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A study of public procurements of food: The environmental impacts and how to reduce them
Uppsala University, Disciplinary Domain of Science and Technology, Technology, Department of Engineering Sciences.
Uppsala University, Disciplinary Domain of Science and Technology, Technology, Department of Engineering Sciences.
Uppsala University, Disciplinary Domain of Science and Technology, Technology, Department of Engineering Sciences.
2019 (English)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

There is a challenge to feed an increasing world population. Simultaneously, as more people rely on food production, ensuring a sustainable food production becomes more important. In two of the United Nations’ seventeen sustainable development goals food is mentioned, and one of the more specific targets regards making public procurements more sustainable. There are however challenges with regards to how to reduce a Swedish public procurement’s environmental impacts. This is due to some fundamental principles every Swedish public procurement must follow.

This thesis examines the environmental impacts of two public procurements of food, regarding global warming, acidification and eutrophication. It also examines whether calculating food’s environmental impacts per serving or per kg is the more representative approach. Lastly, this thesis examines how the environmental impacts of a public procurements of food can be reduced. Consequently, a methodology of how to minimize the environmental impacts of a procurement is presented.

Firstly, the results show that the environmental impacts per servings and per kg differ. One procurement has approximately 50-60% higher environmental impacts compared to the other when measured per serving, but approximately 2-9% lower impacts when measured per kg. The authors argue that representing the environmental impacts per serving is more accurate, since it is more correlated to nutritional values. Secondly, the results show that the environmental impacts for minimizing each environmental impact category differs.

Place, publisher, year, edition, pages
2019.
Series
TVE-STS ; 19003
Keywords [en]
food, procurement, environmental impacts, optimization, consumption, RDI, recommended daily intake
National Category
Energy Systems
Identifiers
URN: urn:nbn:se:uu:diva-384260OAI: oai:DiVA.org:uu-384260DiVA, id: diva2:1319997
External cooperation
IVL Svenska Miljöinstitutet
Educational program
Systems in Technology and Society Programme
Supervisors
Examiners
Available from: 2019-06-10 Created: 2019-06-03 Last updated: 2019-06-10Bibliographically approved

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CiteExportLink to record
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Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
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  • asciidoc
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