chapter 3 inventory of local food systems

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Project CP/59 - “Instruments and institutions to develop local food systems” • Storage energy and emission calculations of fruit and vegetables are based on calculation tables from the Flanders Centre of Postharvest Technology (FCPT) for the cool storage in auctions (Verlinden, 2002). Storage energy and emission calculations of Gouda cheese are based on energy consumption figures of the cooperative association producing this cheese. • Processing energy and emission calculations are only calculated for Gouda cheese and beef. For Gouda cheese these are based on energy consumption figures of the cooperative association producing this cheese, for beef these are based on Carlsson- Kanyama et al. (2000). Specifically for cheese • Data from the studied cooperative association producing organic cheese were very accurate, based on the production of 2004, but most of these data are in general, for all the different varieties of produced cheese and with one figure for the expenditure of energy for processing, storing and the own shop on location. • For the mainstream system 90% of the total energy and emission bill of production and storage of the LFS is taken into account, assuming that 10% of the energy in the LFS was used specifically for their own shop. All deli’s selling the cheese of this cooperation are assumed to have the same energy use for their shops as the cooperation itself. • Separate energy uses and CO2 emissions for cooling during transport were not available and are thus not included. • For storage in the supermarket in the mainstream food system, the average of the storage energy uses and carbon dioxide emissions for fruit and vegetables was taken as the best match to reality, due to a lack of more specific data. Specifically for beef • No data were available from the abattoirs, not for the one used by the LVS, neither for the one in the mainstream food system studied. Therefore we use figures of Carlsson-Kanyama et al. (2000). Separate energy uses and CO2 emissions for cooling during transport were also not available and are thus not included. • Assumptions are made for the percentage of boned meat obtained from the living weight of a cow (Belgian White-Blue double purpose cows). These are based on personal communication with the cattle breeders in our case study and on literature (UNEP, 2000) and set on 46%. Specifically for apples • For the local food systems three farmers selling their apples on different farmers’ markets were interviewed. Energy uses and emissions are calculated per farmer and then the average is taken. SPSD II - Part I - Sustainable production and consumption patterns - Agro-Food 53
Project CP/59 - “Instruments and institutions to develop local food systems” • Storage energy uses and CO2 emissions are respectively calculated base on calculation tables of the FCPT (Verlinden, 2002) and on the electricity production figures in van Essen et.al. (2003), both in combination with data specific to the studied food systems e.g.: type of cold store, storage time, etc. • The average storage time and type of cold store (regular cooling or ULO-cooling) that the farmers indicated during these interviews is used to calculate the storage energy use and CO2 emission. No energy is used to cool the apples on the way to the farmers’ markets and on the market itself, except on very hot days, but this extra cooling is not included in the calculations. • For the mainstream food system the storage period used in calculations is the same as in the LFS, but all apples are assumed to be stored in ULO-cool stores. Extra cooling in the different stages after the ULO-storage (at the auction, in the distribution centre and the supermarket) is considered as regular cooling and comparable to the cooling used at the auction, with a total cooling period of 7 days. Specifically for vegetables and potatoes • For transport energy use and CO2 emission in the LFS, data are based of the amounts of cabbage lettuce, tomatoes, carrots and potatoes that were put in the box schemes during the year 2004, taking into account the number of times a specific food item was put in the box and thus transported. Products in these box scheme are mainly own production (1), but also from associate farmers (2) and in some cases from a biological wholesaler (3) dropping off these product at the farm in a drop-off round. Percentages of each of the three ways of obtaining the products are calculated and multiplied by the matching energy uses and CO2 emissions to get a result as close to reality as possible. • The average weight of a medium vegetable box is estimated to be between 3 and 4 kg. In reality there are large seasonal differences and also small, medium and large vegetable boxes and separate potato boxes in the LFS studied. • Storage energy use is also calculated base on calculation tables of the FCPT (Verlinden, 2002), in combination with data specific to the studied food systems e.g. storage time. • For the local food systems, the average storage time that the farmers indicated in the interviews was 1 to 1.5 days. Because of unavailable data on small cool stores, the figures from the FCPT (Verlinden, 2002) are used and multiplied by a factor 1.5 in the calculations of storage energy use and CO2 emissions. This factor 1.5 is utilized based on personal communication with experts from the FCPT. No energy is used to cool the vegetables on the way to the consumers collecting point and at the collecting point itself. • For the mainstream food system the total storage period (on farm, at the auction, in the distribution centre and the supermarket) used in calculations is considered as one SPSD II - Part I - Sustainable production and consumption patterns - Agro-Food 54
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SCIENTIFIC SUPPORT PLAN FOR A SUSTA
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