University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal

Navigation/Search

• Researchers.
• Institutes.
• Projects.
• Publications.
• Partners.
• Sponsors.

Gewählte Master / Diploma Thesis:

Iris Kral (2011): Treibhausgasemissionen von Rind- und Schweinefleisch entlang der Produktionskette Landwirtschaft bis Großküche unter besonderer Berücksichtigung der landwirtschaftlichen Produktionsform.
Master / Diploma Thesis - Institut für Meteorologie (BOKU-Met), BOKU-Universität für Bodenkultur, pp 106. UB BOKU obvsg FullText

Abstract:

Agriculture generates a large share of greenhouse gas emissions. Given that, measures in this sector can substantially contribute to climate protection. The objective of this study is to find out how high GHG emissions per kg beef and pork are. Furthermore, it aims to clarify whether there are any significant differences in GHG emissions between organic and conventional production methods, and also which processes are the main sources for the release of GHG. The study looks at the entire manufacturing process of meat. The calculation is made using LCA-Software SimaPro, following IPCC guidelines and is based on primary and secondary data. Results are indicated in CO2- equivalents (CO2-eq). With 99 % agricultural production is the main source of GHG emissions in regard to the production of beef. The most important emitting processes are enterogenic fermentation (43-46 %) and fodder production including land use changes (27-39 %). Taking into account the processes following agriculture, GHG emissions increase only marginally to 15.2 kg CO2-eq (conventional) and 12.7 kg CO2-eq (organic). In pork production, 98 % of GHG stem from agriculture. Fodder production is the main source (54-79 %) followed by GHG emissions caused by the management of farm fertiliser (15-40 %). In total, including downstream processes, 5.04 kg CO2-eq incur with conventional and 3.57 kg CO2-eq with organic pork production. As downstream steps have only little impact on total GHG emissions, it is advisable to apply mitigation measures in the agricultural sector. Furthermore, it is evident that production of organic meat is markedly less detrimental to the climate than production of conventional meat: meat from organic production causes 16 % (beef) and 29 % (pork) less emission.

Beurteilende(r): Kromp-Kolb Helga

1.Mitwirkender: Lindenthal Thomas

2.Mitwirkender: Hörtenhuber Stefan