FARFALLE 2015 Limited Edition Environmental Product Declaration

BATCH n° I12094925

The first food CPC CODE APPROVAL DATE Revision registration number EPD process 2371 - Uncooked pasta, 30/04/2015 - Validity 3 year 1 S-P-00656 certified not stuffed or otherwise prepared Limited Edition

1. General overview

What is an Environmental Product Declaration (EPD®)? WHAT DOES EPD assure?

The EPD is a product environmental label, that pro- Objectivity because environmental performances are calculated using the vides verified information about the product and its scientific methodology (Life Cycle Assessment). environmental performances. because it is verified by a third party. Product performances are based on specific calculation rules, published Credibility and established following an open consultation with stakeholders. Comparability among the same product group because its realization is This calculation rules follow the life cycle assessment (LCA) methodology, based on the Product Category Rules – PCR. carried out in accordance with principles contained in the ISO 14040 series of standards.

The EPD is subject to the International EPD System (IES) which acts as the Programme Operator and is world’s broadest system for environmental declarations.

i Further information on www.environdec.com

What is the goal of epd? Barilla EPD Process System

The overall goal of an EPD® is to provide relevant and verified EPD Process System certification serves as a management information to meet the various communication needs. system that the company itself controls, making EPD certi- EPDs can reflect the continuous environmental improvement of fication and publication more efficient. At the end of 2010 products and services over time and are able to communicate and add up Barilla certified its own EPD Process System, becoming the first EPD System relevant environmental information along a product’s supply chain. certified in the Food sector.

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2. Brand and product

barilla brand THE PRODUCT

The Brand Barilla represents now one of the most known The product included in the analysis is Farfalle, a classic pasta’s brand around the world. semolina pasta short cut, and it is sold in 500g unit. Barilla is a leading company in the Italian and international pasta market, where it operates with the Barilla brand, as a symbol of Italian cuisine, and three major local brands (Misko in Greece, Filiz in Turkey and Yemina in Mexico). Barilla is also active in the segment of pasta sauces, with over 35 different recipes to meet everyone’s taste worldwide. NUTRITIONAL INFORMATION

The durum wheat semolina pasta concerned by this declaration is made i Further information on www.barilla.com. only by durum semolina and water, with final moisture content below 12.5%, as prescribed by Italian legislation on pasta. From a nutritional point of view, its main characteristics are: plant and process NUTRITIONAL INFORMATION (per 100 g)

Durum wheat semolina pasta 2015 limited edition is produced in the Ital- Energy kcal 359 ian plant of Pedrignano, with only Italian durum wheat and water. The production process includes: Fats 2.0 of which: saturates grams 0.5 - durum wheat and water dough; - extrusion or lamination; Carbohydrate 71.7 grams - drying process; of which: sugars 3.5 - stabilisation and cooling; Fibre grams 3.0 - packing. The pasta production process does not require additives and preservatives: Protein grams 12 it is drying process that guarantees the long term conservation. Salt grams 0.013

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3. Barilla Group & its Brands Good for you, Good for the Planet

Barilla, originally established in 1877 as a bread and pasta shop in Parma, Italy, ranks as one of today’s top Italian food groups. Barilla leads in the The Barilla Group has defined its way of doing business: global pasta business, the pasta sauces business in continental Europe, “Good for You, Good for the Planet”, ensuring product the bakery products business in Italy and the crispbread business in Scan- quality, communities development, people and planet dinavia. wellbeing. Through this way, Barilla aims to double its turnover in the next few years. This is a business philos- Barilla owns 30 production sites (14 in Italy and 16 outside Italy) and ex- ophy based on the respect for every person and resource ports to more than 100 countries. Every year, about 1 700 000 tons of food from field to fork and the courage to undertake open, products under the brands of Barilla, Mulino Bianco, Voiello, Pavesi, Aca- transparent and caring collaborations in the communities demia Barilla, Wasa, Harrys (France), Misko (Greece), Filiz (Turkey), Yemina in which Barilla is present. and Vesta (Mexico) are featured on dining tables all over the world. GOOD FOR YOU: offering good, safe, quality products that contribute to a nu- Further information on www.barillagroup.com tritionally correct food model, in tune with the Mediterranean Model. GOOD FOR THE PLANET: ensuring sustainable production processes and supply chains respecting people and planet rights. NORWAY SWEDEN GOOD FOR THE COMMUNITY: promoting a continuous collaboration with local areas to encourage the inclusion of diversities, access to food and the promotion of responsible choices through educational paths and information activities. GERMANY FRANCE ITALY GREECE

