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Author(s): Kim Lindfors, Venla Kyttä, Oona Pietiläinen, Merja Saarinen, Virpi Vorne Title: Climate impact dataset of 1233 ingredients to promote sustainability of food service operators in Finland Year: 2024 Version: Published version Copyright: The Author(s) 2024 Rights: CC BY 4.0 Rights url: https://creativecommons.org/licenses/by/4.0/ Please cite the original version: Lindfors, K., Kyttä, V., Pietiläinen, O., Saarinen, M., & Vorne, V. (2024). Climate impact dataset of 1233 ingredients to promote sustainability of food service operators in Finland. Data in Brief, 57, 111143. https://doi.org/10.1016/j.dib.2024.111143. Data in Brief 57 (2024) 111143 Contents lists available at ScienceDirect Data in Brief journal homepage: www.elsevier.com/locate/dib Data Article Climate impact dataset of 1233 ingredients to promote sustainability of food service operators in Finland Kim Lindfors a , ∗, Venla Kyttäa , Oona Pietiläinen a , Merja Saarinen b , Virpi Vorne c a Natural Resources Institute Finland (Luke), Latokartanonkaari 9, 00790 Helsinki, Finland b Natural Resources Institute Finland (Luke), Tietotie 4, 31600 Jokioinen, Finland c Natural Resources Institute Finland (Luke), Paavo Havaksen tie 3, 90570 Oulu, Finland a r t i c l e i n f o Article history: Received 2 October 2024 Revised 6 November 2024 Accepted 11 November 2024 Available online 15 November 2024 Dataset link: Ilmastovaikutusaineisto ruokapalvelusektorille (Original data) Keywords: Life cycle assessment (LCA) Food Sustainability Environmental impacts a b s t r a c t The food service and restaurant industry play a crucial role in promoting sustainable food consumption by offering sus- tainable meal options, shaping consumer preferences, and in- troducing eco-friendly practices. To enable the food services operating in Finland to provide more sustainable options, we created a climate impact dataset of 1233 typical ingredients used in Finnish food services. The dataset was created us- ing Life Cycle Assessment (LCA) to assess the climate impacts of ingredients from cradle to wholesale. The climate impacts in the dataset were assessed using the characterisation fac- tors from the IPPC’s sixth assessment report, using a func- tional unit of 1 kg of ingredient. The final climate impacts of the ingredients include both impacts from domestic and imported products, aggregated by calculating the degree of domestic origin -weighted average. The climate impacts of Finnish plant production were assessed based on data de- rived from ProAgria’s field plot database, and the impacts of animal and fish production were derived from recent Finnish LCA studies. The post-farm processing was assessed using data from the Agribalyse database, by changing the energy inputs of the processes to Finnish energy and modifying the transport profile to reflect Finnish conditions. The impacts ∗ Corresponding author. E-mail address: kim.lindfors@luke.fi (K. Lindfors). https://doi.org/10.1016/j.dib.2024.111143 2352-3409/© 2024 The Author(s). Published by Elsevier Inc. This is an open access article under the CC BY license ( http://creativecommons.org/licenses/by/4.0/ ) 2 K. Lindfors, V. Kyttä and O. Pietiläinen et al. / Data in Brief 57 (2024) 111143 of imported products were also assessed using the Agribal- yse database and changing the energy inputs and transport profiles accordingly to better reflect average European pro- duction. In addition, for imported products, transportation to Finland was added. The data presented in this dataset can be utilised in other LCA studies to assess the impacts of food in- gredients used in Finland in menu, or diet level assessments. As the dataset is compatible with the Finnish Food Composi- tion Database Fineli®, it enables simultaneous assessment of nutritional value, which is crucial in achieving emission re- ductions without weakening the nutritional quality of food consumed. © 2024 The Author(s). Published by Elsevier Inc. This is an open access article under the CC BY license ( http://creativecommons.org/licenses/by/4.0/ ) S 1 pecifications Table Subject Environmental Science Specific subject area Climate impact estimates of 1233 food ingredients consumed in Finland Type of data Table Data collection The creation of the dataset included six main steps: i) reviewing existing LCA data on domestic food production, ii) assessing production of products with no available data and updating assessments of major food crops based on data derived from ProAgria’s field plot database, iii) identifying relevant production data of imported products from LCA-databases, iv) modelling the processing of agricultural products into ingredients based on an LCA database by altering raw materials and other inputs in the database, and v) deriving the final climate impacts for ingredients by calculating weighted averages based on the degree of domestic origin. vi) using category average values for missing values Data source location Natural Resources Institute Finland (Luke) Data accessibility Repository name: Climate impact dataset for the food service sector Data identification number: 