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Food in the anthropocene
- 1. Poltekkes Kemenkes Semarang Foodin the Anthropocene healthy diets from sustainable food systems Kun A Susiloretni
- 2. MK. Pendekatan PromosiGizi Sarjana Terapan Gizi dan Dietetik Poltekkes Kemenkes Semarang 2
- 3. Contents • Introduction • Food,planet, and health • Integrated agenda for food systems • Safe operating space for food systems • Section 1: Healthy diets • What is a heathy diet? • Uncertainty in estimates of a healthy diet • Status of knowledge • Dietary components • Summary of evidence describing healthy diets • Analyses of total diets: nutrient adequacy and mortality Poltekkes Kemenkes Semarang 3
- 4. Contents • Section 2:Sustainable food production • Earth system perspective on sustainable food production • Uncertainty in estimates of sustainable food production • Climate change • Freshwater use • Nitrogen and phosphorus flows • Biodiversity loss • Land-system change • Scientific targets and strategic directions for sustainable food production Poltekkes Kemenkes Semarang 4
- 5. Contents Poltekkes Kemenkes Semarang5 • Section 3: Achieving healthy diets from sustainable food systems • Environmental effects of foods • Environmental effects of overall dietary patterns • Scenarios for achieving healthy diets from sustainable food systems • Section 4: Framework for a Great Food Transformation • Lessons from past successful global transformations • Five strategies for a Great Food Transformation • Tools for a Great Food Transformation
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- 7. Poltekkes Kemenkes Semarang7 Gizi & SDG
- 8. Definitions • Anthropocene: Ageological epoch that is characterized by humanity being the dominating driver of change on Earth. • Boundaries: Thresholds set at the low end of the scientific uncertainty range that serve as guides for decision makers on acceptable levels of risk. Boundaries are baselines, unchanging, and not time-bound • Planetary boundaries: Nine boundaries, each representing a system or process that is important for regulating and maintaining stability of the planet. They define global biophysical limits that humanity should operate within to ensure a stable and resilient Earth system—ie, conditions that are necessary to foster prosperity for future generations. Poltekkes Kemenkes Semarang 8
- 9. Definitions Poltekkes Kemenkes Semarang9 • Earth system Earth’s interacting physical, chemical, and biological processes consisting of land, oceans, atmosphere, and poles, and includes Earth’s natural cycles— ie, carbon, water, nitrogen, phosphorus, and other cycles. Life, including human society, is an integral part of the Earth system and affects these natural cycles. • Food system All elements and activities that relate to production, processing, distribution, preparation, and consumption of food. This Commission focuses on two endpoints of the global food system; final consumption (healthy diets) and production (sustainable food production).
- 10. Food, planet, andhealth In the past 50 years unhealthy diets that are • high in calories • heavily-processed • animal source foods increasing • the burden of obesity and diet-related noncommunicable diseases, • also contributing to environmental degradation Poltekkes Kemenkes Semarang 10
- 11. Food, planet, andhealth Poltekkes Kemenkes Semarang 11 Food production is the largest cause of global environmental change • Agriculture occupies about 40% of global land • food production is responsible for • up to 30% of global greenhouse-gas emissions • 70% of freshwater use. • Overuse and misuse of nitrogen and phosphorus causes • Eutrophication (water pollution caused by excessive plant nutrients) • dead zones in lakes and coastal zones. • Marine system: • 60% of world fish stocks are fully fished • more than 30% overfished
- 12. Food, planet, andhealth Poltekkes Kemenkes Semarang 12 Faced with the challenge of feeding about 10 billion people a healthy and sustainable diet by 2050
- 13. Integrated agenda forfood systems Poltekkes Kemenkes Semarang 13 The Paris Agreement 2016, focused on • climate change, • also addresses the effects on human health. • limiting global warming to well below 2°C, aiming for 1.5°C, is not possible by only decarbonising the global energy system. • Transitioning to food systems that can provide • negative emissions (ie, function as a major carbon sink instead of a major carbon source) and • protecting carbon sinks in natural ecosystems are both required to reach this goal. • A revolutionary change in food systems to support human health and environmental sustainability is essential to the Paris Agreement
- 14. Integrated agenda forfood systems Poltekkes Kemenkes Semarang 14 Lose-lose diets (ie, unhealthy and environmentally unsustainable), characterised by • high in calories, added sugars, saturated fats, processed foods, and red meats • environmental degradation exacerbate poor health • Negative effects: • premature deaths caused by poor air quality from biomass burning for agriculture and land clearing • reduced food security resulting from low yields due to changing climatic conditions, • diminished nutrient content of some crops due to rising atmospheric carbon dioxide concentrations, and • famine exacerbated by extreme weather events such as drought.
