Environmental Impact of Edible Flower Production: A Case Study

Nowadays the heightened awareness of the critical trend in resource depletion impels to improve the eco sustainability of any productive process. The research presented in this paper aims to quantify the environmental impact of the emerging productive process of edible flowers, focusing on two model species, i.e., Begonia x semperflorens cultorum hort and Viola cornuta L., and two types of product, i.e., flowering potted plants sold in plastic vases and packaged flowers ready to be consumed. The study was carried out in an Italian nursery located in Tuscany, interviewing the owners in order to complete the Life Cycle Inventory, assessing the value of the impact categories, and using the “cradle to gate” approach. The information about the production of flowering potted plants and packaged flowers were inserted in a database and elaborated by the appropriate software. The results of the Life Cycle Assessment (LCA) analysis referred to 1 g of fresh edible flowers and were expressed in four impact categories. GlobalWarming Potential (GWP) values ranged from 24.94 to 31.25 g CO2 eq/g flowers, Acidification Potential (AP) ranged from 8.169E 02 to 1.249E 01 g SO2 eq/g flowers, Eutrophication Potential (EP) ranged from 3.961E 02 to 5.284E 02 g PO4 3 eq/g flowers, and Photochemical Ozone Creation Potential (POCP) ranged from 8.998E 03 to 1.134E 02 g C2H4 eq/g flowers. Begonias showed lower emissions than violas in the GWP and POCP indexes, whereas violas showed lower values in the AP and EP impact categories. The most impactful phase was the propagation, accounting on average for 42% of the total emissions. Overall, the findings highlighted a higher environmental load for the production of both begonias and violas packaged flowers, especially if in small containers, rather than as potted plants, with an emission percentage increase from 8% to 17% among the impact categories.