Environmental Profile of Organic Dry Pasta
Cibelli, Matteo
Cimini, Alessio
Moresi, Mauro

How to Cite

Cibelli M., Cimini A., Moresi M., 2021, Environmental Profile of Organic Dry Pasta, Chemical Engineering Transactions, 87, 397-402.


In this work, the cradle-to-grave environmental profile of an organic pasta production chain was assessed and compared to that of a typical conventional one, by using a well-known life-cycle assessment software in compliance with a few single- or multiple-issue standard methods. Both products relied on national durum wheat grains, were made in Italian medium-sized pasta factories, and packed in 0.5-kg polypropylene bags. All these methods identified the durum wheat cultivation and pasta cooking phases as the main hotspots. The organic pasta production chain was characterized by 10-46% higher scores than conventional pasta, mainly because the smaller organic grain yield per hectare requesting larger land occupation resulted in a greater damage to the ecosystem quality.