- 15. Safe operating spacefor food systems Poltekkes Kemenkes Semarang 15 • Earth system Earth’s interacting physical, chemical, and biological processes consisting of land, oceans, atmosphere, and poles, and includes Earth’s natural cycles— ie, carbon, water, nitrogen, phosphorus, and other cycles. Life, including human society, is an integral part of the Earth system and affects these natural cycles. • Food system All elements and activities that relate to production, processing, distribution, preparation, and consumption of food. This Commission focuses on two endpoints of the global food system; final consumption (healthy diets) and production (sustainable food production).
- 16. Safe operating spacefor food systems Poltekkes Kemenkes Semarang 16
- 17. Poltekkes Kemenkes Semarang17 PLANETARY BOUNDARIES
- 18. Section 1: Healthydiets Poltekkes Kemenkes Semarang 18
- 19. What is aheathy diet? • Consuming 2500 kcal per day corresponds to the average energy needs of a 70-kg man aged 30 years and a 60-kg woman aged 30 years whose level of physical activity is moderate to high. Poltekkes Kemenkes Semarang 19
- 20. Referencedietintakesoffood Poltekkes Kemenkes Semarang20 What is a heathy diet?
- 21. Poltekkes Kemenkes Semarang21 Diet gap between dietary patterns in 2016 and reference diet intakes of food Diet gap between dietary patterns in 2016 and reference diet intakes of food
- 22. Analyses of totaldiets: nutrient adequacy and mortality 1. a global comparative risk assessment framework • High consumption of red meat (including beef, lamb, and pork), • low consumption of fruits, vegetables, legumes, nuts, and fish, and being underweight, overweight, or obese • endpoints coronary heart disease, stroke, type-2 diabetes, site-specific cancers, and an aggregate of other diseases • adopting the reference diet could avoid about 11.1 million deaths per year in 2030 and reduce premature mortality by 19%. Poltekkes Kemenkes Semarang 22
- 23. Analyses of totaldiets: nutrient adequacy and mortality 2. The Global Burden of Disease Collaborators • Using a conceptually similar approach but different assumptions and data sources • Adoption of a diet similar to the reference diet would prevent 10.9 million deaths per year or 22.4% of adult deaths Poltekkes Kemenkes Semarang 23
- 24. Analyses of totaldiets: nutrient adequacy and mortality 3. The Alternative Healthy Eating Index 2010 • Using a conceptually similar approach but different assumptions and data sources • Adoption of a diet similar to the reference diet would prevent 10.9 million deaths per year or 22.4% of adult deaths Poltekkes Kemenkes Semarang 24
- 25. MK. Pendekatan PromosiGizi Sarjana Terapan Gizi dan Dietetik Poltekkes Kemenkes Semarang 25
- 26. Agenda • Section 2:Sustainable food production • Section 3: Achieving healthy diets from sustainable food systems • Section 4: Framework for a Great Food Transformation . References: • Willett, W., et al., Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet, 2019. 393(10170): p. 447-492 • Dll ada pd masing2 slide Notes: • Kalau terlalu cepat atau lambat dapat disesuaikan dengan setting di video anda • PPT ada di sistem HELTI Pertemuan 2 26
- 27. Sustainable food production Section2 Poltekkes Kemenkes Semarang 27 Willett, W., et al., Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems. Lancet, 2019. 393(10170): p. 447-492.
