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

More documents

Recommendations

Info

PARALLEL SESSION 4B: DIET 8 th Int. Conference on LCA in the Agri-Food Sector, 1-4 Oct 2012 scheme of production. This results from the kinds of meat and dairies purchased, since less impacting meats (chicken, eggs) are most commonly consumed when considering organic products while pork and beef consumptions, two strong emitting products, are significant among conventional (and undetermined) purchased meat products. Finally, provided consumption levels and environmental impacts of these categories, Meat, fish and eggs and Dairy products appear as the main leverages to mitigate the emissions of the consumption basket. 4. Discussion The comparison of our results to those from previous studies shows that orders of magnitude are on the whole similar, the two Spanish studies (Munoz et al., 2010; Santacana et al., 2008) outcomes being superior. Our results are thus in line with the literature, providing the uncertainty in these kinds of studies, and the various followed methodologies. Moreover, our conclusions about the high contributors to the global emissions are concordant. For example, the share of “raw material production” is dominating the general result. This phase is actually for all groups the most contributing to the general food basket impact. It represents about 75% of the total impact for each group. This conclusion is in adequacy with Munoz’ study on the impact of the average Spanish diet, food production accounting for circa 2/3rd of the global GHG emissions (Munoz et al., 2010). The most impacting products categories are Meats, fish and eggs as well as Dairy products, with respectively 406 and 372 kg CO2eq in the average consumer’s basket. The predominance of these two categories of products in the impact of raw material production is also coherent with Munoz’ results: meat and dairy products contribute to 54% of the impact of raw material production, while their contribution reaches 62% of raw material production in the present study. We acknowledge our model faces several limitations; first regarding the consumption profiles definition, the lack of discrimination between organic and conventional products and the share of approximated carbon footprints in the model. When studying the distribution of organic, conventional and undetermined products, organic consumption represents 8% of the total weight of organic food basket. This result raises questions about the “organic” consumer and the little differences among the organic and conventional consumption baskets. However, the Kantar Worldpanel data did not allow defining a more detailed and representative sample, based on consumers buying more than 100 or 200 organic products a year for instance. In addition, in the panel, the share of undetermined products remain high (48% and 25% considering Beverages or not). In particular, fresh (i.e. unprocessed) products such as meats or fruits and vegetable showed very little distinction of the agricultural production scheme, while they account for respectively 13 and 17% of the global organic products turnover in 2010, behind grocery products and beverages (24%) and dairy products (22%) (Agence Bio, 2011); and their contributions to the global emissions of the baskets are predominant. Therefore, further research is needed to establish the organic consumption pattern; as both the number of products in the basket – which may result in a new basket composition – and the precision of the agricultural production mode of key products have to be improved. This new and more accurate organic profile could be built thanks to consumers interviews for instance, the consumers being selected among recurrent buyers of organic food stores. Finally, still, one third of the global impact results from product carbon footprints that have been approximated, either by considering the GHG emissions per kg of product of the closest product or by taking the conventional item carbon footprint when the organic one was missing or the production scheme