Open source Input-Output LCA model and tool to estimate life cycle impacts of products and services
- Tool
TOTAL mandated the CIRAIG to establish and compare the life cycle GHG emissions of natural gas and coal from different sources (conventional and unconventional) and geographical contexts in order to produce electricity in Europe and Asia.
Numerous studies have shown that natural gas, even from unconventional sources, should be preferable to coal with regards to the amount of greenhouse gases (GHG) it emits when used to produce electricity. However, it has also been shown that, in certain particular situations, the coal may emit less GHGs than natural gas. Considering that results from past studies are dependent on their underlying assumptions and are only representative of the specific geographical context to which they apply, TOTAL wishes to ascertain the life cycle GHG emissions from some of their activities (or those of their partners) from the extraction to electricity production.
Therefore, TOTAL mandated the CIRAIG to: “Establish and compare the life cycle GHG emissions of natural gas and coal from different sources (conventional and unconventional) and geographical contexts in order to produce electricity in Europe and Asia.”
Open source Input-Output LCA model and tool to estimate life cycle impacts of products and services
Biomass energy, or bioenergy, is energy produced from renewable biomass, for which the assessment of environmental impacts through life cycle assessment (LCA) presents a number of challenges, in particular methodological ones. The general objectives of this study are to analyze current practices for carrying out LCAs of biomass energy, and to provide recommendations on current and future best practices.
Food choices have a significant climate impact, which can be unknown to the public. The CIRAIG, commissioned by Polytechnique Montréal, has been tasked with calculating the climate-warming impact of the menus offered by the cafeteria, aiming to enable students to understand the impact of their meals and change their eating habits to reduce it.
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