Environmental profile of Sardinian sheep milk cheese supply chain: a comparison between two contrasting dairy systems

Despite the significant role of small ruminant sector in the global trends of livestock productions, little research has been conducted on the environmental implications of dairy sheep production systems. Dairy sheep systems are relevant for the economy of many areas of the Mediterranean Basin and the environmental and economic optimization of their productive factors is considered an effective strategy for promoting the innovation and increasing the competitiveness of Mediterranean dairy sheep systems. Therefore, scientific studies are needed in order to propose specific greening strategies and to improve the environmental performances of dairy sheep systems. The main objective of this study was to define a preliminary characterization of the environmental profile of sheep milk ("Pecorino") cheese chain in Sardinia (Italy), using a Life Cycle Assessment (LCA) approach, with the following specific goals: i) comparing the environmental impacts caused by both the artisanal and the industrial manufacturing processes of "Pecorino" cheese and ii) identifying the hotspots to reduce the environmental impacts of the Sardinian dairy sheep sector. The analysis was based on the functional unit of 1 kg of artisanal "Pecorino di Osilo" cheese, and 1 kg of the industrial manufacturing cheese "Pecorino Romano PDO" cheese. The LCA highlighted that the GHG emissions of the two cheeses were similar, with an average value equal to 17 kg CO2-eq, largely due to enteric fermentation. The main differences between the two environmental profiles were found for human toxicity, ecotoxicity and eutrophication potential impact categories. Enteric methane emissions, feed supply chain, electricity, equipment and wastewater management seemed to be the hotspots where the environmental performances can be improved.