undetermined. For instance, 10 emissions factors were modelled from the emissions factors of organic wheat, and as oranges production mode was not available; the emissions factor of conventional oranges was used. Thus, not only is the emissions factors accessibility a limit to our assessment, but also the availability of distinct information between organic and conventional product. This result tends to confirm the uneasiness to conclude about the potential benefits or drawbacks of consuming organic food compared with conventional food, providing the low availability of emissions factors for organic food. This also addresses the need to conduct LCAs comparing the environmental impacts of organic and conventional products. Ideally, the LCAs conducted should compare the products, the production modes (organic, conventional, integrated) and the geographical areas (region of a country). 5. Conclusion Although limitations remain about our definition of the organic pattern, distinctions in the consumption have been established, resulting in environmental impacts variations. Given the uncertainties of the results no conclusion can be drawn about the effective benefit of the organic pattern, but the fact that this specific bas- 387
PARALLEL SESSION 4B: DIET 8 th Int. Conference on LCA in the Agri-Food Sector, 1-4 Oct 2012 ket composition counterbalances the higher purchased food amount has been proven. In the context of research to identify new consumption modes, our results are a first step toward the definition of a “more environmentally-friendly” diet. For a definition of a sustainable diet (in terms of environmental impacts), it could be interesting to investigate other environmental impacts, such as water consumption or eutrophication, relevant issues for food products (ADEME AFNOR, 2011). However, these indicators are still under development, as no consensual calculation method has been established, and available results remain hardly comparable. A further step addressing the nutritional value of the various consumption baskets would help defining better consumption patterns for both human and our planet’s health. 6. References ADEME, 2007, Campagne nationale de caractérisation des ordures ménagères (MODECOM), résultats 2007. http://www2.ademe.fr/servlet/KBaseShow?sort=-1&cid=96&m=3&catid=15163 Agence Bio, 2011, L'agriculture biologique, chiffres clés - Edition 2011. www.agencebio.org Muñoz, I., Mila I Canals, L., Fernandez-Alba, A., 2010. Life cycle assessment of the average Spanish diet 2010 including human excretion. Int J of Life Cycle Assess. 15:794-805 Santacana M, Pon J, Pon D, Arto I, Casanovas S (2008) Greenhouse gas emissions from a consumption perspective in a global economy — opportunities for the Mediterranean region. Sustainable consumption and production in the mediterranean, regional activity centre for cleaner production (CP/RAC). Annual Technical Publication 7:101 – 112 Tukker, A., Huppes, G., Guinée, J., Heijungs, R., de Koning, A., van Oers, L., Suh, S., Geerken, T., Van Holderbeke, M., Jansen, B., Nielsen, P., European Commission - Joint Research Center - Institute for Prospective Technological Studies, European Science and Technology Observatory, TNO, 2006, Environmental Impact of Products (EIPRO), Analysis of the life cycle, environmental impacts related to the final consumption of the EU-25, EUR 22284 EN. WRAP, 2008, Food waste report v2, The food we waste, ISBN: 1-84405-383-0 (version 2), Written by Lorrayne Ventour, July 2008. 388
Page 1 and 2:
colloque.inra.fr/lcafood2012 Procee
Page 3 and 4:
Please cite this publication as: Co
Page 5 and 6:
Welcome ii Soyez les bienvenus à L
Page 7 and 8:
Programme Overview Room color code:
Page 9 and 10:
General Information 8 th Internatio
Page 11 and 12:
Table of Contents for Sessions TUES
Page 13 and 14:
8 th International Conference on LC
Page 15 and 16:
Page 17 and 18:
Page 19 and 20:
Page 21 and 22:
Page 23 and 24:
ORAL SESSIONS 8 th International Co
Page 25 and 26:
KEYNOTE SESSION 8 th Int. Conferenc
Page 27 and 28:
Page 29 and 30:
