Sustainability assessment of waste and wastewater recovery for edible mushroom production through an integrated nexus. A case study in Lazio.

Autor: Vinci G; Department of Management, Sapienza University of Rome, Via del Castro Laurenziano, 9, 00161 Rome, Italy. Electronic address: giuliana.vinci@uniroma1.it., Prencipe SA; Department of Management, Sapienza University of Rome, Via del Castro Laurenziano, 9, 00161 Rome, Italy., Pucinischi L; Funghitex S.S. Società Agricola, Via Colle San Clemente 36, 00049 Velletri, RM, Italy., Perrotta F; Funghitex S.S. Società Agricola, Via Colle San Clemente 36, 00049 Velletri, RM, Italy., Ruggeri M; Department of Management, Sapienza University of Rome, Via del Castro Laurenziano, 9, 00161 Rome, Italy.
Jazyk: angličtina
Zdroj: The Science of the total environment [Sci Total Environ] 2023 Dec 10; Vol. 903, pp. 166044. Date of Electronic Publication: 2023 Aug 11.
DOI: 10.1016/j.scitotenv.2023.166044
Abstrakt: With a global population of eight billion people, improving the sustainability and nutritional quality of diets has become critical. Mushrooms offer a promising solution because of their nutritional value and ability to be grown from agricultural residues, in line with the circular economy. This study, therefore, focuses on assessing the environmental compatibility of Agaricus bisporus mushroom production in Italy, the world's third largest per capita consumer, by using a Life Cycle Assessment (LCA) and an integrated Water-Energy-Nitrogen-Carbon-Food (WENCF) nexus analysis. The LCA results reveal that for a functional unit of 23,000 kg of the substrate, the production process emits 2.55 × 10 4  kg of CO 2 eq. Sensitivity analysis shows that changing input quantities can reduce environmental impacts by about 5 %. In addition, one scenario evaluates the environmental effects of recycling resources by introducing water and ammonium sulfate from scratch instead of continuous recycling, along with water purification. The study shows that sustainable food production can mitigate resource depletion, climate-altering emissions, and intersectoral competition. Using agro residues for mushroom cultivation and optimizing resource management contribute to environmental sustainability. This approach could not only improve the resilience and efficiency of the food system but could also improve the sustainability of diets. In conclusion, this study highlights the importance of adopting sustainable and circular approaches in mushroom production to address global challenges related to food sustainability.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 The Authors. Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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