Environmental Product Declaration (EPD®) for "Classico"

Transcription

Environmental Product
Declaration (EPD®)
for "Classico" Extra Virgin Olive Oil
Monini S.p.A.
Rev. 0.0 - December 2012
Registration number: S-P-00384
Approval date: 18 December 2012
Validity period: 18 December 2015
®
01
Monini EPD®, December 2012
p. 2
The All-Italian Story
of a Passion
MONINI,
THE ALL-ITALIAN STORY
OF A PASSION
A passion for quality
that dates back over a century
The Monini company is an Italian success
story based on tradition and quality. The
company was founded in 1920 by Zefferino
Monini, who, following his entrepreneurial
instinct, decided to establish a business in
the town of Spoleto, in the Italian region of
Umbria. Thanks to its hills covered with olive
groves, from which an oil with an intense yet
balanced flavour is obtained, the Spoleto
area has always been dedicated to
the production of Extra Virgin Olive Oil.
The passion that Zefferino Monini Sr.
developed for olives at an early age led him
to dedicate himself to the production of Extra
Virgin Olive Oil, whereby he founded the
company "Zefferino Monini Olio di Oliva" in
1930. The knowledge and consumption of
Extra Virgin Olive Oil at the time was limited,
and was locally confined exclusively to its
areas of production. Most Italians, above all
in the larger cities, either out of habit or lack
of knowledge, used almost exclusively regular
olive oil, rather than the extra virgin variety.
By deciding to market Extra Virgin Olive Oil
beyond the confines of the Umbria region,
Zefferino Monini launched a new trend in
the oil industry. Thanks to his initiative and
his passion for the natural product of his
homeland, together with the exceptional
quality of the oil obtained from the hills of
Umbria, Zefferino Monini succeeded in writing
the first page in the history of the Extra
Virgin Olive Oil market. Once brought to the
attention of a wider audience, Monini extra
virgin olive oil became increasingly popular
and began to be demanded by customers
even further afield. The company ceased
operations during the war as the product was
subject to rationing. Once the distribution of
foodstuffs was deregulated in 1945, however,
the company's operations continued with
renewed energy. It was at this time that
Zefferino's sons, Giuseppe and Paolo, joined
the company. Giuseppe and Nello flanked
their father in his traditional laboratory,
learning the all the tricks of the trade.
At the time, shopkeepers sold the product
in bulk. Anticipating the future needs of the
market, however, the first glass bottles began
flanking the traditional demijohns by the year
1950.
01
p. 3
The All-Italian Story
of a Passion
A historic oil in modern times.
Today, Monini is one of the leading
companies in the Extra Virgin Oil industry,
boasting over 100 employees and a turnover
of nearly 125 million Euros in 2011. 90%
of the total turnover is generated under
the Monini brand name. The strategy
that Zefferino Sr. began in the 1920s was
strengthened and enhanced by his son,
Giuseppe, and is still being carried forward
by his grandchildren, Zefferino Jr. and Maria
Flora. To this day, the family continues to
diffuse the culture of Extra Virgin Olive Oil, not
only in terms of sales an distribution, but in
terms of education and awareness as well.
The Monini family has been producing Extra
Virgin Olive Oil for three generations, using
exclusively mills whose hygiene conditions,
processing systems and storage conditions
satisfy the company's stringent quality
requirements. A company that's on the
cutting-edge in terms of facilities, technology
and quality control, continuously driven by
a passion for tradition, offering consumers
a product of unrivalled quality. Like his
grandfather before him, Zefferino Monini still
personally samples the company's products
to this day, selecting only the products
that fully satisfy the company's high quality
standards.
02
p. 4
The Monini
Group
THE MONINI GROUP
NORTH AMERICA,
POLAND AND AUSTRALIA
A company that symbolizes
the Italian Olive Oil Tradition
This propensity to diffuse the culture of
Extra Virgin Olive Oil and to safeguard the
art of Italian olive oil production as a symbol
of Made in Italy quality, has rendered this
Umbrian company a reference point for the
entire industry, even beyond the confines of
Italy itself.
Monini North America Inc., with headquarters
in Norwalk Connecticut, was founded in the
year 2000, and currently boasts an annual
turnover of nearly 6 million U.S. dollars.
The brand's presence throughout Europe
is guaranteed by its subsidiary, Monini
Polska, which was founded in 2008, with
headquarters in Poznan, Poland.
In 2001, Monini also began heavily investing
in modern olive-cultivation in the Australian
state of New South Wales, purchasing nearly
700 hectares of land in a joint venture project
with an Italian family that has been living in
Australia for over 50 years. A cutting-edge
project with a unique plantation, not only in
terms of the type of crop cultivated, but also
in terms of the methods used to cultivate and
harvest the olives themselves. The plantation
is home to over 106,000 trees of the
Frantoio, Leccino, Pendolino and Coratina
varieties, which were planted in 2004 and
have literally flourished under the Australian
sun.
03
p. 5
The Company
THE COMPANY
Environmental Policy
Today, Monini is a company that's on the
cutting-edge in terms of facilities, technology
and quality control, upholding the Italian olive
oil tradition thanks to a responsible corporate
management model based on environmental
sustainability, business ethics and social
awareness. As evidenced by various
interventions, Monini has recently undertaken
a major "eco-sustainability" project, including
the installation of a photovoltaic system at
the production facility, the provision of energy
from certified renewable sources, and the use
of eco-friendly recycled glass packaging.
Thanks to this policy, Monini has become
the first large Italian company to obtain an
Environmental Product Declaration (EPD®).
The packaging
plant
Monini's environmental policy is based on a
simple philosophy: to never deprive nature or
the terrain of anything. Because it is precisely
nature and the terrain that have provided this
Spoleto-based company with its precious
raw materials, allowing it to make a name
for itself over the past 100 years. Monini
has assumed this exemplary commitment
to the environment and its natural fruits in
order to ensure that they are preserved for
generations to come. It's the best possible
investment that the company could make in
order to preserve the values underlying the
Monini olive oil tradition over time.
The Monini S.p.A. production facility is
located in Spoleto (Italy), at Km 129 SS
Flaminia.
Monini S.p.A. produces more than
30,000,000 litres of oil per year, approximately
80% of which is Extra Virgin Olive Oil. 30% of
the 2011 turnover was generated by exports
to over 30 countries. The company occupies
a total surface area of 22,000 square meters,
10,000 of which are indoors, boasting seven
packaging lines with a maximum production
capacity of 15,000 litres/hour in various
formats, as well as a raw material filtration
line.
03
p. 6
The Company
Supply chain control
Oils made from olives of different varieties,
origins and maturity, and stored under
different conditions and for different
time frames, naturally possess different
characteristics. For this reason, Zefferino
Monini Jr., together with some of his closest
expert collaborators, select the best oils
in a special tasting room on a daily basis,
recording the intensity and the different
flavour and olfactory characteristics of each
oil sampled. Approximately 15,000 oil tasting
sessions are held each year during the
selection and receipt of the raw materials,
as well as before packaging. These control
activities are not only limited to the raw
materials themselves, but the quality of the
final product is also guaranteed by the loyalty,
collaboration, and control activities performed
by the entire supply chain.
