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How to improve environmental impact from meals served in public sector ?

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 , bf@sik.se 28th of May, 2013.

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How to improve environmental impact from meals served in public sector ?

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  1. Howtoimprove environmental impact from mealsserved in public sector? Britta Florén, SIK – The Swedish Institute for Food and Biotechnology, DepofSustainableFoodProduction, bf@sik.se 28th of May, 2013

  2. Structure of my presentation:1. Short about SIK2. Overview of environmental impact of food products and some brief methodology about LCA3. Environmental impact of meals, example from a project about carbon footprints from school meals4. 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

  4. 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

  5. ENVIRONMENTAL IMPACT IS MUCH MORE THAN CLIMATE CHANGE

  6. ENVIRONMENTAL IMPACT FROM FOOD: 1) Howmanypeopleneedtoeat

  7. ENVIRONMENTAL IMPACT FROM FOOD: 2) WHAT and HOW MUCH weeat

  8. ENVIRONMENTAL IMPACT FROM FOOD: 3) Climatechangeimpact from the production, exampleofcarbonfootprints

  9. Our main instrument: Life Cycle Assessment V V Emissions to: • Air • Water • Soil • Waste • Energy • Material • Land V V Resources used: V V A systems approach is essential !

  10. Oats soy Barley Wheat Roughage By-products etc. peas growing El. processing/drying Feed fat minerals diesel transport pesticides Farm feed fertilisers slaughter transport packaging transport transport By-product-management retail el./other energy new products/ energy utilisation Home transport consumer Waste management ”Functional unit”: 100 gram beef

  11. Very generalised picture of life cycle environmental impact e.g. refrigerators, cars, shampoo, houses, light bulbs ”Environmental impact” Food Industry Retail Household Post- consumption Raw material

  12. Carbonfootprintwithbiogenic emissions MethaneNitrousoxideCarbondioxide CH4 N2O CO2

  13. Characterization Total contribution to the environmentalimpact category Emission with impact on the environment Impactstrength Carbondioxide 1x Climate change Impact Methane x25 Dinitrogen oxide x298

  14. Climatechange LCA RESULTS MILK

  15. CLIMATE CHANGE IMPACT CARROTS

  16. Howtoimprove environmental impact from mealsserved in public sector? • Tool for workingwithclimatechangegoals in the organisation • Increaseknowledge and show the importanceofchoosing the right ingredients • Example from a project : Climatechangeimpact for schoolmeals.

  17. GOAL: Make it easiertochoose the ”right” ingredients!

  18. 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)

  19. Conclusions • Reduce the amountsingridients from animal productsifpossible (feedproduction & methane from ruminants) • Of the includedingredientsbeef has the highestclimatechangecontribution • Vegetarian protein alternatives (lentils, beans, chick peas) make a bigdifference • Reduce the useofrice and insteadfavorpotatoes, pasta and pearled grain. • From a mealperspective the climatechangecontribution from one glass of milk is not negligible

  20. Howcanwecontinue? • Withbetterknowledgeeasierto make choices… • Change a little bit at a time… • Communicatewhyyouchange • Set up environmental goals and followup • Reduceunnecessaryfoodwaste

  21. Food consumption and GHG emissions in Sweden, relative values

  22. Food planner

  23. Therearegreat potential in reducing environmental impact from food! Thankyou!! Britta Florén, bf@sik.se

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