Understanding environmental impacts of complete food supply chains is important for the food industry to help devise strategies for reducing the impacts of current and future products. Breakfast cereals are one of the most important foods consumed in many countries, but their environmental impacts are currently unknown. Therefore, this study explores the environmental sustainability issues in the food–energy–water nexus by considering breakfast cereals manufactured by one of the world’s largest producers, Kellogg Europe. A life cycle assessment has been carried out for these purposes with the aim of helping the Company to integrate environmental sustainability considerations into the design of their products and packaging. The results indicate that the average global warming potential (GWP) of Kellogg’s breakfast cereals is 2.64 kg CO2 eq. per kg of product. The main GWP hotspots are the ingredients (48%) and energy used in the manufacturing process (23%); packaging and transport contribute 15% each. Rice is the single largest contributor to the GWP of the ingredients (38%). The manufacturing stage is the main contributor of primary energy demand (34%), while the ingredients are responsible for more than 90% of the water footprint. The ingredients are also the main contributors to most other environmental impacts, including land use (97%), depletion of elements (61%), eutrophication (71%), human toxicity (54%) and photochemical smog (50%). The impacts from packaging are high for freshwater and marine toxicity. The contribution of transport is significant for depletion of elements and fossil resources (23%), acidification (32%), ozone depletion (28%) and photochemical smog (24%). Improvement opportunities explored in the paper include better agricultural practices, recipe modifications, improved energy efficiency of manufacturing processes and use of alternative packaging. Impacts from consumption are also discussed.

Water is the most essential resource for food production and socioeconomic development worldwide. Currently, industry and agriculture are the most water consuming activities, creating high levels of pollution, and intensifying the scarcity of water especially in arid regions. The term “hydroSOStainable products” has been used to define those foodstuffs grown under irrigation strategies that involve optimized water management. A study to understand how consumers perceive options to save water in the food chain and how to identify the water sustainable products by a logo, was conducted in Brazil, China, India, Mexico, Spain and USA, with 600 consumers per country. In all countries, consumers think that the food categories in which it is possible to save the most water are those linked directly to agricultural products: (i) “grains and grain products” and (ii) “vegetables, nuts and beans”. Also, consumers do not associate processed products, such as snacks, with high water consumption, even though they come from agricultural products such as grains and require more processing. The logo was positively rated by consumers, especially by young generations. There is a need to properly inform consumers about water sustainability to gain their confidence in the hydroSOS logo.

The aim of this study was to compare the transfer of primary aromatic amines (PAAs) from napkins into cold water extract (CWE) with transfer into four different food matrices. An HPLC-MS/MS multi-analyte method for quantification of 26 PAAs in CWE was validated and applied. In addition, the method was validated for seven different PAAs in four different food matrices (cucumber, rice, pickled gherkin and butter cookie) representing wet, dry, acidic and fatty food. The CWEs of 12 coloured napkin samples were analysed, and 3 napkins released more than 0.01 mg kg-1 PAAs into the CWE. These three napkins were chosen for transfer testing with food samples. In total, seven different PAAs were quantified in the food samples. Results show that the transfer of the tested PAAs into the CWE is in most cases comparable to the transfer into the tested food samples. In some cases, the CWE overestimates transfer into food, except for the transfer of aniline into pickled gherkin, where the CWE underestimates transfer. Therefore, the CWE serves as an adequate and certainly not overestimating simulation of reality for the tested transfer of PAAs into the food samples.

The mobile Food Record (mFR) is an image-based dietary assessment method for mobile devices. The study primary aim was to test the accuracy of the mFR by comparing reported energy intake (rEI) to total energy expenditure (TEE) using the doubly labeled water (DLW) method. Usability of the mFR was assessed by questionnaires before and after the study. Participants were 45 community dwelling men and women, 21–65 years. They were provided pack-out meals and snacks and encouraged to supplement with usual foods and beverages not provided. After being dosed with DLW, participants were instructed to record all eating occasions over a 7.5 days period using the mFR. Three trained analysts estimated rEI from the images sent to a secure server. rEI and TEE correlated significantly (Spearman correlation coefficient of 0.58, p < 0.0001). The mean percentage of underreporting below the lower 95% confidence interval of the ratio of rEI to TEE was 12% for men (standard deviation (SD) ± 11%) and 10% for women (SD ± 10%). The results demonstrate the accuracy of the mFR is comparable to traditional dietary records and other image-based methods. No systematic biases could be found. The mFR was received well by the participants and usability was rated as easy.