Catherine Houssard

Ecoefficiency tool to optimize the use of milk constituents in the Greek Yogurt value chain in Quebec

The aim of the project is to develop a decision support tool for Greek Yogurt processors in Quebec. This tool is based on the life cycle methodology. It will assess the ecoefficiency of several technological options to optimize the use of milk constituents in Greek Yogurt processing. The multi-criteria approach will encourage the emergence of trade-off solutions between the functional, economic and environmental performance of Greek Yogurt production systems. It aims to improve the competitiveness of the industry on a long-term perspective. The ultimate objective is to create an operational tool to facilitate the implementation of sustainable development in the dairy industry.