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18.6.2010 1
Consumer&Environment
Sirpa Kurppa, prof.
MTT Agrifood Research Finland, FI-31600 Jokioinen, Finland
E-mail contact: sirpa.kurppa@mtt.fi
Sirpa Kurppa, prof.
MTT Agrifood Research Finland, FI-31600 Jokioinen, Finland
E-mail contact: sirpa.kurppa@mtt.fi
Environmental impacts of our daily food;
should we know – should we make a
change?
Environmental impacts of our daily food;
should we know – should we make a
change?
18.6.2010 2
Consumer&Environment
The project entitled: 'Environmental impacts arising from consumer
choice among daily foodstuffs - and associated communication' ,
funded by the Ministry of the Environment and Food Enterprises.
The aim - to help consumers make environmentally responsible
choices in their food consumption in the future.
The prioritized target - the school in the context of school education
for a sustainable food chain.
Focus - lunch portions that have balanced for nutritional value
The project entitled: 'Environmental impacts arising from consumer
choice among daily foodstuffs - and associated communication' ,
funded by the Ministry of the Environment and Food Enterprises.
The aim - to help consumers make environmentally responsible
choices in their food consumption in the future.
The prioritized target - the school in the context of school education
for a sustainable food chain.
Focus - lunch portions that have balanced for nutritional value
18.6.2010 3
Consumer&Environment Interest groups
Fazer Bakeries
Ltd
HK-Ruokatalo
Ltd
Raisio Ltd
Kesko Food
Ltd
Saarioinen Ltd
Fazer Bakeries
Ltd
HK-Ruokatalo
Ltd
Raisio Ltd
Kesko Food
Ltd
Saarioinen Ltd
Raisio
Elovena Snack
Biscuit Oat-Honey
CO2e 240g / 100g
•Cultivation 57%
•Manufacturing 28%
•Package 11%
•Transport 4%
Kesko continues on 'The Global
100 Most Sustainable Corporations
in the World' list
Kesko ranked 33rd on the 'The Global
100 Most Sustainable Corporations in
the World' list. In 2010, Sustainability
Yearbook, Kesko's responsibility work
qualified in the SAM Silver Class in the
Food & Drug Retailers sector.
Fazer
HK
Raisio
Saarioinen
18.6.2010 4
Consumer&Environment
A plate modelA plate model
The example lunch represented
a nutritional whole according to
recommendations for 1/3 of the
energy need and nutrients for
daily food consumption.
The example lunch represented
a nutritional whole according to
recommendations for 1/3 of the
energy need and nutrients for
daily food consumption.
A plate model - the principle of
dividing a plate into three parts;
half of the plate consists of
vegetables,
one quarter of protein and
one quarter of carbohydrate.
The portion is completed with
bread and milk or water.
Shares of energy from proteins,
fats and carbohydrates
protein should be 10–20 %,
from fat 25–35 % and
from carbohydrates 50–60 %.
A plate model - the principle of
dividing a plate into three parts;
half of the plate consists of
vegetables,
one quarter of protein and
one quarter of carbohydrate.
The portion is completed with
bread and milk or water.
Shares of energy from proteins,
fats and carbohydrates
protein should be 10–20 %,
from fat 25–35 % and
from carbohydrates 50–60 %.