Quality control
A state-of-the-art analytical laboratory
monitors the quality and purity of each oil.
These highly complex analyses are used
to reveal the presence of any oils other
than olive oil, as well as the presence of
any undesired substances contained within
the oils themselves due to treatments with
agrochemicals (pesticides, herbicides or
fungicides) or simply due to environmental
pollution. Modern analytical techniques and
sophisticated equipment allow for
contaminants to be detected in tenths of parts
per billion: this means that it is possible to
detect the presence of even just one gram of a
contaminant dissolved in 10,000 tonnes of oil !
The Monini analysis laboratory performs
approximately 20,000 sets of analysis per
year, controlling approximately 90,000
parameters.
Most of the controls are performed upon
the incoming product, thus allowing for
non-compliant batches of oil to be rejected,
while further controls are also carried out
during the packaging stage. Subsequently,
the quality levels of the oils destined for
the national and international markets are
sampled and monitored.
04
p. 7
Calculation of environmental
performance
CALCULATION
OF ENVIRONMENTAL
PERFORMANCE
Monini Classico Extra Virgin Olive Oil 1litre, 0.75 -litre and 0.5 -litre bottles.
This EPD® refers to the product of
Classico Extra Virgin Olive Oil
Over the past three years, the company's
Classico Extra Virgin Olive Oil has
generally been produced using olives
grown in Italy, Spain, Portugal and
Greece.
The Classico Extra Virgin Olive Oil is
packaged in bottles of light coloured glass;
the primary packaging consists of two paper
labels applied to the bottle (front and back),
an aluminium cap and a plastic spout; the
standard secondary packaging consists of a
PVC capsule (Polyvinyl chloride), a tray made
of cardboard and shrink-wrap film, while the
tertiary packaging is comprised of a pallet
and transparent outer film. In this EPD®,
the density of the Extra Virgin Olive Oil is
considered equal to 0.916 kg/litre.
Functional unit
In accordance with PCR 2010:07, the
functional unit for the life cycle refers to
one (1) litre of Extra Virgin Olive Oil,
including its packaging .
04
p. 8
performance
GEOGRAPHICAL
ORIGIN
Monini Classico Extra Virgin Olive Oil
The supply area for the production of Monini Classico Extra Virgin Olive Oil corresponds to the following countries:
(the areas of cultivation are listed in dark green)
Italy
Spain
Portugal
Greece
Puglia.
Andalusia, Murcia,
Estremadura, Castilla y Leon,
Navarra, La Rioja, Aragona,
Catalogna, Castilla La Mancha,
Madrid, Valencia.
Guarda, Beja, Enora,
Portalegre.
Crete, Peloponnese.
04
p. 9
performance
CHARACTERISTICS
OF THE EXTRA VIRGIN OLIVE OIL
The Classico variety is derived from a
selection of oils obtained from olives
harvested with the right degree of maturity. It
is therefore an ideal and versatile complement
for cooking, as well as for raw consumption,
for a balanced diet, harmonious and rich in
flavour.
In Cooking
In cooking and for all uses. Dressing
of legumes, cooked vegetables, soups,
red meat roasts boiled meat, salads, and
bruschettas.
(*)
150% of the RDA
Recommended daily
allowance
NUTRITIONAL VALUES
In relation to various production
lots per 100 ml of product
Energy
value
824 kcal
3389 kJ
MONOUNSATURATED fats
POLYUNSATURATED
69 g
9g
Proteins
0g
Cholesterol
Carbohydrates
0g
Dietary fibres
0g
Sodium
0g
Fat
of which SATURATED
92 g
14 g
Vitamin E
0 mg
15 mg*
04
p. 10
performance
ORGANOLEPTIC
CHEMICAL AND PHYSICAL
CHARACTERISTICS
ORGANOLEPTIC CHEMICAL
AND PHYSICAL
CHARACTERISTICS
Average
Value
Limit Value
for Monini
Legal limit
value
Reference
standard
Free acidity (% in terms of oleic acid)
0.35
≤ 0.5
≤ 0.8
(1-3)
Number of peroxides (meqO2/kg)
8.5
≤ 11 (Dec-May)
≤ 13 (Jun-Nov)
≤ 20
(1-2-3)
U. V. Spectrophotometry K 232
1.85
≤ 2 (Dec-May)
≤ 2.15 (Jun-Nov)
≤ 2.50
(1-3)
K 270
0.115
≤ 0.14 (Dec-May)
≤ 0.15 (Jun-Nov)
≤ 0.22
(1-2-3)
∆K
-0.002
≤ 0.005
≤ 0.01
(1-2-3)
04
p. 11
performance
ORGANOLEPTIC AND CHEMICAL-PHYSICAL CHARACTERISTICS/1
FATTY ACID
COMPOSITION (%)
Average
Value
Limit value
for Monini
Legal limit
value
Reference
standard
C14:0
Myristic acid
0.01
-
≤ 0.05
(1-2-3)
C16:0
Palmitic acid
12.00
-
7.5-20
(2-3)
C16:1
Palmitoleic acid
1.10
-
0.3-3.5
(2-3)
C17:0
Heptadecanoic acid
0.06
-
≤ 0.3
(2-3)
C17:1
Heptadecenoic acid
0.11
-
≤ 0.3
(2-3)
C18:0
Stearic Acid
2.78
-
0.5-5.0
(2-3)
C18:1
Oleic acid
74.80
-
55-83
(2-3)
C18:2
Linoleic acid
7.60
≤ 11.5
3.5-21
(2-3)
C18:3
Linoleic acid
0.67
≤ 0.8
≤ 1.0
(1-3)
C20:0
Arachidic acid
0.41
-
≤ 0.6
(1-2-3)
C20:1
Eicosenoic acid
0.29
-
≤ 0.4
(1-2-3)
C22:0
Behenic acid
0.12
-
≤ 0.2
(1-2-3)
C22:1
Erucic acid
N.V.
-
0.0
(1-2-3)
C24:0
Lignoceric acid
0.05
-
≤ 0.2
(1-2-3)
04
p. 12
performance
COMPOSITION IN TRANS
FATTY ACIDS ( %)
Average
Value
Limit Value
for Monini
Legal limit
value
Reference
standard
0.01
≤ 0.03
≤ 0.05
(1-2-3)
C18:2t+ C18:3t
0.01
-
≤ 0.05
(1-2-3)
Total sterols (mg/kg)
1350
-
≥1000
(1-2-3)
TRIGLYCERIDES
HPLC
Average
Value
Limit Value
for Monini
Legal limit
value
Reference
standard
Trilinoein (%)
0.11
≤ 0.3
≤ 0.5
∆ECN42
-0.06
-
≤ 0.2
(1-2-3)
Stigmastadienes (mg/kg)
0.03
≤ 0.06
≤ 0.10
(1-2-3)
20
≤ 40
≤ 75
(1-3)
C18:
1T (elaidinic acid)
Alkyl esters (mg/kg)
04
p. 13
performance
TRIGLYCERIDES
HRGC
1.2 Diglycerides
Average
Value
Limit Value
for Monini
Legal limit
value
Reference
standard
60.0 1
≥ 70 (Dec-Mar)
≥ 60 (Apr-Jul)
≥ 50 (Aug-Nov)
≤ 0.5
(4)
(1) Reg. CE 2568/91 and subsequent
amendments, Reg. CE 1429/92 and Reg.