MEXICO RUSSIA TURKEY Production plants USA

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4. Why a Limited Edition

BARILLA PROJECT FOR EXPO YEAR WHAT ABOUT THE SPECIAL EDITION PACKAGING

In the Future Food District, during Expo 2015, two Barilla Limited Edition The Limited Edition graphic is a tribute to pasta history and Italian design product will be on sale: pasta, in the Farfalle shape, and Basilico sauce. excellence, as a results of contemporary interpretation of one of the most For these products, Barilla experimented the use of digital technology to iconic Barilla packaging, created by the genius of Erberto Carboni in 1952. ensure traceability and transparency of product chain and transformation. Attention to style and focus on sustainability are symbolized by a sheaf The experimental technology allows the accurate and transparent view of of wheat that ideally combines the value of nutrition with respect to the supply chain information for the specific production batch: environment, in line with the program “Good for you, good for the planet.” • Durum wheat: cultivation and harvesting • Mill: processing and storage • Production: raw materials storage, processing and packaging • Distribution

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5. From farm to fork

The digital technology experimented by Barilla for About pasta, it will be possible to: tracking the Farfalle 2015 Limited Edition production and transformation is the results of a collaboration • find out durum wheat field, where and how it has been sown, grown and path with companies Cisco, Penelope and NTTDATA. harvested; • enter into the semolina mill, learning the various steps in the processing These companies have been long engaged in the initi- and storage of flour; ative for Food Safety (S4F), allowing the traceability of • follow pasta production stages, from raw material processing, to the fin- agricultural food production, through the technology ished product delivery, through manufacturing and packaging. platform ValueGo®. The platform has been realized according to rules and international standards for safety, food quality and raw materials origin.

The two Barilla Limited Edition products will be on sale in Future Food District, the area of Expo dedicated to exploring the future of food in all its forms. Through a QR code printed in each consumer unit, consumers will have easy access to a website telling “the story” of the specific production batch and providing a detailed analysis of all the major stages of the supply chain.

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5. From farm to fork

In each pasta pack there is a long journey. The supply chain is explained with producers identity card in order to provide a full traceability from farm to fork.

The quality of the Barilla At Progeo plant, the Durum wheat is The pasta packaging The pasta processing take The package is designed Pasta cooking indications supply chain begins in durum wheat is selected transformed into quality is made by virgin fibre place at Pedrignano plant. to maximize the logistic are provided on the cultivation fields. and stored. semolina at Pedrignano cardboard, sustainable The only two raw saturation, in order to packaging. Durum wheat farms mill. sourced and completely material used for pasta optimize the storage and contributing to this batch recyclable. production are semolina shipping, reducing the of are located in the and water. number of transport. North of Italy.

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6. Environmental performance calculations

UPSTREAM CORE DOWNSTREAM

Durum wheat Milling Packaging Pasta Distribution cooking Packaging cultivation production production end of life

The environmental performance of pasta was calculated using the LCA (life cycle analysis) methodology, including the entire production chain, starting from the durum wheat cultivation until the delivery of the fin- ished product to main distribution platforms. The study was conducted following the specific product rules published for the EPD System: “CPC code 2371 – Uncooked pasta, not stuffed or otherwise prepared”. The generic data contribution to the calculation of environmental impacts are lower than the 10%. declared unit

Data are referred to 1 kg of product and the related packaging for the sell- ing unit of 500 g.

SYSTEM BOUNDARIES

The processes constituting the analysed system were organized in upstream, core and downstream processes, in compliance with the requisites of the EPD system.

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7. Durum wheat cultivation and milling

UPSTREAM CORE DOWNSTREAM

Durum wheat Milling Packaging Pasta Distribution cooking Packaging cultivation production production end of life

DURUM WHEAT CULTIVATION AND MILLING 100% ITALY

DURUM WHEAT CULTIVATION

Impacts related to the durum wheat cultivation have been analysed considering the origin: thirteen differ- MILLING ent Italian fields in the north of Italy. Field specific data have been used for fertilizers Impacts related to the milling process have been cal- amount, crop yields and water use; secondary data culated considering energy and water consumption (mainly from Ecoinvent database, www.ecoinvent.ch) for Pedrignano mill, the only one used for this limited have been used for fertilizers production and diesel edition. production and use. Primary data (2014 year) are used for water and en- Yields are related to 2013-2014 crop. ergy consumption and waste production; secondary data mainly from Ecoinvent database are used for water and energy supply.