18.6.2010 5
Consumer&Environment
The lunch plate examplesThe lunch plate examples
18.6.2010 6
Consumer&Environment
The Farm Accountancy
Data NetworkFADN data
MTT Economic Research
Viljelymallit
(MTT ELE)
The background dataThe background data
Ympäristövaikutustieto
tuontirehuista (MTT ELE)
Viljelymallit
(MTT ELE)
Ympäristövaikutustieto
tuontirehuista (MTT ELE)
Viljelymallit
(MTT ELE)
Ympäristövaikutustieto
tuontirehuista (MTT ELE)
Data on environmental impacts of imported
food materials / databases of publications
Data on environmental impacts of imported
feed materials / databases of publications
Viljelymallit
(MTT ELE)
Ympäristövaikutustieto
tuontirehuista (MTT ELE)
Machinery
Viljelymallit
(MTT ELE)
Ympäristövaikutustieto
tuontirehuista (MTT ELE)
Machinery in
animal
production
Environmental accounting
model Ketjuvastuu model
MTT Ecology of Food
Production Systems
Crop
production
models
MTT
Animal
production
models
(MTT ELE)
Leaching and
run off
models/The
Finnish
Environment
Institute, MTTProAgria Plot
Databank
information
Environmental impacts of
food processing The
Finnish Enterprises - MTT
Environmental impacts of
logistics and trading7
Finnish trading industry
MTT
Data on environmental impacts
of feed production /MTT
Data on environmental impacts
of fertilizer production/Yara Ltd
Commercial
feed
Kcl-ECO
Kcl-ECO
Kcl-ECO
Kcl-ECO
Kcl-ECO
Kcl-ECO
Kcl-ECO
Other input
Specific
information
on other
inputs
Energy
Energy
Environmental
assessments on
customer and consumer
activities
National Input-output
statistics
Finnish Environment
Institute, University of Oulu
Thule-institute Assessment
of the environmental
impacts of material flows
caused by the Finnish
economy with the
ENVIMAT model
Machinery in
crop
production
Data on environmental impact of imported
feed materials/ databases of publications
Recipes of feed products/
Finnish feed production industry
Kcl-ECO
Kcl-ECOKcl-ECO
18.6.2010 7
Consumer&Environment
0 10 20 30 40 50 60 70 80 90 100
Normalised eutrification impacts of a Finn (Eco-Benchmark)
Soy bean patty with mashed potatoes (vegetarian) home
Broad bean patty with mashed potatoes, home
Beetroot patty with barley, home
Chicken-pasta casserole, ready-to-eat
Vegetable casserole, home
Soy bean patty with mashed potatoes (ovo-lactoveget.) home
Vegetable casserole, ready-to-eat
Minced meat-macaroni casserole, ready-to-eat
Minced chicken meat-macaroni casserole, home
Ham casserole, ready-to-eat
Frankfurter and mashed potatoes, home
Barley porridge with berry fool, ready-to-eat
Chicken sauce with wholemeal pasta, home
Chicken in cream sauce with rice, ready-to-eat
Chicken sauce with wholemeal rice, home
Chicken casserole, home
Barley porridge with berry fool, home
Ham casserole, home
Rainbow trout casserole, ready-to-eat
Minced meat-macaroni casserole , home
Rainbow trout casserole, home
Eutrophication impact of the case lunch plates in relation to normalised daily
eutrophication impact of an average Finn
%The lunch plates comprised a main dish, salad, bread and a drink
9,6 g
PO4
ekv
I gI g I g+ +
18.6.2010 8
Consumer&Environment
0 10 20 30 40 50 60 70 80 90 100
Normalised global warming impacts of a Finn (Eco-Benchmark)
Broad bean patty with mashed potatoes (veget.) home
Soy bean patty with mashed potatoes (vegetarian), home
Beetroot patty with barley, home
Soy bean patty with mashed potatoes (ovo-lactoveget.) home
Vegetable casserole, home
Minced meat-macaroni casserole, ready-to-eat
Rainbow trout casserole, ready-to-eat
Chicken-pasta casserole, ready-to-eat
Ham casserole, ready-to-eat
Vegetable casserole, ready-to-eat
Barley porridge with berry fool, ready-to-eat
Minced chicken meat-macaroni casserole, home
Frankfurter and mashed potatoes, home
Barley porridge with berry fool, home
Rainbow trout casserole, home
Chicken sauce with wholemeal pasta, home
Chicken sauce with wholemeal rice, home
Chicken casserole, home
Chicken in cream sauce with rice, ready-to-eat
Ham casserole, home
Minced meat-macaroni casserole, home
Global warming impact of the case lunch plates in relation to
normalised daily global warming impact of an average Finn
27, 4 kg
CO2 ekv
+
I kgI kg I kg
+
%
18.6.2010 9
Consumer&Environment
0 1 2 3 4
g PO4- eqv.
Raw material
production
Food
processing
Trade
Home
Minced meat-macaroni casserole
N-leaching/run off
P-leaching/run off
NH3 to air
NOx to air
Over 90% of the impact on
eutrophication and about 70% of the
impact on climate change was
caused by the phase of raw material
production.
