A	Acidification [mol H+e]
AGR	Above-ground residues [Mg/(ha year)]
ALLMZ	Allocation of by-products used in animal feeding [%]
AlP	Aluminum phosphide [g]
B2C	Business-to-consumers
BG	Dry matter in below-ground crop residues [kg dm/(ha yr)]
CA	Cartons [kg]
CaF	Cattle farm
CAV	Cardboard collars [kg]
CC	Climate change [kg CO2e]
CFC	Trichlorofluoromethane
CH	Consumer house
C-HT	Cancer human toxicity [CTUh]
CO2e	Carbon dioxide equivalent
CoA	Compressed air
cPdm	Specific heat of dry matter [kJ kg−1 K−1]
cpPD	Specific heat of dried legumes [kJ kg−1 K−1]
cpPH	Specific heat of pre-hydrated legumes [kJ kg−1 K−1]
cpW	Specific heat of cooking water (= 4.186 kJ kg−1 K−1])
CTUe	Comparative Toxic Unit, ecotoxicity
CTUh	Comparative Toxic Unit, human health
CU	Consumer use phase
CW	Cooking water
D	Decorticated
DD	Decimal degree
DF	Diesel fuel
DFLO	Diesel fuel and lubricant oil
E	Herbaceous fraction in harvest pulse grains [kg]
EC	Carton label [kg]
eC	Specific electricity consumption [kWh/kg]
ECT	Effective pulse cooking time [min]
EE	Electric energy
EF1	N2O emission factor per kg of N present in both mineral and organic fertilizers of animal origin [kg NO2-N/kg N]
EF4	N2O emission factor resulting from the atmospheric deposition of N on soils and surface waters [kg N2O-N/kg of NH3-N and NOX-N volatilized]
EF5	N2O emission factor resulting from leaching and runoff of N [kg N2O-N per kg of leached or washed N]
EoL	End of life
EP	Pallet label [kg]
EPD	Environmental Product Declaration
ES	Energy supplied by the generic stove (gas, electric, or induction) at a preset power level [kJ]
ES,BP	Energy supplied to bring cooking water and dry pulses to the boiling point [kJ]
ES,min	Energy supplied by the generic stove (gas, electric, or induction) at The minimum power level [kJ]
ET	Paper label [kg]
Eth	Theoretical energy to cook legumes [kJ or kWh]
FE	On-field emissions
Fert	Fertilizers
FEW	Freshwater eutrophication [kg Pe]
FG	Factory gate
FIBC	Flexible intermediate bulk container
FN2O	N2O emissions associated with the use of mineral and organic fertilizers [kg N2O/(ha yr)]
FN2OD	Direct emissions of N2O generated in situ directly from the use of fertilizer [kg N2O/(ha yr)]
FN2OIND	Indirect emissions of N2O generated elsewhere by the dispersion of nitrogen in the environment in the form of volatile gas and as nitrate (NO3−) dissolved in leached waters [kg N2O/(ha yr)]
FP	Shrink film for pallets [kg]
FPh	Field phase
FCR	Nitrogen in crop residues [kg/(ha yr)]
FracGASF	Fraction of N in synthetic fertilizer that volatilizes as NH3 and NOX [kg N volatilized/kg of applied N]
FracGASM	Fraction of N present in organic fertilizers applied and in excretions deposited by grazing animals that volatilizes as NH3 and NOX [kg N volatilized/kg of applied N]
FracLEACH	Fraction of N lost through leaching and runoff [kg N lost/kg of applied N]
FracRemoved	Fraction of crop surface residues removed annually for alternative purposes (feed, litter, and construction) [dimensionless]
FracRenew	Fraction of the total cultivated area renewed annually [dimensionless]
FWET	Freshwater eco-toxicity [CTUe]
GHG	Greenhouse gas
GP	Cleaned grains [kg]
GPB	Gradoli Purgatory beans
GPD	Dehydrated cleaned grains [kg]
GPP	Cleaned grains in PE super-sacks [kg]
GPPD	Dehydrated cleaned grains in PE super-sacks [kg]
GR	Harvested grains [kg]
GRF	Fumigated grains [kg]
H1	Hardness of cooked legumes [N]
H2Ov	Moisture lost during storage of cleaned legumes [kg]
HRT	Heavy rigid truck
ICj	Generic j-th impact category
IPCC	Intergovernmental Panel on Climate Change
IR	Ionizing radiation [kBq 235Ue]
LCA	Life-cycle assessment
LCI	Dry legumes in PP bags [kg]
LCII	Dry legumes in cardboard [kg]
LCIII	Palletized dry legumes [kg]
LCV	Light commercial vehicle
LCV	Light Commercial Vehicle
LU	Land use [Pt]
M	Malted
MDGPB	Malted and decorticated Gradoli Purgatory beans
MDOL	Malted and decorticated Onano lentils
mDP	Mass of dry legumes subjected to cooking [kg]
mDPdm	Mass of dry matter in dry pukses [kg]
MDSDC	Malted and decorticated Solco dritto chickpeas
ME	Marine eutrophication [kg Ne]
MP	Malted legumes [kg]
MPC	Malted and hulled legumes [kg]
mPC	Mass of cooked legumes [kg]
MPCI	Malted and hulled legumes in PP bags [kg]
MPCII	Malted and hulled legumes in cardboard [kg]
MPCIII	Malted and hulled legumes palletized [kg]
mPH	Mass of legumes after soaking [kg]
MSW	Municipal solid waste
mW0	Initial quantity of cooking water [kg]
mWC	Mass of water used for cooking [kg]
MWCS	Municipal waste collection service
mWPC	Mass of residual water after cooking [kg]
mWR	Mass of residual water after soaking [kg]
mWS	Mass of water used during soaking [kg]
MZ	Cleaning waste used in animal feeding [kg]
N2	Gaseous nitrogen [kg]
NAG	Weight fraction on a dry basis of N in surface crop residues [kg N/kg dm]
NBG	Weight fraction on a dry basis of N in underground crop residues [kg N/kg dm]
NC-HT	Non-cancer human toxicity [CTUh]
NMVOC	Non-methane volatile organic compounds
OD	Stratospheric ozone depletion [kg CFC11e]
OL	Lentils from Onano
OW	Organic waste [kg]
OWSS	Overall Weighted Sustainability Score [Pt]
PAL	Semi-pallet [kg]
PAS	Publicly Available Specification
PCR	Cuticles and rootlets from malted legumes [kg]
PCW	Paper and cardboard waste [kg]
Pest	Pesticides
PH3	Phosphine released in air [g]
PhOF	Photochemical ozone formation [kg NMVOCe]
PHS	Primary hotspot
PM	Particulate matter [disease inc.]
