Reducción del impacto ambiental a través de la evaluación de la huella de carbono en productos procesados del sector de alimentos de la provincia de Pichincha : propuesta de mejora de reducción del impacto ambiental, utilizando la metodología de huella de carbono, del helado de mora no lácteo en la empresa abc.

Abstract

The purpose of this work is the case study of an ice cream company located in the province of Pichincha, where the carbon footprint of a liter of non-dairy blackberry ice cream is calculated, taking as a reference certain guideline of the ISO 14067 standard. The analysis is developed in four stages, which allow us to identify the current situation of the company and describe three proposed scenarios. In the initial phase, the definition of the objective and scope within which the calculation of carbon dioxide (CO2) emissions will be carried out is established. In the second stage, the life cycle of blackberry ice cream is detailed, the unit processes and flows involved in its manufacture are identified and the emission factors of the study scopes are compiled. For the third stage, the carbon footprint is calculated according to the previously established scope, which allows us to identify which process or stage of the life cycle contributes most to the carbon footprint generated by the product. Finally, in the fourth stage, three improvement proposals are presented aimed at reducing the carbon dioxide (CO2) emissions generated by the processes that contribute most to the carbon footprint. In each of the improvement proposals, carbon footprint calculations and a comparison with the company's current situation are presented.