CEST2025

Halloumi, a traditional Cypriot cheese with a PDO label, is recognized for its quality and authenticity. Its production follows strict national and European standards, boosting its reputation and demand. The study used the Life Cycle Assessment (LCA) methodology to evaluate the environmental effects of Halloumi production in a small-scale Cypriot industry. OpenLCA software was used, and a cradle-to-gate approach was applied. Primary data were collected through questionnaires, while secondary data came from AGRIBALYSE 3.0.1 and ECOINVENT 3.4 databases. The analysis focused on eight impact categories based on the EF 3.0 Method. Findings showed that energy consumption had the highest environmental impact. Thermal energy contributed 11.23% to ozone depletion, while electrical energy accounted for 11.86% of water use. To explore sustainable solutions, a second LCA was conducted, replacing oil with wood residue pellets and using photovoltaics for 35% of electricity production. This alternative scenario significantly reduced the environmental impact of both thermal and electrical energy. The results highlight that switching to renewable energy can make Halloumi production more sustainable and energy-efficient. Overall, the study provided valuable insights and recommendations for reducing Halloumi’s environmental footprint. By improving energy use, the industry can minimize its impact while maintaining high-quality production.