Sample LCA (SOS 485)

This Sample LCA is an initial attempt to capture how to make an average dinner more sustainable. The conclusion and recommendations are as follows:

[Dinner: Loaded Caesar Salad; iceberg  lettuce, red cabbage, roasted sweet potato, roasted chickpeas, kalamata olives, feta cheese, Olive Garden Dressing, gluten free garlic croutons]

This example considers only one meal, and assumes several dietary elements (such as the meal being meatless), which is not universally applicable to all meals regularly consumed by me. There are also assumptions regarding the sourcing, storing, and combining of these ingredients, namely that I have access to a well stocked grocery store, a refrigerator, a stove and oven, etc. All these assumptions, mostly, reduce health risks and increase energy use. However, such modern conveniences have a generally positive outcome for personal health, food waste minimization, and operations options.   

Recommendations

Meal plan to maximize food use, and minimize transportation demands and food waste. 

Reduce or remove completely the animal products from meal. 

Source ingredients as locally as possible. 

Consider investments in more energy efficient cooking elements (such as an induction cooktop, as opposed to a gas stove). 

Learn best cooking practices to minimize food waste and utilize scraps and leftovers  in a sanitary manner. 

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