An innovative study by the University of Jaén advances towards sustainable production in the olive sector.

The work, published in the prestigious journal Sustainable Production and Consumption, explores the integration of Bioenergy with Carbon Capture and Storage (BECCS), an approach that could not only reduce greenhouse gas emissions, but also produce EVOO with a negative carbon footprint.

Researchers at the University of Jaén have taken a significant step towards sustainable production in the olive sector with a groundbreaking study exploring the integration of Bioenergy with Carbon Capture and Storage (BECCS) in the olive oil industry. This approach could not only reduce greenhouse gas emissions, but also produce extra virgin olive oil (EVOO) with a negative carbon footprint.

The study, entitled Carbon-negative products to engage society in climate action: The life cycle of olive oil published in the prestigious scientific journal Sustainable Production and Consumption, used Life Cycle Analysis (LCA) methodology to evaluate the potential of olive oil production with negative emissions. "The main objective was to determine whether BECCS technologies based on olive pruning residues, an often underutilized biomass, but with great potential, can provide the energy needed for olive mill processes, thus achieving a net reduction of CO2 emissions", explains the researcher responsible for the study, Ángel Galán-Martín, author of the study along with María del Mar Contreras and Eulogio Castro, from the Department of Chemical, Environmental and Materials Engineering of the University of Jaén.

In this sense, the researchers indicate that the results of the study have been "promising", as it was shown that it is possible to produce extra virgin olive oil with a carbon footprint of up to -0.32 kg CO2eq per liter, valorizing the olive pruning residues generated in the agricultural stage. However, negative impacts related to acidification and eutrophication were also identified, which need to be carefully managed through proper planning. "Our work demonstrates the potential of BECCS to produce olive oil with a negative carbon footprint, which could position this industry at the forefront of more sustainable practices by serving as a model for other industries. Moreover, this breakthrough could generate additional income for farmers and industrialists, while contributing to progress towards achieving climate goals," says Dr. Ángel Galán-Martín.

Taking into account these results, UJA researchers consider that the path towards sustainable olive oil production involves strategic investments, customized policies and close collaboration between the public and private sectors. In this sense, this study highlights the need for innovative approaches that promote products with negative emissions, paving the way for a more sustainable future.

Author
A.G.M.