Challenged nutrient recycling in the animal based protein system. Recycling 2018 Vancouver5.12.2018f

© Luonnonvarakeskus© Luonnonvarakeskus
5.12.2018 Sirpa KurppaRecycling 2018
Challenged nutrient recycling in
the animal based protein system:
Applying the nutrient footprint method to the beef
production and consumption chain
Sirpa Kurppa, research professor
Natural Resources Institute Finland (Luke),
Bioeconomy and Environment,
Sustainability Science and Indicators
1

© Natural Resources Institute Finland
2 5.12.2018 Sirpa KurppaRecycling 2018

0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Formation of
tropospheric ozone
Acidification Climate change Eutrophication
Other economy
Food chain
Impact Food chain Other economy
Formation of troposhrecic ozone 24% 76%
Acidification 20% 80%
Climate change 14% 86%
Eutrophication 57% 43%

Eutrophication impacts of the food chain – By
product groups (Finland) - by LCA approach
0
2000
4000
6000
8000
10000
12000
14000
16000
Grain
Cateringand
barservices
Beer
and
beverages
Milk
Meat
Vegetables
Fish
Fruitsand
berries
Alcohol
Other
1000kgPO4-eq
Import transports
Import manufacture
Domestic

© Natural Resources Institute Finland9
Eutrophication impact of the case lunch plates in relation to the normalized daily
eutrophication impact of an average Finn. (From the Eco Benchmark project).
I gI g I g
+ +
Average
daily/person
9,6 g
PO4 eqv
%

Land use
Input industry
Feed production
Feed industry
Milk farm
Dairy factory
Trade
Consumers
Toxic waste
Solid waste
Liquid waste
and nutrients
Landscape
Stakeholders
administrative
Local people
Public media
NGOs
Citizens
Product owners
Transport
How ecological footprint is being formed.
Graph: Pasi Voutilainen
Water
Surface water
5.12.2018 Sirpa Kurppa10
Recycling 2018
Energy

Food system LCA approaches
Pollution footprint
Deposit
Deposit Deposit
Deposit
Deposit
Resource footprint
Resource
Resource Resource
Resource
Resource
Production
Processing
Water footprint
Nutrient footprint
Carbon footprint
Eutrophication
Ecotoxic footprint
Human toxic footprint
11
5.12.2018 Sirpa
KurppaRecycling 2018

Unit process thinking
5.12.2018 Sirpa Kurppa12 Recycling 2018

Chain of unit processes forms a life cycle
5.12.2018 Sirpa Kurppa13
Be careful with the system boundaries with complex systems as bioeconomy
consists and of which organic production is a special case!
Recycling 2018

14
5.12.2018
Sirpa

© Natural Resources Institute Finland5.12.2018 Sirpa Kurppa15
Ilmastonmuutos
Happamoituminen
Otsonikerroksen oheneminen
Raskasmetallit
Rehevöityminen
Karsinogeenit
CFC
Pb
Cd
PAH
Pöly
VOC
DDT
CO2
SO2
NOx
Savusumu kesällä
Savusumu talvella
P
Torjunta-aineet
jne...
Normalisointi
Normalisointi
Normalisointi
Normalisointi
Normalisointi
Normalisointi
Normalisointi
Normalisointi
Normalisointi
Subjektiivinen
vaikutusarviointi
Luokittelu ja karakterisointi Normalisointi
© YTL Kehityspalvelu Oy
Impact assessment
Climate change
Acidification
Ozone layer
Acidification
Eutrophication
Carcinogens
CFC
Pesticides
NH3
PAH
CH4
VOC
N2O
CO2
SO2
NOx
Climate change
Acidification
P
Climate change
N
Subjective
Impact assessment
Environmental
Impact index
Output/deposit Characterization Normalization
Valuation Result
Kuva: Pasi Voutilainen
Scientific background(ISO-standardit) Policy approach
Impact potential normally
counted to
equivalents
Normalized to the regional
Conditions/context
Weighted value of impacts
accumulated
Output /deposit
to the
environment
Recycling 2018
Normalization
Normalization

© Natural Resources Institute Finland5.12.2018 Sirpa Kurppa16
Environmental releases case midpoint impacts (environmental impact
categories) which end up to endpoint impact in society
Recycling 2018

Feed / Crop cultivation
Cattle farm
Slaughter
Emissions,
Manure,
waste
Emissions
(CH4, CO2, N2O)
waste
Emissions,
Co-products,
waste
Fertilisers,
herbicides,
pesticides
energy, water
Materials,
energy
Materials,
energy
Input Output
51,5 t silage
30 t barley
4 t other waste
21 bulls
6800 kg carcass
4762 kg meat
1000 kg protein
5.12.2018 Sirpa Kurppa Recycling 201818

Beef

5.12.2018 Sirpa Kurppa
Recycling 2018
20
Beef

© Luonnonvarakeskus21 5.12.2018 Sirpa KurppaRecycling 2018
Nutrient efficiency
footprint
NUE
Oats

© Luonnonvarakeskus
Global land use
0 20 40 60 80 100
Protein from animal source/protein from plant
source
Land used for feed cultivation/food cultivation
Agriculture/forest/non-use/urban
Land suitable for bioproduction
Global land use
70 %
23 %
50 % 37 %
77 %
31% 69 %

