title: Life cycle assessment of European pilchard (Sardina pilchardus) consumption. A case study for Galicia (NW Spain).
abstract: European pilchard or sardines (Sardina pilchardus) are an attractive raw material to extract from Iberian waters, since they constitute a cheap source of protein and they are a popular product among consumers. This has led to a wide range of final products available for consumers to purchase based on this single raw material. Therefore, this study presents a cross-product environmental assessment using life cycle assessment of three different final products based on sardine landings: canned sardines, fresh sardines and European hake caught by using sardine as bait. In addition, the products were followed throughout their entire life cycle, considering different cooking methods for each final product. Results showed high variability in environmental impacts, not only between the three final products, but also when one single product was cooked in different ways, highlighting the importance that the consumption phase and other post-landing stages may have on the final environmental profile of seafood. Results are then analysed regarding relevant limitations and uncertainties, as well as in terms of the consumer and policy implications.
authors.affiliation: Department of Chemical Engineering, School of Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain; Public Research Centre Henri Tudor (CRPHT)/Resource Centre for Environmental Technologies (CRTE), 6A, rue des Hauts-Fourneaux, Esch-sur-Alzette, Luxembourg. Electronic address: ian.vazquez@rai.usc.es.
authors.forename: Ian
authors.initials: I
authors.lastname: Vázquez-Rowe
authors.affiliation: Department of Chemical Engineering, School of Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
authors.forename: Pedro
authors.initials: P
authors.lastname: Villanueva-Rey
authors.affiliation: Department of Chemical Engineering, School of Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
authors.forename: Almudena
authors.initials: A
authors.lastname: Hospido
authors.affiliation: Department of Chemical Engineering, School of Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
authors.forename: María Teresa
authors.initials: MT
authors.lastname: Moreira
authors.affiliation: Department of Chemical Engineering, School of Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
authors.forename: Gumersindo
authors.initials: G
authors.lastname: Feijoo
mesh_terms: D000818:Animals; D003246:Conservation of Energy Resources / Q000379:methods*; D004777:Environment; D005398:Fisheries / Q000706:statistics & numerical data*; D010473:Perciformes; D017747:Seafood / Q000706:statistics & numerical data*; D013030:Spain
keywords: Canning industry; Consumption patterns; Fisheries; Food systems; LCA; Seafood