Sweet Stuff Bakery 0.25 Kg Mithai Box Bag W 9” x H 6” x G 6”

1. Materials Used

• Biodegradable or Recycled Materials: If the bag is made from biodegradable materials (e.g., paper, cardboard, or bioplastics) or recycled materials, it reduces the demand for virgin resources and minimizes waste. For example, using recycled paper or cardboard decreases the need for new raw materials and lowers energy consumption and emissions associated with production.
• Certifications: Materials that are certified by organizations like FSC (Forest Stewardship Council) or Cradle to Cradle ensure that they come from sustainable sources and have minimal environmental impact.

• Biodegradability: Materials that decompose naturally reduce landfill waste and environmental pollution. The rate and impact of biodegradation are influenced by factors like material composition and environmental conditions (e.g., moisture, temperature) (Source: Environmental Science & Technology).

2. Manufacturing Process

• Low Energy Consumption: If the manufacturing process involves energy-efficient technologies or renewable energy sources, it contributes to a lower carbon footprint. Processes that minimize energy use or utilize renewable energy (solar, wind) reduce greenhouse gas emissions.

• Minimized Waste: Efficient manufacturing processes that reduce waste through practices like recycling and reusing by-products lower the overall carbon footprint.

• Life Cycle Assessment (LCA): LCAs evaluate the environmental impact of a product from raw material extraction to disposal. Reducing energy use and waste in manufacturing is a key factor in minimizing the carbon footprint (Source: Journal of Cleaner Production).

3. Transportation and Distribution

• Reduced Transportation Emissions: Using local materials or optimizing transportation routes and methods can decrease the carbon footprint associated with distribution. Lightweight packaging also helps in reducing transportation energy consumption.

• Transportation Emissions: Transportation contributes significantly to the carbon footprint. Efficient logistics and reduced transportation distances lower fuel consumption and emissions (Source: Transportation Research Part D).

4. End-of-Life Management

• End-of-Life Options: If the bag is designed to be recyclable or compostable, it reduces environmental impact after use. Proper disposal or recycling ensures that materials are reprocessed and do not contribute to landfill waste.

• Waste Hierarchy: Prioritizing recycling and composting over landfilling or incineration minimizes environmental harm and resource depletion (Source: Waste Management).

1. Ingredients Production

• Types of Ingredients: Sweets (Mithai) typically include ingredients such as sugar, milk, ghee, flour, and nuts. Each ingredient has its own carbon footprint based on its production.
• Emission Factors:
  • Sugar: The carbon footprint of sugar production is approximately 0.5 kg CO₂e per kg.
  • Milk: The carbon footprint for milk is around 1.2 kg CO₂e per liter.
  • Ghee: Ghee has a higher carbon footprint, estimated at 9 kg CO₂e per kg.
  • Flour: Flour has a footprint of about 0.8 kg CO₂e per kg.
  • Nuts: The carbon footprint varies depending on the type of nuts; for example, almonds have around 2.3 kg CO₂e per kg.
• Estimation for 0.25 kg Mithai:
  • Suppose the Mithai is composed of 50% sugar, 30% milk, 10% ghee, 5% flour, and 5% nuts.
  • The carbon footprint for the ingredients might be:
    • Sugar (0.125 kg): 0.125 kg * 0.5 kg CO₂e/kg = 0.0625 kg CO₂e
    • Milk (0.075 kg): 0.075 kg * 1.2 kg CO₂e/kg = 0.09 kg CO₂e
    • Ghee (0.025 kg): 0.025 kg * 9 kg CO₂e/kg = 0.225 kg CO₂e
    • Flour (0.0125 kg): 0.0125 kg * 0.8 kg CO₂e/kg = 0.01 kg CO₂e
    • Nuts (0.0125 kg): 0.0125 kg * 2.3 kg CO₂e/kg = 0.02875 kg CO₂e
  • Total Carbon Footprint from Ingredients: ~0.417 kg CO₂e

2. Manufacturing Process

• Energy Use: The carbon footprint from energy used during the cooking and preparation of the Mithai (electricity or gas).
• Estimation: Assuming the manufacturing process uses 0.1 kWh of electricity per 0.25 kg of Mithai, and with an average emission factor of 0.5 kg CO₂e/kWh.
  • Total Carbon Footprint from Manufacturing: 0.1 kWh * 0.5 kg CO₂e/kWh = 0.05 kg CO₂e

3. Packaging

• Materials Used: Consider the type of packaging material (e.g., cardboard box, plastic bag, paper).
• Estimation:
  • If a small cardboard box weighs 50 grams and a plastic bag weighs 10 grams:
    • Cardboard Box: 0.05 kg * 1.2 kg CO₂e/kg = 0.06 kg CO₂e
    • Plastic Bag: 0.01 kg * 2 kg CO₂e/kg = 0.02 kg CO₂e
  • Total Carbon Footprint from Packaging: ~0.08 kg CO₂e

4. Transportation

• Distance Traveled: Consider the distance the product travels from the bakery to the customer.
• Emission Factors: Assume a delivery distance of 10 km by a van emitting 0.2 kg CO₂e per km.
  • Total Carbon Footprint from Transportation: 10 km * 0.2 kg CO₂e/km = 2 kg CO₂e

5. Total Carbon Footprint Calculation

• Ingredients: ~0.417 kg CO₂e
• Manufacturing: ~0.05 kg CO₂e
• Packaging: ~0.08 kg CO₂e
• Transportation: ~2 kg CO₂e

Conclusion

Summary

1. Use of eco-friendly materials: Biodegradable or recycled materials help reduce resource extraction and waste.
2. Energy-efficient manufacturing: Processes that reduce energy use and waste lower greenhouse gas emissions.
3. Efficient transportation: Optimizing logistics reduces emissions from distribution.
4. End-of-life management: Recyclable or compostable designs ensure minimal environmental impact post-use.