Uploaded bySirpa Kurppa
Paris19.6.fin kurppa
This document summarizes the findings of a project that studied the environmental impacts of different daily food choices in Finland. It found that the production of raw materials has the highest environmental impact, contributing over 90% of eutrophication impacts and around 70% of climate change impacts. Home-cooked meals had lower impacts than ready-to-eat meals. Vegetarian and locally-grown options like beans, lentils, peas, vegetables and fish had among the lowest impacts. The document recommends focusing on plant-based proteins, outdoor vegetables and seasonal food to effectively reduce environmental impacts from food.
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Paris19.6.fin kurppa
- 1. 18.6.2010 1 Consumer&Environment Sirpa Kurppa,prof. MTT Agrifood Research Finland, FI-31600 Jokioinen, Finland E-mail contact: sirpa.kurppa@mtt.fi Sirpa Kurppa, prof. MTT Agrifood Research Finland, FI-31600 Jokioinen, Finland E-mail contact: sirpa.kurppa@mtt.fi Environmental impacts of our daily food; should we know – should we make a change? Environmental impacts of our daily food; should we know – should we make a change?
- 2. 18.6.2010 2 Consumer&Environment The projectentitled: 'Environmental impacts arising from consumer choice among daily foodstuffs - and associated communication' , funded by the Ministry of the Environment and Food Enterprises. The aim - to help consumers make environmentally responsible choices in their food consumption in the future. The prioritized target - the school in the context of school education for a sustainable food chain. Focus - lunch portions that have balanced for nutritional value The project entitled: 'Environmental impacts arising from consumer choice among daily foodstuffs - and associated communication' , funded by the Ministry of the Environment and Food Enterprises. The aim - to help consumers make environmentally responsible choices in their food consumption in the future. The prioritized target - the school in the context of school education for a sustainable food chain. Focus - lunch portions that have balanced for nutritional value
- 3. 18.6.2010 3 Consumer&Environment Interestgroups Fazer Bakeries Ltd HK-Ruokatalo Ltd Raisio Ltd Kesko Food Ltd Saarioinen Ltd Fazer Bakeries Ltd HK-Ruokatalo Ltd Raisio Ltd Kesko Food Ltd Saarioinen Ltd Raisio Elovena Snack Biscuit Oat-Honey CO2e 240g / 100g •Cultivation 57% •Manufacturing 28% •Package 11% •Transport 4% Kesko continues on 'The Global 100 Most Sustainable Corporations in the World' list Kesko ranked 33rd on the 'The Global 100 Most Sustainable Corporations in the World' list. In 2010, Sustainability Yearbook, Kesko's responsibility work qualified in the SAM Silver Class in the Food & Drug Retailers sector. Fazer HK Raisio Saarioinen
- 4. 18.6.2010 4 Consumer&Environment A platemodelA plate model The example lunch represented a nutritional whole according to recommendations for 1/3 of the energy need and nutrients for daily food consumption. The example lunch represented a nutritional whole according to recommendations for 1/3 of the energy need and nutrients for daily food consumption. A plate model - the principle of dividing a plate into three parts; half of the plate consists of vegetables, one quarter of protein and one quarter of carbohydrate. The portion is completed with bread and milk or water. Shares of energy from proteins, fats and carbohydrates protein should be 10–20 %, from fat 25–35 % and from carbohydrates 50–60 %. A plate model - the principle of dividing a plate into three parts; half of the plate consists of vegetables, one quarter of protein and one quarter of carbohydrate. The portion is completed with bread and milk or water. Shares of energy from proteins, fats and carbohydrates protein should be 10–20 %, from fat 25–35 % and from carbohydrates 50–60 %.
- 5. 18.6.2010 5 Consumer&Environment The lunchplate examplesThe lunch plate examples
- 6. 18.6.2010 6 Consumer&Environment The FarmAccountancy Data NetworkFADN data MTT Economic Research Viljelymallit (MTT ELE) The background dataThe background data Ympäristövaikutustieto tuontirehuista (MTT ELE) Viljelymallit (MTT ELE) Ympäristövaikutustieto tuontirehuista (MTT ELE) Viljelymallit (MTT ELE) Ympäristövaikutustieto tuontirehuista (MTT ELE) Data on environmental impacts of imported food materials / databases of publications Data on environmental impacts of imported feed materials / databases of publications Viljelymallit (MTT ELE) Ympäristövaikutustieto tuontirehuista (MTT ELE) Machinery Viljelymallit (MTT ELE) Ympäristövaikutustieto tuontirehuista (MTT ELE) Machinery in animal production Environmental accounting model Ketjuvastuu model MTT Ecology of Food Production Systems Crop production models MTT Animal production models (MTT ELE) Leaching and run off models/The Finnish Environment Institute, MTTProAgria Plot Databank information Environmental impacts of food processing The Finnish Enterprises - MTT Environmental impacts of logistics and trading7 Finnish trading industry MTT Data on environmental impacts of feed production /MTT Data on environmental impacts of fertilizer production/Yara Ltd Commercial feed Kcl-ECO Kcl-ECO Kcl-ECO Kcl-ECO Kcl-ECO Kcl-ECO Kcl-ECO Other input Specific information on other inputs Energy Energy Environmental assessments on customer and consumer activities National Input-output statistics Finnish Environment Institute, University of Oulu Thule-institute Assessment of the environmental impacts of material flows caused by the Finnish economy with the ENVIMAT model Machinery in crop production Data on environmental impact of imported feed materials/ databases of publications Recipes of feed products/ Finnish feed production industry Kcl-ECO Kcl-ECOKcl-ECO
