Paris19.6.fin kurppa

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Paris19.6.fin kurppa

  1. 1. 18.6.2010 1Consumer&EnvironmentSirpa Kurppa, prof.MTT Agrifood Research Finland, FI-31600 Jokioinen, FinlandE-mail contact: sirpa.kurppa@mtt.fiSirpa Kurppa, prof.MTT Agrifood Research Finland, FI-31600 Jokioinen, FinlandE-mail contact: sirpa.kurppa@mtt.fiEnvironmental impacts of our daily food;should we know – should we make achange?Environmental impacts of our daily food;should we know – should we make achange?
  2. 2. 18.6.2010 2Consumer&EnvironmentThe project entitled: Environmental impacts arising from consumerchoice among daily foodstuffs - and associated communication ,funded by the Ministry of the Environment and Food Enterprises.The aim - to help consumers make environmentally responsiblechoices in their food consumption in the future.The prioritized target - the school in the context of school educationfor a sustainable food chain.Focus - lunch portions that have balanced for nutritional valueThe project entitled: Environmental impacts arising from consumerchoice among daily foodstuffs - and associated communication ,funded by the Ministry of the Environment and Food Enterprises.The aim - to help consumers make environmentally responsiblechoices in their food consumption in the future.The prioritized target - the school in the context of school educationfor a sustainable food chain.Focus - lunch portions that have balanced for nutritional value
  3. 3. 18.6.2010 3Consumer&Environment Interest groupsFazer BakeriesLtdHK-RuokataloLtdRaisio LtdKesko FoodLtdSaarioinen LtdFazer BakeriesLtdHK-RuokataloLtdRaisio LtdKesko FoodLtdSaarioinen LtdRaisioElovena SnackBiscuit Oat-HoneyCO2e 240g / 100g•Cultivation 57%•Manufacturing 28%•Package 11%•Transport 4%Kesko continues on The Global100 Most Sustainable Corporationsin the World listKesko ranked 33rd on the The Global100 Most Sustainable Corporations inthe World list. In 2010, SustainabilityYearbook, Keskos responsibility workqualified in the SAM Silver Class in theFood & Drug Retailers sector.FazerHKRaisioSaarioinen
  4. 4. 18.6.2010 4Consumer&EnvironmentA plate modelA plate modelThe example lunch representeda nutritional whole according torecommendations for 1/3 of theenergy need and nutrients fordaily food consumption.The example lunch representeda nutritional whole according torecommendations for 1/3 of theenergy need and nutrients fordaily food consumption.A plate model - the principle ofdividing a plate into three parts;half of the plate consists ofvegetables,one quarter of protein andone quarter of carbohydrate.The portion is completed withbread and milk or water.Shares of energy from proteins,fats and carbohydratesprotein should be 10–20 %,from fat 25–35 % andfrom carbohydrates 50–60 %.A plate model - the principle ofdividing a plate into three parts;half of the plate consists ofvegetables,one quarter of protein andone quarter of carbohydrate.The portion is completed withbread and milk or water.Shares of energy from proteins,fats and carbohydratesprotein should be 10–20 %,from fat 25–35 % andfrom carbohydrates 50–60 %.
