The Sustainable Approaches in the Processes of Cheese with Eyes: A Life Cycle Perspective, Hotspots and Scenarios

The cheese industry requires sustainable strategies due to its intensive use of energy and water throughout its production stages. This study applies a Life Cycle Assessment (LCA) to İzmir Tulum cheese with small eyes; a product protected as a geographical indication focusing on ‘cradle-to-gate’ impacts from raw milk production to cheese processing. Using primary data from a dairy plant, GaBi software, and the CML 2016 method, environmental burdens were quantified and compared with other eye-containing cheeses. The study further explored three scenarios addressing key impact hotspots to enhance sustainable cheese production. Electricity consumption and steam demand were identified as the primary environmental hotspots, defined as the processes contributing disproportionately to overall impacts, particularly affecting Global Warming Potential (GWP) and Human Toxicity Potential (HTP). Waste management was identified as a secondary contributor, influencing selected impact categories. Results show raw milk production as the dominant contributor to all categories. Transport, packaging, and salt use were additional contributors to Acidification Potential (AP) and Photochemical Ozone Creation Potential (POCP). Three improvement scenarios were analyzed to explore the benefits of renewable energy integration and enhanced logistics. Scenario modeling revealed that transitioning to photovoltaic energy reduced GWP by 54.5% and AP by 42.9%, while solar-thermal integration for 50% of thermal needs achieved a 9.1% reduction in GWP. These results indicate significant potential for renewable energy integration in cheese production to reduce environmental impacts. The findings provide insights into strategies for improving sustainability in the cheese industry, aligning with the European Green Deal’s goals for carbon neutrality by 2050.