Presentation on theme: "How to improve environmental impact from meals served in public sector? Britta Florén, SIK – The Swedish Institute for Food and Biotechnology, Dep of Sustainable."— Presentation transcript:
How to improve environmental impact from meals served in public sector? Britta Florén, SIK – The Swedish Institute for Food and Biotechnology, Dep of Sustainable Food Production, email@example.com 28th of May, 2013
Structure of my presentation: 1. Short about SIK 2. Overview of environmental impact of food products and some brief methodology about LCA 3. Environmental impact of meals, example from a project about carbon footprints from school meals 4. Improvement options
3 SIK develops products and processes in the food chain SIK has about 100 employees (more than one third with PhD) to support food companies to develop their products and processes. This is achieved through: research (we are the world leader in several areas) advanced consultancy and advisory work open and client-specific training programmes development of small companies
GWP from different areas of final consumption (EU 25) Source: Environmental Impact of Products (EIPRO), European Commission Joint Research Centre, available at http://ec.europa.eu/environment/ipp/pdf/eipro_report.pdf
ENVIRONMENTAL IMPACT IS MUCH MORE THAN CLIMATE CHANGE
ENVIRONMENTAL IMPACT FROM FOOD: 1) How many people need to eat
ENVIRONMENTAL IMPACT FROM FOOD: 2) WHAT and HOW MUCH we eat
ENVIRONMENTAL IMPACT FROM FOOD: 3) Climate change impact from the production, example of carbon footprints
Resources used: 9 Energy Material Land Air Water Soil Waste Emissions to: Our main instrument: Life Cycle Assessment A systems approach is essential ! V V V V V V
consumer Home transport ”Functional unit”: 100 gram beef retail transport slaughter Farm feed fertilisers diesel El. soy Barley Oats Wheat peas Roughage pesticides packaging Feed fatminerals growing processing/drying transport By-products etc. el./other energy transport Waste management By-product- management transport new products/ energy utilisation
”Environmental impact” e.g. refrigerators, cars, shampoo, houses, light bulbs Food Raw material Industry RetailHousehold Post- consumption Very generalised picture of life cycle environmental impact
Carbon footprint with biogenic emissions Methane Nitrous oxide Carbon dioxide CH 4 N 2 O CO 2
Total contribution to the environmental impact category Carbon dioxide Methane Dinitrogen oxide 1x x25 x298 Climate change Impact Emission with impact on the environment Impact strength Characterization
How to improve environmental impact from meals served in public sector? Tool for working with climate change goals in the organisation Increase knowledge and show the importance of choosing the right ingredients Example from a project : Climate change impact for school meals.
GOAL: Make it easier to choose the ”right” ingredients!
Focus on the meal! Typical Swedish school meals (with the possibility to make small changes) From a range of different food ingredients LCA data available Same nutrient requirements (protein, carbon hydrates, fat)
Köttfärssås och spaghetti – exempel på presentation av måltidsdata
5 Indian Poultry stew with rice/pearled barley 6 Fried saithe/herring with mashed potatoes 7 Meat & vegetable soup/carrot & lentil sauce, soft bread with cheese 8 moussaka/seafood lasagne 1 Spagetti Bolognese/lentil sauce with spaghetti & ketchup 2 Falu sausage with white sauce& pasta/potatoes 3 Hamburger/fish burger with dressing, bread & potato wedges 4 Pork kebab stew /bean stew with rice
Conclusions Reduce the amounts ingridients from animal products if possible (feed production & methane from ruminants) Of the included ingredients beef has the highest climate change contribution Vegetarian protein alternatives (lentils, beans, chick peas) make a big difference Reduce the use of rice and instead favor potatoes, pasta and pearled grain. From a meal perspective the climate change contribution from one glass of milk is not negligible
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