Correlation between impacts in climate
change and eutrophication, under
Finnish production conditions, was high.
Thus, by the choice of food items one
can simultaneously decrease both major
impacts.
Over 90% of the impact on
eutrophication and about 70% of the
impact on climate change was
caused by the phase of raw material
production.
Correlation between impacts in climate
change and eutrophication, under
Finnish production conditions, was high.
Thus, by the choice of food items one
can simultaneously decrease both major
impacts.
0 1 2 3 4
kg CO2 ekqv.
Raw material production
Food processing
Trade
Home
Minced meat-macaroni casserole
CO2
CH4
N2O
In global climate change methane and
di-nitrogen oxide have a big influence
compared with carbon dioxide.
Management of methane and di-
nitrogen oxide emissions is very
challenging
18.6.2010 10
Consumer&Environment
0 0,2 0,4 0,6 0,8 1
kg CO2 eqv.
Raw material production
Food processing
Trade
Home
Vegetable casserole, redy-to-eat
CO2
CH4
N2O
0 0,2 0,4 0,6 0,8 1
kg CO2 ekqv.
Raw material production
Food processing
Trade
Home
Broad bean patty with mashed potatoes (veget.), home
CO2
CH4
N2O
0 0,2 0,4 0,6 0,8 1
kg CO2 eqv.
Raw material production
Food processing
Trade
Home
Vegetable casserole, home
CO2
CH4
N2O
In vegetarian dishes the
differences between
production phases balance
In vegetarian meals methane
has minor importance
With ready-to-eat dishes
importance of impacts from home
activities decrease and impacts
from food processing increase
18.6.2010 11
Consumer&Environment
A few examples of lunch plate portions, representative of the
lowest and the highest impact classes
18.6.2010 12
Consumer&Environment
The two versions of the salads can be easily identified from the climate change
impact of a plate. Of the alternatives of salad made from tomato, cucumber and
lettuce and another made from cabbage and blackcurrants, the first had three times
higher climate change impact than the second
18.6.2010 13
Consumer&Environment
Summary
Home made meals
eutrophication impacts 0,7 – 3.6 g PO4-eqv.
proportion of main dish in eutrophication impacts 28 – 83 %.
carbon footprint 700g – 3.4 kg CO2 eqv
proportion of main dish in carbon footprint 35 – 69 %
Ready-to-eat meals
eutrophication impacts 1 – 2,1 g PO4-eqv.
proportion of main dish in eutrophication impacts 26 – 72 %
carbon foot print 1.5 - 2.3 kg CO2 eqv
proportion of main dish in carbon foot print 33 - 54 %
18.6.2010 14
Consumer&Environment
Summary on salads
Eutrophication impacts
Proportion of salad impacts of home and ready-to-eat
meals 4 – 30 %
White cabbage/blackcurrant 0.21 PO4-ekv
Greenhouse vegetables 0.13 g PO4-ekv
White cabbage/carrot/pineapple 0.16 g PO4-ekv
Climate change
Proportion of salad impacts in home and ready-to-eat
meals 12 – 32 %
White cabbage/blackcurrant 130 g CO2 ekv
Greenhouse vegetables 610 g CO2 ekv
White cabbage/carrot/pineapple 370 g CO2 ekv
18.6.2010 15
Consumer&Environment
Climate change impacts of
bread 146 – 606 g CO2 eqv
Proportion of impacts of
milk from the whole meal 4
– 32 % (yeast raises the
impacts)
Summary on bread and drink
Eutrophication impacts
of milk 0.32 g PO4-eqv
Proportion of impacts of
milk from the whole meal
15 – 38 %
Eutrophication impacts of
bread 0.1 – 0.6 g PO4-eqv
Proportion of impacts of
bread from the whole meal 3
– 46 % (yeast raises the
impact)
Climate change
impacts of milk 330 g
CO2 eqv
Proportion of impacts of
milk from the whole
meal 8 – 33%
18.6.2010 16
Consumer&Environment
Should we eat or not to eat?
18.6.2010 17
Consumer&Environment
Final
Environmental impacts of food can effectively be decreased by
focusing on plant-based proteins, outdoor-grown vegetables
and seasonal food.
To make it simple: By balancing your diet you can have a food
plate that benefits health, environment and animal welfare.