PMP	Packaging material production
PO	Powders in harvested pulse grains [kg]
PO + E	Powders and herbs in harvested pulse grains [kg]
PoS	Point of sale
PP	Polypropylene and PP bag [kg]
PR	Harvested production [Mg].
PS	Production site
pvGPD	Selling price of selected legumes [€/kg]
pvMZ	Selling price of pulse cleaning by-products [€/kg]
PW	Process water
Q	Thermal energy
qgel	Gelatinization heat of starch in legumes [kJ]
qsPI	Sensible heat to raise the temperature of legumes from T0 to Tb [kJ]
qsW	Sensible heat to raise the temperature of cooking water from T0 to Tb [kJ]
r2	Coefficient of determination [dimensionless]
RA	Resource availability
RBG-BIO	Ratio between dry matter in below ground residues and above-ground residues [g/g]
RCC′	Paper and cardboard waste at the gates of the processing company [kg]
RCC″	Paper and cardboard waste at the gates of the points of sale [kg]
RCC′′′	Paper and cardboard waste post-consumption [kg]
RM′	Non-ferrous metallic waste at the gates of the processing company [kg]
RM′′′	Non-ferrous metallic waste post-consumption [kg]
RO	Brass rivets [kg]
RORG	Organic waste post-consumption [kg]
RP	Cleaning waste [kg]
RPL′	Plastic waste at the gates of the processing company [kg]
RPL″	Plastic waste at the gates of the points of sale [kg]
RPL′′′	Plastic waste post-consumption [kg]
RPS	Bagged cleaning waste [kg]
RUF	Resource use, fossils [MJ]
RUMM	Resource use, minerals and metals [kg Sbe]
S	Cultivated area [ha/y]
SC	Scotch tape [kg]
SCA	Carton waste [kg]
SCAV	Cardboard collar waste [kg]
Sd	Seed density [kg/ha]
SDC	Solco Dritto chickpeas
SEC	Carton label waste [kg]
Seeds	Legume seeds intended for planting [kg]
SEP	Pallet label waste [kg]
SET	Label waste [kg]
SFP	Shrink film waste [kg]
SGP	Waste of cleaned legumes at primary packaging [kg]
SHS	Secondary hotspot
SP	Legume cleaning waste [kg]
SPAL	Semi-pallet seed waste [kg]
SPP	PP bag waste [kg]
SRO	Rivet waste [kg]
SS	PE super-sacks [kg]
SSC	Scotch tape waste [kg]
SSC	Scotch tape waste [kg]
SSU	Reused PE super-sacks for collecting cleaning waste [kg]
ST	Pulse soaking time [h]
T0	Initial temperature [°C]
Tb	Boiling point of water [°C]
tBP	Time needed to bring the legume-water suspension to a boil [min]
tC	Cooking time for legumes [min]
tC,T	Total cooking time [min]
TE	Terrestrial eutrophication [mol Ne]
TPA	Texture Profile Analysis
TR	Transportation
UH	User’s house
WCC	Waste collection center
WD	Waste Collection Center
WU	Water use [m3 depriv.]
WUp	Water absorbed by cooked legumes [kg]
xP	Total protein content in legumes on a dry basis [g/g dm]
xS	Total starch content in legumes on a dry basis [g/g dm]
xWCP	Moisture content in cooked legumes [g/g]
xWS	Moisture content in soaked legumes [g/g]
xWSf	Final moisture content in soaked legumes [g/g]
yS	Cleaning waste percentage [%]
Greek Symbols
ΔHgel	Enthalpy change associated with starch gelatinization in legumes [J/g]
ηC,H	Efficiency of the stove to bring cooking water to the boiling point [%]
ηC,over	Overall efficiency of the legume cooking process [%]