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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] of May, 2013
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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
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3
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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0
5
10
15
20
25
30
35
Food a
nd n
on-a
lcoho
lic b
ever
ages
Trans
port
Furnish
ing,
hou
seho
ld equ
ipm
ent,
and ro
...
Resta
urant
s an
d ho
tels
Housin
g, w
ater
, elec
tricit
y, g
as and
oth
er...
Recre
atio
n an
d cultu
re
Misc
ellan
eous
good
s an
d se
rvice
s
Clothin
g an
d Foot
wear
Comm
unica
tions
Alcoho
lic b
evera
ges,
toba
cco a
nd na
rco...
Health
Educa
tion
% o
f to
tal
con
sum
pti
on
d
rive
n G
WP
em
issi
on
s
GWP from different areas of final consumption (EU 25)
Source: Environmental Impact of Products (EIPRO), European Commission Joint Research Centre, available at http://ec.europa.eu/environment/ipp/pdf/eipro_report.pdf
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ENVIRONMENTAL IMPACT IS MUCH MORE THAN CLIMATE CHANGE
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ENVIRONMENTAL IMPACT FROM FOOD:
1) How many people need to eat
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ENVIRONMENTAL IMPACT FROM FOOD:
2) WHAT and HOW MUCH we eat
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0
5
10
15
20
25
30
Car
bo
n f
oo
tpri
nt
(kg
CO
2e/k
g e
dib
le p
rod
uct
)
Source: SIK-The Swedish Institute for Food and Biotechnology
ENVIRONMENTAL IMPACT FROM FOOD:3) Climate change impact from the production,
example of carbon footprints
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Resources used:
9
• Energy• Material • Land
• Air• Water• Soil• Waste
Emissions to:
Our main instrument:Life Cycle Assessment
A systems approach is essential !
V
VV
V
VV
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consumer
Home transport
”Functional unit”: 100 gram beef
retail
transport
slaughter
Farm feedfertilisers
diesel
El.
soyBarley OatsWheat peasRoughage
pesticides
packaging
Feed fat minerals
growing
processing/drying
transport
By-products etc.
el./other energy
transport
Waste management
By-product-management
transport
new products/ energy utilisation
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”Environmental impact”
e.g. refrigerators, cars, shampoo, houses, light bulbs
Food
Raw material Industry Retail Household Post-consumption
Very generalised picture of life cycle environmental impact
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Carbon footprint with biogenic emissions
Methane Nitrous oxide Carbon dioxide CH4 N2O CO2
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Total contribution tothe environmental impactcategory
Carbon dioxide
Methane
Dinitrogen oxide
1x
x25
x298
Climate change Impact
Emission with impact on the environment Impact strength
Characterization
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LCA RESULTS MILK
Agricultu
re
Transport
to dairyDairy
Packaging
Distrib
ution
Retail and co
nsumer
0.0
0.2
0.4
0.6
0.8
1.0
1.2
Nitrous oxide (N2O)
Methane (CH4)
Carbon dioxide (CO2)
Kg C
O2-
eq./
litre
milk
Climate change
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Poultry (SE) Turkey (SE) Pork (SE) Lamb (SE) Beef (SE) Beef (BR)0.0
5.0
10.0
15.0
20.0
25.0
30.0
35.0
40.0
45.0
18 % of the global climate change from animal produc-tion
Example of carbon footprint for different meat
kg C
O2-
eq./
kg
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1990 20100
10
20
30
40
50
60
70
80
90Meat consumption per capita, 1990 and 2010
ÖvrigtFågelGrisNöt
Källa , Jordbruksverket (SJV)
kg m
eat (
with
bon
e) p
er c
apita
totalt: +43%
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CLIMATE CHANGE IMPACT CARROTS
AgriculturePackagingTransportRetailer
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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.
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GOAL: Make it easier to choose the ”right” ingredients!
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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)
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5 Indian Poultry stew with rice/pearled barley6 Fried saithe/herring with mashed potatoes7 Meat & vegetable soup/carrot & lentil sauce, soft bread with cheese8 moussaka/seafood lasagne
1 Spagetti Bolognese/lentil sauce with spaghetti & ketchup2 Falu sausage with white sauce& pasta/potatoes3 Hamburger/fish burger with dressing, bread & potato wedges4 Pork kebab stew /bean stew with rice
1 2 3 4 5 6 7 80
0.5
1
1.5
2
2.5
3
Climate change school meals
Original mealAlternative meal
kg C
O2e
/por
tion
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Spaghetti Bolognese Spaghetti with lentil sauce
0
0.5
1
1.5
2
2.5
3
milkbread and margarinesaladketchupbolognese/lentil saucespaghetti
kg C
O2-
eq/m
eal
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Falu sausage, pasta and white sauce
Falu sausage, potatoes and white sauce
0
0.5
1
1.5
2
2.5
3
milkbread and margarinesaladwhite saucefalu sausagepotatoes/pasta
kg C
O2-
eq/m
eal
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Hamburger, bread, potato wedges & dressing
Fish burger, bread, potato wedges & dressing
0
0.5
1
1.5
2
2.5
3
milkbread and margarinesaladdressing, tomato & onionhamburger/fish burgerhamburger bread & potato wedgeskg
CO
2ekv
/mea
l
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Fried saithe with mashed potatoes Fried herring with mashed potatoes0
0.5
1
1.5
2
2.5
3
milkbread and margarinesaladfried saithe/herringmashed potatoes
kg C
O2e
q./m
eal
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Moussaka with ketchup Seafood lasagne0
0.5
1
1.5
2
2.5
3
milkbread and margarinesaladmeat/fish moussaka/seafood lasagne other ingridientskg
CO
2eq/
mea
l
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Potatoes 210 g
Pearled barle
y 80g
Pasta 75g
Rice 80 g (tr
ansporte
d to SE)
0
0.05
0.1
0.15
0.2
0.25
0.3
Climate change impact from one portion of carbohydrate source
Climate change transportClimate change food
kg C
O2-
eq/c
arbo
hydr
ate
sour
ce
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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
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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
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Food consumption and GHG emissions in Sweden, relative values
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
GWP Amount
Part
of G
WP
and
Con
sum
ptio
n (%
)
Condiments, sauces, oilsand spices
Confectionary and snacks
Fruits
Salad vegetables
Root vegetables andtubers
Dairy products
Meat and fish
Bread
"Dry products" (flour, rice,pasta etc )
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FOOD PLANNER
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There are great potential in reducing environmental impact
from food!
Thank you!! Britta Florén, [email protected]