摘要：The global food system faces a dual challenge for the decades ahead: to (re)formulate foods capable to feed a growing population while reducing their environmental footprint. In this analysis, nutritional composition, recipe, and sourcing data were analyzed alongside five environmental indicators: climate change (CC), freshwater consumption scarcity (FWCS), abiotic resource depletion (ARD), land use impacts on biodiversity (LUIB), and impacts on ecosphere/ecosystems quality (IEEQ) to assess improvement after three reformulation cycles (2003, 2010, 2018) in three extruded breakfast cereals. A life cycle assessment (LCA) was performed using life cycle inventory (LCI) composed by both primary data from the manufacturer and secondary data from usual third-party LCI datasets. Reformulation led to improved nutritional quality for all three products. In terms of environmental impact, improvements were observed for the CC, ARD, and IEEQ indicators, with average reductions of 12%, 14%, and 2% between 2003 and 2018, respectively. Conversely, the FWCS and LUIB indicators were increased by 57% and 70%, respectively. For all indicators but ARD, ingredients contributed most to the environmental impact. This study highlights the need for further focus on the selection of less demanding ingredients and improvements in agricultural practices in order to achieve environmental and nutritional improvements.