CE 796/02, Reg. CE 1989/03 and lastly Reg.
702/2007/CE, Reg. 61/2011
(2) Codex Alimentarius ALINORM 01/17; 17th
session of the codex committee on fats and oils.
Waxes (mg/kg)
95.0
≤ 150
≤ 250
(1-2-3)
(3) International Olive Oil Council COI/T.15/NC
no.3 rev. 1 of the 05/12/2003
Halogenated solvents (mg/kg)
0.03
-
≤ 0.2
(1-2-3)
(4) Internal method
Total Polyphenols (mg/kg)
240
≥ 150
Average
Value
Limit Value
for Monini
Legal limit
value
Reference
standard
Median defect
0
0
0
(4)
Median for "fruity"
3
4
>0
(1-2-3)
6.8
≥ 6.5
6.5
Reg. 2568/91
CEE
ORGANOLEPTIC EVALUATION
(panel test)
Panel Test
04
p. 14
performance
MAIN RESIDUAL
CONTAMINANTS
Average
Value
Limit Value
for Monini
Legal limit
value
B(a)P
0.0
< standard limit
values
2
B(a)P
B(a)A
B(b)F
CHR
2.1 sum
of the total
of the 4 PAH
< standard limit
values
10
Reg.
1881/2006/UE
and
sub. Amend.
Phthalates
(mg/kg)
2.64 Total
sum of 8
phthalates
examined
3.0 (DEHP)
5.0 (for
every other
individual
phthalate)
-
-
Pesticides
(mg/kg)
< standard
limit
values
< standard
limit
values
Those
of the reference
standards
D.M. 27/08/2004
and
sub. Amend.
PAH: Polycyclic
Aromatic
Hydrocarbons
mg/ton
Reference
standard
04
p. 15
performance
BOUNDARIES
OF THE SYSTEM/1
Upstream, core
and downstream processes
In accordance with PCR 2010:07, the life
cycle of the Extra Virgin Olive Oil is divided
into the Upstream, Core and
Downstream phases.
The Upstream phase includes
the following processes:
• The operations required for the
establishment of the olive groves and the
transformation of the terrain's use were not
taken into consideration because the life
cycle of an olive grove is greater than 25
years.
• The production of the olives used later in
the Core process, involving the following
processes:
- The production of the inputs utilized, such
as for example, fertilisers and agrochemical
products.
- Waste management.
The use of the wood resulting from pruning
or from the end of the olive trees' life cycle.
- The transportation of the inputs to the
region and to the olive production sites.
- The extraction and use of the water.
- The auxiliary materials used to harvest the
olives (nets, cages, detergents, etc.).
- The production of the fuel and electricity
used at the plantations.
- The transportation of the olives to the mill.
04
p. 16
performance
BOUNDARIES
OF THE SYSTEM/2
Upstream, core
and downstream processes
The Core phase includes
The Downstream phase includes
• The extraction of the oil from the olives.
• Transportation from the final production/
storage site to a distribution platform.
• Waste management.
• Transportation to the retailer.
• The preservation of the oil.
• Waste management.
• Transportation to the packaging plant.
• The use of the product.
• The packaging of the oil at the
Monini facility in Spoleto.
• The production of the packaging materials.
• The transportation of the raw materials and
energy inputs to the Core process.
• The recycling or disposal
of the packaging/materials after use.
04
p. 17
performance
BOUNDARIES OF THE SYSTEM/3
Energy sources
UPSTREAM
Cultivation and harvesting
Chemicals
Auxiliary Materials
Fuels
CORE
Crushing and Packaging
Materials in output:
Olive Pomace
DOWNSTREAM
Distribution and end of life
04
p. 18
performance
DATA QUALITY
The inventory analysis was conducted using
specific data from: Monini S.p.A. and from
the companies involved in the study relating
to the cultivation and harvesting of the olives,
oil extraction and preservation, transportation
to the bottling plant and the packaging and
distribution of the product.
Selected generic data was also used from:
• The ECOIL project: Life Cycle
Assessment as a Decision Support Tool for
the Eco Production of Olive Oil.
• International databases (in particular
Ecoinvent 2.2) with regard to
the processes for the production of semifinished products, packaging materials,
electricity and heating and of the means of
transport, as well as in relation to the water
supply and end of life.
• Documents published by Terna relating to
the Italian production of electricity in
2009, used to update the coefficient of
greenhouse gas emissions of the Italian
energy mix.
• Carbon Trust documents relating to
the percentage of oils and fats
not consumed and disposed of, from
OECD Compendiums for the amount of
glass recycled worldwide, from Eurostat
for the amount of waste recycled and
disposed of.
to data collection for the process unit of
transforming the harvested olives into oil
(mill) and even less so for the process unit
regarding the plantation involved in the
cultivation of the olive trees. This situation
has been exacerbated by the economic
crisis, especially in Greece, where in fact
a number of Monini's producers (including
historical) have gone out of business
In addition, the data relating to the
transportation distances was calculated using
the on-line Google Maps and Sea Distances
calculator, respectively for the calculation of
the distances of transportation by sea and
land.
Validity of the EPD®
This EPD® refers to the geographical area of
Europe and remains valid until 18 December
2015.
The Monini supply chain
The direct relationship with the private
or cooperative mill (sometimes through
the figure of a mediator to coordinate the
logistics and financial aspects) does not
contribute to a situation that is conducive
Comparison of EPDs® within
the same product category
EPDs® within the same product category,
but referring to different programs, cannot be
compared. The oils included in this document
are based on the specification PCR 2010:07
version 1.0 dated 27-04-2010.
04
p. 19
performance
CULTIVATION
AND HARVESTING
OF THE OLIVES/1
Puglia, Italy
Spain
In terms of Extra Virgin Olive Oil production,
Puglia is Italy's leading olive oil producing region.
The region's most productive provinces are
those of Foggia, Bari and Barletta-AndriaTrani. On the plains of Tavoliere, the olive
growing process is a form of specialized
farming with a regular line configuration,
incorporating an irrigation system with the
vase pruning system, and harvesting is mainly
performed using pneumatic combs.
The olive-growing techniques in the
provinces of Bari and Barletta-AndriaTrani tend towards a more modern style of
olive-growing, with the tree arrangements
assuming an intensive and fairly regular
configuration, with 280-300 trees/ha
cultivated using the vase pruning system.
Harvesting is performed mechanically, using
harvesting machinery.
In Spain there are two systems of
cultivation: traditional and super intensive. The
cultivars grown according to the traditional
system are the Picual and Cornicabra
varieties, which are still found in the areas
of Jaen (Andalusia) and Toledo/Ciudad Real
(Castilla la Mancha). With regard to the super
intensive system, there are three cultivars, the
Arbequina, Arbosana and Koroneiki varieties,
with reduced vegetative development, to the
point that they are planted with a density of
1,600 -2,000 trees/ha.
