Where to source ingredients to really make a...
|Drying Technique||Freeze Drying|
overproduced veggies saved
CO2e saved emissions
electricity used in processing
Currently the carbon footprint of our product is negative, by using green energy and decreasing energy consumption, our carbon footprint is expected to be positive in Q1 2021. See our analysis below.
Step 1: Saving the Vegetables
The first step in the process is saving the vegetables from becoming landfill and therefore food loss. Thrown away food emits up to 1.9 kg CO2 per kg food. By saving 1340 kg food (counting cutting loss) we saved about 2550 kg CO2.
Step 2: Transport
During the process, the products are transported between production and processing sites. Our cooled bus emits a small amount of CO2 per kilometer. In total the products traveled about 700 km with an emission of 0.18 kg CO2 per km:126 kg CO2.
Step 3: Steaming and Mashing
After being cut into smaller pieces, the pretreated vegetables are steamed and mashed into pulp. This step in the process prepares the products for the drying step. At this time, steaming is still quite energy consuming and emits an estimated 0.5 kg CO2 per kg. About 1340 kg vegetables are steamed and mashed, emitting 670 kg CO2.
Step 4: Freeze drying
The pulp is now dried with a technique called freeze drying. This is by far the most emitting step in the whole process with 2.5 kg CO2 per kg pulp. About 1190 kg pulp is freeze dried, emitting 2970 kg CO2. Don’t worry, we are working on some impressive innovations in drying techniques!
Step 5: Grinding
Now the dried product is grinded into powder before mixing and bagging. Grinding the products are estimated to emit 0.5 kg CO2 per kg. At this point the mass is reduced significantly by removing water. About 75 kg products are now grinded emitting 37.5 kg CO2.