sustainable food systems: challenges, state of the art...
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Sustainable Food Systems: Challenges, State of the Art and Questions for Research
Importance of ‘farm gate to consumer’
food chain
‐
Eating patterns
‐
Environnemental impact
‐
Resources use
Learning from the AGRIMONDE foresight study Importance of eating patterns
In the AG 1 scenario:
‐
available supply of 3,000 kcal/person
‐
of which 500 from animal and aquatic products
This would imply in OECD countries
A 25% drop in available kcal,
an over 50% drop in calories from animal products (1200 → 500)
Food has a high impact on the environment
EIPRO study
(Environmental Impact of Products, 2006)
•
Scope: all products and services in EU 27
•
8 environmental impacts for each industrial sector, per monetary unit of production
•
Results (as percentage of impact): 3 major fields: food, transport and housing (70 to 80% of total impact)
A large proportion of downstream sectors in the energy consumption of the food system...
USA in 2000 (Source: Heller and Keoleian, 2000)
… And a large proportion of this energy consumption for household food
activities
Agriculture22%
Processing16%
Packaging7%Transport and
logistics14%
Distribution4%
Catering7%
Home preparation (storage,
preparation and washing)
30%
in terms of
Resource use
Impacts on ecosystems and GHG
Impacts on health (overweight, obesity and diet‐related diseases)
Western‐style food systems, and indeed their global extension, are not sustainable
How, in this context, can food systems be adapted to take into account the challenges of sustainability?
DuALIne: A non standard‐based approach
‐
125 experts
‐
A bibliographical analysis
‐
Including stakeholders (industries, NGO,..)
‐
A public conference to discuss the results
‐
18 months: nov 2010 →july 2011
The aim is not to define or characterise a specific sustainable diet
The questions
are rather to identify and understand the drivers
Method
4. Food
systems
5. Critical points along the chain
8. International
markets
6. Urban dynamics and
locations
2. Consumer
3. Carbon impact
of eating patterns
7.Losses/
wastage
1. Context9. Foresight study
10. Methods
Scope of duALIne: from the farm gate to the consumer's plate
Food consumption: retrospective analysis, challenges and
questions
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
1500 1750 2000 2250 2500 2750 3000 3250 3500 3750
Proteins
Lipids
Carbohydrates
Energy: kcal/person/day Source: FAO Stat
Global mean 2001-2003Nutritional convergence: energy intake structure
Source: from FAO Stat
Animal calories (kcal/person/day)
Total calories (kcal/person/day)
Animal calories and food availability: from 1961-63 to 2003-05
Spain Italy
France
Germany
MexicoJapan
NigeriaBangladesh
Pakistan
Brazil
Indonesia
USA
India
China
050
010
0015
00
1500 2000 2500 3000 3500 4000
Saint Kitts and Nevis DominicaAntigua and Barbuda
SeychellesKiribati
Grenada
Saint Vincent and Grenadines
Sao Tome and Principe
Saint LuciaSamoa
Netherlands AntillesFrench Polynesia
BarbadosMaldives
Bahamas
Brunei Darussalam
Malta
Suriname
Cape Verde Guyana
Djibouti
Fiji
Cyprus
SwazilandMauritius
Gabon
Trinidad and TobagoJamaica
Kuwait
Albania
Panama
Congo
LebanonCosta Rica
Denmark
Jordan
Sierra Leone
Lao People's Democratic Republic
Paraguay
Libyan Arab JamahiriyaEl Salvador
Israel
Honduras
Austria
Benin Guinea
Sweden
Bolivia
Rwanda
Dominican Republic
Hungary
Tunisia
Portugal
Greece
MaliGuatemala
Ecuador
Burkina FasoCambodia
Angola
Chile
Netherlands
Cameroon
Syrian Arab Republic
Sri LankaYemen
Romania
Ghana
Saudi Arabia
Korea, Democratic People's Republic of
Malaysia
Venezuela, Bolivarian Republic of
Nepal
Peru
UgandaMorocco
Algeria
Sudan
Espagne
Colombia Korea
Myanmar
Italie
France
ThailandIran
