1) Population growth and limited resources are increasing demand for animal protein, requiring more sustainable food production methods. 2) Feed accounts for 50-80% of the carbon footprint of animal foods due to land and resource use in crop production. Optimizing feed can significantly improve the sustainability of animal foods. 3) Measures like using enzymes, amino acids, and by-products in feed can reduce environmental impacts by improving feed conversion rates and nutrient efficiency while maintaining animal performance.

1. Carbon Footprinting of Animal Nutrition
Dr. Christoph Guenther, BASF SE
IRTA Seminar on Animal Feeding
Constanti, Tarragona/Spain, 15th May 2014

2. Why is sustainability an urgent issue??
 Population growth and urbanization (especially
in Asia and Africa) on our planet
 Changing of diets due to higher income
 Different nutrition behaviour because of
aging of population
 Increasing demand of animal protein despite
limited global ressources
 Farm industrialization and global value chains
 Increase need of value chain transparency
 Food safety requirements increase
1
Population increase
Aging and Urbanisation
Limited resources

3. Problems of food production in the future
 Climatic change will influence agriculture in a negative way
 World agricultural area (5 Mio. ha) is not expandable
 Water scarcity is an issue (geografically, seasonally)
 Soil fertility is gobally diminishing
 Phosphorus will become scarce and more expensive
What we need is a sustainable
expansion of food production.
The challenge in the future is:
Sustainable intensification or
„produce more with less“
2

4. 33
Climate impacts of food choices
in the United States
58 % of the impacts of food derive from food of animal origin

5. Carbon Footprint of food
4INTERNAL
Source: http://news.bbc.co.uk/1/hi/in_depth/8395287.stm (2009)

6. Environmental impacts of food
production and retailing

7. 6
Sustainability is becoming attractive
to producers, retailers and consumers
 The principle of sustainability is becoming more attractive to the industry
as well as to consumers
 Sustainable mainstream looks for product choices that have
environmental improvements, no change in purchasing decisions unless
the required performance and needed value are delivered.
 Retailers already respond to these market needs and requirements of the
society
 The push of the production chain –
from retailers to their suppliers –
drives the development to more
sustainable products (see NL)

8. Cost pressure*
Sustainability*
combining ecology, economy and social aspects
High quality products and ingredients
Animal welfare
“Emerging“
“For years“
* along the value chain
7
Food safety
transparency, preventive quality assurance, improved recall capabilities*
Copyright BASF
Key market trends

9. Hot Topics and the LCA
to improve Product
Sustainability for
Consumers

10. 9
Raw materials Production Consumption
Measure the actual sustainability
performance of consumer goods
Improve resource utilization
& product attributes
Understand market
perception and hot spots
Measure the actual sustainability
performance of customers’ product
Qualitative AnalysisQuantitative Analysis
Improved processes for a better sustainability product performance

11. 10
Raw materials Production Consumption
Understand market
perception and hot spotsWhat are the relevant topics to whom?
Energy use? Water scarcity? Climate change? What else?
How should they be prioritized?
How do they fit to the strategy?
SET – applied sustainability
Understanding market perception
Qualitative Analysis

12. Quantitative Analysis
11
Raw materials Production Consumption
Understand market
perception and hot spots
Measure the actual sustainability
performance of consumer goods
Improve resource utilization
& product attributes
Measure the actual sustainability
performance of customers’ product
Raw material
consumption
Land use
Water emissions
Potential toxicity
Total cost of owner-
ship
Energy consumption
Air emissions
Solid waste
Risk potential
Copyright
BASF
Evaluated impact categories
Qualitative Analysis
Consumptive water

13. 12
5/9/20143/29/2
012
Impact on Ecobalance
AP
POCP
ODP
GHG
Waste
Water emissions
Raw material use
Energy use
AP: Acidification potential; ODP: Ozone depletion potential; POCP: Photochemichal ozone creation potential;
GHG: Green house gas emissions
Importance of GHG for the ecobalance:
Example Beef
6%

14. Importance of feed

15. 1414
Contribution of feed to greenhouse
gas emissions of pork production

16. BASF calculated with Westfleisch
Carbon Footprint for 1 kg pork
Source: Westfleisch 2011 15

17. 1616
Contribution of nitrogen in excretions
to environmental pollution

18. Sources: Pelletier 2008, Boggia 2010, Ellingsen 2006
*including processing up to fresh meat unpacked
for 1 kg Fresh Poultry: 1,9 kg CO2 equiv.
Estimated carbon footprint for poultry
based on life cycle analysis
%ofCO2Footprint
100
0
20
40
60
80
Slaughter*
On-farm emissions
during rearing
Hatchery chicks
Poultry feed (78%)
Greenhouse Gases
17