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The efforts for a sustainable farming

BARILLA SUSTAINABLE FARMING Since 2010, a team of Barilla professionals has been carrying out a study designed to identify the main durum wheat areas in Italy and the cultivation systems deemed to be the most sustainable. The main results of the project have been the publication Barilla Sustainable Farming (BSF) promotes more efficient crop- of the Handbook for sustainable cultivation of durum wheat and the development of ping systems in order to have safe and high quality agricultural Granoduro.net in collaboration with Horta srl, a spin-off of the Università Cattolica di products in a way that protects and improves the natural envi- Piacenza. Barilla’s commitment to the future is to disseminate these practices to make ronment and the social and economic conditions of farmers. the durum wheat supply chain even more sustainable.

2009 2010 2011 2012 2013

THE LCA OF PASTA THE SUSTAINABLE THE HANDBOOK FOR GRANODURO.NET CONTRACT WITH The EPD shows that the AGRICULTURE SUSTAINABLE The web decision support FARMERS FOR 60% of the Global Warming PROJECT BEGIN CULTIVATION OF system (DSS) granoduro.net SUSTAINABLE Potential of pasta is A multidisciplinary team, DURUM WHEAT is developed by Horta and DURUM WHEAT due to the cultivation of composed of agronomists As a result of the project a given to farmers. Bonus are given to farmers durum wheat. and LCA experts, handbook with sustainable It supports farmers with who cultivate durum begin to study the agricultural practices was information about the wheat with sustainable agricultural systems to published and given to optimal seeding rate, the agricultural practices. individuate how to increase farmers. nitrogen requirement, the sustainability in durum risk of diseases and about wheat cultivation. the weather forecast .

With the project Sustainable Agriculture, Barilla is the winner of the 1st European CSR Award Scheme which is an initiative promot- ed by the European Commission with the aim to give visibility to the best practices of Corporate Social Responsibility in Europe. The project, in collaboration with HORTA Srl and Life Cycle Engineering, has allowed the definition of the guidelines for the sustainable production of durum wheat.

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8. Packaging production

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Durum wheat Milling Packaging Pasta Distribution cooking Packaging cultivation production production end of life

PRIMARY PACKAGING packaging production Packaging environmental performances are calculated using the 500g format and are reported per packaging used for 1 kg of product. Since 2004, Barilla The primary packaging consists in designs new pack- a paperboard box. aging with the”L- CA packaging design tool”. It allows the Primary data (from packaging unit) are used for pack- assessment of the environmental impacts aging amount and packaging materials production; of the packaging solutions already during the design phase. data about packaging production process come from Barilla LCA database.

packaging FOR traNsport 100% VIRGIN FIBER Sustainable sourced Packaging for trasport consists in cardboard boxes Virgin fibre based cardboard used for packaging is purchased from (american box) used for the distribution of the prod- paper mills which carry out responsible forest management in ac- uct. They are made mainly by recycled cardboard car- cordance with at least one between FSC and PEFC standards, which ton. guarantee sustainable forest management, based on environmental The data used have been collected by LCA database protection, respect for human rights and cultural traditions, promot- (mainly Ecoinvent). ing economic sustainability of forestry activities.

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9. Pasta production

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Durum wheat Milling Packaging Pasta Distribution cooking Packaging cultivation production production end of life

GENERAL INFORMATION PASTA PRODUCTION The environmental performances related to the production process are evaluated considering primary data for energy and water consumption and the waste production. Secondary data (mainly Ecoinvent) are used for the environmental aspects related to the production of energy and water.

WATER ELECTRICITY

The water consumption is evaluated using pri- Total plant electricity has been divided using mary data. The overall value is attributed to the mass allocation (the plant produces other prod- product using the mass allocation procedure. ucts beyond dry semolina pasta). Electricity pro- Data are referred to year 2014. duction is referred to specific plant energy mix; data are referred to 2014 WASTES NATURAL GAS The primary data are collected by the plant reg- istrations. The overall value is attributed to the product using the mass allocation procedure. The natural gas consumption is evaluated using Data are referred to year 2014. primary data. The overall value is attributed to the product using the mass allocation procedure. Data are referred to year 2014.

