Sustainability and innovation in the agro-food sector Ulf Sonesson, Research manager SIK – the Swedish Institute for Food and Biotechnology Göteborg PACMAn FINAL CONFERENCE – Bologna, 18th September 2013

2 Product development: sensory science, material science, aroma chemistry Process and production technology Product safety: shelf stable and safe food Environment: LCA, Green lean production An industrial research institute with the task of reinforcing client company competitiveness PACMAn FINAL CONFERENCE – Bologna, 18th September 2013

“Humanities safe operational space” Rockström et al Planetary Boundaries: Exploring the operational space for humanity, Ecology and Society 14(2):32 PACMAn FINAL CONFERENCE – Bologna, 18th September 2013

4 Food production, globally, is an activity that: Is the single most important activity for biodiversity (deforestation, general land use) The activity that use most fixed nitrogen (~100 Mton as fertilisers out of a total ~150 Mton) Cause 20-30% of global greenhouse gas emissions (GHG’s) Is completely necessary and constitute a large part of “the good life” PACMAn FINAL CONFERENCE – Bologna, 18th September 2013

5 GHG emissions from different areas of final consumption (EU25) Source: Environmental Impact of Products (EIPRO), European Commission Joint Research Centre, available at PACMAn FINAL CONFERENCE – Bologna, 18th September 2013

6 Greenhouse gas emissions for some food products (examples!) PACMAn FINAL CONFERENCE – Bologna, 18th September 2013

”Environmental impact” e.g. refrigerators, cars, shampoo, houses Food Raw material Industry RetailHousehold Post- consumption Very generalised picture of life cycle environmental impact PACMAn FINAL CONFERENCE – Bologna, 18th September 2013

Source: Davis, J. & Sonesson, U. 2008, Life Cycle Assessment of Integrated Food Chains – a Swedish case study of two chicken meals,, Int. J of LCA, 13 (7), GHG emissions from a Chicken Meal PACMAn FINAL CONFERENCE – Bologna, 18th September 2013

Observations in society (maybe biased to North Europe) Increased awareness about climate change, and the importance of foods. Global food security on the agenda again Food is important for the “Grand Challenges” (Climate, Health) Consumers, Media, Politics Not only talk anymore “Meat-free Mondays” in schools etc. Public procurement active “Whole animal restaurants” Being vegetarian is no longer considered “weird” PACMAn FINAL CONFERENCE – Bologna, 18th September 2013

Foods are complex products: –”Function” (Nutrition, pleasure, culture etc) –Production systems (large, complex, biological systems) –Consumers choices (”Attractiveness”, price, etc.) Sustainable, efficient and ethical production Food that supports health Product quality (safety, taste, price etc) Sustainable Food innovation PACMAn FINAL CONFERENCE – Bologna, 18th September 2013

There’s a tremendous need for food science together with other disciplines to develop sustainable foods. Thank You for your attention! PACMAn FINAL CONFERENCE – Bologna, 18th September 2013 Innovation is a key factor to make things happen Sustainable innovation will be a key factor to market success