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
Page 37 and 38:
Page 39 and 40:
Page 41 and 42:
Page 43 and 44:
Page 45 and 46:
Page 47 and 48:
Page 49 and 50:
Page 51 and 52:
Page 53 and 54:
Page 55 and 56:
Page 57 and 58:
Page 59 and 60:
Page 61 and 62:
Page 63 and 64:
Page 65 and 66:
PARALLEL SESSION 1A: WATER FOOTPRIN
Page 67 and 68:
Page 69 and 70:
Page 71 and 72:
Page 73 and 74:
Page 75 and 76:
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
PARALLEL SESSION 1B: TOWARDS LIFE C
Page 87 and 88:
Page 89 and 90:
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
PARALLEL SESSION 1C: ECODESIGN AND
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
PLENARY SESSION 1: FOOD 8 th Int. C
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
PARALLEL SESSION 2A: LAND USE 8 th
Page 153 and 154:
Page 155 and 156:
Page 157 and 158:
Page 159 and 160:
Page 161 and 162:
Page 163 and 164:
Page 165 and 166:
Page 167 and 168:
Page 169 and 170:
Page 171 and 172:
Page 173 and 174:
Page 175 and 176:
Page 177 and 178:
Page 179 and 180:
PARALLEL SESSION 2B: EMISSIONS MODE
Page 181 and 182:
Page 183 and 184:
Page 185 and 186:
Page 187 and 188:
Page 189 and 190:
Page 191 and 192:
Page 193 and 194:
Page 195 and 196:
Page 197 and 198:
Page 199 and 200:
Page 201 and 202:
Page 203 and 204:
Page 205 and 206:
Page 207 and 208:
PARALLEL SESSION 2C: QUANTIFICATION
Page 209 and 210:
Page 211 and 212:
Page 213 and 214:
Page 215 and 216:
Page 217 and 218:
Page 219 and 220:
Page 221 and 222:
Page 223 and 224:
Page 225 and 226:
Page 227 and 228:
Page 229 and 230:
Page 231 and 232:
Page 233 and 234:
PLENARY SESSION 2: METHODOLOGICAL C
Page 235 and 236:
Page 237 and 238:
Page 239 and 240:
Page 241 and 242:
Page 243 and 244:
Page 245 and 246:
Page 247 and 248:
Page 249 and 250:
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
Page 257 and 258:
Page 259 and 260:
Page 261 and 262:
Page 263 and 264:
PARALLEL SESSION 3A: LAND USE CHANG
Page 265 and 266:
Page 267 and 268:
Page 269 and 270:
Page 271 and 272:
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
Page 281 and 282:
Page 283 and 284:
Page 285 and 286:
Page 287 and 288:
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
PARALLEL SESSION 3B: PACKAGING 8 th
Page 299 and 300:
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
Page 323 and 324:
Page 325 and 326:
Page 327 and 328:
PARALLEL SESSION 3C: SHEEP AND DAIR
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Page 337 and 338:
Page 339 and 340:
Page 341 and 342:
Page 343 and 344:
Page 345 and 346:
Page 347 and 348:
Page 349 and 350:
Page 351 and 352:
Page 353 and 354:
Page 355 and 356:
Page 357 and 358:
Page 359 and 360: PARALLEL SESSION 3C: SHEEP AND DAIR
Page 361 and 362: PLENARY SESSION 3: METHODS FOR BIOD
Page 377 and 378: PARALLEL SESSION 4A: CARBON FOOTPRI
Page 401 and 402: PARALLEL SESSION 4B: DIET 8 th Int.
Page 409: PARALLEL SESSION 4B: DIET 8 th Int.
Page 431 and 432: PARALLEL SESSION 4C: CROP PRODUCTIO
Page 455 and 456: PARALLEL SESSION 5A: FOOD LABELLING
Page 461 and 462:
PARALLEL SESSION 5A: FOOD LABELLING
Page 463 and 464:
Page 465 and 466:
Page 467 and 468:
Page 469 and 470:
Page 471 and 472:
Page 473 and 474:
Page 475 and 476:
Page 477 and 478:
Page 479 and 480:
Page 481 and 482:
PARALLEL SESSION 5B: METHODOLOGICAL
Page 483 and 484:
Page 485 and 486:
Page 487 and 488:
Page 489 and 490:
Page 491 and 492:
Page 493 and 494:
Page 495 and 496:
Page 497 and 498:
Page 499 and 500:
Page 501 and 502:
PARALLEL SESSION 6A: TOOLS AND DATA
Page 503 and 504:
Page 505 and 506:
Page 507 and 508:
Page 509 and 510:
Page 511 and 512:
Page 513 and 514:
Page 515 and 516:
Page 517 and 518:
Page 519 and 520:
Page 521 and 522:
Page 523 and 524:
Page 525 and 526:
Page 527 and 528:
Page 529 and 530:
PARALLEL SESSION 6B: FISHIERIES, SO
Page 531 and 532:
Page 533 and 534:
Page 535 and 536:
Page 537 and 538:
Page 539 and 540:
Page 541 and 542:
Page 543 and 544:
Page 545 and 546:
Page 547 and 548:
Page 549 and 550:
Page 551 and 552:
Page 553 and 554:
Page 555 and 556:
Page 557 and 558:
Page 559 and 560:
Page 561 and 562:
Page 563 and 564:
PARALLEL SESSION 6C: POULTRY AND PO
Page 565 and 566:
Page 567 and 568:
Page 569 and 570:
Page 571 and 572:
Page 573 and 574:
Page 575 and 576:
Page 577 and 578:
Page 579 and 580:
Page 581 and 582:
Page 583 and 584:
Page 585 and 586:
Page 587 and 588:
Page 589 and 590:
Page 591 and 592:
Page 593 and 594:
Page 595 and 596:
PARALLEL SESSION 7A: CONSUMERS 8 th
Page 597 and 598:
Page 599 and 600:
Page 601 and 602:
Page 603 and 604:
Page 605 and 606:
Page 607 and 608:
Page 609 and 610:
Page 611 and 612:
Page 613 and 614:
Page 615 and 616:
Page 617 and 618:
Page 619 and 620:
Page 621 and 622:
PARALLEL SESSION 7B: BEEF PRODUCTIO
Page 623 and 624:
Page 625 and 626:
Page 627 and 628:
Page 629 and 630:
Page 631 and 632:
Page 633 and 634:
Page 635 and 636:
Page 637 and 638:
Page 639 and 640:
Page 641 and 642:
Page 643 and 644:
PARALLEL SESSION 7C: FOOD CHAIN AND
Page 645 and 646:
Page 647 and 648:
Page 649 and 650:
Page 651 and 652:
Page 653 and 654:
Page 655 and 656:
Page 657 and 658:
Page 659 and 660:
Page 661 and 662:
Page 663 and 664:
Page 665 and 666:
Page 667 and 668:
Page 669 and 670:
Page 671 and 672:
POSTER SESSIONS 8 th International
Page 673 and 674:
GROUP 1, SESSION A: ANIMAL PRODUCTI
Page 675 and 676:
Page 677 and 678:
Page 679 and 680:
Page 681 and 682:
Page 683 and 684:
Page 685 and 686:
Page 687 and 688:
Page 689 and 690:
Page 691 and 692:
Page 693 and 694:
Page 695 and 696:
Page 697 and 698:
Page 699 and 700:
Page 701 and 702:
Page 703 and 704:
Page 705 and 706:
Page 707 and 708:
Page 709 and 710:
Page 711 and 712:
Page 713 and 714:
Page 715 and 716:
Page 717 and 718:
Page 719 and 720:
Page 721 and 722:
Page 723 and 724:
Page 725 and 726:
Page 727 and 728:
Page 729 and 730:
Page 731 and 732:
Page 733 and 734:
Page 735 and 736:
GROUP 2, SESSION A: CARBON OR WATER
Page 737 and 738:
Page 739 and 740:
Page 741 and 742:
Page 743 and 744:
Page 745 and 746:
Page 747 and 748:
Page 749 and 750:
Page 751 and 752:
Page 753 and 754:
Page 755 and 756:
Page 757 and 758:
Page 759 and 760:
Page 761 and 762:
Page 763 and 764:
Page 765 and 766:
Page 767 and 768:
Page 769 and 770:
Page 771 and 772:
Page 773 and 774:
Page 775 and 776:
Page 777 and 778:
Page 779 and 780:
Page 781 and 782:
GROUP 3, SESSION A: LABELLING, CONS
Page 783 and 784:
Page 785 and 786:
Page 787 and 788:
Page 789 and 790:
Page 791 and 792:
Page 793 and 794:
Page 795 and 796:
Page 797 and 798:
Page 799 and 800:
Page 801 and 802:
Page 803 and 804:
Page 805 and 806:
Page 807 and 808:
Page 809 and 810:
Page 811 and 812:
Page 813 and 814:
Page 815 and 816:
Page 817 and 818:
Page 819 and 820:
GROUP 4, SESSION B: CROP PRODUCTION
Page 821 and 822:
Page 823 and 824:
Page 825 and 826:
Page 827 and 828:
Page 829 and 830:
Page 831 and 832:
Page 833 and 834:
Page 835 and 836:
Page 837 and 838:
Page 839 and 840:
Page 841 and 842:
Page 843 and 844:
Page 845 and 846:
Page 847 and 848:
Page 849 and 850:
Page 851 and 852:
Page 853 and 854:
Page 855 and 856:
Page 857 and 858:
Page 859 and 860:
Page 861 and 862:
Page 863 and 864:
Page 865 and 866:
GROUP 5, SESSION B: FOOD PRODUCTS 8
Page 867 and 868:
Page 869 and 870:
Page 871 and 872:
Page 873 and 874:
Page 875 and 876:
Page 877 and 878:
Page 879 and 880:
Page 881 and 882:
Page 883 and 884:
Page 885 and 886:
Page 887 and 888:
Page 889 and 890:
Page 891 and 892:
Page 893 and 894:
Page 895 and 896:
Page 897 and 898:
Page 899 and 900:
Page 901 and 902:
Page 903 and 904:
Page 905 and 906:
Page 907 and 908:
Page 909 and 910:
GROUP 6, SESSION B: METHODS, TOOLS,
Page 911 and 912:
Page 913 and 914:
Page 915 and 916:
Page 917 and 918:
Page 919 and 920:
Page 921 and 922:
Page 923 and 924:
Page 925 and 926:
Page 927 and 928:
Page 929 and 930:
Page 931 and 932:
Page 933 and 934:
Page 935 and 936:
Page 937 and 938:
Page 939 and 940:
Page 941 and 942:
Page 943 and 944:
Page 945 and 946:
Page 947 and 948:
Page 949 and 950:
Page 951 and 952:
Page 953 and 954:
Page 955 and 956:
Page 957 and 958:
Page 959 and 960:
show all

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

Create successful ePaper yourself

Delete template?

Save as template?