<figure><img src="image_1.png" /></figure>

HAL
open science

# From ecodesign to eco-innovation towards sustainable food systems

Caroline Pénicaud

<figure><img src="image_2.png" /></figure>

## ► To cite this version:

Caroline Pénicaud. From ecodesign to eco-innovation towards sustainable food systems. FIPDes Day 2023, International Talents in Food Innovation and Product Design, Erasmus Mundus Joint Master Degree Food Innovation and Product Design, Sep 2023, Palaiseau, France. hal-04588929

HAL Id: hal-04588929

https://hal.inrae.fr/hal-04588929

Submitted on 27 May 2024

HAL is a multi-disciplinary open access
archive for the deposit and dissemination of sci-
entific research documents, whether they are pub-
lished or not. The documents may come from
teaching and research institutions in France or
abroad, or from public or private research centers.

L'archive ouverte pluridisciplinaire HAL, est
destinée au dépôt et à la diffusion de documents
scientifiques de niveau recherche, publiés ou non,
émanant des établissements d'enseignement et de
recherche français ou étrangers, des laboratoires
publics ou privés.

<figure><img src="image_3.png" /></figure>

Distributed under a Creative Commons Attribution 4.0 International License
# From ecodesign to eco-innovation towards sustainable food systems

Caroline Pénicaud

► To cite this version:

Caroline Pénicaud. From ecodesign to eco-innovation towards sustainable food systems. FIPDes Day 2023, International Talents in Food Innovation and Product Design, Erasmus Mundus Joint Master Degree Food Innovation and Product Design, Sep 2023, Palaiseau, France. hal-04588929

HAL Id: hal-04588929

https://hal.inrae.fr/hal-04588929v1

Submitted on 27 May 2024

HAL is a multi-disciplinary open access
archive for the deposit and dissemination of sci-
entific research documents, whether they are pub-
lished or not. The documents may come from
teaching and research institutions in France or
abroad, or from public or private research centers.

L'archive ouverte pluridisciplinaire HAL, est
destinée au dépôt et à la diffusion de documents
scientifiques de niveau recherche, publiés ou non,
émanant des établissements d'enseignement et de
recherche français ou étrangers, des laboratoires
publics ou privés.

<figure><img src="image_1.png" /></figure>

Distributed under a Creative Commons Attribution 4.0 International License
From Ecodesign to Ecoinnovation
towards Sustainable Food Systems

FIPDes Day 2023
2023 September 7

Caroline Pénicaud

Research scientist INRAE, UMR SayFood

SayFood
Food & Bioproduct Engineering

<figure><img src="image_4.png" /></figure>

<figure><img src="image_5.png" /></figure>

<figure><img src="image_6.png" /></figure>

<figure><img src="image_7.png" /></figure>

<figure><img src="image_8.png" /></figure>
From Ecodesign to Ecoinnovation
towards Sustainable Food Systems

FIPDes Day 2023
2023 September 7

Caroline Pénicaud

Research scientist INRAE, UMR SayFood

SayFood
Food & Bioproduct Engineering

<figure><img src="image_2.png" /></figure>

<figure><img src="image_3.png" /></figure>

<figure><img src="image_4.png" /></figure>

<figure><img src="image_5.png" /></figure>

<figure><img src="image_6.png" /></figure>
## Production of food and bioproducts

<figure><img src="image_9.png" /></figure>

<figure><img src="image_10.png" /></figure>

Sanitary quality

Sensory quality

Nutritional quality

## Environmental emergency

<figure><img src="image_11.png" /></figure>

# How can the environmental dimension be integrated into the design and management of food and bioproduct production systems?

23

Environmental quality

<figure><img src="image_12.png" /></figure>

~1/3 of environmental impacts
due to productions in food systems

Tukker et al. 2006, Xu et al. 2021

<figure><img src="image_13.png" /></figure>
## Production of food and bioproducts

<figure><img src="image_7.png" /></figure>

<figure><img src="image_8.png" /></figure>

Sanitary quality

Sensory quality

Nutritional quality

## Environmental emergency

<figure><img src="image_9.png" /></figure>

# How can the environmental dimension be integrated into the design and management of food and bioproduct production systems?

23

Environmental quality

<figure><img src="image_10.png" /></figure>

~1/3 of environmental impacts
due to productions in food systems

Tukker et al. 2006, Xu et al. 2021

<figure><img src="image_11.png" /></figure>
# Which ecodesign approach?

Environmental
assessment

Design

<figure><img src="image_14.png" /></figure>
# Which ecodesign approach?

Environmental
assessment

Design

<figure><img src="image_12.png" /></figure>
Environmental assessment: Life Cycle Assessment

Use of raw materials
and energy

Fertilizers

Metals

Pesticides

Electricity

Fuel

Packaging

Gas

Water

Refrigerant fluids

Infrastructures

...

