Greenhouse gas reduction in the agrifood industry: Challenges, levers and prospects

In France, the food processing industry consumes a significant amount of energy for the transformation processes dedicated to food products. These industries are also characterized by the indirect environmental impact of their activities, due to food transport and product packaging. To assess these environmental impacts, the carbon footprint methodology is a powerful tool for quantifying the direct and indirect greenhouse gas (GHG) emissions associated with the activity of the organization. In this context, reducing GHG emissions in the agri-food sector is a strategic objective. Several technological levers, such as the reduction of material losses or the energy recovery within industrial processes, can have a positive impact for the carbon footprint of industry. These technological levers need to be considered in conjunction with the methodological tools used to manage production flows in a factory, and must also be seen in the light of evolving regulations imposed by public authorities (anti-waste law for a circular economy for example). Through targeted action and the involvement of all stakeholders, it is possible to limit these impacts and promote more environmentally friendly food production. The low-carbon transition thus requires a systemic approach, combining technological, organizational and strategic innovations.