Environmental assessment of ouzo production in Greece: A Life Cycle Assessment approach

Abstract

This study investigates the impact of ouzo production on the environment. Its novelty lies in the fact that it is the first study which focuses on the consequences that anise beverages production has on the environment. To carry out the study, the Life Cycle Assessment (LCA) was used and fifteen subsystems of the total production were investigated. The impact categories selected were global warming, acidification, eutrophication and photochemical oxidation. The production process significantly affects all four phenomena (with percentages of 63.58%, 43.53%, 10.09% and 17.31% respectively) and similarly does the subsystem of grape cultivation (with percentages of 8.88%, 22.84%, 27.12% and 30.82% respectively). Another subsystem seriously affecting these phenomena is the production/transportation of glass bottles (with percentages of 18.05%, 15.13%, 7.61% and 41.55% respectively). Moreover, an interesting result is that the ouzo production process has a higher environmental impact than the wine production process, as they have similar stages of their life cycle. It is vital certain measures be applied. Initially the use of renewable sources of energy such as solar power. Furthermore, the recycling of glass bottles and the use of bottles from other materials. Also, the use of alternative cultivation methods such as biodynamic and organic. These measures will be effective if combined with “green” maintenance policies by companies. The findings of this research can be a useful tool for industries to focus on the stages with the highest contribution to environmental pollution and minimize it. • Life Cycle Assessment approach of ouzo production in Greece. • Quantification of the environmental emissions resulting from the ouzo production. • The “hotspots” of ouzo production that have negative environmental impacts. • Powerful data provision of ouzo production system for comparison with similar products.