- 28. Earth system perspectiveon sustainable food production • develop and use sustainable food production practices • Conservation agriculture - perlindungan • Sustainable and ecological intensification, • agroecological and diversified farming systems, • precision agriculture, and • organic farming • focus on sustainability at the farm scale • Improvement of soil carbon concentrations, • reduction of nutrient leakage from fields, and • enhanced efficiency of water use by crops Poltekkes Kemenkes Semarang 28
- 29. Earth system perspectiveon sustainable food production • The Anthropocene, pace and scale of local environmental effects have grown exponentially since the mid-1950s • Humans dominating drivers of change, and • food production the largest source of environmental degradation and has the greatest effect on the Earth system Poltekkes Kemenkes Semarang 29
- 30. • At thefield scale can be • sistem tanpa kebocoran gizi ke air tanah dan sungai (N&P) • diangkut ke kota-kota atau pasar polusi gizi sebagai limbah makanan atau eutrofikasi yang tidak diolah Poltekkes Kemenkes Semarang 30 Definitions: sustainable food production
- 31. Definitions: sustainable foodproduction • A universal definition • harus menggunakan penilaian sistem terhadap dampak lingkungan dari serangkaian parameter komprehensif di berbagai skala: • Emisi gas rumah kaca, • penggunaan tanah dan air, • aplikasi nitrogen dan fosfor, • hilangnya keanekaragaman hayati, dan polusi bahan kimia dari herbisida dan pestisida semakin banyak dinilai Poltekkes Kemenkes Semarang 31
- 32. Climate change Sistem produksimakanan penghasil gas rumah kaca • Sawah2 meluas: melepaskan karbon dioksida tambahan ketika hutan ditebangi, lahan basah dikeringkan, dan tanah digarap • Nitrous oxide • 280 kali potensi pemanasan global karbon dioksida • muncul dari mikroba tanah di lahan pertanian dan padang rumput • dipengaruhi oleh manajemen kesuburan tanah: aplikasi pupuk • Metana: • 56 kali potensi pemanasan global • diproduksi selama pencernaan pada ternak ruminansia: sapi dan domba, • diproduksi selama dekomposisi anaerobik bahan organik Poltekkes Kemenkes Semarang 32
- 33. Poltekkes Kemenkes Semarang33 Projections of global emissions to keep global warming to well below 2°C, aiming for 1·5°C
- 34. Status of emissionsassociated food production • Metana dan dinitrogen oksida dari produksi pertanian 5,0-5,8 Gt CO2 eq / tahun • Emisi CO2 dari konversi ekosistem alami: hutan menjadi lahan pertanian dan padang rumput 2,2–6,6 Gt CO2 eq / tahun • jumlah kecil dari pembakaran biomassa 0,3 Gt CO2 eq / tahun • mesin pertanian pada 1,0 Gt CO2 eq / tahun Sumbangan produksi makanan 8,5-13,7 Gt CO2 eq/th Poltekkes Kemenkes Semarang 34
- 35. Freshwater use Produksi makananadalah sektor pengkonsumsi air terbesar di dunia. • 84% lahan yang ditanami menggunakan air tawar dari hujan, • 16% menggunakan irigasi (yaitu air di danau, sungai, dan akuifer air tawar) • 70% dari semua penarikan air global digunakan untuk irigasi Poltekkes Kemenkes Semarang 35
- 36. Freshwater use • Wateris the bloodstream of the biosphere • Gerten et al offer a conservative global freshwater planetary boundary of 2800 km3/year for all human use • Consumptive water use • all human activities 1800–2100 km3/year, • food production uses 1400–1800 km3/year Poltekkes Kemenkes Semarang 36
- 37. Penerapan N danP yang berlebihan dalam produksi pangan memiliki konsekuensi substansial, • Mengalir ke sungai dan sungai, mendorong eutrofikasi ekosistem air tawar dan laut • Perkembangan selanjutnya dari kondisi hipoksia (bebas oksigen) yang menyebabkan ikan mati dan kerusakan lingkungan lainnya Poltekkes Kemenkes Semarang 37 Nitrogen and phosphorus flows
- 38. Nitrogen and phosphorusflows Dampak lingkungan dan kesehatan lainnya: • eutrofikasi ekosistem terestrial, • mengurangi keanekaragaman hayati dan mengubah fungsi ekosistem • Pengasaman air dan tanah oleh emisi amonia; • Emisi nitro oksida - gas rumah kaca yang potensial; • kontaminasi air tanah oleh nitrat secara negatif mempengaruhi kesehatan manusia; • penciptaan oleh amonia dari partikel partikulat atmosferik yang baik dan membahayakan kesehatan manusia Poltekkes Kemenkes Semarang 38
- 39. Biodiversity loss Biodiversity enhancesecosystem services necessary for human wellbeing, including • food production, • pollination, • pest control, • heat regulation, • carbon sinks, and • moisture feedback for rainfall. Poltekkes Kemenkes Semarang 39
- 40. Biodiversity loss Poltekkes Kemenkes Semarang40 • 80% dari ancaman kepunahan terhadap spesies mamalia dan burung disebabkan oleh pertanian • Biomassa serangga telah berkurang sebesar 75% dalam 30 tahun • peternakan burung sebesar 30% dalam 15 tahun
- 41. Biodiversity loss Produksi makanansebagai pendorong hilangnya keanekaragaman hayati • Hilangnya habitat daratan dan perairan, • fragmentasi habitat, • perubahan iklim, • polusi kimia, • spesies invasif, dan • Panen spesies liar yang unsustainable telah diidentifikasi sebagai pendorong utama Poltekkes Kemenkes Semarang 41
- 42. Land-system change • thenet area for food production has remained constant since the mid-20th century • substantial reductions in agricultural land have occurred in temperate regions of Europe, Russia, and North America, • whereas substantial expansion of agricultural land has occurred in biodiversity-rich tropics Poltekkes Kemenkes Semarang 42
- 43. Land-system change Poltekkes KemenkesSemarang 43 • Food production is the largest driver of land use and land-use change through clearing of forests and burning of biomass. Between 2000 and 2014, • Brazil lost on average 2·7 million ha/year of forest, • the Democratic Republic of Congo lost 0·57 million ha/year with a 2·5 factor increase since 2011, • Indonesia lost 1·3 million ha/year, with 40% occurring in primary forest.
