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26th September 2014 CIHEAM-IAMM Antalya
Sustainability of food chains in the Euro-Med area
Antalya, 26th of September 2014
Giulia Palma
CIHEAM-IAMM
26th September 2014 CIHEAM-IAMM Antalya
Sustainability
• Sustainable is the “Development that meets the needs of the present without compromising the ability of future generations to meet their own needs”.
Brundtland Report (« Our common future », 1987)
26th September 2014 CIHEAM-IAMM Antalya
Food chains’ Sustainability
• Food production and distribution =>
� 20-30% of all impacts
� 22-30 % of GHG emissions of the planet
� 20% to 30% of abiotic resource depletion, acidification, ecotoxicity and human toxicity
� more than 50% of eutrophication (EIPRO, 2006).
(Food, drinks, tobacco and narcotics / total consumption in EU25 )
26th September 2014 CIHEAM-IAMM Antalya
Questions and challenges:
• Plant based (Vegetarian-vegan) or meat based diet?
• Organic or non-organic food?
• Local or imported food?
• In season or out of season food?
• Processed or fresh food?
• What kind of packaging?
• What kind of logistic organisation?
Other issues:
• water footprint
• biodiversity loss
• Food losses and waste
26th September 2014 CIHEAM-IAMM Antalya
• “Animal products , both meat and dairy, in general require more resources and cause higher emissions than plant-based alternatives” (UNEP)
• “Livestock are an important contributor to global greenhouse gas emissions causing global warming; current estimates range from 8.5% to 18% of global anthropogenic greenhouse gas emissions […] livestock systems in general terms generate significantly mor e greenhouse gas emissions per kilocalorie than crops ” (ILRI)
Meat or plant-based diet?
26th September 2014 CIHEAM-IAMM Antalya
Source: Freyer, 2008
Organic or non-organic products ?
GHG emissions by food group (for current levels of consumption and for recommended levels)
26th September 2014 CIHEAM-IAMM Antalya
• F & V: energy requirements very variable (depending on growing methods and location)
• Carbohydrates : wheat lower and potatoes the same energy requirements
• Meat: organic production inputs lower for beef/pork/ sheep, but higher for poultry
• Not always true: it depends on the product and on t he type of environmental impact
Source (DEFRA, 2006)
Organic or non-organic products ?
26th September 2014 CIHEAM-IAMM Antalya
Local Products or imported products ?
• A local product is not necessarily preferable (Schlich and Fleissner, 2005)
• Not only distance : it is rather the mean of transp ort and the production method that counts
• Different impacts for the same crop in different parts of the world (such as water consumption) (DEFRA, 2006)
26th September 2014 CIHEAM-IAMM Antalya
In season products or products throughout the year?
Imported food
Imported food may have less environmental impact thatlocally produced off-season food (Milà i Canals et al.2008)
Local Products grown in greenhouse
In Germany, during winter, it is preferable to import saladsfrom Spain rather than produce them locally in greenhousesas energy consumption and carbon footprint for the latterare twice as high than the former (Müller-Lindenlauf etReinhardt, 2010).
26th September 2014 CIHEAM-IAMM Antalya
• 7000 plant species in the world are edible
• World food availability depends on 150 vegetable varieties.
• Only 5 staples (rice, wheat, maize, millet and sorghum) account for 60% of energy intake
(FAO, 2013)
Biodiversity loss
26th September 2014 CIHEAM-IAMM Antalya
Questions and challenges (contd):
Social aspects:
• Respect of workers’ rights • Child labour• Discrimination against women • Seasonal and Immigrant’s workers exploitation(e.g.: tomato picking in Apulia, Southern Italy)
26th September 2014 CIHEAM-IAMM Antalya
FLONUDEPJanuary 2010 - December 2013
Objective:
Promote sustainable supply chains through the creat ion of a decision making tool combining three key elements o f the fruit
and vegetables markets: environmental sustainabilit y, nutritional quality and socio- economic aspects.
Methodological approach : LCA Fresh tomatoes: France, Morocco
Processed tomatoes: France, Turkey
26th September 2014 CIHEAM-IAMM Antalya
The study concerned :
Fresh tomato:
Morocco: 3 farms
France: Boulard et al.,2011
+ logistics
Processed tomato:
France: 4 farms and 2 processing plants
Turkey: 4 farms and 4 processing plants
+ logistics
Measures of the impact at consumer level (FR)
26th September 2014 CIHEAM-IAMM Antalya
Fresh tomato
Morocco France (heatedgreenhouse)
Yields Tons/ha 210 450
Fertilisation Kg N/ha 657 2561
Kg P2O5/ha
483 1401
Kg K2O/ha
1742 5378
Irrigation water M3/ha 5591 12’500
Energy (consumed)
kWh/ha 26’751 2’965’000
Source: Basset-Mens C. and Payen S.