10.23729/85b4539f-335a-43d3-812f-ed72f6503164 Direct URL to data: https://doi.org/10.23729/85b4539f-335a-43d3-812f-ed72f6503164 Instructions for accessing these data: Dataset downloadable as a CSV file on the Data tab. . Value of the Data • The food system is one of the main contributors to climate change, and therefore, informa- tion on climate impacts is necessary to support the adoption of more climate-friendly food choices and practices. • Providing data on climate impacts of food ingredients provides an opportunity for different operators, such as food services, to facilitate more sustainable food selection. These data are useful in understanding the climate impacts of food consumption in Finland and similar con- ditions. • The data presented in this dataset can be used to assess the impacts of food ingredients used in Finland in menu, or diet level assessments. • Researchers and information service providers can use the data contained in the dataset in general assessments of the climate impacts of meals and menus in Finland. • Researchers and information service providers can use the data in general assessments of the climate impacts of diets in Finland, considering the uncertainties related to the fact that the degree of domesticity of food purchases by households differs from the purchases by food services and restaurants for some product groups. K. Lindfors, V. Kyttä and O. Pietiläinen et al. / Data in Brief 57 (2024) 111143 3 • Researchers and information service providers can use the data in similar assessments for other countries if the uncertainties about its applicability to the conditions there are consid- ered. 2. Background The food system is one of the main contributors to climate change. The food service and restaurant industry play a pivotal role in promoting sustainable food consumption through of- fering sustainable meal options and shaping consumers’ preferences. This dataset contributes to these effort s by providing openly available generic, ingredient-level carbon footprint data of foods. Data is tailored to the needs of the food service sector, supporting the industry’s long- term carbon neutrality objectives. The dataset can be integrated into production control systems used by restaurants, which improves the usability of the data and thus supports foodservice operators in making sustainable choices in their day-to-day operations. The dataset is also com- patible with the Finnish food composition database Fineli [ 1 ], enabling the assessment of climate impacts and nutrition simultaneously. 3. Data Description The dataset covers 1233of the most important ingredients used in food services, covering the impacts of the entire production chain from primary production to wholesale. The dataset contains one CSV file. The name of the food ingredient is listed in Finnish, Swedish and En- glish. Every food ingredient has an ID so that it is compatible with the Finnish food composition database Fineli [ 1 ]. The climate impact of food ingredients is expressed as both kg CO2-eq/kg and g CO2-eq/100 g. 4. Experimental Design, Materials and Methods 4.1. System definition The climate impacts of the ingredients presented in the dataset were assessed using Life Cy- cle Assessment (LCA) [ 2 ]. The system boundaries of the assessment cover impacts from cradle to wholesale, and the functional unit is 1 kilogram of product. The climate impacts were assessed using the global warming potential factors provided by the IPCC’s sixth assessment report [ 3 ] excluding land transformation. The dataset was created based on separate climate impact as- sessment of primary production and processing of Finnish and imported products, which were then aggregated into one result in the final phase by calculating the degree of domestic origin -weighted average ( Fig. 1 ). 4.2. Domestic products The climate impacts of Finnish meat, milk, and fish production were obtained from recently published LCA studies [ 4–8 ]. These studies might have different system boundaries, but the results were modified to reflect only primary production i.e. cradle-to-farmgate. The impacts of plant production were modelled based on data derived from ProAgria’s field plot database, which includes information on yields, soil type, inputs such as fertiliser, plant protection, seeds, and fuel consumption. In the assessment the averages of years 2018-2022 were used. The as- sessment was done in SimaPro modelling software [ 9 ], where the data on agricultural inputs 4 K. Lindfors, V. Kyttä and O. Pietiläinen et al. / Data in Brief 57 (2024) 111143 Fig. 1. Overview on the structure of the dataset. a I t t nd their impacts were derived from Ecoinvent [ 13 ]. The soil emissions were calculated using PCC 2006 and 2019 refined Tier 1-2 methods [ 10 , 11 ]. Post farm gate processing was assessed utilising data from the Agribalyse [ 12 ] database, but he energy input of the processing was switched to a Finnish electricity mix, energy consump- ion was not modified as it was assumed to be representative of Finnish production. The trans- K. Lindfors, V. Kyttä and O. Pietiläinen et al. / Data in Brief 57 (2024) 111143 5 Fig. 2. Overview of data sources. port profile was changed to reflect Finnish conditions; transport distances were not modified. Primary production data from Agribalyse was used, if no recently published domestic LCA study was available. Fig. 2 shows an overview of all data sources. 