109 185 67 life cycle thinking on examples of ketchup and fis

7/29/2019 109 185 67 Life Cycle Thinking on Examples of Ketchup and Fis

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Life Cycle Thinking (LCT)

on Examples of Ketchupand Fish

Siret Talve, Tartu UniversityJuha Grnroos, Finnish Environment Institute

International seminar "Footprints of Food: from Data to Awareness

10.10.2012.


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What is product life cycle?

Consecutive and interlinked stages of a

product system (or chain), from rawmaterial extraction, through production

of materials and semiproducts, parts to

products, through product use orservice operation to recycling and/or

final disposal.


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INPUTS AND THEIR PRODUCTION:* Energy (electricity, fuels)

* Chemicals (fertilisers, pesticides)* Materials (metals, plastics)* Other inputs* (Machinery, buildings, roads)

LC offood


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Why LCT? To achieve more sustainable production

and consumption patterns.

Life Cycle Thinking and Life Cycle

Assessment (LCA) are scientificapproaches behind a growing number of

environmental policies and decision

support. Reliable ecolabeling

Green procurement

Carbon footprint


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Key aim of LCT

Avoiding burden shifting - minimising

impacts at one stage of the life cycle, or

in a geographic region, or in a particularimpact category, while helping to avoid

increases elsewhere.

For example, saving energy during the usephase of a product, while not increasing the

amount of material needed to provide it.


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Expected benefits

Identification of possible improvements

to goods and services in the form oflower environmental impacts and

reduced use of the resources across all

life cycle stages. Comparison of different products

designed for the same purpose.


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Main players in food chain

Farmers

Food processing industries

Retailers

Consumers


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Farmers Energy saving and use of renewable fuels

Energy use of machinery and grain drying can be

reduced

Alternative fuels and heating systems for grain drying

(e.g. utilisation of heat of the local district heating

plant using wood as fuel)

Efficient use of fertilisers and pesticides

Use only if needed Maximum utilisation of organic wastes (manure etc.)

Alternative methods (biological N-fixation, avoidance

of monoculture)

Alternative use of low-productivity fields


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Tomato: open field vs greenhouseMediterranean region greenhouse:

+ major increase in yield

+ reduced harvest losses

+ a major reduction in use of pesticides

and irrigation water

- materials for infrastructure

- slightly higher energy consumption


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Food processing industry

MY ENTERPRISE

FARMINGINDUSTRIES

FOODPROCESSING CONSUMPTION

PRODUCTION PROCESSES

LOGISTICS

RETAILERSCONSUMERS

AGRICULTURE

ENERGY GENERATION

PRODUCT LIFE CYCLE

How is produced and

transported my raw

material, ingredients,

energy?

How are my products

transported, marketed

and consumed; waste

handeled?


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Retailers

Day-to-day operations

Logistics

Communication along the food chain

Ecolabelled products


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Consumers

Eating habits

Shopping habits

Waste management

Home appliances Wasting of food!!!


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Example: Fridge

Study published in 1998 (Sweden)

fridge needs 4,73 Wh per litre and day.

Currently A class fridge needs electricity

1,45 Wh per litre and day.

A++ class fridge needs 1,2 Wh per litre

and day.


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Wasting of food

The loss in the household phase is

equivalent to the same percentage ofthe total environmental impact.

For example, by wasting of 50% you

increase the environmental impact of foodconsumed by 50%.


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Shopping behaviour

car use

distance

amount bought


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Example: fish

FISHING FROM

SHORE

GUTTING AND FILLETING

STORING IN FRIDGE

COOKING WITH AN

ELECTRIC STOWEORGANIC WASTE

MANAGEMENT

EATING

ELECTRICITY

GENERATION

TRAVELING TO

HOME BY

BICYCLE

FISHING FROM

BOAT

TRAVELING TO

FISHING BY

BICYCLE

TRAVELING TO

FISHING BY

CAR

TRAVELING TO

HOME BY CAR

ORGANIC WASTE

MANAGEMENT

COOKING WITH

A WOOD STOWE

Two alternatives:

- Buried into soil (anaerobic)

- Composted (aerobic)

Emissions depend on

the way electricity is

generated and, thus,

are different in different

countries.

Two alternatives:

- Landfilling (anaerobic)

- Composting (aerobic)

Amount of catched fish vary, e.g. 0,1 kg - 10 kg.

It has drastic effect on final

results es eciall if is traveled b a car

Could also be stored in a freezer,

and the storing time could vary.


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Recreational fishing (I) traveling to fishing with alternative

modes of traveling (on foot, by bike, by

passenger car) and alternative travelingdistances;

fishing (from shore or from boat);

fish waste management (buried into soilor fed to a cat);

traveling back to home;


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Recreational fishing (II) fish storing at home (number of days in

fridge);

fish cooking (yes/no).

The accompanying processes are also

included, i.e. electricity generation and

fuel production.http://foodweb.ut.ee/Fishing_calculator_

122.htm
http://foodweb.ut.ee/Fishing_calculator_122.htmhttp://foodweb.ut.ee/Fishing_calculator_122.htmhttp://foodweb.ut.ee/Fishing_calculator_122.htmhttp://foodweb.ut.ee/Fishing_calculator_122.htm


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Life Cycle of ketchup (I)

Tomato production (open field vs

greenhouse)

Transport of tomatoes to tomato paste

factory

Production of tomato paste

Transport of tomato paste to ketchupfactory (ship, truck or plane)

Production of ketchup and ingredients


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Life Cycle of ketchup (II) Ketchup packing

Transport of ketchup to wholesalers

Transport of ketchup to retailers

Ketchup in retail store

Transport of ketchup to household

Ketchup in fridge in household

http://foodweb.ut.ee/tomato/
http://foodweb.ut.ee/tomato/http://foodweb.ut.ee/tomato/

109 185 67 life cycle thinking on examples of ketchup and fis

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