Contemporary philippine arts from the regions_PPT_Module_12 [Autosaved] (1).pptx
Kurppa2 nordic food
1. New Nordic Food Conference –
The potential and future of Nordic food when eating outside home
Professor Sirpa Kurppa
Agrifood Research Finland
Eating Nordic food outside home - a
mutual challenge in combating the
climate change
11.10.2011 1
2. Public catering has a great potential for
directing eating habits or diets of Nordic
people.
• Indicators of nutritional value of food portions are
already presented.
• Additionally to nutrition, public catering has also a
strong role in directing the environmental soundness
of the food eaten by large number of people.
• At present, public procurement supports emphasis of
environmental values by recommending organic food.
11.10.2011 2
3. 11.10.2011 3
Low carbon footprint is not required,
yet, and it is questionable if a carbon
footprint of a single food portion
would be a sound way for certifying
environmental sustainability.
A lot of labels referring to climate change and other
impacts is available and more to come
Carbon foot print
Water foot print
Nutrient foot print
Ecological foot print
5. 11.10.2011 5
• For a customer, a foot print of a weekly diet could be
reported.
• Possibly an assessment value of the overall set of
dietary services of a canteen would be better.
6. 11.10.2011 6
0 1 2 3 4
g PO4- eqv.
Raw material
production
Food
processing
Trade
Home
Minced meat-macaroni casserole
N-leaching/run off
P-leaching/run off
NH3 to air
NOx to air
Over 90% of the impact on
eutrophication and about 70% of the
impact on climate change was
caused by the phase of raw material
production.
Correlation between impacts in climate
change and eutrophication, under
Finnish production conditions, was high.
Thus, by the choice of food items one
can simultaneously decrease both major
impacts.
0 1 2 3 4
kg CO2 ekqv.
Raw material production
Food processing
Trade
Home
Minced meat-macaroni casserole
CO2
CH4
N2O
In global climate change methane and
di-nitrogen oxide have a big influence
compared with carbon dioxide.
Management of methane and di-
nitrogen oxide emissions is very
challenging
Carbon footprint is anyhow valuable!
Production of food raw material has a
strong impact to environment and
society.
7. 11.10.2011 7
0 0,2 0,4 0,6 0,8 1
kg CO2 eqv.
Raw material production
Food processing
Trade
Home
Vegetable casserole, redy-to-eat
CO2
CH4
N2O
0 0,2 0,4 0,6 0,8 1
kg CO2 ekqv.
Raw material production
Food processing
Trade
Home
Broad bean patty with mashed potatoes (veget.), home
CO2
CH4
N2O
0 0,2 0,4 0,6 0,8 1
kg CO2 eqv.
Raw material production
Food processing
Trade
Home
Vegetable casserole, home
CO2
CH4
N2O
In vegetarian dishes the
differences between
production phases balance
In vegetarian meals methane
has minor importance
With ready-to-eat dishes importance
of impacts from home activities
decrease and impacts from food
processing increase
9. Our food originates from the ecosystem services of our
planet and our neighborhood and constitutes a linkage by
which we are connected to nature, every day.
11.10.2011 9
• Food production also produces major waste flows.
Example root
product
.. Carrot …
Sorted out at field
Storage loss
Lost at peeling
Lost at
chopping
Left on service trays or on foodplate
• We transport food as great quantities all
through Europe and internationally
10. Our food originates from the ecosystem services of our
planet and our neighborhood and constitutes a linkage by
which we are connected to nature, every day.
11.10.2011 10
• Public procurement of food could have a strong role in
supporting sound food production culture, in the close
neighborhood.
• If the production procedures would be publicly known, material
circulating, carbon neutral, we would not need to pay so much
time on documentation.
• Recently, we have seen a lot of examples how we can find fresh,
healthy super food in our nature.
• This material cannot be received in large quantities and harvested
more than seasonally.
• But that may be enough for local services.
11. ECO-localism, Fred Curtis 2003
• Natural, physical, social, financial and human
capital
• Natural resources and ecosystem services
• Physical infrastructure, tools and machines
• Features of social organisations: networks,
norms and trust that facilitate coordination of
mutual benefit
• Micro finance and credit cooperatives
• Human skills necessary to succeed in the
community economy
12. Finally, the values, vision, analyses and conclusions of
eco-localism are not merely theoretical.
They are in use in many communities, institutions and
localities.
They are the deliberate and positive choice of many
consumers, investors, business, home-owners,
workers, farmers, and eaters.
Eco-localism is thus a positive economic paradigm; it
describes the reality of many people’s lives as well as
the desires of many others.
14. By focusing to communication about carbon footprint
and accepting environmentally sound way of present
choices, we are able to decrease the carbon foot print
of our food by about one quarter.
If we want to go further, possibly to carbon neutrality,
changes of values, time sharing and change of
institutions have to happen linked to a more human
centric economy.
Locally more ‘frozen’ public food services may become
a first step of a much bigger change.
11.10.2011 14
15. We could potentially freeze our foot print
to our close neighborhood (ecosystem
services as close as possible)!
11.10.2011 15
