Project background

Climate change is one of the biggest challenges mankind will face in the coming years. Some scientists believe that the phenomenon has already started. Rising temperatures, melting glaciers and increasingly frequent droughts, flooding and other extreme weather phenomena are all evidence that climate change is really happening. 

For several years now the European Union has been committed to tackling climate change both internally and internationally and has placed it high on the EU agenda, as reflected in European climate change policy. 

To underpin these commitments, EU has set the most ambitious climate reduction targets in the world, with binding mechanisms already in place that guarantee a unilateral 20% greenhouse gas emission reduction by 2020 compared to 1990 levels. The EU is committed to increase this to a 30% reduction if other developed countries commit themselves to comparable reductions, and if economically more advanced developing countries contribute adequately according to their responsibilities and respective capabilities. For 2050, EU leaders have endorsed the objective of reducing Europe's greenhouse gas emissions by 80-95% compared to 1990 levels as part of efforts by developed countries as a group to reduce their emissions by a similar degree. The European Commission has published a roadmap for building the low-carbon European economy that this will require. 

Almost all human activities, directly or indirectly generate an amount of greenhouse gases. The most important of these gases is carbon dioxide.

Τherefore, we call  carbon footprint  the measure of the total amount of emissions of carbon dioxide produced directly or indirectly by an activity or accumulated during the life stages of a product, either this is a good or a service.

In the food industry these stages include primary cultivation of raw materials, transportation, processing, storage or preservation, consumption and at the end rejection. 

Food production and consumption is responsible for a significant part (20-30%) of all anthropogenic environmental impacts. 

The food industrial sector contributes significantly to carbon emissions since food is prepared and distributed using enormous amounts of processing, packaging and transportation. It is estimated that in EU at least 5-6% of global GHG emissions are due to food transport, 8-10% due to food processing and packaging, around 1-2% due to refrigeration, and 1-2% due to retail. This corresponds to a total of 15- 20% of global emissions from these activities. 

The Greek food industrial sector is the leader of the Greek economy, with considerable contribution to the country’s GDP, since it accounts for 25% of turnover, controls 25% of total capital, produces 24% of total value added and employs more than 22% of all employees of the entire manufacturing sector.

Therefore, the carbon foot print reduction of the pastry and flour industry will have a big impact in reversing the climate change and its negative impacts in EU and especially in Greece.

The project is implemented in Greece & Italy.


The main objective of the LIFE FOODPRINT project is to identify, quantify and implement measures to reduce, the carbon footprint (CF) of the pastry and flour food industry sector along the supply chain while increasing competitiveness through the development of an innovative software tool.

LIFE13 ENV/GR/000958

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  • Last Modified: Wednesday 13 December 2017, 10:52:47.