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Greenhouse gas impacts of food retailing - FO0405

The main aim of the project is to investigate and quantify the greenhouse gas impacts of retail food operations and identify business practices and technology approaches that can offer significant potential to reduce these impacts.

The project will be carried out in 2 phases. In Phase 1, the main objective is to test the BSI (PAS) method for allocating GHG emissions from the distribution and retail of food products. An important output of Phase 1, will be a report that identifies any difficulties with the application of the PAS methodology and provides recommendations on methods for the allocation of emissions to different products.

In Phase 2, the impact of store characteristics and business practices on GHG emissions will be determined, together with the relative potential of new technologies and practices to effect significant reductions. The main output of Phase 2 will be a report that details the impact of store characteristics and business practices on emissions and provides recommendations on business and technical approaches that could lead to significant reductions.

The study will be carried out in collaboration with major food retailers and will consider the impacts of current business approaches, store formats, and equipment used. The outputs will inform the application of the BSI (PAS) methodology for the determination of the GHG emissions from retail food operations. The study will also highlight areas where reductions in emissions can be achieved through either the application of good practice or the adoption of new business practices and technologies.
Project Documents
• Final Report : Greenhouse Gas Impacts of Food Retailing   (1499k)
• Other : Cottage Pie Case Study   (318k)
Time-Scale and Cost
From: 2007

To: 2009

Cost: £91,400
Contractor / Funded Organisations
University - Brunel
Food Chain              
Greenhouse Effect              
Impact assessment              
Resource efficient and resilient food chain              
Sustainable Farming and Food Science              
Fields of Study
Resource Efficient and Resilient Food Chain