The form of tree cultivation consists in a
central axis, supported by a brace and by
the lateral growth of the branches along the
wire stretching across the row between the
supports.
Pruning is aimed at removing any superfluous
growth and is performed manually with
electric saws or else mechanically at the
top (topping) using disc blades. The latter
practice allows for the proper use of the rowstraddling machinery used for harvesting.
These super-intensive olive groves are
equipped with localised distribution irrigation
systems, through which fertilisers are also
distributed to the soil.
The trees are fertigated 5-6 times a year
using a localised distribution system.
Various foliar fertilisers are employed, while
treatments against flies (dimethoate) and the
more frequent cryptogammic diseases
are also performed.
04
p. 20
performance
CULTIVATION
AND HARVESTING
OF THE OLIVES/2
Greece
In Greece, the areas dedicated to the
cultivation of olive groves have increased
steadily over the years, thanks to the planting
of new high-density rows of 250-300
trees/ha. The olive groves involved in the
production of olive oil have been widely used
in many semi-mountainous and coastal areas
(especially in Crete and the Peloponnese),
and several low stem varieties have become
widely popular, such as the Koroneiki, the
leader oil cultivar in the country, cultivated
from a sapling.
The tendency is to enhance production
through mechanisation, land levelling and
localised irrigation, using the wells belonging
to the various farms.
Portugal
The ancient olive groves with large centuriesold trees have been replaced by new
and intensive plantations, while the more
traditional plantations can still be found
on the smaller islands and in the higher
mountainous regions.
Cultivation of the olive tree in Portugal has
advanced considerably in recent decades
thanks to the exploitation of EU funding.
It predominantly involves intensive and
super-intensive fully mechanised cultivation
techniques, with the plant-by plant-irrigation
of three main cultivars, which, in order
of importance, are the Arbequina, the
Fenugreek and the Cobrançosa varieties.
04
p. 21
performance
EXTRACTION
OF THE OIL FROM THE OLIVES/1
Washing, crushing
and malaxation
The methods for obtaining Extra Virgin Olive
Oil are almost identical in all the countries
taken into consideration, with the exception
of certain differences linked to local traditions.
The only discrepancy lies in the fact that
in Italy a three stage centrifugation system
is used rather than the more modern and
ecological two-stage system, which is now
almost universally employed.
the crushing, which in modern continuouscycle facilities is carried out using a hammer
crusher. With this system, the pulp is broken
down by the impacts of high-speed rotary
devices, and only in part by the mechanical
action of the pit's fragments.
The processing is performed within an
extremely short time frame.
Malaxation
Washing and pressing
When the olives arrive at the mill they are
immersed in a tank of water or, in modern
plants, in special washing machines that
maintain forced water movement
in order to improve the results of the
operation. After washing, the next step is
Malaxation or mixing is an operation that
follows crushing, the purpose of which is to
break down the emulsion between water
and oil, thus allowing the micelles of oil to
merge into larger droplets, which tend to
separate spontaneously from the water. This
is performed in machines called mixers or
maloxers. The technical reference parameters
during the mixing stage are the temperature
and the duration. The temperature is critical for
the yield in the subsequent extraction process,
and is closely related to the stability of the
water-oil emulsion. With a low degree of
emulsification, malaxation can be performed at
temperatures slightly higher than the ambient
temperature (from 22-24°C to 27°C); this is
referred to as malaxation or cold extraction.
With more stable emulsions, a more
aggressive heating of the paste is required,
with temperatures ranging from 27°C to 30°C.
The yield of the extraction increases with the
temperature of the malaxation, but the quality
of the paste decreases once the temperature
of 30°C is reached.
04
p. 22
performance
EXTRACTION
OF THE OIL FROM THE OLIVES/2
From malaxation
to centrifugation
Centrifugation
The olive paste resulting from the malaxation
process is subjected to centrifugation in a
rotating conical drum, with a horizontal axis
commonly referred to as a decanter.
Due to the different specific weights of
water, oil, and olive pulp, the centrifugation
separates them over 2 to 3 phases. The
3-phase decanter is the most consolidated
and utilized type found in Italy.
amount of oil.
This system requires the oil paste to be
diluted in advance with mains water. The
2-phase decanter is widespread throughout
Spain, Portugal and Greece, and differs from
the 3-phase decanter due to the decreased
use of water.
The centrifugation process separates only
two parts:
In this case, three parts are separated by
centrifugation:
• the olive pomace and the vegetation water;
• the oil must, containing a small amount of
water.
• the olive pomace;
• the oil must, containing a small amount of
water;
• the vegetation water, containing a small
the oil must obtained from the extraction
always contains a residual amount of water,
which is separated by the effect of the
different densities of the two liquids through
decanting or centrifugation.
Vertical centrifugation is the system used in
all plants to separate the oil from the water.
In this process, which is performed in vertical
centrifugal separators, both the oil must
and the vegetation water obtained from the
horizontal centrifugation are processed.
04
p. 23
performance
PACKAGING OF THE OIL
From storage
to shipment
Storage
Monini S.p.A. has about 170 storage tanks
for a total capacity of 5,500,000 litres, all
stainless steel, interconnected and equipped
with electronic level probes
in order to continuously monitor the quantities
of oil contained and those transferred from
one tank to another.
All the tanks are temperature controlled and
are connected to an inert gas (nitrogen)
distribution system that ensures optimal
product preservation.
Filtering
Immediately before packaging the oils are
subjected to a double filtration process.
Filtering does not alter the quality and
nutritional characteristics of the oil, but rather
ensures better preservation over time.
Packaging
Monini S.p.A. has 7 modern packaging lines,
with a daily average bottling capacity of
200,000 litres, and a maximum capacity of
260,000 litres over 24 hours. They allow the
oil to be bottled in 100ml, 250ml, 500ml, 1L,
3L, and 5L containers, in order to satisfy the
various needs of the market.
Every packaging line is equipped with video
cameras, which systematically detect any
foreign bodies present within the containers,
monitor the presence of the label and cap,
and verify the production batch and the oil
level of each single container.
Finally, ultra-modern automatic laser-guided
shuttles transfer the pallets of packaged oil
to the warehouse, where they will await final
shipment.
04
p. 24
performance
DISTRIBUTION AND USE PHASE
The final stages of the product's life cycle
Distribution
The product is distributed throughout Italy
and globally.
The weighted average distance for the
quantities distributed globally over the past
three years has been calculated according to
the data provided by Monini.
For foreign countries, it was calculated from
the Monini production facility to the respective
capitals. The weight of the Extra Virgin Olive
Oil and its packaging is equal to 1.35 kg for
the Classico Oil.
