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A LIFE CYCLE ASSESSMENT OF CARBON EMISSION HOTSPOTS AND MITIGATION STRATEGIES IN EGG ROLL PRODUCTION

Chun-Chen Huang
Dept. of Business Administration, Asia University, Taiwan 

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Ho-Chien Lin*
Dept. of Business Administration, Asia University, Taiwan fi9nal

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Abstract

With the global intensification of climate change concerns and carbon neutrality goals, the food manufacturing industry faces increasing pressure and opportunities for sustainable transformation. Although baked goods are not considered high-emission products, their diverse raw materials and energy-intensive processes present notable potential for carbon reduction. As a culturally distinctive baked product gaining attention in international markets, the carbon footprint of egg rolls remains underexplored from a life cycle perspective. This study adopts the Life Cycle Assessment (LCA) methodology, following ISO 14040 and ISO 14044 standards, to construct a cradle-to-gate carbon inventory for egg roll products. Emission estimates for each life cycle stage are based on internationally recognized databases such as Ecoinvent, FAO, and IPCC, as well as recent literature. The results indicate that carbon hotspots are primarily located in the raw material acquisition stage, particularly butter and eggs, which contribute the majority of emissions. Electricity consumption during the baking process is also significant, while packaging and transportation have relatively minor impacts. Sensitivity analysis reveals that replacing dairy-based ingredients with plant-based alternatives or reducing animal-derived content could lower total emissions by 15–20%. Furthermore, adopting renew-able electricity or high-efficiency baking equipment could reduce manufacturing emissions by up to 30%. This study proposes several feasible mitigation strategies, emphasizing ingredient substitution, process optimization, and local sourcing as key pathways for low-carbon transition in the baking industry. The findings provide empirical evidence for carbon management and sustainable product development in the food sector, supporting the advancement of low-carbon food products aligned with international market trends and sustainability goals. 

Keywords: egg rolls, life cycle assessment, carbon footprint, emission hotspot, carbon reduction strategy, food sustainability, baking industry