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Businesses are under increasing pressure to improve the resource efficiency of their products and services. There is a need for practical tools that enable businesses to implement resource efficiency in their value chains. In this paper, a mixed-method approach for assessing the life-cycle-wide use of natural resources in products and services is applied in a case study on a coffee value chain of the company Mars Incorporated. Material inputs along the entire chain were assessed quantitatively using the Material Input Per unit of Service method, while a semi-quantitative Hot Spot Analysis was performed to identify environmental hot spots. This mixed-method approach has been implemented for the first time in practice to assess the value-chain-wide resource consumption and environmental impacts within a specific value chain of Mars Incorporated. The paper concludes that combining the methods provides better insights into the value chain than using just one of either of the methods alone. For the company, the approach has proven to be practicable because it identifies improvement options and their value-chain-wide resource efficiency potential.
This paper presents a new household-level methodology for transition towards sustainability. The methodology includes measuring the resource use of households on a micro level, testing relevant measures towards a one-planet resource use, and developing mainstreaming options in co-operation with households and providers of services, products, and infrastructures. We use the MIPS (Material Input Per unit of Service) method to calculate the use of natural resources and concentrate on the material footprint as an aggregated indicator for the overall use of material resources. With HST (Household-level Sustainability Transition) methodology, we extend the material footprint methodology from just measuring household resource use to developing visions, conducting experiments, as well as learning and upscaling, all of which contribute to the whole Transition-Enabling Cycle. Results from the first application of the HST methodology on five households in Jyväskylä, Finland, show that it is possible to achieve a significantly more sustainable level of consumption by a relatively few changes in everyday living. Achieving a one-planet use of material resources, however, also requires systemic changes.
Human nutrition is responsible for about 30% of the global natural resource use. In order to decrease resource use to a level in line with planetary boundaries, a resource use reduction in the nutrition sector by a factor 2 is suggested. A large untapped potential to increase resource efficiency and improve consumers' health status is assumed, but valid indicators and general guidelines to assess these impacts and limits can barely be found. Therefore we will have a try to define sustainable limits towards the individuals' daily diet and therefore stimulate current available scientific debate.
Within the paper an examination of existing indicators and assessment methods is carried out. We set the focus on health indicators, such as energy intake, and environmental indicators, such as the carbon or material footprint. The paper aims to provide first, an assessment of core indicators to explore the sustainability impact of foodstuff, and second, a deeper understanding and a discussion of sustainable limits for those dimensions of food and nutrition. Therefore we will discuss several ecological and health indicators which may be suitable to assess the sustainabilty impact and indicate differences or similarities. As a result it becomes obvious that several ecological indicators "point in the same direction" and therefore a discussion about the variability and the variety of these indicators has to be faced in the future. Further the definition of sustainable levels per indicator is an essential aspect to get an idea about the needed barriers for a sustainable nutrition, by now first steps had been made, but no binding guidelines are available yet. Therefore the paper suggests a few indications to set up sustainable levels for health and environmental indicators, based on the idea to reduce the resource use level up to 30-50% in 2030.
The field of nutrition will face numerous challenges in coming decades; these arise from changing lifestyles and global consumption patterns accompanied by a high use of resources. Against this background, this paper presents a newly designed tool to decrease the effect on nutrition, the so-called Nutritional Footprint. The tool is based on implementing the concept of a sustainable diet in decision-making processes, and supporting a resource-light society. The concept integrates four indicators in each of the two nutrition-related fields of health and environment, and condenses them into an easily communicable result, which limits its results to one effect level. Applied to eight lunch meals, the methodology and its calculations procedures are presented in detail. The results underline the general scientific view of food products; animal-protein based meals are more relevant considering their health and environmental effects. The concept seems useful for consumers to evaluate their own choices, and companies to expand their internal data, their benchmarking processes, or their external communication performance. Methodological shortcomings and the interpretation of results are discussed, and the conclusion shows the tools' potential for shaping transition processes, and for the reduction of natural resource use by supporting food suppliers' and consumers' decisions and choice.