Use phase
The use phase of the Extra Virgin Oil is
excluded according to the PCR, however,
a percentage of oil which may not be
consumed or disposed of after use is taken
into consideration (for example, in cooking);
nevertheless, the values obtained from the
Carbon Trust data base, equal to 21% in the
UK, and 25% in the USA, are attributed to the
entire sector of fats used by industry (food
preparation, food cooking and frying, the
preparation of vegetable oil food preserves)
and restaurants (essentially frying, but also
including food cooking), where the product
that has not been consumed or disposed of
is relevant.
With regard to the Monini Extra Virgin Oil
marketed in the retail sector, the amounts
of product that are not consumed or
disposed of are limited to those remaining
in the packaging following use (estimated
at most to be 0.5% for a 1-litre bottle) and
the residues eliminated when washing the
dishes after a meal (in even more irrelevant
quantities).
According to the OECD Compendium 20062008 document, the 15 countries belonging
to the European Union at the time recycled
65% of their glass bottles; this datum was
also used for non-European Countries
as it is specific to glass. According to
Eurostat, in the 27 countries now belonging
to the European Union, the disposal of waste
in landfills and by incineration (with and
without energy recovery) is respectively 54%
and 46%; these percentages were also used
for non-European countries because other
data is not available. Again according to
Eurostat, the percentage of waste recycling
in the 27 countries of the European Union is
equal to 48%; Eurostat figures were used to
define the end scenario of other packaging
materials as well (the bottle cap, etc.).
The processes of waste disposal in landfills
and via incineration were obtained from the
Ecoinvent database and are specific for the
packaging material; for the recycling process,
only transportation assumed to be equal to
100 km, covered by trucks with capacities
ranging from 16 to 32 tonnes, was taken into
consideration.
04
p. 25
performance
ENVIRONMENTAL PERFORMANCE
List of impact categories/1
The environmental performance of Monini
products, as indicated below, is based
on the Life Cycle Assessment (LCA)
methodology, and was calculated in
accordance with the ISO 14040 and
14044 standards, the international EPD®
system and PCR 2010:07. The
management and updating of the
environmental data concerning the EPD®
products are regulated by a special
procedure within the Manual for the
Monini management systems.
Environmental impact indicators
The purpose of the impact assessment is
to highlight the extent of the environmental
changes that occur due to the atmospheric
emissions and resource consumption
associated with the production activities.
The fundamental objective is to attribute
the consumption and emission levels
obtained during inventory to specific impact
categories.
The list of impact categories is
provided below
Consumption of resources
Calculation of the amounts of energy and
non-energy resources generally utilized
throughout the entire life cycle
of the products. These are divided into
renewable and non-renewable energy
sources, as well as water consumption.
Global warming
This is caused by the presence of
greenhouse gases in the atmosphere,
which absorb the infrared radiation emitted
by the earth, thus resulting in an average
temperature increase. The anthropogenic
greenhouse gas which causes most concern
is CO2 . The method for characterizing the
impacts of greenhouse substances is based
on that of the Intergovernmental Panel on
Climate Change (IPCC), which uses kilograms
of equivalent CO 2 over a time frame of 100
years (GWP 100 years, Global Warming
Potential) as an impact indicator. GWP is
based on a relative scale that compares the
gas in question to an equal mass of CO 2,
whose GWP is by definition equal to 1. CO 2
of biogenic origin has not been taken into
consideration since the carbon balance
is nil if considered throughout the life cycle.
Thinning of the ozone layer
Ozone is the gas present in the stratosphere
which serves to protect the earth from the
ultraviolet rays emitted by the sun. The
breaking down of the ozone molecules
results in a hole in the protective layer, and
this happens due to the presence of a
number of unstable compounds, such as
CFC and HCFC, which, having reached
the stratosphere, are broken down by the
ultraviolet rays, thus releasing chlorine which
in turn attacks the ozone. The method
for characterizing the impacts of harmful
substances on the ozone layer is based on
that of the World Metereological Organisation
(WMO), which uses kg of equivalent CFC11 (ODP, Ozone Depletion Potential) as an
impact indicator. ODP is based on a relative
scale that compares the gas in question to
an equal mass of CFC-11, whose ODP is by
definition equal to 1.
04
p. 26
performance
List of impact categories/2
Formation of photochemical smog
This is a phenomenon typical of peak hours
in big cities, which is quite pronounced in the
summertime, when the sun's rays cause the
unburned hydrocarbons and nitrogen oxides
present in the exhaust fumes to react, thus
resulting in harmful ozone. The method for
characterizing the impact of photo-chemical
smog is based on that of the United Nations
Economic Commission for Europe (UNECE),
which uses kg of POCP (photo-chemical
Ozone Creation Potential) equivalent C H
forests and oceans to decrease.
The method for characterizing acidification
impacts is based on that of the Leiden
Environmental Sciences Centre, NL (CML),
which uses kg of equivalent SO 2 (AP,
Acidification Potential) as an impact indicator.
AP is based on a relative scale which
compares the substance in question to an
equal mass of equivalent SO 2, whose
AP is by definition equal to 1.
Eutrophication
Depletion of abiotic resources
This indicator of environmental impact
as an impact indicator. POCP is based on a
relative scale, which compares the substance
in question to an equal mass of equivalent
C H , the POCP of which is by definition
Indicates a condition of accumulation of
nutrients within a given environment.
Specifically an over-abundance of nitrates
and phosphates in an aquatic environment,
concerns the protection of human health
and ecosystems; the indicator is expressed
as a factor of abiotic depletion, i.e. bound
to the extraction of minerals and fossil
which causes the proliferation of microscopic
algae and, in turn, increased bacterial activity;
The consequent lowering of oxygen in
surface waters and in the soil causes a
degradation of the environment which has
become asphyxiated and, in the long term,
results in the death of fish. The method for
fuels, and is determined according to the
concentration of mineral reserves and their
rate of consumption; this indicator has a
global geographical relevance.
2
2
4
4
equal to 1.
Acidification
The acidification indicator is linked to the
emission of certain acidifying substances into
the atmosphere, such as nitrogen oxides and
sulphur oxides, which cause the pH of lakes,
characterizing the impacts of eutrophication
is based on that of the Leiden Environmental
Sciences Centre, NL (CML), which uses
kg of PO 4 as an impact indicator (NP,
Nutrification Potential).
NP is based on a relative scale, which
compares the substance in question to
an equal mass of PO 4, whose NP is by
definition equal to 1.
04
p. 27
performance
List of categories of impact/3
Ecotoxicity of freshwaters
This indicator concerns the category
of impact on fresh water ecosystems,
due to the emission of toxic substances into
the air, water and soil.
Ecotoxicity potential is calculated according
to the USES-LCA model, which describes
the destination, the exposure and the effects
of the toxic substances. The time horizon is
infinite.
The characterisation factor is expressed
as 1.4-dichlorobenzene equivalent/kg
of emission. The indicator is applied on a
global, continental, regional and local scale.
Ecotoxicity of sea water
This indicator concerns the category of
impact on seawater ecosystems, due to the
emission of toxic substances into the air,
water and soil.
The eco-toxicity potential is calculated
according to the USES-LCA model, which
describes the destination, the exposure and
the effects of the toxic substances.
