LCA Food 2012 in Saint Malo, France! - Manifestations et colloques ...

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PARALLEL SESSION 2C: QUANTIFICATION AND REDUCTION OF UNCERTAINTY 8 th Int. Conference on LCA in the Agri-Food Sector, 1-4 Oct 2012 majority of GHG emissions attributable to the food sector (Carlsson-Kanyama and Gonzalez, 2009; Garnett, 2011). From a climate perspective an average global per capita consumption of 25-33 kg of meat per year (68-90 grams per day) has been suggested as a goal to stabilise global livestock related GHG emissions until 2050 at 2000-2005 level (Garnett, 2008; McMichael et al., 2007). The suggested levels by Garnett (2008) and McMichael (2007) are quantified based on FAO data and thus refer to the available supply of raw meat including bones. From an LCA perspective, the corresponding functional unit (FU) could be translated as kg produced raw meat including bones per capita per year. The estimated need for reductions in current meat consumption to meet climate goals is exemplified in Table 2. In this example the level of sustainable meat consumption is assumed to be 29 kg per capita per year, which is an average of the suggested amounts. 3.2.2 Health perspective From a nutritional point of view there are no general recommendations of how much meat is considered to be optimal for health. Existing dietary guidelines are instead usually based on levels that ensure sufficient intake of critical nutrients without exceeding upper intake limits of nutrients associated to negative health effects. In dietary guidelines, meat is usually categorised with other protein rich foods and suggested portion sizes and intake levels can vary (U.S. Department of Agriculture/U.S. Department of Health and Human Services, 2010; WHO, 2003). According to dietary guidelines in five different countries an intake between 50 and 100 g of cooked meat per day (18-37 kg per year) is suggested to provide a balanced nutrient intake (Hallström et al., 2011). To decrease the risk for cancer the World Cancer Research Fund (WCRF) further recommends that consumption of cooked red meat (e.g. beef, pork, lamb) should be restricted to maximum 500 g per week (26 kg per year, i.e. 70 g per day) and that processed meat, such as bacon, salami, sausages etc., should be avoided (World Cancer Research Fund/American Institute for Cancer Research, 2007). In addition dietary recommendations for healthy vegetarian diets, without meat, are available (U.S. Department of Agriculture/U.S. Department of Health and Human Services, 2010). The recommendations of sustainable meat consumption from a health perspective are accordingly based on the consumption of cooked meat. The corresponding FU in an LCA could then be translated as kg consumed cooked meat per capita per year. The estimated need for reduction in current meat consumption to meet health goals is exemplified in Table 2. In this example the level of healthy meat consumption is set to 26 kg per capita per year, which is in line with suggested amounts in dietary guidelines. The amount includes red and white meat but complies with the recommendation by the WCRF which refers to a maximum intake of red meat. Table 2. Estimated need for reductions in meat consumption to meet climate and health goals a Region Reduction needed in% to meet climate goals Reduction needed in% to meet health goals North America 76 48 Oceania 75 46 Europe 62 19 South America 59 13 Asia None None Africa None None a To quantify the reductions in meat consumption needed to meet climate goals, data from column A in Table 1 has been compared with a consumption level of 29 kg per capita per year (FU: produced raw meat including bones). To quantify reductions needed to meet health goals data in Table 1, column D has been compared with a consumption level of 26 kg per capita per year (FU: consumed cooked meat). 4. Discussion Statistics on meat supply, based on the production of raw meat including bones, are often the basis in describing the need for reduction in meat consumption to meet climate goals. In describing the need for reduction in meat consumption from a health perspective, on the other hand, data on the actual intake expressed as uncooked or cooked meat should preferably be used. From an LCA perspective, these two types of statistics represent two different functional units. There is an obvious risk of mixing those different functional units when broadening the perspective in LCA’s, including, for example, a nutrition and health perspective. Depending on the type of statistics and way of describing data, the meat consumption level per capita may differ by a factor two, or more. If meat consumption statistics are used wrongly it may result in an incorrect functional unit, which may influence the results and conclusions substantially. It is therefore crucial to specify the functional unit in, for example, LCA’s of meat and dietary recommendations and clearly define if it refers to raw meat including or excluding bones, including losses in distribution and consumer level, or after weight reduction by cooking. 185
