The “SQUIID claim”: A novel LCA-based indicator for food dishes

Many studies aimed at estimating the environmental impacts associated with the food sector, but most of the existing developed indicators limited the problem only to the climate change, while it is well-known that the food sector may extend its influence on a wider spectrum of environmental categories. In this work, the Life Cycle Assessment was applied to a list of 1001 recipes for an Italian food canteen, prepared with more than 150 ingredients, with the purpose to develop a comprehensive environmental indicator (namely, SQUIID: Simplified Quantitative Impact Indicator for food Dishes). SQUIID includes in the evaluation the environmental categories showing a significant contribution (at least 86%) to the single score, i.e., global warming potential (GWP), particulate matter formation, land occupation, human non-carcinogenic toxicity and water consumption. The list of recipes was then analyzed under three perspectives: mass, GWP and SQUIID. The mass perspective indicates that the list of recipes contains a fairly balanced amount of ingredients, pointing out a remarkable diversification of the menu in the examined canteen. Concerning GWP and SQUIID spheres, meat-based and fish-based recipes resulted the main impacting ones (77% for the former and 73% for the latter), demonstrating to be the two classes mainly responsible for the environmental impacts observed, even if the vegetarian and vegan food dishes represent the 41% in mass. Meat-based dishes represent the 42% of the entire list of recipes in case of GWP, when adopting SQUIID, their overall contribution is reduced to the 35%. In fact, the main percentage of SQUIID is instead attributed to fish, raising from 31% (GWP) to 43%. Such variation demonstrated the relevance of the four additional selected categories for a final and comprehensive evaluation, proving that GWP-based indicators provide to the consumer only a partial representation of the environmental issue. •Meat and fish-based food dishes are found to be the most environmentally impactful.•Limiting environmental estimations only to GWP provides an incomplete EIA of food.•A new indicator is proposed by weighing other important environmental categories.•A definitive ranking solely based on food class cannot be predicted.