- 44. Half Earth strategy Proposaluntuk dapat menghentikan hilangnya keanekaragaman hayati dan melestarikan setidaknya 80% kekayaan spesies praindustri dengan melindungi 50% bumi yang tersisa sebagai ekosistem yang utuh. Poltekkes Kemenkes Semarang 44
- 45. Achieving healthy dietsfrom sustainable food systems Section 3: Poltekkes Kemenkes Semarang 45
- 46. Environmental effects offoods Poltekkes Kemenkes Semarang 46
- 47. Environmental effects perserving of food produced Poltekkes Kemenkes Semarang 47
- 48. Scenarios for achievinghealthy diets from sustainable food systems Poltekkes Kemenkes Semarang 48 Dietary shift Reference (table 1); • vegetarian: meat-based protein sources replaced by a mix of plant-based proteins and fruits and vegetables (eggs and dairy consumed); • vegan: all animal-based protein sources replaced by a mix of plant-based proteins and fruits and vegetables (no eggs and dairy consumed); • pescatarian: meat-based protein sources replaced by a mix of seafood and fruits and vegetables (eggs and dairy consumed) Improved production practice (PROD)
- 49. Scenarios for achievinghealthy diets from sustainable food systems Poltekkes Kemenkes Semarang 49 Dietary shift • vegetarian: meat-based protein sources replaced by a mix of plant- based proteins and fruits and vegetables (eggs and dairy consumed); • vegan: all animal-based protein sources replaced by a mix of plant- based proteins and fruits and vegetables (no eggs and dairy consumed); • pescatarian: meat-based protein sources replaced by a mix of seafood and fruits and vegetables (eggs and dairy consumed)
- 50. Scenarios for achievinghealthy diets from sustainable food systems Poltekkes Kemenkes Semarang 50 Improved production practice (PROD) • Standard level of ambition for improved food production practices including closing of yield gaps between attained and attainable yields to about 75%; • rebalancing nitrogen and phosphorus fertilizer application between over and under-applying regions; • improving water management, including increasing basin efficiency, storage capacity, and better utilization of rainwater; and • implementation of agricultural mitigation options that are economic at the projected social cost of carbon in 2050, including changes in irrigation, cropping and fertilization that reduce methane and nitrous oxide emissions
- 51. Scenarios for achievinghealthy diets from sustainable food systems Improved production practice (PROD+) • High level of ambition for improved food production practices on top of PROD scenario, including additional increases in agricultural yields that close yield gaps to 90%; • a 30% increase in nitrogen use efficiency, and 50% recycling rates of phosphorus; phase-out of first-generation biofuels, and • implementation of all available bottom-up options for mitigating food-related greenhouse-gas emissions Poltekkes Kemenkes Semarang 51
- 52. • Reduced foodwaste and loss (halve waste) • Food losses and waste reduced by half, in line with Sustainable Development Goals target Poltekkes Kemenkes Semarang 52 Scenarios for achieving healthy diets from sustainable food systems
- 53. Poltekkes Kemenkes Semarang53 Scenarios for achieving healthy diets from sustainable food systems • Climate change • Land-system change • Freshwater use • Nitrogen and phosphorus application • Biodiversity
- 54. Poltekkes Kemenkes Semarang54 Environmental effects of overall dietary patterns
- 55. Framework for aGreat Food Transformation Section 4 Poltekkes Kemenkes Semarang 55