Emissions into air,
water and soils

<figure><img src="image_15.png" /></figure>

<figure><img src="image_16.png" /></figure>

<figure><img src="image_17.png" /></figure>

<figure><img src="image_18.png" /></figure>

<figure><img src="image_19.png" /></figure>

<figure><img src="image_20.png" /></figure>

<figure><img src="image_21.png" /></figure>

<figure><img src="image_22.png" /></figure>

<figure><img src="image_23.png" /></figure>

<figure><img src="image_24.png" /></figure>

Greenhouse gases
Nitrogen, Phosphorus
Toxic molecules
Polluted water

...

Potential
environmental
impacts

Climate change

Ozone depletion

Ecotoxicity

Eutrophication

Acidification

Particulate emissions

...
Use of raw materials
and energy

Fertilizers

Metals

Pesticides

Electricity

Fuel

Packaging

Gas

Water

Refrigerant fluids

Infrastructures

...

Emissions into air,
water and soils

<figure><img src="image_13.png" /></figure>

<figure><img src="image_14.png" /></figure>

<figure><img src="image_15.png" /></figure>

<figure><img src="image_16.png" /></figure>

<figure><img src="image_17.png" /></figure>

<figure><img src="image_18.png" /></figure>

<figure><img src="image_19.png" /></figure>

<figure><img src="image_20.png" /></figure>

<figure><img src="image_21.png" /></figure>

<figure><img src="image_22.png" /></figure>

Greenhouse gases

Nitrogen, Phosphorus

Toxic molecules

Polluted water

...

Potential
environmental
impacts

Climate change

Ozone depletion

Ecotoxicity

Eutrophication

Acidification

Particulate emissions

...
## Within the same food category, does product variability justify reasoning ecodesign at the product level?

### 80 industrial pizzas

Cortesi et al. 2022, Journal of Cleaner Production

<figure><img src="image_25.png" /></figure>

Cheese and beef contents

Ingredients

### 44 PDO cheeses

Cortesi et al. 2022, Sustainability

<figure><img src="image_26.png" /></figure>

Milk type and quantity

Equipment

### Performance of ripening room

Between two rooms: 90% difference in impact on indicators sensitive to electricity consumption
## Within the same food category, does product variability justify reasoning ecodesign at the product level?

### 80 industrial pizzas

Cortesi et al. 2022, Journal of Cleaner Production

<figure><img src="image_23.png" /></figure>

Cheese and beef contents

Ingredients

### 44 PDO cheeses

Cortesi et al. 2022, Sustainability

<figure><img src="image_24.png" /></figure>

Milk type and quantity

Equipment

### Performance of ripening room

Between two rooms: 90% difference in impact on indicators sensitive to electricity consumption
## Do consumers' home practices significantly influence the environmental impact of products?

### 6 pizzas consumed at home

Cortesi et al. 2023

<figure><img src="image_27.png" /></figure>

Oven use can double certain impacts

### Packed strawberries

Matar et al. 2021

<figure><img src="image_28.png" /></figure>

Home practices

Behavior towards **packaging** affects impacts
# Do consumers' home practices significantly influence the environmental impact of products?

## 6 pizzas consumed at home

Cortesi et al. 2023

<figure><img src="image_25.png" /></figure>

Oven use can double certain impacts

## Packed strawberries

Matar et al. 2021

<figure><img src="image_26.png" /></figure>

Home practices

Behavior towards **packaging** affects impacts
## How can we combine environment and nutrition to assess food?

### Nutrition: LCA functional unit

<figure><img src="image_29.png" /></figure>

### 44 PDO cheeses

* Nutritional FU allows the nutritional dimension to be included in the environmental dimension

* Nutrient-based FU improves ranking of products rich in that nutrient

* Ideally, study several FUs

* How can we integrate other dimensions, such as the sensory dimension?
## How can we combine environment and nutrition to assess food?

### Nutrition: LCA functional unit

### 44 PDO cheeses

<figure><img src="image_27.png" /></figure>

* Nutritional FU allows the nutritional dimension to be included in the environmental dimension

* Nutrient-based FU improves ranking of products rich in that nutrient

* Ideally, study several FUs

* How can we integrate other dimensions, such as the sensory dimension?

Cortesi et al. submitted
Which ecodesign approaches?

<figure><img src="image_30.png" /></figure>

Adapted from Charter & Chick
1997, Brezet & van Hemel 1997

2023
September 7

From Ecodesign to Ecoinnovation towards Sustainable Food Systems
Caroline Pénicaud
# Which ecodesign approaches?

