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Avaliação ambiental de embalagens de azeite de oliva usando uma abordagem de avaliação do ciclo de vida
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A presente dissertação tem como objetivo analisar o impacto ambiental das principais embalagens utilizadas para azeite extra virgem o vidro, PET, lata e bag-in-box quantificando seus efeitos ao longo do ciclo de vida conforme as normas ISO 14040 e ISO 14044. A Avaliação do Ciclo de Vida foi aplicada considerando as etapas de produção, transporte, uso e fim de vida, com foco em indicadores como Potencial de Aquecimento Global, Formação de Partículas Finas, Consumo de Água Doce, Ecotoxicidade em Água Doce e Toxicidade Humana Não Carcinogênica.
Os resultados demonstram que a embalagem de vidro apresenta o maior impacto ambiental, associada principalmente ao seu elevado peso, gera elevado consumo energético no processo de fusão (≈ 6 MJ/kg) e emissões superiores a 1,6–2,9 kg CO₂ eq/kg. Apesar da alta reciclabilidade (85–90%) e reutilização potencial, o peso contribui para aumentar as emissões no transporte.
As embalagens de PET e R-PET exibiram o melhor desempenho global. O uso de PET reciclado mecanicamente permite reduções de até 60% nas emissões de CO₂ em comparação com o vidro, mantendo níveis de reciclabilidade semelhantes (85–90%). O PET apresenta impacto climático de 2,3–2,5 kg CO₂ eq/kg, mas benefício logístico devido ao baixo peso. O uso obrigatório na UE de 30% de R-PET em embalagens alimentares a partir de 2030 reforça esse cenário positivo.
As latas, com reciclabilidade próxima de 95%, apresentam impacto elevado auando produzidas a partir de alumínio primário, devido ao consumo energético extremamente alto (155–200 MJ/kg) e emissões associadas à extração e eletrólise da bauxita (9–11 kg CO₂ eq/kg).
Contudo, quando reciclado, o alumínio pode reduzir sua pegada ambiental em mais de 70%, tornando-se competitivo com PET e vidro reciclado.
O sistema bag-in-box destaca-se pelo baixo consumo de materiais e peso reduzido, com impactos gerais moderados (3–5 kg CO₂ eq/kg e 50–70 MJ/kg). No entanto, sua reciclabilidade é inferior a 50%, devido às camadas multicamadas de polímeros e alumínio, o que limita sua integração em ciclos circulares.
Os cenários de reciclagem reduziram significativamente os impactos em todas as categorias analisadas, demonstrando que a estrutura de gestão de resíduos é tão determinante quanto o próprio material. De forma geral, o R-PET surge como a alternativa mais sustentável, seguido pelo alumínio reciclado. O vidro permanece ambientalmente viável apenas em contextos de reuso ou elevada taxa de retorno. Os resultados reforçam a necessidade de promover design ecológico, integração de conteúdo reciclado e sistemas circulares, alinhando a cadeia das embalagens de azeite aos Objetivos de Desenvolvimento Sustentável.