More vegetarian dishes
Beans, lentils and peas as a protein source
Locally produced vegetables and fruits
Locally captured fish
Seasonal food
Sustainably produced meat
Disposal of food waste is important especially because of the
impact caused by the production of unnecessary food and to a
minor extent because of bio-processing food waste.
18.6.2010 18
Consumer&Environment
Great
thanks!
sirpa.kurppa@mtt.fi
+358-40-5486968

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Paris19.6.fin kurppa

  • 1. 18.6.2010 1 Consumer&Environment Sirpa Kurppa, prof. MTT Agrifood Research Finland, FI-31600 Jokioinen, Finland E-mail contact: sirpa.kurppa@mtt.fi Sirpa Kurppa, prof. MTT Agrifood Research Finland, FI-31600 Jokioinen, Finland E-mail contact: sirpa.kurppa@mtt.fi Environmental impacts of our daily food; should we know – should we make a change? Environmental impacts of our daily food; should we know – should we make a change?
  • 2. 18.6.2010 2 Consumer&Environment The project entitled: 'Environmental impacts arising from consumer choice among daily foodstuffs - and associated communication' , funded by the Ministry of the Environment and Food Enterprises. The aim - to help consumers make environmentally responsible choices in their food consumption in the future. The prioritized target - the school in the context of school education for a sustainable food chain. Focus - lunch portions that have balanced for nutritional value The project entitled: 'Environmental impacts arising from consumer choice among daily foodstuffs - and associated communication' , funded by the Ministry of the Environment and Food Enterprises. The aim - to help consumers make environmentally responsible choices in their food consumption in the future. The prioritized target - the school in the context of school education for a sustainable food chain. Focus - lunch portions that have balanced for nutritional value
  • 3. 18.6.2010 3 Consumer&Environment Interest groups Fazer Bakeries Ltd HK-Ruokatalo Ltd Raisio Ltd Kesko Food Ltd Saarioinen Ltd Fazer Bakeries Ltd HK-Ruokatalo Ltd Raisio Ltd Kesko Food Ltd Saarioinen Ltd Raisio Elovena Snack Biscuit Oat-Honey CO2e 240g / 100g •Cultivation 57% •Manufacturing 28% •Package 11% •Transport 4% Kesko continues on 'The Global 100 Most Sustainable Corporations in the World' list Kesko ranked 33rd on the 'The Global 100 Most Sustainable Corporations in the World' list. In 2010, Sustainability Yearbook, Kesko's responsibility work qualified in the SAM Silver Class in the Food & Drug Retailers sector. Fazer HK Raisio Saarioinen
  • 4. 18.6.2010 4 Consumer&Environment A plate modelA plate model The example lunch represented a nutritional whole according to recommendations for 1/3 of the energy need and nutrients for daily food consumption. The example lunch represented a nutritional whole according to recommendations for 1/3 of the energy need and nutrients for daily food consumption. A plate model - the principle of dividing a plate into three parts; half of the plate consists of vegetables, one quarter of protein and one quarter of carbohydrate. The portion is completed with bread and milk or water. Shares of energy from proteins, fats and carbohydrates protein should be 10–20 %, from fat 25–35 % and from carbohydrates 50–60 %. A plate model - the principle of dividing a plate into three parts; half of the plate consists of vegetables, one quarter of protein and one quarter of carbohydrate. The portion is completed with bread and milk or water. Shares of energy from proteins, fats and carbohydrates protein should be 10–20 %, from fat 25–35 % and from carbohydrates 50–60 %.
