which it can further build its sustainability strategy moving forward.
“The study using the Carbonostics tool […] allowed us to assess in detail the impact that the recipe, the packaging, and the other stages of the lifecycle had on the carbon footprint of our patés. We were able to identify the fact that the type of meat, in terms of agricultural method and parts used, has a strong impact. The combined analysis of carbon and nutrition gave us some good leads on ways to reduce our products’ impacts while maintaining or improving their nutritional profile,” Loïc Hénaff, Managing Director at Jean Hénaff, says of the conclusions.
The Carbonostics science team had the privilege of working with one of France’s best known pork pâté producers, Hénaff, along with one of France’s premier engineering schools, Ecole Centrale de Paris, on this unique case study. We thank the teams at each organization for their commitment to sustainable food production.
Learn more about Jean Hénaff’s major sources of carbon emissions and how Hénaff will use the results of the Carbonostics analysis to innovate. The Carbonostics results provided Hénaff with fact-based metrics with which it can further build its sustainability strategy moving forward.
“The study using the Carbonostics tool […] allowed us to assess in detail the impact that the recipe, the packaging, and the other stages of the lifecycle had on the carbon footprint of our patés. We were able to identify the fact that the type of meat, in terms of agricultural method and parts used, has a strong impact. The combined analysis of carbon and nutrition gave us some good leads on ways to reduce our products’ impacts while maintaining or improving their nutritional profile,” Loïc Hénaff, Managing Director at Jean Hénaff, says of the conclusions.
The Carbonostics science team had the privilege of working with one of France’s best known pork pâté producers, Hénaff, along with one of France’s premier engineering schools, Ecole Centrale de Paris, on this unique case study. We thank the teams at each organization for their commitment to sustainable food production.
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The Carbonostics science team has participated in scientific and academic events in the sustainability, lifecycle and agricultural arenas. Here are some abstracts of our most significant research:
“Secondary databases for agri-food products LCA: How much detail do we need?”
“A review of tools used for PCF and LCA in the agri-food sector”
“Linking Product Carbon Footprinting (PCF), Life Cycle Assessment (LCA) and Ecodesign: A practical approach for the food sector”
“LCA Practitioners Survey – Main Results and Conclusions”
“Secondary databases for agri-food products LCA: How much detail do we need?”
“A review of tools used for PCF and LCA in the agri-food sector”
“Linking Product Carbon Footprinting (PCF), Life Cycle Assessment (LCA) and Ecodesign: A practical approach for the food sector”
“LCA Practitioners Survey – Main Results and Conclusions”
