Solution proposed by : FABLIM
Ekolo Mundo ne contrôle ni la faisabilité ni la viabilité des solutions proposées
Structure : FAB'LIM
France
Difficulty level :
In this document, designed as a methodological guide, we share our insights from the eco-design of processed products from four local food sectors in Occitanie to provide professionals, project leaders, and their advisors with guidance on the various stages of the process. We propose a methodological framework refined over time, illustrated by feedback from the supported stakeholders, including the launch of an LCA (Life Cycle Assessment) on a new product (bread, then tomato sauce, then beer, then wine) on a rolling basis every six months for two years, and a discussion of the levers that can be activated to reduce the products’ environmental footprint. All steps are presented as suggestions that can be adapted.
We also share the post-project feedback from professionals who participated in the initiative, to illustrate the challenge of jointly addressing environmental levers and their economic and organizational implications, and to suggest adjustments to certain LCA criteria to better account for the specificities of the sectors studied. Finally, we present various lessons learned regarding glass container deposits and logistics—which are common environmental impacts in short and local food supply chains—as well as the insights we have gained from this program and the future directions we are considering. We hope that this methodological guide will be useful to other groups of stakeholders reflecting on their practices, as well as to their advisors, and that by documenting eco-design experiences, it will help build a network of inspiring, virtuous initiatives—whether individual, collective, or regional.