19. Westfleisch rewarded with „Meat Vision
Award“ for its sustainability strategy
18Source: http://www.westfleisch.de/en/press/press-releases/07052013-westfleisch-excels-in-sutainability.html
Effective longterm sustainability improvement
SET helped to determine first CO2 footprint for
pork in 2009. Since then Westfleisch initiated
several steps together with its supply chain
partners:
 Domestic rapeseed meal partly replaced
soybean meal in feed imported from overseas
 Feed conversion improved
 Energy consumption at feed processing
reduced
 New technologies in the pig barn cut down
on energy consumption
Result:
CO2 footprint for pork was 9% improved
within ~ 3 years

20. Effective measures reduced carbon
footprint by 9 percent within three years
Feed
production
Feed
production
PackagingPackagingFarmingFarming
Harvesting &
Processing
Harvesting &
Processing
19
Transport ⃰Transport ⃰
Carbon
Footprint
2012
improved
by 9%
compared
to 2009.
This equals
per 1 t of
pork driving
a car for
2300 km

21. How to react?

22. Animal Nutrition
Main levers in the value chain towards more
sustainable livestock production*
21
Land use/crop production
Animal living conditions & performance
Manure emission and management
Quality of final product
Nutrient losses & contaminations
Ensure feed
quality/safety and avoid
losses
Use land and crops
efficiently to cover the
rising demand
Promote vital growth of
animals
Manage the nutrient balance
& ensure proper manure
management
Enable high quality
products and support
processing hygiene
 Nutrition vs. fuel and food vs. feed leads to increased pressure to
utilize available crops more efficiently
 Deforestation and intensive land use (e.g. over fertilization) lead to
increased Green House Gas emission
 Monocultures and over‐exploitation will decrease biodiversity
 Raw‐materials gets lost pre‐ or post harvest if handled
inappropriately
 Molding of crops lead to feed spoilage with Mycotoxins and/or put
animals and consumers at risk
 High stocking density to achieve low cost production
 Increased infection risk
 Insufficient supply with nutrients
 High amount of manure on limited/restricted area for manure utilization
 Emission from manure to air (i.p. ammonia) and to water
 Litter hygiene and particular matters in air
 High quality end‐products
 Hygiene during processing and slaughtering
 Safe product handling
Consolidated sustainability challenges Our levers to sustainable development
*based on market needs analysis

23. 22
 Feed supports a better sustainable performance of meat via
 Less arable land (ha) used to produce the same amount of meat
– Improvement of feed conversion rate: produce more with less
– Higher yields of crops
 Optimized transport distances
 Feed accounts for 50 – 80 % of the Carbon footprint of food of animal origin,
due to
– use of fertilizers,
– crop protection,
– land use and
– feed production
 Feed transports hot spots into meat like
– deforestation,
– reduced biodiversity and
– working conditions
Examples for possible measures in
feed to improve sustainability
performance of food (1/3)

24. 23
 Enzymes improve digestibility of the diet and influences
animal welfare positively
– Phytase doubling of digestibility of Phytate P
– Xylanasis reduction of antinutritive factors and improvement
of litter quality
 Amino Acids reduce dietary protein levels and consequently lower
the excretion of Ammonia. This results in
 less environmental impact due to
– Reduced water emissions
– Reduced use of arable land for feed
 Better animal welfare due to better air quality in housing systems
Examples for possible measures in
feed to improve sustainability
performance of food (2/3)

25. Natuphos®: Less inorganic phosphorus needed
for feed and less emissions to the environment
24
Land use/crop production
Animal living conditions & feed
Manure emission and management
End product quality
Resource efficiency
Less mineral phosphorus, protein and amino acids
needed as Natuphos® supports digestion of
phytate‐bound phosphorus and other complexed
nutrients in feed
 improvement of feed conversion rate
Minimizing eutrophication potential
Up to 30% less excretion of phosphorus1
Reduced dependency on market prices
e.g. when phosphorus demand is higher
Generally more by‐products like bran can be used
Minimizing zinc excretion
Up to 60% less zinc excretion1
1 Gaudré et all, 2006
Use land and crops efficiently
to cover the rising demand
Promote vital growth of
animals
Manage the nutrient balance
and ensure proper manure
management
Enable high quality
products and
processing hygiene
Sustainability levers Sustainability contribution
Ensure feed quality/safety
and avoid losses
Nutrient losses & contaminations