The time horizon is infinite.
as 1.4-dichlorobenzene equivalent/kg The
indicator is applied on a global, continental,
regional and local scale.
Ecotoxicity of the soil
This indicator concerns the category
of impact on seawater ecosystems, due to
the emission of toxic substances into the air,
water and soil.
The eco-toxicity potential is calculated
according to the USES-LCA model, which
describes the destination, the exposure and
the effects of the toxic substances. The time
horizon is infinite.
as 1.4-dichlorobenzene equivalent/kg
of emission. The indicator is applied on a
global, continental, regional and local scale.
Human toxicity
This category concerns the effects of toxic
substances on the human environment. It
does not include the health risks related
to exposure at the workplace. The
characterisation factors and human toxicity
potential were calculated according to the
USES-LCA model, which describes the
destination, the exposure and the effects
of the toxic substances for an infinite time
horizon. For each toxic substance, the
human toxicity potential is expressed as
1.4-dichlorobenzene equivalent/kg
of emission.
The geographic scope of this indicator
determines the destination of a substance
and can vary from a local to global scale.
Use of the soil.
This category concerns the effects following
the conversion or occupation of land. The
impact is expressed in m2 per year.
04
performance
EVALUATION
METHOD
The calculation method used for the LCA study
as a basis for this EPD® is that described in the
document entitled
GPI for an international EPD®
System and the characterisation
factors, used to convert the data
resulting from from the analysis of the
life cycle inventory into categories
of impact, are listed in the document entitled
Appendix B:
Conversion
and
characterisation
factors.
p. 28
04
p. 2
performance
ENVIRONMENTAL PERFORMANCE/1
Monini Classico Extra Virgin Olive Oil 1-litre bottle
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Non-renewable
material resources
kg
0.058
0.002
0.610
0.000
0.000
0.671
Inert Rocks
kg
0.000
0.000
0.414
0.000
0.000
0.414
Sodium Chloride
kg
0.042
0.000
0.049
0.000
0.000
0.091
Calcium Carbonate
kg
0.000
0.000
0.084
0.000
0.000
0.084
Natural aggregates
kg
0.000
0.000
0.043
0.000
0.000
0.043
Other resources
kg
0.017
0.002
0.020
0.000
0.000
0.039
Environmental impact in reference to the functional unit of the 1-litre bottle of Classico Extra Virgin Olive Oil and its packaging
(*) Monini Plant in Spoleto (Italy)
04
p. 3
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Non-renewable
energy resources
MJ eq
35.259
3.518
6.958
1.637
0.095
47.467
Petroleum
MJ eq
16.737
0.425
1.641
1.498
0.082
20.383
Natural Gas
MJ eq
11.232
0.578
2.707
0.095
0.010
14.623
Carbon
MJ eq
5.405
2.256
0.131
0.027
0.001
7.820
Other resources
MJ eq
1.886
0.258
2.479
0.016
0.001
4.641
Petroleum
kg
0.382
0.010
0.038
0.034
0.002
0.466
Natural Gas
m3
0.288
0.015
0.069
0.002
0.000
0.375
Carbon
kg
0.234
0.122
0.005
0.001
0.000
0.362
04
p. 31
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Renewable material
resources
kg
11228.377
546.819
156.899
19.282
1.688
11953.065
Well water
kg
5762.478
1.255
0.012
0.004
0.000
5763.750
Water for hydroelectric
production
kg
2936.144
538.377
154.925
18.932
1.598
3649.976
Salt water
kg
2499.009
0.008
0.027
0.023
0.001
2499.068
Other resources
kg
30.745
7.178
1.935
0.324
0.089
40.272
04
p. 32
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Renewable energy
resources
MJ eq
0.643
0.166
0.476
0.003
0.000
1.290
Energy from biomass
MJ eq
0.166
0.051
0.311
0.001
0.000
0.529
Hydroelectric energy
MJ eq
0.379
0.087
0.119
0.002
0.000
0.587
Wind energy
MJ eq
0.097
0.027
0.022
0.000
0.000
0.146
Other resources
MJ eq
0.001
0.001
0.025
0.000
0.000
0.027
04
p. 33
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Water consumption
m3
11.228
0.547
0.156
0.019
0.002
11.952
Electricity consumption
MJ
1.293
0.600
0.004
0.003
0.000
1.900
Global Warming
100 years
kg CO2 eq
2.418
0.169
0.466
0.119
0.007
3.179
Thinning
of the ozone layer
mg CFC-11
eq
0.744
0.011
0.028
0.015
0.001
0.800
Formation
of photochemical smog
g C2H4
2.490
0.090
0.229
0.085
0.010
2.906
Acidification
g SO2 eq
12.954
1.239
2.193
0.599
0.044
17.030
Eutrophication
g PO4 eq
3.909
11.240
0.289
0.137
0.026
15.601
04
p. 34
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Abiotic resource
depletion
g Sb eq
15.397
1.388
3.065
0.745
0.043
20.640
Ecotoxicity
of freshwaters
g 1.4-DB
eq
239.284
145.880
9.844
2.008
0.891
397.907
Ecotoxicity
of seawater
g 1.4-DB
eq
548475.650
304758.920
29817.742
4860.961
443.675
888356.948
Ecotoxicity
of the soil
g 1.4-DB
eq
5.688
0.900
0.542
0.064
0.007
7.200
Human Toxicity
g 1.4-DB
eq
1223.732
152.445
100.846
10.303
2.116
1489.442
Land Use
m2 to
0.004
0.003
0.053
0.000
0.000
0.061
04
p. 35
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
Unit
LIFE
CYCLE
Cultivation
Oil Production
Packaging*
Distribution
End of Life
6.880
0.563
0.000
0.000
0.000
7.442
Recycled Material/
other uses
kg
Hazardous
Waste
kg
0.000
0.012
0.000
0.000
0.000
0.012
Other non-hazardous
waste
kg
0.000
3.502
0.000
0.000
0.000
3.502
Renewable energy
from waste
kg
0.000
0.110
0.000
0.000
0.000
0.110
Toxic emissions
kg
0.000
0.000
0.000
0.000
0.000
0.000
04
p. 36
performance
Monini Classico Extra Virgin Olive Oil 0.75-litre bottle
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Non-renewable
material resources
kg
0.058
0.002
0.753
0.000
0.000
0.814
Inert Rocks
kg
0.000
0.000
0.511
0.000
0.000
0.511
Sodium Chloride
kg
0.042
0.000
0.060
0.000
0.000
0.102
Calcium carbonate
kg
0.000
0.000
0.104
0.000
0.000
0.104
Natural Aggregates
kg
0.000
0.000
0.053
