Transcript Bild 1 - Sustainable Everyday Project

How to improve environmental impact from
meals served in public sector?
Britta Florén, SIK – The Swedish Institute for Food and Biotechnology,
Dep of Sustainable Food Production, [email protected]
28th of May, 2013
Structure of my presentation:
1. Short about SIK
2. Overview of environmental impact of food products and some
brief methodology about LCA
3. Environmental impact of meals, example from a project
about carbon footprints from school meals
4. Improvement options
SIK develops products and
processes in the food chain
SIK has about 100 employees (more than one
third with PhD) to support food companies to
develop their products and processes.
This is achieved through:
• research (we are the world leader in several
areas)
• advanced consultancy and advisory work
• open and client-specific training programmes
• development of small companies
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% of total consumption
driven GWP emissions
GWP from different areas of final
consumption (EU 25)
35
30
25
20
15
10
5
0
Source: Environmental Impact of Products (EIPRO), European Commission Joint Research Centre,
available at http://ec.europa.eu/environment/ipp/pdf/eipro_report.pdf
ENVIRONMENTAL IMPACT IS MUCH MORE THAN
CLIMATE CHANGE
ENVIRONMENTAL IMPACT FROM FOOD:
1) How many people need to eat
ENVIRONMENTAL IMPACT FROM FOOD:
2) WHAT and HOW MUCH we eat
ENVIRONMENTAL IMPACT FROM FOOD:
30
3) Climate change impact from the production,
example of carbon footprints
Carbon footprint
(kg CO2e/kg edible product)
25
20
15
10
5
0
Source: SIK-The Swedish Institute for Food and Biotechnology
Our main instrument:
Life Cycle Assessment
Emissions to:
Resources used:
• Air
• Water
• Soil
• Energy
• Material
• Land
• Waste
A systems approach is essential !
Wheat Barley Oats
Roughage
soy
By-products etc.
peas
growing
El.
processing/drying
Feed fat
minerals
diesel
transport
pesticides
fertilisers
transport
By-productmanagement
new products/
energy utilisation
Waste management
Farm
slaughter
feed
transport
packaging
transport
retail
Home transport
consumer
”Functional unit”: 100 gram beef
el./other energy
Very generalised picture of life cycle
environmental impact
e.g. refrigerators,
cars, shampoo,
houses, light
bulbs
”Environmental
impact”
Food
Raw material
Industry
Retail
Household
Postconsumption
Carbon footprint with biogenic emissions
Methane
CH4
Nitrous oxide
N2O
Carbon dioxide
CO2
Characterization
Emission with
impact on the
environment
Impact strength
Carbon dioxide
1x
Methane
x25
Dinitrogen oxide
x298
Total contribution to
the environmental impact
category
Climate
change
Impact
1.2
1.0
Kg CO2-eq./litre milk
LCA RESULTS MILK
Climate change
Nitrous oxide
(N2O)
0.8
Methane (CH4)
0.6
Carbon dioxide
(CO2)
0.4
0.2
0.0
18 % of the global climate change from animal
production
Example of carbon footprint for different meat
45.0
40.0
kg CO2-eq./kg
35.0
30.0
25.0
20.0
15.0
10.0
5.0
0.0
Poultry (SE)
Turkey (SE)
Pork (SE)
Lamb (SE)
Beef (SE)
Beef (BR)
Meat consumption per capita, 1990 and 2010
90
totalt: +43%
80
kg meat (with bone) per capita
70
60
50
Övrigt
Fågel
40
Gris
Nöt
30
20
10
0
1990
2010
Källa , Jordbruksverket (SJV)
CLIMATE CHANGE IMPACT CARROTS
Agriculture
Packaging
Transport
Retailer
How to improve environmental impact from
meals served in public sector?
• Tool for working with climate change goals in the organisation
• Increase knowledge and show the importance of choosing the right
ingredients
• Example from a project : Climate change impact for school meals.
GOAL: Make it easier to choose the
”right” ingredients!
Focus on the meal!
• Typical Swedish school
meals (with the possibility
to make small changes)
• From a range of different
food ingredients
• LCA data available
• Same nutrient
requirements (protein,
carbon hydrates, fat)
Climate change school meals
3
2.5
kg CO2e/portion
2
Original meal
1.5
Alternative meal
1
0.5
0
1
2
3
4
1 Spagetti Bolognese/lentil sauce with spaghetti & ketchup
2 Falu sausage with white sauce& pasta/potatoes
3 Hamburger/fish burger with dressing, bread & potato wedges
4 Pork kebab stew /bean stew with rice
5
6
7
8
5 Indian Poultry stew with rice/pearled barley
6 Fried saithe/herring with mashed potatoes
7 Meat & vegetable soup/carrot & lentil sauce, soft bread with
cheese
8 moussaka/seafood lasagne
3
kg CO2-eq/meal
2.5
milk
bread and margarine
salad
ketchup
bolognese/lentil sauce
spaghetti
2
1.5
1
0.5
0
Spaghetti Bolognese
Spaghetti with lentil sauce
3
kg CO2-eq/meal
2.5
2
milk
bread and margarine
1.5
salad
white sauce
falu sausage
1
potatoes/pasta
0.5
0
Falu sausage, pasta and white
sauce
Falu sausage, potatoes and
white sauce
3
2.5
kg CO2ekv/meal
2
milk
bread and margarine
1.5
salad
dressing, tomato & onion
hamburger/fish burger
1
hamburger bread & potato wedges
0.5
0
Hamburger, bread, potato wedges Fish burger, bread, potato wedges
& dressing
& dressing
3
2.5
kg CO2eq./meal
2
milk
bread and margarine
1.5
salad
fried saithe/herring
mashed potatoes
1
0.5
0
Fried saithe with mashed potatoes
Fried herring with mashed potatoes
3
2.5
milk
kg CO2eq/meal
2
bread and margarine
1.5
salad
meat/fish
1
moussaka/seafood lasagne other
ingridients
0.5
0
Moussaka with ketchup
Seafood lasagne
Climate change impact from one portion of
carbohydrate source
kg CO2-eq/carbohydrate source
0.3
0.25
0.2
0.15
Climate change transport
Climate change food
0.1
0.05
0
Potatoes 210 Pearled barley
g
80g
Pasta 75g
Rice 80 g
(transported
to SE)
Conclusions
• Reduce the amounts ingridients from animal products if possible
(feed production & methane from ruminants)
• Of the included ingredients beef has the highest climate change
contribution
• Vegetarian protein alternatives (lentils, beans, chick peas) make
a big difference
• Reduce the use of rice and instead favor potatoes, pasta and
pearled grain.
• From a meal perspective the climate change contribution from
one glass of milk is not negligible
How can we continue?
• With better knowledge easier to make choices…
• Change a little bit at a time…
• Communicate why you change
• Set up environmental goals and follow up
• Reduce unnecessary food waste
Part of GWP and Consumption (%)
Food consumption and GHG emissions in
Sweden, relative values
100%
Condiments, sauces, oils
and spices
90%
Confectionary and snacks
80%
Fruits
70%
Salad vegetables
60%
50%
Root vegetables and
tubers
40%
Dairy products
30%
Meat and fish
20%
10%
Bread
0%
GWP
Amount
"Dry products" (flour, rice,
FOOD PLANNER
There are great potential in
reducing environmental impact
from food!
Thank you!! Britta Florén, [email protected]