food and low carbon cooking

FOOD AND LOW CARBON COOKING

Reducing your daily emissions through informed food and cooking decisions

Climate Master Program

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Food is 13% of our Carbon footprint

Climate Master Program: Food

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

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How do we know what to do?

Climate Master Program: Foodhttp://barfblog.foodsafety.ksu.edu/tags/local/

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 – does it affect the

climate? Does seasonal matter? Does cooking method matter?

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The Big Picture

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Food is 13% of US GHG Emissions


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GHG’s from food are not just CO2


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Emissions split between pre-and post-farm


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Energy use looks different than GHGs


Energy expended in producing and delivering one food calorie in the U.S. (Figure from Heinberg and Bomford 2009, adapted from Heller and Keoleian 2000)

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Ask 4 simple questions about food impact


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?

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What is it?Animal, Vegetable, Other?

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Animal 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 GHGs

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

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

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

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Animal 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


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

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Eat less, but better

1. Poultry, fish and vegetable protein sources

2. Jury is out on organic


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How was it made?

Organic, Industrial, Chemical

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Less 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…


Milk, butter, yogurt Snack foods Tinned, frozen, dried foods Breads, biscuits, crackers Soda, bottled water Meat Sugar Others

Apples vs. Apple sauce Carrots vs. “baby” carrots Prepared foods (e.g.

frozen dinner) Rice and pasta

TIP: Everything is processed if it’s not whole and fresh. Foods you buy in sealed packages like cans and bags are processed.

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“Whole” Foods are less processed


Reduce energy and waste from packaging and processing

http://foodjunta.wordpress.com/2008/04/11/bulk-foods-and-not-the-kind-you-get-at-costco/

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Organic Foods may have fewer GHGs


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

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

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Where will it go?Food Waste & Packaging

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Food Waste: Purchase what you Need!


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Wasted food produced GHGs


12% of landfill material is food waste This decomposes and produces methane Scraps can be composted Wasted food means wasted emissions

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More packaging = more GHGs


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?

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Refuse or reuse to reduce GHGs


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Where did it come from?

Transportation

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Transportation produces GHGs


How far?What type of transport? Is it refrigerated?

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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


NZ and UK dairy production even after taking into account the

energy used to ship dairy products to the UK, the NZ dairy sector generates around three-quarters of the greenhouse gas emissions (per kilo of milk solids) produced by UK producers

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Local Foods


Support local economyStrengthen food security

http://lonesomewhistlefarm.com

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Out of season requires more transport or energy


Xxxxx

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Cooking & Storing

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Low 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 Cooking


Ovens – 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 it to 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 Tips Use toaster oven for

small meals Keep appliances &

cookware clean Use residual heat Use energy efficient

appliances Fully cover heating

element with pot/pan Use the right sized

burner

Stagger dishes at different rack levels in oven

Glass & ceramic conduct heat the best

Cover pots, water boils more 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 GHGs


1.Less animal products2.Minimally processed

&packaged3. Buy only what you need4. Seasonal for local foods5. Grown close to home (especially

for veggie products) 6. Organic?

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Food Challenge


1. If vegetarian/vegan, for 5 days try to eat only unprocessed/unpackaged food. Include as many local foods as 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, grill tofu instead of chicken, fry tempeh instead of fish, oatmeal instead of bacon & eggs)

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

4. Report back to the group your findings, challenges, and successes.

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Special 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

food and low carbon cooking

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