  • 5. 18.6.2010 5 Consumer&Environment The lunch plate examplesThe lunch plate examples
  • 6. 18.6.2010 6 Consumer&Environment The Farm Accountancy Data NetworkFADN data MTT Economic Research Viljelymallit (MTT ELE) The background dataThe background data Ympäristövaikutustieto tuontirehuista (MTT ELE) Viljelymallit (MTT ELE) Ympäristövaikutustieto tuontirehuista (MTT ELE) Viljelymallit (MTT ELE) Ympäristövaikutustieto tuontirehuista (MTT ELE) Data on environmental impacts of imported food materials / databases of publications Data on environmental impacts of imported feed materials / databases of publications Viljelymallit (MTT ELE) Ympäristövaikutustieto tuontirehuista (MTT ELE) Machinery Viljelymallit (MTT ELE) Ympäristövaikutustieto tuontirehuista (MTT ELE) Machinery in animal production Environmental accounting model Ketjuvastuu model MTT Ecology of Food Production Systems Crop production models MTT Animal production models (MTT ELE) Leaching and run off models/The Finnish Environment Institute, MTTProAgria Plot Databank information Environmental impacts of food processing The Finnish Enterprises - MTT Environmental impacts of logistics and trading7 Finnish trading industry MTT Data on environmental impacts of feed production /MTT Data on environmental impacts of fertilizer production/Yara Ltd Commercial feed Kcl-ECO Kcl-ECO Kcl-ECO Kcl-ECO Kcl-ECO Kcl-ECO Kcl-ECO Other input Specific information on other inputs Energy Energy Environmental assessments on customer and consumer activities National Input-output statistics Finnish Environment Institute, University of Oulu Thule-institute Assessment of the environmental impacts of material flows caused by the Finnish economy with the ENVIMAT model Machinery in crop production Data on environmental impact of imported feed materials/ databases of publications Recipes of feed products/ Finnish feed production industry Kcl-ECO Kcl-ECOKcl-ECO
  • 7. 18.6.2010 7 Consumer&Environment 0 10 20 30 40 50 60 70 80 90 100 Normalised eutrification impacts of a Finn (Eco-Benchmark) Soy bean patty with mashed potatoes (vegetarian) home Broad bean patty with mashed potatoes, home Beetroot patty with barley, home Chicken-pasta casserole, ready-to-eat Vegetable casserole, home Soy bean patty with mashed potatoes (ovo-lactoveget.) home Vegetable casserole, ready-to-eat Minced meat-macaroni casserole, ready-to-eat Minced chicken meat-macaroni casserole, home Ham casserole, ready-to-eat Frankfurter and mashed potatoes, home Barley porridge with berry fool, ready-to-eat Chicken sauce with wholemeal pasta, home Chicken in cream sauce with rice, ready-to-eat Chicken sauce with wholemeal rice, home Chicken casserole, home Barley porridge with berry fool, home Ham casserole, home Rainbow trout casserole, ready-to-eat Minced meat-macaroni casserole , home Rainbow trout casserole, home Eutrophication impact of the case lunch plates in relation to normalised daily eutrophication impact of an average Finn %The lunch plates comprised a main dish, salad, bread and a drink 9,6 g PO4 ekv I gI g I g+ +
  • 8. 18.6.2010 8 Consumer&Environment 0 10 20 30 40 50 60 70 80 90 100 Normalised global warming impacts of a Finn (Eco-Benchmark) Broad bean patty with mashed potatoes (veget.) home Soy bean patty with mashed potatoes (vegetarian), home Beetroot patty with barley, home Soy bean patty with mashed potatoes (ovo-lactoveget.) home Vegetable casserole, home Minced meat-macaroni casserole, ready-to-eat Rainbow trout casserole, ready-to-eat Chicken-pasta casserole, ready-to-eat Ham casserole, ready-to-eat Vegetable casserole, ready-to-eat Barley porridge with berry fool, ready-to-eat Minced chicken meat-macaroni casserole, home Frankfurter and mashed potatoes, home Barley porridge with berry fool, home Rainbow trout casserole, home Chicken sauce with wholemeal pasta, home Chicken sauce with wholemeal rice, home Chicken casserole, home Chicken in cream sauce with rice, ready-to-eat Ham casserole, home Minced meat-macaroni casserole, home Global warming impact of the case lunch plates in relation to normalised daily global warming impact of an average Finn 27, 4 kg CO2 ekv + I kgI kg I kg + %