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10. Distribution

UPSTREAM CORE DOWNSTREAM

Durum wheat Milling Packaging Pasta Distribution cooking Packaging cultivation production production end of life

DISTRIBUTION MILAN - EXPO Durum wheat semolina pasta is produced PEDRIGNANO in the Italian plant of Pedrignano (PR). 150 km Distribution environmental performances Distribution are calculated considering the transportation from the production plant to the warehouse and then to the EXPO location. Primary data were used for kilometres covered by truck; secondary data (Ecoin- vent database) for transport means.

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10. Distribution

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Durum wheat Milling Packaging Pasta Distribution cooking Packaging cultivation production production end of life

DISTRIBUTION The transportation to consumer’s home depends on the EXPO visitors country of origin. Here some general information about Carbon Footprint for different distances. Data refers to one person return journey transportation.

MOSCOW CARBON PARIS 240 kg CO2 FOOTPRINT 6 kg CO2eq. 80 kg CO eq. 2 ROME TOKYO

25 kg CO2eq. 1020 kg CO2eq. 100 km NEW YORK 60 kg CO2eq. 680 kg CO2eq. 80 kg CO2eq.

14 kg CO2eq./100 km

5 kg CO2eq./100 km BRASILIA

930 kg CO2eq.

11 kg CO2eq./100 km MELBOURNE

1 711 kg CO2eq.

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11. Cooking

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Durum wheat Milling Packaging Pasta Distribution cooking Packaging cultivation production production end of life

COOKING 1 kg of pasta The cooking phase is is strictly correlat- ed to consumer behaviour and the related impacts could be estimated taking into account the ”cooking indications” that are usually provided by the company on packaging. The impacts related to the cooking phase kWh could be estimated considering the cooking 0,18 of 1 kg of pasta and the hypothesis reported per litre of water on the PCR: - Boiling phase: 0.18 kWh per kg of water; (boiling phase) - Cooking phase: 0.05 kWh per minute of cooking.

10 litres of water 0,05 kWh per minute of cooking

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11. Cooking

UPSTREAM CORE DOWNSTREAM

Durum wheat Milling Packaging Pasta Distribution cooking Packaging cultivation production production end of life

The country energy mix and the kind of cooker (electricity or natural gas type) has a significant relevance. Energy mix composition has an influence on the Carbon Footprint due to the GHG emissions generated by the resource combusted for producing electricity (data from IEA Report 2014). High rate of non-renewable resources (fossil fuels) in the country energy mix contributes to increase the Carbon Footprint, while renewable and nuclear resources drive it down. Results are showed considering 500g of pasta cooking.

1 328 Energy mix composition 1 042 Results 1 011 CARBON refer only RENEWABLE 959 952 FOOTPRINT to one RESOURCES indicator g CO per 2 (Carbon 500 g pasta cooking 701 Footprint). NON-RENEWABLE RESOURCES Other 364 impact categories NUCLEAR 113 may have RESOURCES 55 different trends.

GREECE USA MEXICO TURKEY GERMANY ITALY FRANCE SWEDEN EUROPE

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11. Cooking

UPSTREAM CORE DOWNSTREAM

Durum wheat Milling Packaging Pasta Distribution cooking Packaging cultivation production production end of life

The amount of water we use to cook pasta has a significant relevance. Using less water for cooking pasta has not only influence on the direct use of this natural resource, which is becoming more and more a scarce over the last years, but has an influence as well on the carbon footprint due to the GHG emissions generated by energy used for heating. The easy-to-remember suggestion provided on Barilla Blue Box long & short cut is: 1l water x 100g of pasta x 7g of salt. A reduction in the amount of water used can lead to a surprising reduction of the environmental impacts without affecting the product quality.

WATER FOR CARBON FOOTPRINT DUE CARBON FOOTPRINT COOKING per 100 g TO COOKING* per 100 g OF PASTA

76g 61g -30% -9% CO eq. CO eq. 1 l -30% 0,7 l 2 2 100 g Water Water of water of CO eq. emission 1 l 2 suggested reduction 0,7 l

This reduction does not affect the organoleptic properties of the product but it requires more attention during the cooking phase: but pay attention to have pasta completely dived into water and to take the habit to mix regularly during cooking.

*The cooking of 500 g of pasta at once with a gas stove was considered for the elaboration.

