Carbon footprint

COFALEC has long been proactive regarding environmental issues and in 2012 commissioned a PwC study to enable it to monitor the European yeast industry’s carbon footprint.

This study provided the first reliable data on the carbon impact of EU yeast as an ingredient in bread, wine and beer.
The methodology used was based on life cycle assessment (LCA) focusing on the impact of climate change through greenhouse gas criteria. It was carried out in compliance with ISO 14040 and 14044.
The data was collected from European sites, representative of the European yeast industry.
The results were as follows:

• 1 kg of liquid yeast = 363 g equivalent CO2 
  
• 1 kg of compressed yeast = 734 g equivalent CO2 
  
• 1 kg of dry yeast = 3204 g equivalent CO2