  • 9. 18.6.2010 9 Consumer&Environment 0 1 2 3 4 g PO4- eqv. Raw material production Food processing Trade Home Minced meat-macaroni casserole N-leaching/run off P-leaching/run off NH3 to air NOx to air Over 90% of the impact on eutrophication and about 70% of the impact on climate change was caused by the phase of raw material production. Correlation between impacts in climate change and eutrophication, under Finnish production conditions, was high. Thus, by the choice of food items one can simultaneously decrease both major impacts. Over 90% of the impact on eutrophication and about 70% of the impact on climate change was caused by the phase of raw material production. Correlation between impacts in climate change and eutrophication, under Finnish production conditions, was high. Thus, by the choice of food items one can simultaneously decrease both major impacts. 0 1 2 3 4 kg CO2 ekqv. Raw material production Food processing Trade Home Minced meat-macaroni casserole CO2 CH4 N2O In global climate change methane and di-nitrogen oxide have a big influence compared with carbon dioxide. Management of methane and di- nitrogen oxide emissions is very challenging
  • 10. 18.6.2010 10 Consumer&Environment 0 0,2 0,4 0,6 0,8 1 kg CO2 eqv. Raw material production Food processing Trade Home Vegetable casserole, redy-to-eat CO2 CH4 N2O 0 0,2 0,4 0,6 0,8 1 kg CO2 ekqv. Raw material production Food processing Trade Home Broad bean patty with mashed potatoes (veget.), home CO2 CH4 N2O 0 0,2 0,4 0,6 0,8 1 kg CO2 eqv. Raw material production Food processing Trade Home Vegetable casserole, home CO2 CH4 N2O In vegetarian dishes the differences between production phases balance In vegetarian meals methane has minor importance With ready-to-eat dishes importance of impacts from home activities decrease and impacts from food processing increase
  • 11. 18.6.2010 11 Consumer&Environment A few examples of lunch plate portions, representative of the lowest and the highest impact classes
  • 12. 18.6.2010 12 Consumer&Environment The two versions of the salads can be easily identified from the climate change impact of a plate. Of the alternatives of salad made from tomato, cucumber and lettuce and another made from cabbage and blackcurrants, the first had three times higher climate change impact than the second
  • 13. 18.6.2010 13 Consumer&Environment Summary Home made meals eutrophication impacts 0,7 – 3.6 g PO4-eqv. proportion of main dish in eutrophication impacts 28 – 83 %. carbon footprint 700g – 3.4 kg CO2 eqv proportion of main dish in carbon footprint 35 – 69 % Ready-to-eat meals eutrophication impacts 1 – 2,1 g PO4-eqv. proportion of main dish in eutrophication impacts 26 – 72 % carbon foot print 1.5 - 2.3 kg CO2 eqv proportion of main dish in carbon foot print 33 - 54 %
  • 14. 18.6.2010 14 Consumer&Environment Summary on salads Eutrophication impacts Proportion of salad impacts of home and ready-to-eat meals 4 – 30 % White cabbage/blackcurrant 0.21 PO4-ekv Greenhouse vegetables 0.13 g PO4-ekv White cabbage/carrot/pineapple 0.16 g PO4-ekv Climate change Proportion of salad impacts in home and ready-to-eat meals 12 – 32 % White cabbage/blackcurrant 130 g CO2 ekv Greenhouse vegetables 610 g CO2 ekv White cabbage/carrot/pineapple 370 g CO2 ekv
  • 15. 18.6.2010 15 Consumer&Environment Climate change impacts of bread 146 – 606 g CO2 eqv Proportion of impacts of milk from the whole meal 4 – 32 % (yeast raises the impacts) Summary on bread and drink Eutrophication impacts of milk 0.32 g PO4-eqv Proportion of impacts of milk from the whole meal 15 – 38 % Eutrophication impacts of bread 0.1 – 0.6 g PO4-eqv Proportion of impacts of bread from the whole meal 3 – 46 % (yeast raises the impact) Climate change impacts of milk 330 g CO2 eqv Proportion of impacts of milk from the whole meal 8 – 33%
  • 17. 18.6.2010 17 Consumer&Environment Final Environmental impacts of food can effectively be decreased by focusing on plant-based proteins, outdoor-grown vegetables and seasonal food. To make it simple: By balancing your diet you can have a food plate that benefits health, environment and animal welfare. More vegetarian dishes Beans, lentils and peas as a protein source Locally produced vegetables and fruits Locally captured fish Seasonal food Sustainably produced meat Disposal of food waste is important especially because of the impact caused by the production of unnecessary food and to a minor extent because of bio-processing food waste.