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WS2_Food_FANC_Kotakorpi

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  • 1. Climate on a Plate - CSO Action on Climate Friendly Food Elli Kotakorpi Finnish Association for Nature Conservation [email_address] + 358 40 825 4354 Elli Kotakorpi CSO Action on Climate Friendly food
  • 2. Content of the Presentation
    • Environmental impacts of food – where should we focus our efforts?
    • The actions taken by FANC
    • Lessons learned
    Elli Kotakorpi CSO Action on Climate Friendly food
  • 3. Facts about Environmental Impacts of Food
    • In Europe food causes 20-30 % of all environmental impacts of consumption (EIPRO study 2006)
    • In Europe, food causes 10 percent of GHG emissions (NAMEA study 2006).
    • In Finland, food causes ¼ of the GHG emissions of consumption (Mäenpää 2004).
    • Food contributes to around 10 percent of total material use (NAMEA study 2006)
    • Food is also a significant contributor to eutrophication (around 50 percent, EIPRO 2006)
    Elli Kotakorpi CSO Action on Climate Friendly food Picture from Wikimedia commons
  • 4. Key question: Animal based food or plant based protein?
    • The production phase is the most important phase in relation to environmental impacts
      • The production of meat and dairy products cause the most GHG emissions
      • Here the consumer choice is the best way to decrease impacts
    • Packaging and food miles are less important
      • Swedish Association for Nature Conservation compared the GHG emissions of a tomato grown in a greenhouse in Sweden and a tomato grown in Spain and transported to Sweden  the Spanish tomato emits less GHG emissions
    Elli Kotakorpi CSO Action on Climate Friendly food Sources: EIPRO 2006, Foodchain-study ( https://portal.mtt.fi/portal/page/portal/www/Hankkeet/Foodchain ), EEA 2005, Swedish Association for Nature Conservation (http://www.naturskyddsforeningen.se) Pictures from Wikimedia commons
  • 5. Greenhouse Gas Emissions of Food Elli Kotakorpi CSO Action on Climate Friendly food source: Institute for applied ecology www.oeko.de
  • 6. The Resource Efficiency of Foodstuffs Elli Kotakorpi CSO Action on Climate Friendly food
  • 7. Elli Kotakorpi CSO Action on Climate Friendly food www.foodwatch.de
  • 8. Other issues in addition to meat consumption
    • Decreasing the amount of food waste
      • In Finland 10 percent of purchased food ends up in the landfill (Statistics Finland 2008)
      • Decomposing food waste causes methane
    • When comparing rice, pasta and potato, rice is by far the largest emitter of GHG
      • Rice cultivation causes substantial methane emissions
    Elli Kotakorpi CSO Action on Climate Friendly food
  • 9. Content of the Presentation
    • Environmental impacts of food – where should we focus our efforts?
    • The actions taken by FANC
    • Lessons learned
    Elli Kotakorpi CSO Action on Climate Friendly food
  • 10. Climate on a plate -magazine
    • FANC has been actively campaigning for climate friendly food since 2008
    • “ Climate on a plate” –magazine
      • Summarizes the current knowledge on climate impacts of food
      • Articles, Recipes, interviews, columns..
      • Was first published as a part of a Finnish magazine Voima
    Elli Kotakorpi CSO Action on Climate Friendly food
  • 11. Networking with other CSOs
    • Hyvän ruoan verkosto (Good Food Network)
    • Campaigning for sustainable food
    • Arranges seminars and discussion events
    • Thesis for good food
    • Lobbying for climate friendly food in municipalities
    Elli Kotakorpi CSO Action on Climate Friendly food
  • 12. FIN-MIPS Household -project
    • FIN-MIPS Household project from 2006 – 2008
    • One of the sub reports focused on the resource efficiency of Finnish food
    • The food report is only in Finnish but the English version of the final report can be downloaded from http://www.ymparisto.fi/default.asp?contentid=316115&lan=en
    Elli Kotakorpi CSO Action on Climate Friendly food
  • 13. Content of the Presentation
    • Environmental impacts of food – where should we focus our efforts?
    • The actions taken by FANC
    • Lessons learned
    Elli Kotakorpi CSO Action on Climate Friendly food
  • 14. Lessons learned
    • Huge publicity of the FIN-MIPS Household project and the interest in the food results showed that the issue is very topical
    • The climate impacts of food are becoming more well-known
    • Notion of negative health impacts of vegetarian food is still persistent in some circles
    • More awareness raising is needed on what are the most important aspects in the area of food and drink
    • But awareness raising is not enough  more campaigning for e.g. financial instruments is needed (e.g. differentiation of VAT according to climate impacts)
    • A black-and-white confrontation between meat eating and vegetarianism is not fruitful. CSOs shouldn’t concentrate on trying to make people vegans or vegetarians. One vegetarian day per week is a good start!
    Elli Kotakorpi CSO Action on Climate Friendly food
  • 15. Thank you! Elli Kotakorpi [email_address] +358 40 825 4354 Elli Kotakorpi CSO Action on Climate Friendly food
  • 16. Most advances can be made by influencing the consumer choice
    • Which product to buy (e.g. meat or soy)?
    • How it has been produced (organically or conventionally)?
    • Where it has been produced (in the region or in the other side of the world)?
    • What kind of package does it have?
    • Using a plastic bag or own shopping bag?
    Elli Kotakorpi CSO Action on Climate Friendly food Pictures from Wikimedia commons