COMPARATIVE ANALYSIS OF ENVIRONMENTAL IMPACT DETERMINED BY THE LOCAL TO INTERNATIONAL ORIGIN AND TRANSPORTATION SYSTEM OF FISHERY PRODUCTS

摘要

The ecological footprint (EF) was proposed as a tool to measure progress towards the future goal of increasing the University 'Dunarea de Jos' Galati (UDJG) sustainability. Four meals, two traditional (MCI, MC2) and two Eco (EC1, EC2) were composed and subsequently analysed under EFE protocol. The 6 main ingredients used in menus structure were analysed using the LCA assessment protocol and the results depending on origin and transportation system, in terms of distance and thermal status were reported. Vegetables and milk of local origin have the lower EF value and the ratio proposed in the optimised Eco-menus must be increased in order to generate a significant reducing of total menu EF. The farm origin from canteen proximity for all menu ingredients determined a reducing of total menu EF with 6.83% reported at the UE origin and 3.97% reported at the national items origin. The EC1 (50% reducing of the meat content in compare with traditional menus) were found as the most equilibrate menu in terms of nutritional balance, costs and environment impact. The overall EF could be improved at 0.7554 g ha per capita by simple using of local sources for the analysed items and regular replacement once in a week of beef commodities with poultry or local farm fish products.