26. Natugrain® TS: Improved digestibility
of cereals, improved feed conversion
25
Land use/crop production
Animal living conditions & feed
Manure emission and management
End product quality
Less feed needed & higher nutrient digestion
Improved utilization of feed components in
poultry and swine through better digestibility/
energy utilization of plant‐derived feed
components („Non‐Starch Polysaccharides“)
 Higher weight gain, better feed conversion
Improved feed conversion rate with lower quality
feed/by‐products
Producing more with less results in higher financial
benefits
Improved litter quality
Increased nutrient digestion and water resorption
 dryer/less sticky feces and improved hygienic
conditions1
Manage the nutrient balance
and ensure proper manure
management
Enable high quality
products and
processing hygiene
Sustainability levers Sustainability contribution
Use land and crops efficiently
to cover the rising demand
Promote vital growth of
animals
Ensure feed quality/safety
and avoid losses
1 Ader P., et all. (2012): World´s Poultry Science Journal ‐ Supp. 1, 313‐316
Nutrient losses & contaminations

27. Examples for possible measures in feed
to improve sustainability performance of
food (3/3)
 Use of higher amounts of feedstuffs which are byproducts of food
production
– Part of their environmental freight is absorbed
by other value chains
 Acids preserve feedstuffs and minimize losses
 Consider environmental and social hotspots of selected feedstuffs
26

28. 27
GHG of feed depends on dietary
composition (Final fattening period)
Effect of 180 kg feed on 100 kg meat produced
Barley
Triticale
DistillersWheat.
dried
Soymeal
Wheat
Rapeexpeller
Rapeseedmeal
Wheatbran
Wheat
middlings
Rye
Salt
Lysin
Limestone
Sugarbeet
molassis
Plantfat
Traceelements
Threonine
VitaminE50
Phytase
Vitaminmixes
Electricity
Acidmixes
liquid
KgCO2e

29. Luprosil® and Amasil®: Less spoilage, improved
hygiene, less cost long-term
28
Land use/crop production
Animal living conditions & feed
Manure emission and management
End product quality
Prevention of spoilage by preserving feed
and raw materials
The use of BASF’s organic acids prevents the
formation of molds & reduces feed spoilage
Improved feed and drinking water
hygiene (reduced recontamination risk)
Reduction of pH-level
 improved digestion of piglets
 less favorable environment for
microorganisms in basic feed ingredients,
compound feed or drinking water
(e.g. controlling Salmonella or other Gram negative
bacteria)
Less spoilage, financial advantages
• Reduced feed losses
• Minimized health risk;
• Preservation enables buying, when price
is low
Manage the nutrient
balance and ensure proper
manure management
Enable high quality
products and
processing hygiene
Sustainability levers Sustainability contribution
Use land and crops
efficiently to cover the rising
demand
Promote vital growth of
animals
Ensure feed
quality/safety and avoid
losses
Nutrient losses & contaminations

30. SET
BASF solution for
applied sustainability

31. Translation into brand or product positioning
with tangible arguments
Create a new value
dimension for your
product & brand
30
Raw materials Production Consumption
Measure the actual sustainability
performance of consumer goods
Improve resource utilization
& product attributes
Understand market
perception and hot spots
Quantitative Analysis Qualitative Analysis
BASF:
SET – applied sustainability
Creating a new value dimension
Improved processes for a better sustainability product performance

32. SET and the „National Cattlemen's Beef
Association (NCBA)”
31
SET in Practice:
NCBA is using SET for a Beef
Sustainability assessment and
identifying the path forward
implementing a Hot Spot and
Life Cycle Assessment.
NCBA represents more than 230,000 cattle
breeders, producers and feeders in the USA
Improvement already achieved: 2005 - 2011
The overall environmental and social fingerprint of the beef industry improved by 7%

33. SET Value Proposition
The BASF SET program can help:
1. to define the journey
2. to identify the immediate
opportunities for innovation
3. to develop a sustainability
showcase
4. to reclaim a leading market
position
5. to develop ideas for
communication and marketing
for differentiation and
business benefit
32
 Identifying perceptive opportunities
for optimization
 Communicating/listening to value
chain influencers
 Understand where communication /
marketing can be further optimized
BENEFITS

34. Conclusion

35. Conclusions
 The demand of animal protein is rising globally
 To fulfill these needs more sustainable production of food is a must (produce
more with less)
 Sustainability of food is also defined by the consumer
 Sustainability performance of food of animal origin depends
very much on the performance of feed
 There is large potential to optimize feed in terms of efficiency (FCR)
and environment (climate change, reduction of waste)
 The BASF‘s SET concept gives sustainability a structure,
makes it transparent and creates tangible arguments
34

36. 35