  5. 5. 18.6.2010 5Consumer&EnvironmentThe lunch plate examplesThe lunch plate examples
  6. 6. 18.6.2010 6Consumer&EnvironmentThe Farm AccountancyData NetworkFADN dataMTT Economic ResearchViljelymallit(MTT ELE)The background dataThe background dataYmpäristövaikutustietotuontirehuista (MTT ELE)Viljelymallit(MTT ELE)Ympäristövaikutustietotuontirehuista (MTT ELE)Viljelymallit(MTT ELE)Ympäristövaikutustietotuontirehuista (MTT ELE)Data on environmental impacts of importedfood materials / databases of publicationsData on environmental impacts of importedfeed materials / databases of publicationsViljelymallit(MTT ELE)Ympäristövaikutustietotuontirehuista (MTT ELE)MachineryViljelymallit(MTT ELE)Ympäristövaikutustietotuontirehuista (MTT ELE)Machinery inanimalproductionEnvironmental accountingmodel Ketjuvastuu modelMTT Ecology of FoodProduction SystemsCropproductionmodelsMTTAnimalproductionmodels(MTT ELE)Leaching andrun offmodels/TheFinnishEnvironmentInstitute, MTTProAgria PlotDatabankinformationEnvironmental impacts offood processing TheFinnish Enterprises - MTTEnvironmental impacts oflogistics and trading7Finnish trading industryMTTData on environmental impactsof feed production /MTTData on environmental impactsof fertilizer production/Yara LtdCommercialfeedKcl-ECOKcl-ECOKcl-ECOKcl-ECOKcl-ECOKcl-ECOKcl-ECOOther inputSpecificinformationon otherinputsEnergyEnergyEnvironmentalassessments oncustomer and consumeractivitiesNational Input-outputstatisticsFinnish EnvironmentInstitute, University of OuluThule-institute Assessmentof the environmentalimpacts of material flowscaused by the Finnisheconomy with theENVIMAT modelMachinery incropproductionData on environmental impact of importedfeed materials/ databases of publicationsRecipes of feed products/Finnish feed production industryKcl-ECOKcl-ECOKcl-ECO
  7. 7. 18.6.2010 7Consumer&Environment0 10 20 30 40 50 60 70 80 90 100Normalised eutrification impacts of a Finn (Eco-Benchmark)Soy bean patty with mashed potatoes (vegetarian) homeBroad bean patty with mashed potatoes, homeBeetroot patty with barley, homeChicken-pasta casserole, ready-to-eatVegetable casserole, homeSoy bean patty with mashed potatoes (ovo-lactoveget.) homeVegetable casserole, ready-to-eatMinced meat-macaroni casserole, ready-to-eatMinced chicken meat-macaroni casserole, homeHam casserole, ready-to-eatFrankfurter and mashed potatoes, homeBarley porridge with berry fool, ready-to-eatChicken sauce with wholemeal pasta, homeChicken in cream sauce with rice, ready-to-eatChicken sauce with wholemeal rice, homeChicken casserole, homeBarley porridge with berry fool, homeHam casserole, homeRainbow trout casserole, ready-to-eatMinced meat-macaroni casserole , homeRainbow trout casserole, homeEutrophication impact of the case lunch plates in relation to normalised dailyeutrophication impact of an average Finn%The lunch plates comprised a main dish, salad, bread and a drink9,6 gPO4ekvI gI g I g+ +
  8. 8. 18.6.2010 8Consumer&Environment0 10 20 30 40 50 60 70 80 90 100Normalised global warming impacts of a Finn (Eco-Benchmark)Broad bean patty with mashed potatoes (veget.) homeSoy bean patty with mashed potatoes (vegetarian), homeBeetroot patty with barley, homeSoy bean patty with mashed potatoes (ovo-lactoveget.) homeVegetable casserole, homeMinced meat-macaroni casserole, ready-to-eatRainbow trout casserole, ready-to-eatChicken-pasta casserole, ready-to-eatHam casserole, ready-to-eatVegetable casserole, ready-to-eatBarley porridge with berry fool, ready-to-eatMinced chicken meat-macaroni casserole, homeFrankfurter and mashed potatoes, homeBarley porridge with berry fool, homeRainbow trout casserole, homeChicken sauce with wholemeal pasta, homeChicken sauce with wholemeal rice, homeChicken casserole, homeChicken in cream sauce with rice, ready-to-eatHam casserole, homeMinced meat-macaroni casserole, homeGlobal warming impact of the case lunch plates in relation tonormalised daily global warming impact of an average Finn27, 4 kgCO2 ekv+I kgI kg I kg+%
