Sustainable Food Production

Interest in climate-adapted, environmentally sound products and resource-efficient production is increasing. This is matched by the considerable demand nowadays from customers, partners, public authorities and other external bodies for information regarding the environmental impact of food products from a life cycle perspective.
To achieve sustainable production and consumption of food we need to manage resources and reduce environmental impact. By adopting a smarter approach, the food industry can increase profitability and reduce environmental impact at the same time. Apart from the pure environmental benefits, safety and financial outcome for companies are improved and image and competitiveness are reinforced. A distinct environmental profile has become a key success factor, leading to better business. Working according to Lean production principles and including environmental work also means rekindling the commitment and creativity of the employees, which lifts the company as a whole.

We have worked on quantifying the environmental impact of food and production systems since 1993. Over the years we have been able to build up an extremely broad knowledge base and we have created a unique environmental database. The resulting expertise is currently in demand in many quarters, both in Sweden and internationally, in order to identify potential for improvement and reduce the environmental impact of food on every level. We offer frontline expertise through a combination of engineers, biologists, agronomists and environmental scientists based on a unique blend of research and consulting backed by the whole body of food technology expertise at SP.

Research areas:
  • Climate impact/GWP of food production and consumption as well as the development of simplified methods for GWP computation of food.
    Ulf Sonesson
  • Development and adaptation of LCA methodology to food (e.g. fish and land use)
    Friederike Ziegler
  • Green Lean and the development of LCA methodology to evaluate changes in technology and production in the food industry and in the food chain.
    Karin Östergren
  • Development of methods to integrate more environmental impact categories (e.g. toxicity) and other sustainability aspects into environmental analyses (e.g. social responsibility).
    Ulf Sonesson 
RISE Research Institutes of Sweden, Phone 010-516 50 00, E-mail

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