Environmental Impacts and Benefits of Tofu Production from Organic and Conventional Soybean Cropping: Improvement Potential from Renewable Energy Use and Circular Economy Patterns

This study aimed to quantify and evaluate the main environmental impacts generated in each phase of tofu production as well as its main co-products (soy milk, food integrators, etc.) and by-products (straw, hulls, etc.) from organic and conventional soybean cropping and to compare them with the impacts of conventional protein sources (e.g., livestock meat and snails). The starting case study was the tofu production company Tigusto SA located in Cugnasco-Locarno (Switzerland). The analysis was performed by means of the life cycle assessment (LCA) method, applying a systematic cradle-to-gate approach, from cultivation and extraction of raw materials to the final products. The aim of the analysis was to identify the phases that cause the main environmental burdens and to propose alternative solutions to minimize the impacts. Results show the importance of applying circularity-based scenarios, such as reuse/recycling of residues and the use of renewable energy, which could increase the sustainability of the investigated system, providing environmental and economic benefits.

Automated summary

The aim of this study was to assess the environmental impacts of tofu production and compare them with conventional protein sources. The analysis was done using the life cycle assessment method, focusing on identifying the phases causing the main environmental burdens and proposing alternative solutions. Results showed the importance of circularity-based scenarios, such as recycling of residues and renewable energy use, for increasing sustainability and achieving environmental and economic benefits.