cli food presentation 5.11

8/6/2019 CLI Food Presentation 5.11

http://slidepdf.com/reader/full/cli-food-presentation-511 1/41

FOOD AND LOWFOOD AND LOW

CARBON COOKINGCARBON COOKINGReducing your daily emissions through

informed food and cooking decisions

Climate Master Program



Food is 13% of our Carbon footprint

Climate Master Program: Food

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8 tons of GHGs/year (Average American household)

7 tons = production

� 3 tons CO2

� 1.6 tons Methane

� 2.1 tons Nitrous Oxide

� Remaining 1% = HFCs and other industrial gasses



How do we know what to do?How do we know what to do?


http://barfblog.foodsafety.ksu.edu/tags/local/

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Questions we face Do animal products have more

GHGs than vegetable based?

Are whole foods better? What impact does packaging

have? How important are food miles? Organic ² does it affect the

climate? Does seasonal matter? Does cooking method matter?




The Big Picture

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Food is 13% of US GHG Emissions


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CO2 from Energy = Half the Emissions


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Energy expended in producing and delivering one food calorie in the U.S. (Figure from

Hein berg and Bomford 2009, adapted from Heller and Keoleian 2000)



6% of US GHGs are Non-Energy

Related from Agriculture


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U.S. Agricultural Greenhouse Gas Sources, 2007. (US-

EPA 2009)



What it is and how it was madeWhat it is and how it was made

matters mostmatters most ² ² Sugar lifecycleSugar lifecycle


http://www.silverspoon.co.uk/home/about-us/carbon-footprint

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Farm; 48.7%

Processing, 27%

Distribution &Disposal, 8.8

Packaging, 7.9

Transport, 7.2



Ask 4 simple questions about food

impact


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What are the inputs and emissions?

1. What is it?

2. How was it made?

3. Where will it go?

4. Where did it come from?




What is it?

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Animal, Vegetable, Other?



Animal based foods = more GHGsAnimal based foods = more GHGs

Climate Master Program: Foodhttp://news.mongabay.com/2008/0602-ucsc_liaw_food_miles.html

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Animal based foods = more GHGsAnimal based foods = more GHGs

Climate Master Program: Foodhttp://news.mongabay.com/2008/0602-ucsc_liaw_food_miles.html

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http://maps.grida.no/go/graphic/examples-of-ghg-emission-amounts-09



Animal foods create more emissionsAnimal foods create more emissions


http://www.inhabitat.com/2008/07/24/spiffy-backpack-traps-bovine-gas/

http://www.physorg.com/news135003243.html

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Animal foods require more inputs


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Animal based foods require more inputs than

vegetable based foods

� The food they eat must be grown

� Transportation for the food

� Care of the animals

�More processing is required

� Packaging is almost mandatory



Eat less, but betterEat less, but better

1. Organic

2. Grass fed on unfertilized

grasslands

3. Poultry, fish and vegetable

protein sources


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How was it made?

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Organic, Industrial, Chemical



Farming has the biggest impact


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What is the energy input of producing it?

What emissions are associated with

producing this?



Organic Foods = fewer GHGsOrganic Foods = fewer GHGs


http://science.qj.net/index.php?bgid=359

http://www.mellowmonk.com/2006/03/alter nate-take-on-organic.html

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Less processing = fewer GHGsLess processing = fewer GHGs

What energy inputs and

emissions are associated with

processing?

Food production accounts for

83% of total GHG emissions

(6.8 tons/yr/ household)


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Common Processed Foods Include«Common Processed Foods Include«


Milk, butter, yogurt

Snack foods

Tinned, frozen, dried foods

Breads, biscuits, crackers

Soda, bottled water

Meat

Sugar

Others

� Apples vs. Apple sauce

� Carrots vs. ´babyµ carrots

� Prepared foods (e.g.frozen dinner)

� Rice and pasta

TIP: Everything is processedif it·s not whole and fresh.Foods you buy in sealed

packages like cans and bagsare processed.

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´Wholeµ Foods are less processed´Wholeµ Foods are less processed


Reduce energy and waste from

packaging and processing

http://foodjunta.wordpress.com/2008/04/11/bul

k-foods-and-not-the-kind-you-get-at-costco/

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Where will it go?

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Food Waste & Packaging



FoodFood Waste: Purchase what you Need!Waste: Purchase what you Need!


