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FOOD AND LOW CARBON COOKING Reducing your daily emissions through informed food and cooking decisions Climate Master Program.

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Presentation on theme: "FOOD AND LOW CARBON COOKING Reducing your daily emissions through informed food and cooking decisions Climate Master Program."— Presentation transcript:

1 FOOD AND LOW CARBON COOKING Reducing your daily emissions through informed food and cooking decisions Climate Master Program

2 Food is 13% of our Carbon footprint Climate Master Program: Food 2  8 tons of GHGs/year (Average American household)  7 tons = production  3 tons CO 2  1.6 tons Methane  2.1 tons Nitrous Oxide  Remaining 1% = HFCs and other industrial gasses

3 How do we know what to do? Climate Master Program: Food 3 Questions we face  Do animal products have more GHGs than vegetable based?  Are whole foods better?  What impact does packaging have?  How important are food miles?  Organic – does it affect the climate?  Does seasonal matter?  Does cooking method matter?

4 Climate Master Program: Food The Big Picture 4

5 Food is 13% of US GHG Emissions Climate Master Program: Food 5

6 GHG’s from food are not just CO 2 Climate Master Program: Food 6

7 Emissions split between pre-and post-farm Climate Master Program: Food 7

8 Energy use looks different than GHGs Climate Master Program: Food 8 Energy expended in producing and delivering one food calorie in the U.S. (Figure from Heinberg and Bomford 2009, adapted from Heller and Keoleian 2000)

9 6% of US GHGs are Non-Energy Related from Agriculture Climate Master Program: Food 9 U.S. Agricultural Greenhouse Gas Sources, (US-EPA 2009)

10 Ask 4 simple questions about food impact Climate Master Program: Food 10  What are the inputs and emissions? 1. What is it? 2. How was it made? 3. Where will it go? 4. Where did it come from?

11 Climate Master Program: Food What is it? 11 Animal, Vegetable, Other?

12 Animal based foods = more GHGs Climate Master Program: Food 12

13 Animal based foods = more GHGs Climate Master Program: Food 13

14 Animal foods create more emissions Climate Master Program: Food 14

15 Animal foods require more inputs Climate Master Program: Food 15  Animal based foods require more inputs than vegetable based foods  The food they eat must be grown  Transportation for the food  Care of the animals  More processing is required  Packaging is almost mandatory

16 Eat less, but better 1. Poultry, fish and vegetable protein sources 2. Jury is out on organic Climate Master Program: Food 16

17 Climate Master Program: Food How was it made? 17 Organic, Industrial, Chemical

18 Less processing = fewer GHGs  What energy inputs and emissions are associated with processing?  Food production accounts for 83% of total GHG emissions (6.8 tons/yr/ household) Climate Master Program: Food 18

19 Common Processed Foods Include… Climate Master Program: Food  Milk, butter, yogurt  Snack foods  Tinned, frozen, dried foods  Breads, biscuits, crackers  Soda, bottled water  Meat  Sugar  Others  Apples vs. Apple sauce  Carrots vs. “baby” carrots  Prepared foods (e.g. frozen dinner)  Rice and pasta TIP: Everything is processed if it’s not whole and fresh. Foods you buy in sealed packages like cans and bags are processed. 19

20 “Whole” Foods are less processed Climate Master Program: Food  Reduce energy and waste from packaging and processing k-foods-and-not-the-kind-you-get-at-costco/ 20

21 Organic Foods may have fewer GHGs Climate Master Program: Food 21

22 Climate Master Program: Food Where will it go? 22 Food Waste & Packaging

23 Food Waste: Purchase what you Need! Climate Master Program: Food 23

24 Wasted food produced GHGs Climate Master Program: Food 24  12% of landfill material is food waste  This decomposes and produces methane  Scraps can be composted  Wasted food means wasted emissions

25 More packaging = more GHGs Climate Master Program: Food 25  How much is there?  More than the food?  What is it made of?  Recycled/reused content?  What will happen to the packaging?  Compostable, reusable, recyclable, waste?

