Using openLCA, perform a Life Cycle Assessment to determine which one is better for

the environment, a black bean burger or a hamburger. Use the following ingredients for

each:

a$.$ Black bean burger recipe $($creates $4$ burgers$).$ Note: if you are unable to find these

ingredients in openLCA, you may make reasonable substitutions. I have listed

reasonable substitutions, but you may select alternatives if you choose. Be sure to

note the differences in the location $($at consumer, at supermarket, at distributer, at

processor, etc.$)$ Each of these will have a different estimate for the amount of

shipping included. Again, make reasonable choices here.

i$.$ One $15$ ounce can of black beans, drained $($sub: Red kidney bean, canned,

drained, processed in FR $|$ Ambient $($average$)|$ Steel $|$ Microwave $|$ at

consumer$/$FR $[$Ciqual code: $20524])$

ii$.$ cup chopped onion $($Onion$,$ raw, processed in FR $|$ Ambient $($average$)|$

No packaging $|$ No preparation $|$ at consumer$/$FR $[$Ciqual code: $20034])$

iii. $$ cup chopped fresh cilantro $($Coriander$,$ fresh, processed in FR $|$ Ambient

$($long$)|$ LDPE $|$ No preparation $|$ at consumer$/$FR $[$Ciqual code: $11094])$

iv$.2$ garlic cloves $($peeled$)($Garlic$,$ fresh, processed in FR $|$ Ambient $($long$)|$

No packaging $|$ No preparation $|$ at consumer$/$FR $[$Ciqual code: $11000])$

v$.2$ tsp ground black pepper $($Black pepper, powder, processed in FR $|$

Ambient $($long$)|$ Glass $|$ No preparation $|$ at consumer$/$FR $[$Ciqual code:

$11015])$

BE$/$ME $317$ Sustainable Engineering

Assignment #$5$

vi$.(1)/(2)$ cup breadcrumbs $($Croutons$,$ plain, prepacked, processed in FR $|$

Ambient $($short$)|$ Cardboard $|$ No preparation $|$ at consumer$/$FR $[$Ciqual

code: $7432])$

vii. $1$ large egg $($Egg$,$ raw, processed in FR $|$ Ambient $($average$)|$ Cardboard $|$

No preparation $|$ at consumer$/$FR $[$Ciqual code: $22000])$

viii. $4$ hamburger buns $($Rolls for hamburger$/$hotdog $($buns$),$ prepacked,

processed in FR $|$ Ambient $($short$)|$ Paper $|$ No preparation $|$ at

consumer$/$FR $[$Ciqual code: $7259])$

ix$.$ cup mayonnaise $($Mayonnaise $(70\%$ fat and more$),$ processed in FR $|$

Chilled $|$ PVC $|$ No preparation $|$ at consumer$/$FR $[$Ciqual code: $11054])$

x$.1$ tsp sriracha sauce $($Harissa $($hot spicy sauce$),$ prepacked, processed in FR

$|$ Chilled $|$ PVC $|$ No preparation $|$ at consumer$/$FR $[$Ciqual code: $11112])$

xi$.1$ tsp fresh lime juice $($Lemon or lime base, for beverage, without sugar $($to

be diluted$),$ processed in FR $|$ Ambient $($average$)|$ Glass $|$ No preparation $|$

at consumer$)$

xii. $2$ cups baby arugula $($Watercress$,$ raw, processed in FR $|$ Ambient

$($average$)|$ No packaging $|$ No preparation $|$ at consumer$/$FR $[$Ciqual code:

$20022])$

b$.$ Hamburger recipe $($for $1$ burger$)$

i$.$ lb $(113$ grams$)$ of ground beef $($Beef$,$ minced steak, $20\%$ fat, raw,

processed in FR $|$ Chilled $|$ LDPE $|$ No preparation $|$ at consumer$/$FR

$[$Ciqual code: $6256])$

ii$.$ Hamburger bun: $2-2\mathrm{.}5$ ounces $(56-70$ grams$)($Rolls for hamburger$/$hotdog

$($buns$),$ prepacked, processed in FR $|$ Ambient $($short$)|$ Paper $|$ No

preparation $|$ at consumer$/$FR $[$Ciqual code: $7259])$

iii. $($Optional$)$ American cheese: $1$ ounce $(28$ grams$)($Processed cheese, in

slices, processed in FR $|$ Chilled $|$ LDPE $|$ No preparation $|$ at consumer$/$FR

$[$Ciqual code: $12300])$

Follow up questions:

c$.$ Which option is best for the environment?

d$.$ Which is the worst aspect of each from an environmental standpoint according to

this analysis?