- 56. Five strategies fora Great Food Transformation • Strategi satu: mencari komitmen internasional dan nasional untuk beralih ke diet sehat • Strategi dua: reorientasi prioritas pertanian dari memproduksi makanan dalam jumlah besar ke memproduksi makanan sehat • Strategi tiga: mengintensifkan produksi pangan secara berkelanjutan, menghasilkan keluaran berkualitas tinggi • Strategi empat: tata kelola lahan dan laut yang kuat dan terkoordinasi • Strategi lima: setidaknya membagi dua kehilangan dan pemborosan makanan, sejalan dengan SDG global Poltekkes Kemenkes Semarang 56
- 57. Five strategies fora Great Food Transformation Strategi satu: mencari komitmen internasional dan nasional untuk beralih ke diet sehat 1. meningkatkan ketersediaan dan akses ke diet sehat dari sistem pangan berkelanjutan 2. diet sehat dari sistem pangan berkelanjutan harus terjangkau 3. upaya baru oleh pemerintah, industri, dan masyarakat diperlukan • untuk membatasi iklan dan pemasaran makanan yang tidak sehat dan tidak berkelanjutan, • untuk mendukung diskriminasi positif diet sehat dari sistem pangan berkelanjutan. Poltekkes Kemenkes Semarang 57
- 58. Five strategies fora Great Food Transformation Strategi satu: mencari komitmen internasional dan nasional untuk beralih ke diet sehat 4. individu harus dididik tentang diet sehat dari sistem pangan berkelanjutan 5. diet berkelanjutan yang rasanya enak dan sesuai secara budaya harus dipromosikan 6. dokter dan pekerja layanan kesehatan dapat terlibat dengan industri lain untuk mendesain ulang penyediaan makanan publik, seperti makanan sekolah dan rumah sakit, dan memberi saran kepada industri makanan -food service industries Poltekkes Kemenkes Semarang 58
- 59. Ten Critical Transitions(CT) to Transform Food and Land Use CT 1. Promoting Healthy Diets CT 2. Scaling Productive and Regenerative Agriculture CT 3. Protecting and Restoring Nature CT 4. Securing a Healthy and Productive Ocean CT 5. Investing in Diversified Sources of Protein CT 6. Reducing Food Loss and Waste CT 7. Building Local Loops and Linkages CT 8. Harnessing the Digital Revolution CT 9. Delivering Stronger Rural Livelihoods CT 10. Improving Gender Equality and Accelerating the Demographic Transition Poltekkes Kemenkes Semarang 59
- 60. Ten Critical Transitions(CT) to Transform Food and Land Use Ct 1. Mempromosikan pola makan sehat Ct 2. Scale pertanian produktif dan regeneratif Ct 3. Melindungi dan memulihkan alam Ct 4. Mengamankan lautan yang sehat dan produktif Ct 5. Berinvestasi dalam diversifikasi sumber protein Ct 6. Mengurangi kehilangan makanan dan limbah Ct 7. Membangun perputaran (loops) dan hubungan lokal Ct 8. Memanfaatkan revolusi digital Ct 9. Memberikan penghidupan pedesaan yang lebih kuat Ct 10. Meningkatkan kesetaraan gender dan mempercepat transisi demografis Poltekkes Kemenkes Semarang 60
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Editor's Notes
- #14 emisi negatif (yaitu, berfungsi sebagai penyerap karbon utama, bukan sumber karbon utama) dan melindungi penyerap karbon di ekosistem alami diperlukan untuk mencapai tujuan
- #15 berkurangnya kandungan nutrisi beberapa tanaman karena meningkatnya konsentrasi karbon dioksida di atmosfer, dan
- #31 Eutrofikasi merupakan masalah lingkungan hidup yang diakibatkan oleh limbah fosfat, khususnya dalam ekosistem air tawar. Definisi dasarnya adalah pencemaran air yang disebabkan oleh munculnya nutrien yang berlebihan ke dalam ekosistem air.
- #33 melepaskan karbon dioksida tambahan ketika hutan ditebangi, lahan basah dikeringkan, dan tanah digarap muncul dari mikroba tanah di lahan pertanian dan padang rumput dan dipengaruhi oleh manajemen kesuburan tanah: aplikasi pupuk
- #34 Gt of carbon dioxide – GIGA TONNES
- #40 carbon sinks=Penyerap karbon
- #45 Proposal menunjukkan bahwa kita dapat menghentikan hilangnya keanekaragaman hayati dan melestarikan setidaknya 80% kekayaan spesies pra-industri dengan melindungi 50% Bumi yang tersisa sebagai ekosistem yang utuh.