PARALLEL SESSION 2C: QUANTIFICATION AND REDUCTION OF UNCERTAINTY 8 th Int. Conference on LCA in the Agri-Food Sector, 1-4 Oct 2012 This paper indicates that the reductions needed in meat consumption to meet climate goals are considerable in all regions except Asia and Africa. In most regions there also seems to be a room for reduced consumption from a health perspective. The estimated needs for reduced meat consumption to reach a sustainable level are rough estimates which will vary depending on the consumption levels set as a sustainable target. In order to development recommendations for sustainable food consumption the level of sustainable meat consumption needs to be studied more extensively in the future. 5. Conclusion Depending on the type of statistics and way of presenting data, meat consumption levels per capita may differ by a factor two, or more. For a correct utilisation and interpretation of meat consumption data and LCA’s of meat it is crucial to specify the functional unit, i.e. to clearly define if it refers to raw meat including or excluding bones, including losses along the food chain, or after weight reduction by cooking. The need for reductions in current meat consumption to meet climate and health goals is estimated to 0-75% and 0-50%, respectively, depending on the region. The level of sustainable meat consumption needs to be studied more extensively in the future. 6. References Berners-Lee, M., Hoolohan, C., Cammack, H., Hewitt, C.N., 2012. The relative greenhouse gas impacts of realistic dietary choices. Energy Policy 43, 184-190. Carlsson-Kanyama, A., Gonzalez, A.D., 2009. Potential contributions of food consumption patterns to climate change. Am J Clin Nutr 89, 1704-1709. Cederberg, C., Meyer, D., Flysjö, A., 2009. Life cycle inventory of greenhouse gas emissions and use of land and energy in Brazilian beef production. Report No 792. Swedish Institute for Food and Biotechnology. Göteborg, Sweden. EIPRO, 2006. Analysis of the life cycle environmental impacts related to the total final consumption of the EU25. European Commission Technical Report. EUR 22284 EN. European Commission, 2007. Communication from the Commission to the Council, the European Parliament, the European Economic and Social Committee and the Committee of the Regions – Limiting global climate change to 2 degrees Celsius - The way ahead for 2020 and beyond. Brussels, Belgium. FAO, 2006. Livestock's long shadow: environmental issues and options. Food and Agriculture Organization of the United Nations. Rome, Italy. FAO, 2009. The state of food and agriculture: Livestock in balance. Food and Agriculture Organization of the United Nation. Rome, Italy. FAO, 2011. Global food losses and food waste- extent, causes and prevention. Food and Agriculture Organization of the United Nations. Rome, Italy. FAOSTAT. Food supply quantity of total meat, data for 2007. Food and Agriculture Organization. Available at: http://faostat.fao.org (28.05.2012). Garnett, T., 2008. Cooking up a storm. Food, greenhouse gas emissions and our changing climate. Food Climate Research Network. Surrey, UK. Garnett, T., 2009. Livestock-related greenhouse gas emissions: impacts and options for policy makers. Environ Sci Policy 12, 491- 503. Garnett, T., 2011. Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)? Food Policy 36, 23-32. Hallström E., Ahlgren, S., Börjesson, P., 2011. Challenges and opportunities for future production of food, feed and biofuel- A land use perspective. Report No 74. Department of Environmental and Energy Systems Studies. Lund University. Lund, Sweden. Hallström, E., Börjesson, P., 2012 (unpublished results). Meat Consumption Statistics - Reliability and Discrepancy. Sustainability: Science, Practice, and Policy. IPCC, 2007. Fourth Assessment Report of the Intergovernmental Panel on Climate Change. Cambridge University Press. Cambridge, United Kingdom and New York, USA. KF & ICA Provkök, 2000. Mått för mat. Provköken förklarar. ICA bokförlag. Västerås, Sweden. McMichael, A.J., Powles, J.W., Butler, C.D., Uauy, R., 2007. Energy and health 5 - Food, livestock production, energy, climate change and health. Lancet 370, 1253-1263. Naska, A., Berg, M.A., Cuadrado, C., Freisling, H., Gedrich, K., Gregoric, M., Kelleher, C., Leskova E., Nelson, M., Pace, L., Remaut, A.M., Rodrigues, S., Sekula, W., Sjostrom, M., Trygg, K., Turrini, A., Volatier, J. L., Zajkas, G., Trichopoulou, A., 2009. Food balance sheet and household budget survey dietary data and mortality patterns in Europe. Br J Nutr 102, 166-171. Nilsson, K., Sund, V., Florén, B., 2011. The environmental impact of the consumption of sweets, crisps and soft drinks. Nordic Council of Ministers. Tema Nord. Copenhagen, Denmark. Sonesson, U., Davis, J.,Ziegler, F., 2010. Food Production and Emissions of Greenhouse Gases. An overview of the climate impact of different product groups. Report no 802. Swedish Institute for Food and Biotechnology, Göteborg, Sweden. Stern, N., 2006. The Economics of Climate Change - The Stern Review. Cambridge University Press. Cambridge, UK. UNEP, 2010. The Emissions Gap Report: Are the Copenhagen Accord Pledges Sufficient to Limit Global Arming to 2 degrees or 1.5 degrees? A preliminary assessment. U.S. Department of Agriculture/U.S. Department of Health and Human Services, 2010. Dietary Guidelines for Americans 2010. 7th Edition. Washington DC, USA. 186
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Welcome ii Soyez les bienvenus à L
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General Information 8 th Internatio
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Table of Contents for Sessions TUES
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ORAL SESSIONS 8 th International Co
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KEYNOTE SESSION 8 th Int. Conferenc
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