26th September 2014 CIHEAM-IAMM Antalya
Conclusions (fresh tomato):
Out of season, is it preferable to buy fresh tomato es made in France in heated greenhouses or import them from Morocco?
• Energy consumed, GHG , marine eutrophication are lower in Morocco
• BUT: water depletion is higher
Source: Basset-Mens C. and Payen S.
26th September 2014 CIHEAM-IAMM Antalya
• France
• Turkey
2,6987 kg CO2 eq
2,3633 kg 1,4-DB eq
0,0037 kg P eq
GHG
Human Toxicity
Eutrophication
Tomato Sauce : France/TurkeyComparison according to the origin of paste
3,0635 kg CO2 eq
2,6488 kg 1,4-DB eq
0,0037 kg P eq
GHG
Human toxicity
Eutrophication
26th September 2014 CIHEAM-IAMM Antalya
Transport before the processing plant : Tractor and truck
Transport after the processing plant : Lorry and sh ip to Fos sur mer (France)
Turkey: transport
Field
Tractor and truck
70-110 Km
(mean)
ShipLorry
Pre-factory transport has a much higher impact than post-factory transport (per kg)
Factory
26th September 2014 CIHEAM-IAMM Antalya
Conclusions (processed tomato):
• In both supply chains , the critical stage is the processing plant ;
• Especially the 2 nd , for GHG and eutrophication : Packaging (steel can) and energy used to make steam;
• And the 1st plant for human toxicity (metal drums ) ;
• Just over 10% of eutrophication is generated at far m level ;
• Rather than distance, what counts is the mean of transport
Recent literature confirms trends, but each case is specific and further research is necessary
26th September 2014 CIHEAM-IAMM Antalya
Identification of sustainability criteria for process ed foodsupply chains
Objectives:- Apply an environmental, social, economic and
territorial (new methodology) LCA and identify hot-spots in 3 French supply chains (wine, foie gras, cheese), while comparing industrial and traditional supply chains
- Suggest ways of displaying information on the sustainability of products
WP 3: measurement of the socio-economic performance and of the impact on the territory
26th September 2014 CIHEAM-IAMM Antalya
Material richness
Work conditions, health
Benefits
Fairness towards consumersFairness towards partners
Promotion of the
territory/area
Worker’s dignity and wellbeing
Quality of relationships
Status , remuneration, fairness
Creation of wealth
Non-material richness (education, values)
Representation, governance
Identity, heritage, institutions
Integration in local activities
26th September 2014 CIHEAM-IAMM Antalya
Impact categories
• Eutrophication: nitrates and phosphates
• Global warming :GHG emissions,Carbon dioxide (CO2)
• Human toxicity: potential harm of molecules and chemical substances on humans.
• Functional Unit: 1kg of tomato sauce as bought by the consumer
26th September 2014 CIHEAM-IAMM Antalya
LCA: Life cycle assessment
• Assess environmental impacts associated with all th e stages of a product's life “from -cradle-to-grave”
• The goal is “to compare the full range of environme ntal effects assignable to products and services to impr ove processes, support policy and provide a sound basis for informed decisions”
• Internationally recognized and standardized method (ISO 14000)
26th September 2014 CIHEAM-IAMM Antalya
France: system boundaries
Fertiliser and pesticides
Production
Machine production
Fuel
Production
Processing plant (1st
processing)
Tomato paste
Processing plant (2ndProcessing plant (2nd
processing)
Tomato sauce
Warehouse
Farm:
Tomatoes
Production
Supermarket Consumer
Electricity
Production
Water
Transport
Waste
Other
veg.
Packaging
Distribution platform
Other
prod.
26th September 2014 CIHEAM-IAMM Antalya
Turkey: system boundaries
Plant (tomato
paste )
Port in France
(Fos sur Mer)
Farm (tomato
production)
Système d’arrière plan
Other
veg.
Fertiliser and pesticides
Production
Machine production
Fuel
Production
Electricity
Production
Water
Transport
Waste
Packaging