<figure><img src="image_28.png" /></figure>

Adapted from Charter & Chick
1997, Brezet & van Hemel 1997

2023
September 7

From Ecodesign to Ecoinnovation towards Sustainable Food Systems
Caroline Pénicaud
# Improvement - Optimization: Dynamic LCA approach

<figure><img src="image_31.png" /></figure>

## Temporalized inventory

<figure><img src="image_32.png" /></figure>

## Temporalized energy mix

- Importance of up-to-date, seasonally-adapted data

- Impacts can be reduced by different process planning

Visualize

- steps and unit operations and their associated impacts

- whether the impact is due to the intensity of the flow or the duration of the operation

Better appropriation of LCA results by process engineering specialists

Ly et al., in preparation
# Improvement - Optimization: Dynamic LCA approach

<figure><img src="image_29.png" /></figure>

## Temporalized inventory

<figure><img src="image_30.png" /></figure>

## Temporalized energy mix

- Importance of up-to-date, seasonally-adapted data

- Impacts can be reduced by different process planning

Visualize

- steps and unit operations and their associated impacts

- whether the impact is due to the intensity of the flow or the duration of the operation

Better appropriation of LCA results by process engineering specialists

Ly et al., in preparation
Redesign: example of pizza reformulation

<figure><img src="image_33.png" /></figure>

<figure><img src="image_34.png" /></figure>

<figure><img src="image_35.png" /></figure>
Redesign: example of pizza reformulation

<figure><img src="image_31.png" /></figure>

<figure><img src="image_32.png" /></figure>

<figure><img src="image_33.png" /></figure>
# Redesign: example of pizza reformulation

<figure><img src="image_36.png" /></figure>

<figure><img src="image_37.png" /></figure>

<figure><img src="image_38.png" /></figure>

* Cheese

* Cream

* Lardoons

* Plastic packaging

<figure><img src="image_39.png" /></figure>

<figure><img src="image_40.png" /></figure>

* Tomato sauce

* Olive

<figure><img src="image_41.png" /></figure>

<figure><img src="image_42.png" /></figure>

To validate
# Redesign: example of pizza reformulation

<figure><img src="image_34.png" /></figure>

<figure><img src="image_35.png" /></figure>

Redesign

* Tomato sauce

* Olive

<figure><img src="image_36.png" /></figure>

To validate
# Innovation: example of “frompois”

## 4 products like “camembert”

* 25% pea / 75% milk

* 50% pea / 50% milk

* 75% pea / 25% milk

* 100% pea

Microbial consortium
(same for all products)

Lactobacillus rhamnosus

Lactococcus lactis

Geotrichum candidum

Kluyveromyces lactis

INCUBATION 30°C / 18h –
UNMOLDING – RIPENING 12°C
until 13 days

Saint-Eve et al. 2021
Huguet et al. 2023

<figure><img src="image_43.png" /></figure>

Development / making:
UMR SayFood – Aurillac UMR Cheeses platform
# Innovation: example of “frompois”

## 4 products like “camembert”

* 25% pea / 75% milk

* 50% pea / 50% milk

* 75% pea / 25% milk

* 100% pea

Microbial consortium
(same for all products)

Lactobacillus rhamnosus

Lactococcus lactis

Geotrichum candidum

Kluyveromyces lactis

INCUBATION 30°C / 18h –
UNMOLDING – RIPENING 12°C
until 13 days

Saint-Eve et al. 2021
Huguet et al. 2023

<figure><img src="image_37.png" /></figure>

Development / making:
UMR SayFood – Aurillac UMR Cheeses platform
<figure><img src="image_44.png" /></figure>

<figure><img src="image_45.png" /></figure>

Benefits of increasing pea
content in frompois

Contradiction with the consumer study!

Saint-Eve et al. 2021

<figure><img src="image_46.png" /></figure>

Impact of frompois > Impact of Camembert, humus and tofu

Simplify and eco-design the process!

Ecodesign paradox
<figure><img src="image_38.png" /></figure>

<figure><img src="image_39.png" /></figure>

Benefits of increasing pea
content in frompois

Contradiction with the consumer study!

Saint-Eve et al. 2021

<figure><img src="image_40.png" /></figure>

Impact of frompois > Impact of Camembert, humus and tofu

Simplify and eco-design the process!

Ecodesign paradox
## Ecodesign paradox reinforced in the innovation process

* Choices made early in the design process yield the greatest environmental benefits

* The most effective environmental assessment methods can be used at an advanced stage of the design process

<figure><img src="image_47.png" /></figure>

PLACE OF ASSESSMENT

<figure><img src="image_48.png" /></figure>

<figure><img src="image_49.png" /></figure>

<figure><img src="image_50.png" /></figure>

<figure><img src="image_51.png" /></figure>

## Key points

* Formalize the role and mode of evaluation

* Use relevant sustainability criteria and indicators

* Adapt evaluation to the context of the artifact designed

* Reinforce participatory practices
## Ecodesign paradox reinforced in the innovation process

* Choices made early in the design process yield the greatest environmental benefits

* The most effective environmental assessment methods can be used at an advanced stage of the design process

<figure><img src="image_41.png" /></figure>

PLACE OF ASSESSMENT

<figure><img src="image_42.png" /></figure>

<figure><img src="image_43.png" /></figure>

<figure><img src="image_44.png" /></figure>

<figure><img src="image_45.png" /></figure>

## Key points

* Formalize the role and mode of evaluation

* Use relevant sustainability criteria and indicators

* Adapt evaluation to the context of the artifact designed

* Reinforce participatory practices
<figure><img src="image_52.png" /></figure>

# Importance of integrating innovation in systemic approaches
<figure><img src="image_46.png" /></figure>

Importance of integrating innovation in systemic approaches