26 Refuse or reuse to reduce GHGs Climate Master Program: Food 26 Fruit and vegetables No Packaging Bulk food jars, coffee cup, reusable glass milk jar Completely reusable packaging Produce bags Limited reuse/light packaging #1 or 2 Plastic, compostable eating- ware Recyclable or Compostable Chips, polystyrene, meat packs Waste packaging

27 Climate Master Program: Food Where did it come from? 27 Transportation

28 Transportation produces GHGs Climate Master Program: Food 28  How far?  What type of transport?  Is it refrigerated?

29 Food miles play a minor role  Transportation = 11% of food GHG emissions  Farm to store = 4% of GHG emissions Climate Master Program: Food to-reduce-carbon-footprint.html 29

30 Transport less impact than production Climate Master Program: Food 30  NZ and UK dairy production  even after taking into account the energy used to ship dairy products to the UK, the NZ dairy sector generates around three-quarters of the greenhouse gas emissions (per kilo of milk solids) produced by UK producers 

31 Local Foods Climate Master Program: Food  Support local economy  Strengthen food security 31

32 Out of season requires more transport or energy Climate Master Program: Food Xxxxx 32

33 Climate Master Program: Food Cooking & Storing 33

34 Low Carbon food storage Climate Master Program: Food  Refrigerators and freezers use more energy than any other appliance  11% of household energy  Keep it full  It’s easier to keep stuff cool than air  Store to reduce food waste  Buy and use only what you need 34

35 Low Carbon Cooking Climate Master Program: Food  Ovens – use the light, don’t open the door!  Cook several dishes at one time or cook larger portions  Bake with ceramic or glass pans  Use thermometers or timers to avoid overcooking  Don’t cover oven racks with foil  Turn off oven a few minutes before your food is ready  Microwaves use much less energy than conventional stoves. Unplug it to save phantom power load.  Good for reheating meals.  Thaw food first at room temperature  To cook faster, place on outer edges of tray 35

36 General Low Carbon Cooking Tips  Use toaster oven for small meals  Keep appliances & cookware clean  Use residual heat  Use energy efficient appliances  Fully cover heating element with pot/pan  Use the right sized burner  Stagger dishes at different rack levels in oven  Glass & ceramic conduct heat the best  Cover pots, water boils more quickly  Thaw food first, then cook  Use pressure cookers. They use % less energy Climate Master Program: Food 36

37 Climate Master Program: Food Summary 37

38 Top ways to reduce food GHGs Climate Master Program: Food 1. Less animal products 2. Minimally processed &packaged 3. Buy only what you need 4. Seasonal for local foods 5. Grown close to home (especially for veggie products) 6. Organic? 38

39 Food Group Activity/Homework Climate Master Program: Food Keep A Food Log For 1-5 Days 1. Log should include everything you eat. 2. List out what types of package it came in if any. 3. Note meat or dairy. 4. List where it was made or grown. 5. Pick one item, list everything required for production upstream of the retailer. List machines used to harvest it, transport it, package it etc. 6. Identify waste you created (including tossing leftovers). 7. Share with a partner next week what you found out about your item. 39

40 Food Challenge Climate Master Program: Food 1. If vegetarian/vegan, for 5 days try to eat only unprocessed/unpackaged food. Include as many local foods as possible. 2. If you consume animal products, cut down your consumption by 3-4 meals for one week (e.g. substitute a veggie burger for beef, grill tofu instead of chicken, fry tempeh instead of fish, oatmeal instead of bacon & eggs) 3. For the very ambitious, cut down on unprocessed/unpackaged foods AND animal product consumption for the week. 4. Report back to the group your findings, challenges, and successes. 40

41 Special Thanks Climate Master Program: Food Developed by the University of Oregon Climate Leadership Initiative by Shane DeMars, Mark Nystrom, Sarah Mazze, Stacy Vynne* *Some slides from presentation by Theresa Brand, Corvallis, OR Climate Master Trainer 41


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