Transcript - Global Farm Platform

Food waste:
a sustainable animal
feed
Erasmus zu Ermgassen, MRCVS
Conservation Science Group
University of Cambridge
@erasmuszu
75%
of the environmental impact of
EU pork is from feed production
Sources: Nguyen et al. (2012) J Clean Prod;
Herrero et al. (2015) Ann Rev Envir & Res
Novel,
low-impact
animal feed
A history of
food waste
as feed:
A history of
food waste
as feed:
A history of
food waste
as feed:
EC regulation 1774/2002
1
No food waste that has
been through a kitchen.
2 No meat for livestock
In Japan and South Korea
40 %
of food waste
is fed to livestock
Food waste
recycling in
East Asia
Source: Sugiura et al. (2009) Vet Ital
Food waste
recycling in
East Asia
Source: Sugiura et al. (2009) Vet Ital
Food waste
recycling in
East Asia
Source: Sugiura et al. (2009) Vet Ital
Food waste
recycling in
East Asia
What would
The potential for swill-feeding
in
the
EU…
happen if we
re-legalised
(a) The EU pig industry
swill
the
EU?
(b) in
Effect
of food
waste on land use?
(c) What food wastes are available for
animal feed?
(d) Putting it all together.
The potential for swill-feeding in the EU…
Impact on feed & land use:
(a) The feed & land use of EU pork
(b) Effect of food waste on land use?
(c) What food wastes are available for
animal feed?
Food waste would
replace enough grain
to feed 70m Europeans
Food waste feed
would
reduce
the land use of
EU pork by 20%
Source: zu Ermgassen et al. (2016) Food Policy
Source: Salemdeeb et al. in review
Barriers to food waste
feeding
Barriers to food waste
feeding
Producers
Public
Policy makers
Barriers to food waste
feeding
Producers
Disease
Meat quality
Price
Is it “natural”?
Public
Food safety
Policy makers
Barriers to food waste
feeding
Producers
Disease
Meat quality
Price
Is it “natural”?
Public
Food safety
Policy makers
Barriers to food waste
feeding
Producers
Disease
Meat quality
Price
Barriers to food waste
feeding
Producers
Disease
Meat quality
Price
What’s safer?
(i) Current ban – 24% of
smallholders break the law
(ii) Regulated systems for safe food
waste processing
Source: Gillespie et al. (2015) Vet Rec
Barriers to food waste
feeding
Producers
Disease
Meat quality
Price
Indistinguishable from conventional
pork
No effect on 16/18 measures of meat
quality
Source: zu Ermgassen et al. (2016) Food Policy
Barriers to food waste
feeding
Producers
Lower cost
Higher profits
Disease
Meat quality
Price
Food waste as ruminant feed
- Wadhwha & Bakhsi (2013)
“Noodle waste can
be utilized as a
substitute
for barley-and-corn
concentrate for beef
fattening”
– Ishida et al. (2012)
J Anim Sci
“Replacing 40% of
commercial
concentrate with
potato waste,
noodle waste and
soybean curd
residue can make a
suitable TMR”
– Yani et al. (2015)
J Anim Sci
Food waste:
a sustainable animal feed
Potential to increase use in
both monogastrics and
ruminants
Economic and environmental
benefits
Best practice in East Asia
Requires re-legalisation in parts
of the world
Thanks for listening
Rami Salemdeeb, Mi Hyung Kim, Andrew Balmford, Ben Phalan, Rhys
Green & the Conservation Science Group, T. Amano, K. Ueshima,
K.Yoo, P. zu Ermgassen, J. Gair, M. Kelly, A. van den Brink, H. Malins,
J. Htoo, and K. Reckmann.
Convinced? Tell the EU!
http://thepigidea.org/
Video about South Korean
food waste recycling:
bit.ly/1cRz93G
http://www.theguardian.com/uk/2011/may/05/foot-and-mouth-disease-detectable;
http://www.voucherbox.co.uk/vouchers/bella-italia; http://www.appme.org/successes/mccain.asp;
galleryhip.com; nicolablackie.wordpress.com; http://www.chicken.org.au/page.php?id=4;
http://feednavigator.com; http://www.downtoearth.org.in/node/389/31851/20697#;
http://www.gutenberg.org/files/19400/19400-h/19400-h.htm; http://www.foodservicefootprint.com;
www.morningagclips.com; www.freepik.com; http://www.wshc.eu ;
http://www.suck.uk.com/binary_data/4408_noodle-floor.jpg; https://www.flickr.com/photos/toner/28383441/
What you can do at http://thepigidea.org/
http://thepigidea.org/
Food waste
recycling in
East Asia
(i) Producers meat quality
• Fit LMMs to 18 different meat quality measures.
• E.g. flavour, juiciness, meat colour, fatty acid composition.
No difference