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12. Packaging end of life

UPSTREAM CORE DOWNSTREAM

Durum wheat Milling Packaging Pasta Distribution cooking Packaging cultivation production production end of life

ITALY Reference: CONAI report 2013 Reference: EPA report 2012 USA

84% recycle Avoiding the production of virgin paper. Avoiding the production of virgin paper. recycle 76%

ENERGY ENERGY Recovering paper energy content Recovering paper energy content 8% RECOVERY RECOVERY 20%

The environmental burden of land- The environmental burden of landfill is due mainly to its management. Dump fill is due mainly to its manage- Dump 8% ment. Treatment of 1 unit of pasta Treatment of 1 unit of pasta pack- 4% packaging may cause the emission aging may cause the emission of about 63 grams of CO2eq. of about 63 grams of CO2eq.

4% recycle Avoiding the production of virgin Avoiding the production of virgin recycle 35% paper. paper.

The environmental burden of landfill is The environmental burden of landfill is due mainly to its management. Treatment Dump due mainly to its management. Treatment Dump 96% of 1 unit of pasta packaging may cause of 1 unit of pasta packaging may cause 65% the emission of about 63 grams of CO eq. the emission of about 63 grams of CO2eq. 2

RUSSIA Reference: IFC advisory services in eastern Europe and Central Asia, 2010 Reference: Turkish Court of Accounts 2007 TURKEY

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13. Environmental results

UPSTREAM core DOWNstream NON RENEWABLE RESOURCES Total data per 1 kg of product Durum wheat cultivation Milling Packaging production Pasta Production Distribution

Limestone (CaCO3) 0.35 0.01 7.94 0.01 <0.01 8.31 Gravel 0.51 <0.01 1.52 <0.01 <0.01 2.03 Sodium Chloride 0.74 <0.01 0.21 <0.01 <0.01 0.95 material resources data in grams Potassium Chloride 0.39 <0.01 0.01 <0.10 <0.01 0.40 Phosphorous 0.15 <0.01 0.01 <0.01 <0.01 0.16 Oil <0.01 <0.01 4.55 <0.01 <0.01 4.55 Gas <0.01 <0.01 7.85 <0.01 <0.01 7.85 Others 0.11 <0.01 0.32 <0.01 <0.01 0.43 Coal 4.96 1.17 11.08 0.40 0.12 17.73 Oil 23.61 0.09 8.66 0.30 5.03 37.69 energy resources data in grams Natural Gas 24.36 8.61 14.94 56.07 0.25 104.23 Others 0.01 <0.01 23.17 <0.01 <0.01 23.18 UPSTREAM core DOWNstream RENEWABLE RESOURCES Total data per 1 kg of product Durum wheat cultivation Milling Packaging production Pasta Production Distribution MATERIAL RESOURCES Biomass* 0.16 <0.01 159.98 0.02 <0.01 160.16 data in grams

Hydroelectric 0.01 0.02 0.02 0.02 <0.01 0.07 energy resources data in MJ Wind <0.01 0.01 <0.01 <0.01 <0.01 0.01

Solar <0.01 <0.01 <0.01 <0.01 <0.01 <0.01

Results are presented for Farfalle produced and consumed in Italy. *The biomasses transformed into the product are not considered. Totals may not agree because of rounding

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UPSTREAM core DOWNstream SECONDARY RESOURCES Total data per 1 kg of product Durum wheat cultivation Milling Packaging production Pasta Production Distribution material resources Waste paper data in grams from pre and post consumer <0.01 <0.01 45.83 <0.01 <0.01 48.83 UPSTREAM core DOWNstream WATER CONSUMPTION Total data in litres per 1 kg of product Durum wheat cultivation Milling Packaging production Pasta Production Distribution Water consumption 34.90 0.16 9.66 2.27 0.02 47.01

Direct amount of water used by the core process 2.09 UPSTREAM core DOWNstream IMPACT INDICATORS Total data per 1 kg of product Durum wheat cultivation Milling Packaging production Pasta Production Distribution

POCP g C2H4 equivalent 0.10 0.01 0.06 0.07 0.01 0.25

Acidification g SO2 equivalent 0.91 0.03 0.39 0.14 0.09 1.56

--- Eutrophication g PO4 equivalent 4.76 <0.01 0.10 0.02 0.02 4.90 UPSTREAM core DOWNstream wastes Total data in grams per 1 kg of product* DurumRaw materialswheat cultivation production MillingPackaging productionPackaging productionSauces productionPasta Production DistributionDistribution