This dissertation aims to evaluate the environmental impact of the main packaging types used for extra virgin olive oil glass, PET, aluminum cans, and bag-in-box quantifying their effects across the entire life cycle according to ISO 14040 and ISO 14044 standards. The Life Cycle Assessment (LCA) was applied considering the stages of production, transportation, use, and end-of-life, with a focus on indicators such as Global Warming Potential, Fine Particulate Matter Formation, Freshwater Consumption, Freshwater Ecotoxicity, and Non-Carcinogenic Human Toxicity. The results show that glass packaging presents the highest environmental burden, mainly due to its substantial weight, which leads to high energy consumption during the melting process (≈ 6 MJ/kg) and emissions ranging from 1.6 to 2.9 kg CO₂ eq/kg. Although glass has a high recycling rate (85–90%) and strong reuse potential, its weight significantly increases transportation-related emissions PET and R-PET packaging demonstrated the best overall environmental performance. The use of mechanically recycled PET can reduce CO₂ emissions by up to 60% compared to glass, while maintaining similar recyclability levels (85–90%). PET exhibits a climate impact of 2.3–2.5 kg CO₂ eq/kg but offers logistical advantages due to its low weight. The upcoming EU requirement mandating 30% R-PET content in food-contact packaging by 2030 further strengthens its environmental relevance. Aluminum cans, which have a recyclability rate close to 95%, show high impacts when produced from primary aluminum due to extremely high energy demand (155–200 MJ/kg) and emissions associated with bauxite extraction and electrolysis (9–11 kg CO₂ eq/kg). However, when recycled, aluminum can reduce its environmental footprint by more than 70%, becoming competitive with PET and recycled glass. The bag-in-box system stands out for its low material consumption and reduced weight, resulting in moderate overall impacts (3–5 kg CO₂ eq/kg and 50–70 MJ/kg). Nevertheless, its recyclability is below 50% due to its multilayer polymer–aluminum structure, which limits its suitability for circular material loops. Recycling scenarios significantly reduced impacts across all assessed categories, demonstrating that waste-management efficiency is as critical as the material itself. Overall, R-PET emerges as the most sustainable option, followed by recycled aluminum. Glass remains environmentally viable mainly in reuse systems or high-return contexts. These findings reinforce the need to promote ecological packaging design, increase recycled content, and strengthen circular systems, aligning olive oil packaging practices with the Sustainable Development Goals.
This dissertation aims to evaluate the environmental impact of the main packaging types used for extra virgin olive oil glass, PET, aluminum cans, and bag-in-box quantifying their effects across the entire life cycle according to ISO 14040 and ISO 14044 standards. The Life Cycle Assessment (LCA) was applied considering the stages of production, transportation, use, and end-of-life, with a focus on indicators such as Global Warming Potential, Fine Particulate Matter Formation, Freshwater Consumption, Freshwater Ecotoxicity, and Non-Carcinogenic Human Toxicity. The results show that glass packaging presents the highest environmental burden, mainly due to its substantial weight, which leads to high energy consumption during the melting process (≈ 6 MJ/kg) and emissions ranging from 1.6 to 2.9 kg CO₂ eq/kg. Although glass has a high recycling rate (85–90%) and strong reuse potential, its weight significantly increases transportation-related emissions PET and R-PET packaging demonstrated the best overall environmental performance. The use of mechanically recycled PET can reduce CO₂ emissions by up to 60% compared to glass, while maintaining similar recyclability levels (85–90%). PET exhibits a climate impact of 2.3–2.5 kg CO₂ eq/kg but offers logistical advantages due to its low weight. The upcoming EU requirement mandating 30% R-PET content in food-contact packaging by 2030 further strengthens its environmental relevance. Aluminum cans, which have a recyclability rate close to 95%, show high impacts when produced from primary aluminum due to extremely high energy demand (155–200 MJ/kg) and emissions associated with bauxite extraction and electrolysis (9–11 kg CO₂ eq/kg). However, when recycled, aluminum can reduce its environmental footprint by more than 70%, becoming competitive with PET and recycled glass. The bag-in-box system stands out for its low material consumption and reduced weight, resulting in moderate overall impacts (3–5 kg CO₂ eq/kg and 50–70 MJ/kg). Nevertheless, its recyclability is below 50% due to its multilayer polymer–aluminum structure, which limits its suitability for circular material loops. Recycling scenarios significantly reduced impacts across all assessed categories, demonstrating that waste-management efficiency is as critical as the material itself. Overall, R-PET emerges as the most sustainable option, followed by recycled aluminum. Glass remains environmentally viable mainly in reuse systems or high-return contexts. These findings reinforce the need to promote ecological packaging design, increase recycled content, and strengthen circular systems, aligning olive oil packaging practices with the Sustainable Development Goals.
Descrição
Mestrado de dupla diplomação com a UTFPR, Universidade Tecnológica Federal do Paraná
Palavras-chave
Embalagem Azeite virgem extra Avaliação do ciclo de vida Sustentabilidade Economia circular