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<p>T his study employed both midpoint and endpoint approaches of the ReCiPe 2016 methodology to compare the environmental impacts and carbon footprint associated with locally sourced Taiwanese ingredients and imported raw materials from Sri Lanka and New Zealand, under identical production conditions, in the preparation of black tea latte and sesame ice cream (functional unit is 85&#xa0;mL/cup). Midpoint analysis indicates that black tea latte and sesame ice cream share similar profiles, with notable contributions to global warming potential, terrestrial ecotoxicity, and Human non-carcinogenic toxicity. Although the land use impact of domestic sesame is 2.9 times higher than that of imported, the overall influence of ingredient origin remains limited due to the relatively low proportion of final products. Endpoint analysis reveals that Taiwan’s relatively smaller planting area and processing volume—compared to Sri Lanka and New Zealand—result in greater impacts on resource scarcity, ecosystem quality, and Human health associated with raw material production. Carbon footprint analysis indicates that products made with imported ingredients exhibit lower carbon emissions across production stages, including reductions of 0.04&#xa0;kg, 0.03, and 0.05&#xa0;kg CO₂eq per 85&#xa0;mL/cup during raw material acquisition, manufacturing, and transportation, respectively. Scenario simulations indicate that substituting fresh milk for milk powder reduces carbon emissions by 37–67% (domestic) and 41–70% (imported). Sensitivity analysis results show that efforts in hotspots of manufacturing and production can improve environmental impacts more than raw material acquisition. The findings offer strategic recommendations for balancing cost and environmental impact to achieve sustainable production and effective carbon reduction strategies.</p> Graphical Abstract <p></p>

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Comparing Carbon Footprint and Environmental Impact of Local and Imported Raw Materials in Black Tea Latte and Sesame Ice Cream Production Using Life Cycle Assessment: A Case Study in Taiwan

  • 期刊论文

  • 发表日期：

    2025年9月5日

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  • Yu-Ching Huang,
  • Wei-Lun Zhu,
  • Chao-Kai Chang,
  • Mohsen Gavahian,
  • Yeh Chen,
  • Chang-Wei Hsieh

摘要

T his study employed both midpoint and endpoint approaches of the ReCiPe 2016 methodology to compare the environmental impacts and carbon footprint associated with locally sourced Taiwanese ingredients and imported raw materials from Sri Lanka and New Zealand, under identical production conditions, in the preparation of black tea latte and sesame ice cream (functional unit is 85 mL/cup). Midpoint analysis indicates that black tea latte and sesame ice cream share similar profiles, with notable contributions to global warming potential, terrestrial ecotoxicity, and Human non-carcinogenic toxicity. Although the land use impact of domestic sesame is 2.9 times higher than that of imported, the overall influence of ingredient origin remains limited due to the relatively low proportion of final products. Endpoint analysis reveals that Taiwan’s relatively smaller planting area and processing volume—compared to Sri Lanka and New Zealand—result in greater impacts on resource scarcity, ecosystem quality, and Human health associated with raw material production. Carbon footprint analysis indicates that products made with imported ingredients exhibit lower carbon emissions across production stages, including reductions of 0.04 kg, 0.03, and 0.05 kg CO₂eq per 85 mL/cup during raw material acquisition, manufacturing, and transportation, respectively. Scenario simulations indicate that substituting fresh milk for milk powder reduces carbon emissions by 37–67% (domestic) and 41–70% (imported). Sensitivity analysis results show that efforts in hotspots of manufacturing and production can improve environmental impacts more than raw material acquisition. The findings offer strategic recommendations for balancing cost and environmental impact to achieve sustainable production and effective carbon reduction strategies.

Graphical Abstract