CARBON FOOTPRINT EVALUATION OF PRESSED VIETNAMESE PORK SAUSAGE IN BANANA LEAVES COMPARED TO PLASTIC WRAPPING CARBON FOOTPRINT EVALUATION OF PRESSED VIETNAMESE PORK SAUSAGE IN BANANA LEAVES COMPARED TO PLASTIC WRAPPING

Abstract

This descriptive study aims to assess the carbon footprint of Moo Yor (Pressed Vietnamese sausage) wrapped in banana leaves compared to those wrapped in plastic. The study was conducted at a Moo Yor shop in Mueang District, Ubon Ratchathani Province, using the Cradle-to-Grave concept. This approach covers the entire lifecycle, from raw material acquisition, production processes, transportation, and consumption, to waste disposal. The functional unit in this study is 1 kilogram of Moo Yor. The results show that the carbon footprint of Moo Yor wrapped in banana leaves and plastic is 11.95 and 11.57 kgCO₂eq/kg, respectively. Moo Yor wrapped in banana leaves emitted 0.38 kgCO₂eq more greenhouse gases than the plastic-wrapped version. The stages of raw material acquisition and waste disposal were the main contributors to higher greenhouse gas emissions for the banana leaf-wrapped Moo Yor, primarily because banana leaves weigh more than plastic. Regarding raw material acquisition, pork meat contributed the most significant greenhouse gas emissions compared to other ingredients because it is the main raw material and has the highest emission factor. The second largest contributor is the production process, where electricity and LPG are used, emitting 4.2323 kgCO₂e/kg. Therefore, to reduce greenhouse gas emissions, efforts should focus on reducing electricity and LPG consumption during the production process by exploring alternative clean energy sources. Additionally, considering eco-friendly packaging alternatives to banana leaves, such as biodegradable plastics.