0.000
0.000
0.053
Other resources
kg
0.017
0.002
0.024
0.000
0.000
0.043
Environmental impact in reference to the functional unit of the 0.75-litre bottle of Classico Extra Virgin Olive Oil and its packaging
04
p. 37
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Non-renewable
energy resources
MJ eq
35.277
3.488
8.576
1.745
0.115
49.202
Petroleum
MJ eq
16.745
0.422
1.727
1.597
0.100
20.591
Natural Gas
MJ eq
11.238
0.573
3.520
0.102
0.012
15.445
Carbon
MJ eq
5.408
2.237
0.241
0.029
0.002
7.916
Other resources
MJ eq
1.886
0.256
3.088
0.018
0.001
5.249
Petroleum
kg
0.383
0.010
0.039
0.036
0.002
0.471
Natural Gas
m3
0.288
0.015
0.090
0.003
0.000
0.396
Carbon
kg
0.234
0.120
0.010
0.001
0.000
0.366
04
p. 38
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Renewable material
resources
kg
11233.992
542.157
342.171
20.560
1.998
12140.878
Well water
kg
5765.360
1.245
0.019
0.004
0.000
5766.627
production
kg
2937.612
533.787
339.344
20.186
1.888
3832.818
Salt water
kg
2500.259
0.008
0.029
0.024
0.002
2500.322
Other resources
kg
30.761
7.117
2.779
0.346
0.108
41.111
04
p. 39
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Renewable energy
resources
MJ eq
0.644
0.165
0.618
0.004
0.000
1.431
Energy from biomass
MJ eq
0.166
0.051
0.381
0.001
0.000
0.599
MJ eq
0.379
0.087
0.176
0.003
0.000
0.644
Wind energy
MJ eq
0.097
0.027
0.030
0.000
0.000
0.154
Other resources
MJ eq
0.001
0.001
0.031
0.000
0.000
0.033
04
p. 40
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Water consumption
m3
11.234
0.542
0.341
0.021
0.002
12.140
MJ
1.294
0.594
0.004
0.003
0.001
1.896
Global Warming
100 years
kg CO2 eq
2.420
0.167
0.569
0.126
0.009
3.291
Thinning
of the ozone layer
mg CFC-11
eq
0.744
0.011
0.034
0.017
0.001
0.807
Formation
g C2H4
2.491
0.090
0.272
0.091
0.012
2.956
Acidification
g SO2 eq
12.961
1.228
2.606
0.639
0.054
17.488
Eutrophication
g PO4 eq
3.911
11.144
0.347
0.146
0.031
15.579
04
p. 41
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Abiotic resource
depletion
g Sb eq
15.405
1.377
3.768
0.795
0.053
21.397
Ecotoxicity
of freshwaters
g 1.4-DB
eq
239.403
144.637
14.870
2.141
1.085
402.136
Ecotoxicity
of seawater
g 1.4-DB
eq
548749.891
302160.925
42441.934
5183.017
536.901
899072.668
Ecotoxicity
of the soil
g 1.4-DB
eq
5.690
0.893
0.685
0.068
0.008
7.344
Human Toxicity
g 1.4-DB
eq
1224.344
151.146
125.874
10.986
2.570
1514.920
Land Use
m2to
0.004
0.003
0.064
0.000
0.000
0.072
04
p. 42
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Recycled Material/
Cultivation
Oil Production
Packaging*
Distribution
End of Life
6.880
0.563
0.000
0.000
0.000
7.442
other uses
kg
Hazardous
Waste
kg
0.000
0.012
0.000
0.000
0.000
0.012
Other non-hazardous
waste
kg
0.000
3.502
0.000
0.000
0.000
3.502
Renewable energy
from waste
kg
0.000
0.110
0.000
0.000
0.000
0.110
Toxic emissions
kg
0.000
0.000
0.000
0.000
0.000
0.000
04
p. 43
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Non-renewable
material resources
kg
0.058
0.002
0.726
0.000
0.000
0.787
Inert rocks
kg
0.000
0.000
0.492
0.000
0.000
0.492
Sodium chloride
kg
0.000
0.000
0.100
0.000
0.000
0.100
Calcium carbonate
kg
0.042
0.000
0.058
0.000
0.000
0.100
Natural aggregates
kg
0.000
0.000
0.051
0.000
0.000
0.051
Other resources
kg
0.017
0.002
0.024
0.000
0.000
0.043
04
p. 44
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Non-renewable
energy resources
MJ eq
35.259
3.515
8.883
1.744
0.114
49.516
Petroleum
MJ eq
16.737
0.425
1.878
1.596
0.099
20.735
Natural Gas
MJ eq
11.232
0.578
3.647
0.102
0.012
15.571
Carbon
MJ eq
5.405
2.254
0.339
0.029
0.002
8.029
Other resources
MJ eq
1.886
0.258
3.019
0.018
0.002
5.181
Petroleum
kg
0.382
0.010
0.043
0.036
0.002
0.474
Natural Gas
m3
0.288
0.015
0.094
0.003
0.000
0.399
Carbon
kg
0.234
0.121
0.013
0.001
0.000
0.370
04
p. 45
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Renewable material
resources
kg
11228.377
546.415
492.863
20.550
2.159
12290.364
Well water
kg
5762.478
1.254
0.026
0.004
0.000
5763.763
production
kg
2936.144
537.979
489.268
20.176
2.051
3985.618
Salt water
kg
2499.009
0.008
0.033
0.024
0.002
2499.076
Other resources
kg
30.746
7.173
3.537
0.345
0.107
41.908
04
p. 46
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Renewable energy
resources
MJ eq
0.643
0.166
0.692
0.004
0.000
1.505
Energy from biomass
MJ eq
0.166
0.051
0.428
0.001
0.000
0.646
MJ eq
0.379
0.087
0.201
0.003
0.000
0.670
Wind energy
MJ eq
0.097
0.027
0.032
0.000
0.000
0.156
Other resources
MJ eq
0.001
0.001
0.031
0.000
0.000
0.033
04
p. 47
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Water consumption
m3
11.228
0.546
0.492
0.021
0.002
12.289
MJ
1.293
0.599
0.005
0.003
0.001
1.901
Global Warming
100 years
kg CO2 eq
2.418
0.169
0.579
0.126
0.009
3.301
Thinning
of the ozone layer
mg CFC-11
eq
0.744
0.011
0.037
0.017
0.001
0.809
Formation
g C2H4
2.490
0.090
0.288
0.091
0.012
2.971
Acidification
g SO2 eq
12.954
1.238
2.629
0.638
0.053
17.513
Eutrophication
g PO4 eq
3.909
11.231
0.377
0.146
0.033
15.696
04
p. 48
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Cultivation
Oil Production
Packaging*
Distribution
End of Life
Abiotic resource
depletion
g Sb eq
15.397
1.387
3.897
0.794
0.052
21.528
Ecotoxicity
of freshwaters
g 1.4-DB
eq
239.284
145.772
20.168
2.140
1.108
408.472
548475.660
304533.680
52838.038
5180.427
543.364
911571.168
Ecotoxicity
of seawater
g 1.4-DB
eq
Ecotoxicity
of the soil
g 1.4-DB
eq
5.688
0.900
0.749
0.068
0.008
7.412
Human Toxicity
g 1.4-DB
eq
1223.732
152.332
134.038
10.981
2.544
1523.627
Land Use
m2 to
0.004
0.003
0.071
0.000
0.000
0.078
04
p. 49
performance
UPSTREAM
CATEGORY
OF IMPACT
CORE
DOWNSTREAM
LIFE
CYCLE
Unit
Recycled material/
Cultivation