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Wasted food produced GHGs


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12% of landfill material is food waste

This decomposes and produces methane

Scraps can be composted

Wasted food means wasted emissions



More packaging = more GHGs


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How much is there?

�More than the food?

What is it made of?

� Recycled/reused content?

What will happen to the packaging?

� Compostable, reusable, recyclable, waste?



Refuse or reuse to reduce GHGs


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� Fruit and vegetablesNo Packaging

�

Bulk food jars, coffeecup, reusable glass milkjar

Completely reusablepackaging

� Produce bagsLimited reuse/light

packaging

� #1 or 2 Plastic, compostable eating-wareRecyclable or

Compostable

� Chips, polystyrene, meat packsWaste

packaging




Where did it comefrom?

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Transportation



Transportation produces GHGs


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How far?

What type of transport?

Is it refrigerated?



Food miles play a minor role Food miles play a minor role

Transportation = 11%

of food GHG

emissions

Farm to store = 4% of

GHG emissions


http://tipsquick.blogspot.com/2009/02/how-

to-reduce-carbon-footprint.html

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Transport less impact than production


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NZ and UK dairy production

even after taking into account the

energy used to ship dairy products to

the UK, the NZ dairy sector generatesaround three-quarters of the

greenhouse gas emissions (per kilo of

milk solids) produced by UK producers



LocalLocal FoodsFoods


Support local economy

Strengthen food security

http://lonesomewhistlefarm.com

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Out of season requires more Out of season requires more

transport or energytransport or energy


Xxxxx

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Cooking & Storing

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Low Carbon food storageLow Carbon food storage


Refrigerators and freezers use more energy than any other

appliance

� 11% of household energy

Keep it full

� It·s easier to keep stuff cool than air

Store to reduce food waste

� Buy and use only what you need

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Low Carbon CookingLow Carbon Cooking


Ovens ² use the light, don·t open the door!� Cook several dishes at one time or cook larger portions

� Bake with ceramic or glass pans

� Use thermometers or timers to avoid overcooking

� Don·t cover oven racks with foil

� Turn off oven a few minutes before your food is ready

Microwaves use much less energy than conventional stoves. Unplug itto save phantom power load.� Good for reheating meals.

� Thaw food first at room temperature

� To cook faster, place on outer edges of tray

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General Low Carbon Cooking TipsGeneral Low Carbon Cooking Tips

Use toaster oven for smallmeals

Keep appliances & cookwareclean

Use residual heat

Use energy efficientappliances

Fully cover heating element

with pot/pan Use the right sized burner

Stagger dishes at differentrack levels in oven

Glass & ceramic conductheat the best

Cover pots, water boilsmore quickly

Thaw food first, then cook

Use pressure cookers. They

use 50-75 % less energy


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Summary

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Top ways to reduce food GHGsTop ways to reduce food GHGs


1.Less and better animal products2. Minimally processed &packaged

3. Buy only what you need4. Organic5. Seasonal for local foods6. Grown close to home (especially for

veggie products)

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Food Group Activity/HomeworkFood Group Activity/Homework


Keep A Food Log For 1-5 Days

1. Log should include everything you eat.2. List out what types of package it came in if any.

3. Note meat or dairy.4. List where it was made or grown.5. Pick one item, list everything required for production

upstream of the retailer. List machines used to harvestit, transport it, package it etc.

6. Identify waste you created (including tossing leftovers).7. Share with a partner next week what you found out about

your item.

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Food ChallengeFood Challenge


1. If vegetarian/vegan, for 5 days try to eat onlyunprocessed/unpackaged food. Include as many local foodsas possible.

2. If you consume animal products, cut down your consumption by

3-4 meals for one week (e.g. substitute a veggie burger for beef, grilltofu instead of chicken, fry tempeh instead of fish, oatmeal instead of bacon &eggs)

3. For the very ambitious, cut down on unprocessed/unpackagedfoods AND animal product consumption for the week.

4. Report back to the group your findings, challenges, andsuccesses.

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Special ThanksSpecial Thanks


Developed by the University of Oregon Climate Leadership Initiative by

Shane DeMars, Mark Nystrom, Sarah Mazze, Stacy Vynne*

*Some slides from presentation by Theresa Brand, Corvallis, OR Climate Master Trainer

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cli food presentation 5.11

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