CIV ENG 11 Chapter Notes - Chapter 3: Carbon Footprint, Edamame, Emission Intensity
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DEPARTMENT OF CIVIL AND ENVIRONMENTAL ENGINEERING
UNIVERSITY OF CALIFORNIA, BERKELEY
CE11 ENGINEERED SYSTEMS AND SUSTAINABILITY, SPRING 2020
HOMEWORK 4: LIFE-CYCLE ASSESSMENT
DUE FRIDAY, MARCH 6, 2020 (100 POINTS)
1. The Climate Footprint of Your Diet (32 points)
Researchers at Carnegie Mellon University published a paper, “Food-Miles and the Relative Climate
Impacts of Food Choices in the United States” (http://pubs.acs.org/doi/abs/10.1021/es702969f), that
compared the climate impacts of eating local food versus the types of food people typically eat. Use the
results of their analysis (posted as an Excel file, “Food_LCA_Data, on bCourses) to answer the following
questions. Note: Excluded from the researchers’ findings is the global warming potential associated with
a) Calculate the global warming potential (GWP100) (in units of CO2,e) associated with U.S.
consumption of the foods listed below. Products will be associated with multiple commodity groups!
1) Red Meat
b) Of these four food types, which is the most carbon-intensive per dollar? (2 points)
c) Corn (mainly for its carbohydrates content) and soybeans (as protein) are often found in many food
products in the United States. Draw a life-cycle diagram of the different phases associated with
providing either (dry) corn (as animal feed) or edamame. Label all life-cycle phases and note major
input resources. (6 points)
d) List three major differences between producing these crops and producing red meats (beef). (6 points)
e) Compare the costs of providing 2,000 kcal of beef ($5/lb) and soybeans ($2/lb). Then compare the
total greenhouse gas footprint (in kg CO2,e) of providing 2,000 kcal of beef (which comes from
“animal, except poultry, slaughtering”) and soybeans (“grain farming”). How do food prices and
carbon footprints relate? (10 points)
See the USDA: https://fdc.nal.usda.gov/ and search using the following keywords:
Beef: Beef, ground, 90% lean meat / 10% fat, raw
Soybeans: soybeans, green, raw
2. The Carbon Footprint of Your Activities (23 points)
Please calculate your carbon footprint at http://footprint.wwf.org.uk.
a) What percent is “your share,” and how many tons? What is the breakdown of your carbon footprint?
Copy the chart into your homework. (6 points)
b) What tips does the calculator give you to reduce your carbon footprint? Do you agree that these tips
would indeed reduce your footprint? Put forward two arguments pro and two contra. (6 points)
Due friday, march 6, 2020 (100 points: the climate footprint of your diet (32 points) Researchers at carnegie mellon university published a paper, food-miles and the relative climate. Impacts of food choices in the united states (http://pubs. acs. org/doi/abs/10. 1021/es702969f), that compared the climate impacts of eating local food versus the types of food people typically eat. Use the results of their analysis (posted as an excel file, food_lca_data, on bcourses) to answer the following questions. Note: excluded from the researchers" findings is the global warming potential associated with. Hfcs: calculate the global warming potential (gwp100) (in units of co2,e) associated with u. s. consumption of the foods listed below. Draw a life-cycle diagram of the different phases associated with providing either (dry) corn (as animal feed) or edamame. Then compare the total greenhouse gas footprint (in kg co2,e) of providing 2,000 kcal of beef (which comes from. Animal, except poultry, slaughtering ) and soybeans ( grain farming ).