1. 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

2. 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. 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) How many people need to eat

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

8. ENVIRONMENTAL IMPACT FROM FOOD: 3) Climate change impact from the production, example of carbon footprints

9. 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

10. 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

11. ”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

12. Carbon footprint with biogenic emissions Methane Nitrous oxide Carbon dioxide CH 4 N 2 O CO 2

13. 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

14. LCA RESULTS MILK Climate change

17. CLIMATE CHANGE IMPACT CARROTS

18. 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.

19. GOAL: Make it easier to choose the ”right” ingredients!

20. 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)

21. Köttfärssås och spaghetti – exempel på presentation av måltidsdata

22. 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

34. 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

35. Gröna och Röda listan

36. How can we continue? With better knowledge easier to make choices… Change a little bit at a time… Communicate why you change Set up environmental goals and follow up Reduce unnecessary food waste

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

38. FOOD PLANNER

39. There are great potential in reducing environmental impact from food! Thank you!! Britta Florén, bf@sik.se