Oil Production
Packaging*
Distribution
End of Life
6.876
0.567
0.000
0.000
0.000
7.443
other uses
kg
Hazardous
waste
kg
0.011
0.000
0.000
0.000
0.000
0.012
Other
non-hazardous waste
kg
0.000
3.530
0.000
0.000
0.000
3.530
Renewable energy
from waste
kg
0.000
0.110
0.000
0.000
0.000
0.110
Toxic emissions
kg
0.000
0.000
0.000
0.000
0.000
0.000
04
p. 50
performance
Monini Classico Extra Virgin Olive Oil Indicators per ha. Upstream Processes
UPSTREAM PROCESSES
CATEGORY
OF IMPACT
Classico
1 litre
Unit
Classico
0.75 litres
UPSTREAM PROCESSES
CATEGORY
OF IMPACT
Classico
0.5 litres
Unit
Classico
1 litre
Classico
0.75 litres
Classico
0.5 litres
2332
1749
1166
Non-renewable
energy resources
MJ eq
1413788
1060341
706894
kg
0.000
0.000
0.000
Petroleum
MJ eq
671082
503312
335541
Calcium Carbonate
kg
1666
0.000
0.000
Natural Gas
MJ eq
450372
337779
225186
Sodium Chloride
kg
0.000
1249.646
833.097
Carbon
MJ eq
216730
162548
108365
Soil
kg
0.000
0.000
0.000
Other resources
MJ eq
75604
56703
37802
Other resources
kg
666
500
333
Petroleum
kg
15336
11502
7668
Natural Gas
m3
11548
8661
5774
Carbon
kg
9382
7036
4691
Non-renewable
material resources
kg
Inert Rocks
7,443
3,530
0,110
04
p. 51
performance
UPSTREAM PROCESSES
CATEGORY
OF IMPACT
UPSTREAM PROCESSES
CATEGORY
OF IMPACT
Unit
Classico
1 litre
Classico
0.75 litres
Classico
0.5 litres
Renewable material
resources
kg
450221338
337666014
225110677
Renewable energy
resources
Well water
kg
231056611
173292458
115528305
production
kg
117729813
88297361
58864909
Salt water
kg
100202124
75151592
50101064
Other resources
kg
1232790
924603
616399
Classico
1 litre
Classico
0.75 litres
Classico
0.5 litres
MJ eq
25800
19350
12900
Energy from biomass
MJ eq
6668
5001
3334
MJ eq
15181
11386
7591
Wind energy
MJ eq
3906
2929
1953
Other resources
MJ eq
45
34
22
Unit
04
p. 52
performance
UPSTREAM PROCESSES
CATEGORY
OF IMPACT
Unit
Classico
1 litre
Classico
0.75 litres
Classico
0.5 litres
Water consumption
m3
450220
337665
225110
Global Warming
100 years
kg CO2 eq
96972
72729
48486
Thinning of
the ozone layer
kg
CFC-11 eq
Formation of
photochemical smog
kg C2H4
Acidification
kg SO2 eq
519
390
260
Eutrophication
kg PO4 eq
157
118
78
0.030
100
0.022
75
UPSTREAM PROCESSES
CATEGORY
OF IMPACT
0.015
50
Unit
Classico
1 litre
Classico
0.75 litres
Classico
0.5 litres
Abiotic resource
depletion
kg Sb eq
617
463
309
Ecotoxicity
of freshwaters
kg 1.4-DB
eq
9594
7196
4797
Ecotoxicity
of seawater
kg 1.4-DB
eq
21992087
16494065
10996044
Ecotoxicity
terrain
kg 1.4-DB
eq
228
171
114
Human toxicity
kg 1.4-DB
eq
49068
36801
24534
Land Use
m2to
162
122
81
05
p. 53
Environmental
Certification
ADDITIONAL ENVIRONMENTAL INFORMATION
Monini S.p.A. certification
TYPE AND LEVEL OF CERTIFICATION
CERTIFYING AGENCY
YEAR OF 1st ISSUE
ISO 9001:2008:
standard for the management of quality systems
1999
British Retail Consortium: health & hygiene safety
for private brand agri-food products
2004
International Food Standard: health & hygiene safety
for private brand agri-food products
2006
UNI 10854 :1999: Design and application of a
self-monitoring system based on the HACCP method
2007
ISO 22000:2008:
Food safety management systems
2010
05
p. 54
Environmental
Certification
ADDITIONAL ENVIRONMENTAL INFORMATION
Monini S.p.A. certification
TYPE AND LEVEL OF CERTIFICATION
CERTIFYING AGENCY
YEAR OF 1st ISSUE
OHSAS 18001:2007:
Health and safety management systems certification
2009
BIO:
Production and packaging of organic products
2001
PDO:
PDO production and packaging Umbria
1998
ORTHODOX UNION
Kosher certification
Rabbi Menachem
Geank – CEO
1992
06
p. 55
Additional
Information
INFORMATION
Contacts
For further information
Monini S.p.A.
Monini S.p.A.
www.monini.com
Vania Massari
e-mail: vmassari@monini.com
Francesca Evangelisti
e-mail: fevangelisti@monini.com
International EPD® system
www.environdec.com
EPDs® within the same product category
but referring to different programs cannot be
compared.
Ambiente Italia Srl
Andrea Moretto
e-mail: andrea.moretto@ambienteitalia.it
Document valid until:
18 December 2015
Geographical Area of production: Europe
Geographical Area of distribution: Global
04
p. 56
performance
INSPECTION
Revision of the PCR conducted by:
The Technical Committee
of the International EPD® System
PCR Moderator:
George Michalopoulos
parabem@hol.gr
Independent audit
of the declaration and the data
in accordance with the ISO 15025
standard
External audit conducted by:
Maurizio Fieschi - Individual Verifier
Accredited by:
The Technical Committee
of the International EPD® System
Contract management
For EPD® validation:
Bureau Veritas Italia s.p.a.
06
Additional
Information
REFERENCES
1 - ISO 14040:2006 Environmental management - Life cycle assessment - Principles and Framework
2 - ISO 14044:2006 Environmental management - Life cycle assessment - Requirements and Guidelines
3 - General Programme Instructions for Environmental Product Declarations, version 1.0 dated 2008-02-29
4 - PCR 2010:07, CPC Division 21537: Virgin olive oil and its fractions; version 1.0 dated 2010-04-27
5 - ECOIL project: Life Cycle Assessment as a Decision Support Tool for the Eco Production of Olive Oil, 2006
6 - F. Dallari and G. Marchet (2008). Pallet Management
7 - Energy statistics - Manual, (2004) IEA (International Energy Agency)
8 - OECD Environmental Data - Waste Compendium 2006-08, OECD, 2008
9 - Evaluation of the life-cycle of the Monini Extra Virgin Olive Oil - LCA Report; Ambiente Italia S.r.l. November 2012
Other information: Web site: International Olive Oil Council
p. 57

Environmental Product Declaration (EPD®) for "Classico"

Transcription

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