4.3. Imported products The primary production and processing of the imported products were assessed based on the Agribalyse database [ 12 ] by switching the French energy and transport profiles to European averages. Energy sources were modified to better reflect a European average, energy consump- tion was left the same as it is assumed there is no major difference in production technology between locales in a European setting. Transport distances were also left the same as in the Agribalyse database, only the transport method was modified. As the Agribalyse database rep- resents the products consumed in France, it contains the transportation of products imported to France. Therefore, transportation from central Europe to Finland was added to the products imported to Finland using data from Ecoinvent [ 13 ]. Fig. 2 shows an overview of all data sources. 4.4. Aggregation of impacts The final climate impacts for products consumed in Finland were derived by calculating the weighted averages based on the degree of domestic origin of the products. This was done based on the country of origin of the primary ingredient of the product. All the products that are not cultivated in Finland at all (e.g. olive oil, nuts, exotic fruits, coffee…) were assumed to be 100 % of foreign origin. Primarily, the degree of domestic origin of the products was calculated based on Finnish statistics that cover the domestic production and use, changes in stocks, and exports and imports of most important food commodity groupings in Finland [ 14 ]. The following formula ( Formula 1 ) was used to calculate the degree of domestic production: Degree of domestic production : domestic production − exp orts/domestic utilisation (1) The statistics cover animal-based products quite comprehensively, but when it comes to other product groups like vegetables, the data is not detailed. For example, product level data is only 6 K. Lindfors, V. Kyttä and O. Pietiläinen et al. / Data in Brief 57 (2024) 111143 a d p o a F e F f t i L p i l c t p t T E m C & W V D A ivailable for tomatoes and most of the vegetable are in a group “other fresh vegetable”. In ad- ition, in some product groups, like berries, margarins and juices, there was data missing com- letely and the calculations could not be done based on the statistics. In these cases, the degree f domestic origin was based on the factors used in a previous study on Finnish diets [ 15 ], nd for cultivated berries, data was derived from a report covering self-sufficiency of important innish food products [ 16 ]. When no other data was available, the degree of domestic origin was stimated based on expert opinions. To evaluate the accuracy of processing information in the Agribalyse database [ 12 ] in a innish context, the results were compared with the ones existing in previous Finnish research or processed food products. A category level average result was used for products that did not have a direct equivalent in he Agribalyse database [ 12 ], this was done to ensure full coverage. Data quality i.e. if the result s product specific or a category average is indicated for each product. imitations The main limitations of the data pertain to its representativeness, especially regarding im- orted products. Since the environmental impacts of these products are assessed using a mod- fied database on the environmental impacts of food products consumed in France, the under- ying data on the countries of origin may not fully represent the countries of origin of foods onsumed in Finland. This has also resulted in the challenge of quantifying the uncertainty of he data, which has not been addressed in the dataset. The dataset does not contain impacts from land use and land-use change (LULUC). Organic roducts are also excluded. The dataset is designed primarily for use by the food service sector rather than LCA practi- ioners. As a result, it presents only the total climate impact rather than stage-specific impacts. his simplification was made to facilitate easier integration into production control systems. thics Statement The authors confirm that the current work does not involve human subjects, animal experi- ents, or any data collected from social media platforms. redit Author Statement Kim Lindfors: Conceptualization, Data curation, Software, Methodology, Writing – review editing. Venla Kyttä: Conceptualization, Methodology, Visualization, Writing – original draft, riting – review & editing. Oona Pietiläinen: Writing – original draft. Merja Saarinen and Virpi orne: Supervision, Writing – review & editing. ata Availability Ilmastovaikutusaineisto ruokapalvelusektorille (Original data) (Fairdata.fi). cknowledgements The Climate impact dataset for the food service sector project has been funded by the Min- stry of Agriculture and Forestry of Finland. K. Lindfors, V. Kyttä and O. 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