o:418 Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat en BACKGROUND: Growing population demands more animal protein products. Pork remains one of the traditional and relatively sustainable types of meats for human consumption. In this paper, life-cycle assessment was performed using data from 12 pig farms. In parallel, a survey on the consumption of pork meat products was conducted analyzing responses from 806 pork meat consumers. The study aims to provide a quantitative calculation of six environmental footprints associated with the consumption of pork meat products in Serbia by analyzing data from pig farms and a pork meat consumption survey. live weight, 16.1 MJ RESULTS: Results revealed that pork meat production is responsible for the emission of 3.50 kg CO2 e kg−1 , 0.151 mg R11 e kg −1 , 31.257 g SO 2e kg −1 , 55.030 g PO 4e kg −1 and 3.641 kg 1.4 dB e kg −1. Further calculations reveal that weekly emissions of various environmental potentials associated with an average consumer of pork meat products in Serbia are estimated at values of 4.032 kg CO2e week −1 , 18.504 MJe week −1 , 0.17435 mg R11 e week −1 e kg −1 , 35.972 g SO and 63.466 g PO 4e week −1. CONCLUSIONS: Results show that, on the one hand, pork products are responsible for environmental production impacts that mainly occur on farms while, on the other hand, consumption is characterized with high meat inclusion rates. As a leverage strategy it is recommended for producers to concentrate on lowering the production impacts rather than trying to reach consumers for sustainability conciseness. 2e week −1 1552099 10.1002/jsfa.10704 2022-06-07T10:41:31.904Z 44 yes 46 Ilija Đekic Institute of Food Technology and Biochemistry, Faculty of Agriculture Ivana Božičković Institute of Animal Science, Faculty of Agriculture person Vesna Đorđević Institute of meat hygiene and technology person 0009-0008-5187-4089 Sergiy Smetana German Institute of Food Technologies, Quakenbrück, Germany person Nino Terjung German Institute of Food Technologies, Quakenbrück, Germany person Jovan Ilić Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, person Ana Dorski nstitute of Food Technology and Biochemistry, Faculty of Agriculture person Igor Tomašević Institute of Food Technology and Biochemistry, Faculty of Agriculture person application/pdf 455307 https://unilib.phaidrabg.rs/o:418 no yes 1 70 92000001 71A01 Jounal of Food Science and Agriculture 101 960 969 SCI 2021