- 7. 18.6.2010 7 Consumer&Environment 0 1020 30 40 50 60 70 80 90 100 Normalised eutrification impacts of a Finn (Eco-Benchmark) Soy bean patty with mashed potatoes (vegetarian) home Broad bean patty with mashed potatoes, home Beetroot patty with barley, home Chicken-pasta casserole, ready-to-eat Vegetable casserole, home Soy bean patty with mashed potatoes (ovo-lactoveget.) home Vegetable casserole, ready-to-eat Minced meat-macaroni casserole, ready-to-eat Minced chicken meat-macaroni casserole, home Ham casserole, ready-to-eat Frankfurter and mashed potatoes, home Barley porridge with berry fool, ready-to-eat Chicken sauce with wholemeal pasta, home Chicken in cream sauce with rice, ready-to-eat Chicken sauce with wholemeal rice, home Chicken casserole, home Barley porridge with berry fool, home Ham casserole, home Rainbow trout casserole, ready-to-eat Minced meat-macaroni casserole , home Rainbow trout casserole, home Eutrophication impact of the case lunch plates in relation to normalised daily eutrophication impact of an average Finn %The lunch plates comprised a main dish, salad, bread and a drink 9,6 g PO4 ekv I gI g I g+ +
- 8. 18.6.2010 8 Consumer&Environment 0 1020 30 40 50 60 70 80 90 100 Normalised global warming impacts of a Finn (Eco-Benchmark) Broad bean patty with mashed potatoes (veget.) home Soy bean patty with mashed potatoes (vegetarian), home Beetroot patty with barley, home Soy bean patty with mashed potatoes (ovo-lactoveget.) home Vegetable casserole, home Minced meat-macaroni casserole, ready-to-eat Rainbow trout casserole, ready-to-eat Chicken-pasta casserole, ready-to-eat Ham casserole, ready-to-eat Vegetable casserole, ready-to-eat Barley porridge with berry fool, ready-to-eat Minced chicken meat-macaroni casserole, home Frankfurter and mashed potatoes, home Barley porridge with berry fool, home Rainbow trout casserole, home Chicken sauce with wholemeal pasta, home Chicken sauce with wholemeal rice, home Chicken casserole, home Chicken in cream sauce with rice, ready-to-eat Ham casserole, home Minced meat-macaroni casserole, home Global warming impact of the case lunch plates in relation to normalised daily global warming impact of an average Finn 27, 4 kg CO2 ekv + I kgI kg I kg + %
- 9. 18.6.2010 9 Consumer&Environment 0 12 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. 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
- 10. 18.6.2010 10 Consumer&Environment 0 0,20,4 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
- 11. 18.6.2010 11 Consumer&Environment A fewexamples of lunch plate portions, representative of the lowest and the highest impact classes
- 12. 18.6.2010 12 Consumer&Environment The twoversions of the salads can be easily identified from the climate change impact of a plate. Of the alternatives of salad made from tomato, cucumber and lettuce and another made from cabbage and blackcurrants, the first had three times higher climate change impact than the second
- 13. 18.6.2010 13 Consumer&Environment Summary Home mademeals eutrophication impacts 0,7 – 3.6 g PO4-eqv. proportion of main dish in eutrophication impacts 28 – 83 %. carbon footprint 700g – 3.4 kg CO2 eqv proportion of main dish in carbon footprint 35 – 69 % Ready-to-eat meals eutrophication 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 eqv proportion of main dish in carbon foot print 33 - 54 %
- 14. 18.6.2010 14 Consumer&Environment Summary onsalads Eutrophication impacts Proportion of salad impacts of home and ready-to-eat meals 4 – 30 % White cabbage/blackcurrant 0.21 PO4-ekv Greenhouse vegetables 0.13 g PO4-ekv White cabbage/carrot/pineapple 0.16 g PO4-ekv Climate change Proportion of salad impacts in home and ready-to-eat meals 12 – 32 % White cabbage/blackcurrant 130 g CO2 ekv Greenhouse vegetables 610 g CO2 ekv White cabbage/carrot/pineapple 370 g CO2 ekv
- 15. 18.6.2010 15 Consumer&Environment Climate changeimpacts of bread 146 – 606 g CO2 eqv Proportion of impacts of milk from the whole meal 4 – 32 % (yeast raises the impacts) Summary on bread and drink Eutrophication impacts of milk 0.32 g PO4-eqv Proportion of impacts of milk from the whole meal 15 – 38 % Eutrophication impacts of bread 0.1 – 0.6 g PO4-eqv Proportion of impacts of bread from the whole meal 3 – 46 % (yeast raises the impact) Climate change impacts of milk 330 g CO2 eqv Proportion of impacts of milk from the whole meal 8 – 33%
- 16. 18.6.2010 16 Consumer&Environment Should weeat or not to eat?
- 17. 18.6.2010 17 Consumer&Environment Final Environmental impactsof food can effectively be decreased by focusing on plant-based proteins, outdoor-grown vegetables and seasonal food. To make it simple: By balancing your diet you can have a food plate that benefits health, environment and animal welfare. More vegetarian dishes Beans, lentils and peas as a protein source Locally produced vegetables and fruits Locally captured fish Seasonal food Sustainably produced meat Disposal of food waste is important especially because of the impact caused by the production of unnecessary food and to a minor extent because of bio-processing food waste.
- 18.