To recovery processes <0.01 <0.01 0.02 25.08 <0.01 25.10

feedstock energy 1.78 packaging feedstock energy - data in MJ

Secondary energy resources and recovered energy flows do not show detectable contributors. *Only the primary data related to the production process are reported. Totals may not agree because of rounding

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PRODUCT FOOTPRINTS - Farfalle 2015 Limited Edition, 500g

Durum wheat Mill Packging Pasta Distribution from field to Cooking phase cultivation production production distribution

3.6 ECOLOGICAL 5.2 1.9 4.0 FOOTPRINT global m²/kg 0.1 1.0 0.5 <0.1

1 400 CARBON 393 750 gCO eq/kg 734 FOOTPRINT 180 2 30 130 17

1 113

WATER 35 FOOTPRINT 159 1 228 liters/kg (VIRTUAL WATER CONTENT) 919 113 18 11 <1 2 <1

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14. Additional information

Environmental declarations published within the same product category, This declaration and further information in regards are available at though originating from different programs, may not be comparable. www.environdec.com references - EPA Municipal Solid Waste Generation, Recycling and Disposal in the United States: Facts and Figures for 2012. – International EPD Consortium, General Programme Instructions (EPD), ver. 2.01 of 18/09/2013; - Turkish ccourt of Account Report, Waste Management in Turkey - National Regulations and – WWF, Global Footprint Network, Zoological Society of London, Living Planet Report 2008, Evaluation of Implementation Results Performance Audit Report. January 2007 WWF (2008); – Arjen Y. Hoekstra, Ashok K. Chapagain, Maite M. Aldaya, Mesfin M. Mekonnen; Water Footprint The Water Footprint Manual 2011, Waterfootprint Network; – PCR 2010:01; CPC 2371 - PCR for uncooked pasta, not stuffed or otherwise prepared; ver. 2.0 of 22/07/2013; – CONAI Report, relazione sulla gestione e Bilancio, April 2014; – Eurostat waste database. - IFC advisory services in eastern Europe and Central Asia, 2010.

technical support and EPD PROCESS CERTIFICATION contacts graphic design

PCR review conducted by: Verifier: Third party verifier: For additional information relative to the Life Cycle Engineering (Italy) Technical Committee of the Ugo Pretato Bureau Veritas activities of the Barilla Group or in regards to www.studiolce.it International EPD® system (accreditation number for EPD: this environmental declaration, please contact: 1236) Laura Marchelli – [email protected]

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15. Glossary

ecological carbon WATER Acidification Eutrophication Photochemical footprint footprint FOOTPRINT (AP) (EP) ozone creation (VIRTUAL WATER CONTENT) (POCP)

The ecological foot- A product carbon The water footprint is It is a phenomenon for It is an abnormal pro- Chemical reaction print measures the footprint is the total the water both direct which precipitation liferation of vegetation brought about by the area of biologically pro- amount of greenhouse and indirect required is unusually acidic, in the aquatic ecosys- light energy of the sun. ductive land and water gases produced along to manufacture a prod- meaning that it has tems caused by the The reaction of nitrogen required to provide the the entire life cycle. It uct along its entire life substandard levels of addition of nutrients oxides with hydrocar- resources used and ab- is expressed in equiv- cycle. Water footprint is pH. It can have harmful into rivers, lakes or bons in the presence of sorb the carbon dioxide alent mass of carbon defined as green water effects on plants, ocean, which determi- sunlight forms the ozone in the troposphere. The waste generated along dioxide (CO2-eq). (evapotranspiration aquatic animals and nates a lack of oxygen. the enire life cycle. It is In agriculture a signif- of water from plants), infrastructure. Acid rain The eutrophication indicator is mainly influ- measured in standard icant contribution is as blue water (direct- is caused by emissions potential is mainly enced by VOCs (Volatile organic compounds) units called global given by the emission ly used fresh surface of SO2, NOx and NH3. influenced by emission and NOx emissions and hectares (gha). of nitrous oxide (N2O) and groundwater) The acidification po- into water of phos- due to the fertilizers and as grey water (the tential is measured in phates and nitrates. It is usually expressed in use. volume of water that mass of sulfur dioxide is expressed in mass of mass of ethylene equiva- 3- lent (C H -eq). is required to dilute equivalent (SO2-eq). PO4 -equivalent. 2 4 pollutants so that the quality of the water remains above agreed quality standards).

www.globalfootprint.org www.ipcc.ch www.waterfootprint.org

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