0 200 400 600 800 1000 1200
Legumes
Oilcrops &
pseudocereals
Insects
Rainbow trout
(farmed)
Salmon (farmed)
Beef
Pork
Poultry
Hectare yield of protein from selected sources
kg protein per ha

27
0 20 40 60 80 100 120 140 160 180 200
Legumes
Cereals
Rainbow trout (farmed)
Meat
Eutrophication
g PO4 eq per kg protein

28
0 20 40 60 80 100 120 140 160 180 200
Legumes
Cereals
Insects
Farmed fish
Wild fish
Beef (dairy breed)
Beef (beef breed)
Dairy
Pork
Poultry
Carbon footprint of protein from included sources, at
farm gate
kg CO2 eq per kg protein

What kind of protein is needed?
– amino acid composition determines
29
Nutritional quality of
protein source depends
on the amino acids
Food needs to have
adequate amount of all
essential amino acids, if
one is inadequate, others
cannot be used efficiently
Milk
Eggs
Meat
Soy protein
Potato protein
Quinoa
Pea protein
Kidney bean
Brown bean
Rice
Wheat
Wheat glutein

The present
• At present, 75% of the dietary energy comes from only
twelve plant species and five animal species. One-sided
cultivation requires fertilizers produced by fossil fuels. The
leguminous plants, on the other hand, bind atmospheric
nitrogen, reduce the need for mineral fertilizers and improve
soil quality
• The versatility of the eating system can not be increased in only
one part of the system but the change requires a major
change in operating models and structures. Changes may
come from guidance, culture, markets, or technology. Change
creates the conditions for future well-being and sustainable
development.
• Versatility in food culture, marketing, and food is also seen as a
versatility in fields, that is to say, preference for biodiversity
and the ability to adapt to climate change

© Luonnonvarakeskus31
• The versatility of the food system supports
security of supply and resilience and ultimately
the sustainability of the food system
• Versatility is good for consumers, health, the
environment, industry and society.
• The problem: one-sided food system is a constant
threat
Variety of Food Raw Materials - Key Issue:

Policy linkage:
• Paris Agreement - smartly implemented diversification opens up
opportunities for land use optimization and reduces climate
emissions
• Agenda2030 SDGs - food is associated with all goal goals
• Communication from the Commission to the European Parliament,
the Council, the European Economic and Social Committee and the
Committee of the Regions - The future of food and agriculture:
The farming community needs new blood to change the industry's
dynamic and open technological changes.
• Food 2030: NUTRITION for sustainable and healthy diets;
CLIMATE smart and environmentally sustainable food systems;
CIRCULARITY and resource efficiency of food systems;
INNOVATION and empowerment of communities
• The Protein Challenge 2040: Scaling up sustainable animal feed
innovation to meet demand for animal protein; Increasing the
proportion of plant-based protein consumption with consumers;
Closing the protein nutrient loop.

https://www.luke.fi/scenoprot/wp-content/uploads/sites/5/2018/11/Luke-policybrief-scenoprot_en_web.pdf

35

ScenoProt recommendations:
• Diversify international relations (investment) and trade by
emphasizing regional strengths
• Diversify production and processing by utilizing special
plants and side streams for food or feed
• Diversify the storage and rotation of food and prevent
losses
• To diversify food know-how and innovation at all levels
• Support the specificity and diversification of food production
and consumption communities by linking rural and towns
• Bind the food and energy security together

• The healthiness of food and the responsibility of food
production are of interest to consumers. According to
consumer surveys, the majority of mixed dogs are likely to
experiment with plant alternatives if they are readily
available from their own grocery store. Fourteen
consumers are actively looking for new products to get
them on their table.
• The market for new protein products in Finland is still
poorly developed, Germany and the Netherlands. Finnish
products have growth opportunities in Finland and wide
export potential.
Potential:

• The expansion of the cultivation of many special crops
requires simultaneous changes in the whole food system.
The low cultivation of special crops does not inspire
plant breeders, and the lack of resources prevents the
development of cultivation techniques.
• Multiplication of production is possible if the use of
special crops in households expands; co-operation in the
food system is activated and research in the field is
invested. In the future, the area of special crops could
almost double in Finland..

Competitiveness - Positioning of new protein
sources - proposal
• View of novelties and specialties
• Finns who are interested in exports
food system
• The competitive perspective that brings
challenges between the options
• Plant protein is part of the perspective of a
balanced, diverse resource management
system The perspective of healthy,
sustainable consumption and food security
40
Innovative
specialties
Competitive
options
Durable basic level

Bioeconomy and Environment, Sustainability Science and Is
http://www.luke.fi/
https://www.luke.fi/en/personnel/sirpa-kurppa/
https://sites.google.com/site/sirpakurppa/
Humppilantie, Alimentum house, FI 31600 Jokioinen, FINLAND
Phone +358 29 532 6286, Mobile +358 40 5486968
Email: sirpa.kurppa@luke.fi, Skype: sirpa.kurppa
Twitter: @SirpaKurppa
Great thanks for your
attention!
Bioeconomy and Environment, Sustainability Science
and Indicators
http://www.luke.fi/
https://www.luke.fi/en/personnel/sirpa-kurppa/
https://sites.google.com/site/sirpakurppa/
Tietotie, Planta house, FI 31600 Jokioinen, FINLAND
Phone +358 29 532 6286, Mobile +358 40 5486968
Email: sirpa.kurppa@luke.fi, Skype: sirpa.kurppa
Twitter: @SirpaKurppa

5.12.2018
Sirpa

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