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Noemi Fernandez Ortiz
6 December 2018
Life Cycle Paper
Waste and Emissions Caused by Instant Ramen Noodle Industry
A college students go-to meal: instant ramen noodles. They are flavorful, affordable, and convenient, who wouldn’t enjoy them! Instant ramen noodles have been consumed by millions across the world for decades. They were first created by Momofuku Ando in 1958 in Japan under his company Nissin. Since then, the manufacturing process boomed. Many more flavors were added into the collection and even more instant ramen noodle companies began to create their own take on these tasty noodles. Although the idea behind instant ramen noodles is simple, the effects its creation has had, and continues to do so, on this earth are much more complex. From the ingredients found in these noodles, like palm oil and wheat, to the packaging the noodles are sold in, styrofoam, the overall effects they have on our earth and body are negative. Although noodle waste produced during production can be beneficial, it doesn’t compare to the negative effects the overall product has. By identifying the different materials used to make instant ramen noodles, understanding the wastes and emissions produced during the manufacturing process, as well as how the environment is affected in return, becomes much easier to do.
Wheat is the key ingredient in making instant ramen noodles, without it the star of the show would not exist. Wheat is used in various foods, and it is a popular type of flour. Growing and harvesting the wheat can cause some unpopular effects. Agriculture is one of the major sources of greenhouse gas emissions. In a study researching the amount of greenhouse gases (GHG) produced from different grains, it revealed some interesting data. “Wheat and rye had higher GHG emissions per hectare than oats and barley” (Rajaniemi 2011). Other than greenhouse gas emissions being released through harvesting, instant ramen noodle workers are also affected by the manufacturing of noodles. When making the noodle dough, workers must first mix wheat flour with other ingredients. Flour dust can cause health problems for workers exposed to them on a daily basis. “...Flour workers can be exposed to bioaerosols (airborne fungi and bacteria) resulting flour-induced occupational asthma or allergic diseases” (Tsai 2008). This flour-induced asthma is also known as baker’s asthma. It is commonly diagnosed in bakers or people who work with flour regularly. “Baker’s asthma is caused by breathing in flour and grains, additives and enzymes, and other allergens… and non-food allergens like dust mites and other molds” (MacKay 2017). Breathing in flour daily will result in workers having symptoms of coughing, wheezing, shortness of breath, and chest tightness. These sympt