The Ecological Footprint will be reduced through two priority commitments:
• reduce greenhouse gas emissions (GHG) along the supply chain in line with the Kyoto Protocol targets;
• minimise other environmental impacts along the supply chain, with particular attention to packaging materials in terms of reduction and recycling.
In evaluating our Ecological Footprint - the extension of land and sea Barilla needs to produce the resources it consumes and to treat the waste it generates - we concentrated on two aspects: decreasing greenhouse gas emissions generated along the entire supply chain (with particular attention to CO² emissions - Carbon Footprint - considered the principal global warming cause) and minimizing packaging materials environmental impact.
REDUCTION OF GREENHOUSE GAS EMISSION
In order to assess our impact in terms of CO² equivalent (Global Warming Potential) and define objectives, back in 2000 we carried out a LCA (Life Cycle Assessment), which quantifies the resources used and environmental emissions of a product or process from the initial stages through to its disposal. Through the LCA we measured the emissions generated in the different stages of the production chain: from cultivation of the raw materials to final product consumption.
LIFE CYCLE ASSESSMENT OF SEMOLINA PASTA
Specifically we carried out a study on pasta with only durum wheat semolina to evaluate the emissions generated during the durum wheat cultivation and mill phase, pasta production, transport, packaging production and cooking the product for consumption.
In order to calculate the emissions, both direct emissions (fossil CO²) and those naturally
absorbed by cereals and plants during growth (biological CO²) were taken into consideration. From this study it emerged that the cultivation stage of durum wheat is significant in terms of emissions. On the other hand the volume of carbon dioxide consumed by the plant during its growth is the same as that emitted during the other production phases. Cooking of the pasta is the most significance stage although it is dependent on consumer habits (the quantity of water used and cooking times).
The manufacturing of packaging and transport contribute the least to greenhouse gas emissions (less than 5% each). Based on this data we decided to develop projects to update the durum wheat cultivation rules, taking into account the effects on climate change and identifying how we could revisit the products’ ideal cooking time and water needed.
PASTA AND BAKERY FACILITIES AND THE ENVIRONMENT
Since 2003 we have developed an Environmental Management System (EMS) in our factories that is based on the most widespread standard (UNI EN ISO 14001:2004). This has allowed us to control and reduce the environmental impact of production.
In 2008, 57% of our total facilities, representing 73% of total Group production, adopted an Environmental Management System certified by an independent third party (Det Norske Veritas). Furthermore, our factories use Best Available Techniques (BAT) and efficient and sustainable, planning, construction, and maintenance methods in order to safeguard the environment.
ANALYSIS OF THE ECOLOGICAL FOOTPRINT
In order to assess in full our environmental impact, as the company’s principal raw materials are cereals, we decided to analyse not only the emissions of carbon dioxide (Carbon Footprint), but also to use the Ecological Footprint indicator.
The first exercise was carried out on the production of Barilla pasta with only durum wheat semolina produced in Italy that scored an overall Ecological Footprint of 6.2 m² per 500g:
• 75% Crop Land, the area of land required in the cultivation stages of durum wheat;
• 24% Energy Land, for the absorption of CO² generated along the supply chain;
• 1% Forest, for the production of virgin paper used in the primary packaging.
Similar results apply to all shapes of durum wheat semolina pasta.
PACKAGING
Packaging plays an extremely important role: it protects the product during transport and guarantees its safe storage. Discussions on environmental factors often turn to packaging of consumer goods and their disposal. The incidence of packaging on the product has increased due to new eating habits (more lunches outside home, higher demand for service, etc.) and the demographic evolution of families that tend to be fewer in number.
As we are aware of the fact that the environmental impact of convenience goods is immediately associated with packaging and their disposal, for many years now we have invested in projects to optimize the efficiency and minimize the environmental impact of packaging.
We have won two Packaging Oscars: for Gocciole Pavesi in 2004 and Saccottino Mulino Bianco in 2006.
REDUCTION OF THE ENVIRONMENTAL IMPACT OF PACKAGING
Where in 1997 our aim was to maximise the number of kilos transported by filling the
pallets, while limiting the volume of materials used to make the packaging, from 2007
onwards we have been able to take into account the environmental impact during the
planning and development stages by using the LCA tool.
The product and its packaging are conceived simultaneously in order to maximise efficiency
in terms of both usage and sustainability. We have progressively eliminated non ecocompatible components (ink, printing and other materials) and we privilege the use of
uniform packaging materials that are easier to recycle.
With regard to the packaging of pasta, studies were performed using boxes in recycled
carton, virgin carton and polypropylene film; for the Campagnole (biscuits), a paper based
and propylene based film were compared.
It was discovered among other things that paper based packaging has a lower CO² impact when the biological CO² element is also considered. The LCA studies resulted in a 17% reduction in the weight of the Gocciole Pavesi biscuit packaging.
Barilla was the first brand to introduce environmental labels and disclaimers on packaging
to assist the consumer in choosing the correct bin in which to recycle.