  9. 9. 18.6.2010 9Consumer&Environment0 1 2 3 4g PO4- eqv.Raw materialproductionFoodprocessingTradeHomeMinced meat-macaroni casseroleN-leaching/run offP-leaching/run offNH3 to airNOx to airOver 90% of the impact oneutrophication and about 70% of theimpact on climate change wascaused by the phase of raw materialproduction.Correlation between impacts in climatechange and eutrophication, underFinnish production conditions, was high.Thus, by the choice of food items onecan simultaneously decrease both majorimpacts.Over 90% of the impact oneutrophication and about 70% of theimpact on climate change wascaused by the phase of raw materialproduction.Correlation between impacts in climatechange and eutrophication, underFinnish production conditions, was high.Thus, by the choice of food items onecan simultaneously decrease both majorimpacts.0 1 2 3 4kg CO2 ekqv.Raw material productionFood processingTradeHomeMinced meat-macaroni casseroleCO2CH4N2OIn global climate change methane anddi-nitrogen oxide have a big influencecompared with carbon dioxide.Management of methane and di-nitrogen oxide emissions is verychallenging
  10. 10. 18.6.2010 10Consumer&Environment0 0,2 0,4 0,6 0,8 1kg CO2 eqv.Raw material productionFood processingTradeHomeVegetable casserole, redy-to-eatCO2CH4N2O0 0,2 0,4 0,6 0,8 1kg CO2 ekqv.Raw material productionFood processingTradeHomeBroad bean patty with mashed potatoes (veget.), homeCO2CH4N2O0 0,2 0,4 0,6 0,8 1kg CO2 eqv.Raw material productionFood processingTradeHomeVegetable casserole, homeCO2CH4N2OIn vegetarian dishes thedifferences betweenproduction phases balanceIn vegetarian meals methanehas minor importanceWith ready-to-eat dishesimportance of impacts from homeactivities decrease and impactsfrom food processing increase
  11. 11. 18.6.2010 11Consumer&EnvironmentA few examples of lunch plate portions, representative of thelowest and the highest impact classes
  12. 12. 18.6.2010 12Consumer&EnvironmentThe two versions of the salads can be easily identified from the climate changeimpact of a plate. Of the alternatives of salad made from tomato, cucumber andlettuce and another made from cabbage and blackcurrants, the first had three timeshigher climate change impact than the second
  13. 13. 18.6.2010 13Consumer&EnvironmentSummaryHome made mealseutrophication impacts 0,7 – 3.6 g PO4-eqv.proportion of main dish in eutrophication impacts 28 – 83 %.carbon footprint 700g – 3.4 kg CO2 eqvproportion of main dish in carbon footprint 35 – 69 %Ready-to-eat mealseutrophication impacts 1 – 2,1 g PO4-eqv.proportion of main dish in eutrophication impacts 26 – 72 %carbon foot print 1.5 - 2.3 kg CO2 eqvproportion of main dish in carbon foot print 33 - 54 %
  14. 14. 18.6.2010 14Consumer&EnvironmentSummary on saladsEutrophication impactsProportion of salad impacts of home and ready-to-eatmeals 4 – 30 %White cabbage/blackcurrant 0.21 PO4-ekvGreenhouse vegetables 0.13 g PO4-ekvWhite cabbage/carrot/pineapple 0.16 g PO4-ekvClimate changeProportion of salad impacts in home and ready-to-eatmeals 12 – 32 %White cabbage/blackcurrant 130 g CO2 ekvGreenhouse vegetables 610 g CO2 ekvWhite cabbage/carrot/pineapple 370 g CO2 ekv
  15. 15. 18.6.2010 15Consumer&EnvironmentClimate change impacts ofbread 146 – 606 g CO2 eqvProportion of impacts ofmilk from the whole meal 4– 32 % (yeast raises theimpacts)Summary on bread and drinkEutrophication impactsof milk 0.32 g PO4-eqvProportion of impacts ofmilk from the whole meal15 – 38 %Eutrophication impacts ofbread 0.1 – 0.6 g PO4-eqvProportion of impacts ofbread from the whole meal 3– 46 % (yeast raises theimpact)Climate changeimpacts of milk 330 gCO2 eqvProportion of impacts ofmilk from the wholemeal 8 – 33%
  16. 16. 18.6.2010 16Consumer&EnvironmentShould we eat or not to eat?
  17. 17. 18.6.2010 17Consumer&EnvironmentFinalEnvironmental impacts of food can effectively be decreased byfocusing on plant-based proteins, outdoor-grown vegetablesand seasonal food.To make it simple: By balancing your diet you can have a foodplate that benefits health, environment and animal welfare.More vegetarian dishesBeans, lentils and peas as a protein sourceLocally produced vegetables and fruitsLocally captured fishSeasonal foodSustainably produced meatDisposal of food waste is important especially because of theimpact caused by the production of unnecessary food and to aminor extent because of bio-processing food waste.
  18. 18. 18.6.2010 18Consumer&EnvironmentGreatthanks!sirpa.kurppa@mtt.fi+358-40-5486968

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