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Cradle-to-gate water-related impacts on production of traditional food products in Malaysia

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dc.citedby9
dc.contributor.authorBong P.X.H.en_US
dc.contributor.authorMalek M.A.en_US
dc.contributor.authorMardi N.H.en_US
dc.contributor.authorHanafiah M.M.en_US
dc.contributor.authorid57205234212en_US
dc.contributor.authorid55636320055en_US
dc.contributor.authorid57190171141en_US
dc.contributor.authorid37033957900en_US
dc.date.accessioned2023-05-29T08:09:00Z
dc.date.available2023-05-29T08:09:00Z
dc.date.issued2020
dc.descriptionecotoxicology; eutrophication; food market; food product; food production; life cycle analysis; probability; sustainability; water footprint; water pollution; Malaysiaen_US
dc.description.abstractModern technology and life-style advancements have increased the demand for clean water. Based on this trend it is expected that our water resources will be under stress leading to a high probability of scarcity. This study aims to evaluate the environmental impacts of selected traditional food manufacturing products namely: tempe, lemang, noodle laksam, fish crackers and salted fish in Malaysia. The cradle-to-gate approach on water footprint assessment (WFA) of these selected traditional food products was carried out usingWater Footprint Network (WFN) and Life Cycle Assessment (LCA). Freshwater eutrophication (FEP), marine eutrophication (MEP), freshwater ecotoxicity (FETP), marine ecotoxicity (METP) and water consumption (WCP), LCA were investigated using ReCiPe 2016 methodology. Water footprint accounting of blue water footprint (WFblue), green water footprint (WFgreen) and grey water footprint (WFgrey) were established in this study. It was found that total water footprint for lemang production was highest at 3862.13 m3/ton. The lowest total water footprint was found to be fish cracker production at 135.88 m3/ton. Blue water scarcity (WSblue) and water pollution level (WPL) of these selected food products were also determined to identify the environmental hotspots. Results in this study showed that the WSblue and WPL of these selected food products did not exceed 1%, which is considered sustainable. Based on midpoint approach adopted in this study, the characterization factors for FEP, MEP, FETP, METP and WCP on these selected food products were evaluated. It is recommended that alternative ingredients or product processes be designed in order to produce more sustainable lemang. � 2020 by the authors.en_US
dc.description.natureFinalen_US
dc.identifier.ArtNo5274
dc.identifier.doi10.3390/su12135274
dc.identifier.issue13
dc.identifier.scopus2-s2.0-85088038071
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85088038071&doi=10.3390%2fsu12135274&partnerID=40&md5=48f3a4e75732bfba8cf9b3bfc4be9121
dc.identifier.urihttps://irepository.uniten.edu.my/handle/123456789/25403
dc.identifier.volume12
dc.publisherMDPIen_US
dc.relation.ispartofAll Open Access, Gold, Green
dc.sourceScopus
dc.sourcetitleSustainability (Switzerland)
dc.titleCradle-to-gate water-related impacts on production of traditional food products in Malaysiaen_US
dc.typeArticleen_US
dspace.entity.typePublication
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