Egypt
Allemagne
PhilippinesViet Nam
MexiqueJapon
NigeriaBangladesh
Pakistan
Brésil
Indonésie
USA
Inde
Chine
050
010
0015
00
1500 2000 2500 3000 3500 4000
Source: from FAO Stat
Animal calories (kcal/person/day)
Total calories (kcal/person/day)
5333 million people
Animal calories and food availability: from 1961-63 to 2003-05
1000
1500
2000
2500
3000
3500
1955 1960 1965 1970 1975 1980 1985 1990 1995 2000 2005 2010
Developed Countries
Developing Countries
Egypt
China
Source: FAO Stat
Energy: kcal/person/day
Acceleration of nutritional changes: 20 years versus a century
Increased income leads to:‐
a rise in quantities consumed
‐
followed by a rise in animal calories consumption
But differences upon more detailed investigation
Ex: Meat consumption in Europe
Beef Pork Poultry
0
5
10
15
20
25
30
35
40
1960 1970 1980 1990 20000
10
20
30
40
50
60
70
80
90
1960 1970 1980 1990 20000
5
10
15
20
25
30
1960 1970 1980 1990 2000
5.6 2.6
9.3
2.8
7.4
2.6
Relative difference (max/min)
kg/person/year kg/person/year kg/person/year
Source: from FAO Stat
Demand: Which drivers of action? Acting on choices •
Prices (taxes and grants). Controversy on effect, for ex CAP impact
•
Nutritional and environmental labelling . Willingness to pay? Acting on preferences (long term
modifications)•
Education
•
Generic information : efficiency on long term of consensus messages
•
Social norms: most efficient but most difficult
A priority topic: Eating patterns, health and the
environment:Converging recommendations?
(Northern countries)
RESULTS on french consumptionAVERAGE
N=1918 Carbon Footprint
Average(E‐T) 4090 g CO2e/day/pers.
(1175)
Can the carbon footprint (GHG eq) of real diets be calculated?
DISTRIBUTION
Men4725 g CO2e/day
0 2000 4000 6000 8000 10000 g CO2e/day
Women3658
g CO2e/day => High inter‐individual variability=> Women's CF < Men's CF (p<0.001)
Coherent order of magnitudeFinland: 4800
g CO2e/day/pers Risku‐Norja
2009Sweden: 2557
g CO2e/day/pers Wallen 2004
Carbon footprint relatively unaffectedby the nutritional quality of diets
CO2
e
Men
No significant differences
in impact between the different diets
Women
Impact [high nutritional quality diets] > Impact [low nutritional quality diets]
High nutritional quality diets: a predominance
of
plant‐based
foods, which have lower CFs than animal products
However,
high
nutritional
quality
diets
contain
large
quantities
of these
lower
impact
foods,
so
ultimately
they
are
associated
with
equally or even higher emissions
Quantities are more important than quality of diets
→ Further studies are needed: other countries, other diets, other environmental impacts
What is the link between carbon footprint and nutritional quality?
CONCLUSION:
4. Food
systems
5. Critical points along the chain
8. International
markets
6. Urban dynamics and
locations
2. Consumer
3.Carbon impact
of eating patterns
7.Losses/
wastage
1. Context9. Foresight study
10. Methods
Food demand evolution
Food tendency
Processes and formulations to increase organoleptic quality
Safety optimisation
Industrialisation and homogeneity
Innovations and new processes
Traditionnal food industrialisation for natural and typical products
1980197019601950 1990 2000 2010
Processes and formulation evolution for nutritionnal quality
sustainability
1. Food process conception and sustainability
Will it be possible to comply with the constraints of sustainability without having to go back on some of the constraints previously
integrated?Is it possible to answer by optimising existing technologies, or is it
necessary to fundamentally redesign food processing methods, the relationship between agriculture and industry, and the organisation of
food chains?
2. Fractionation, assembly and variety of products downstream (for ex milk, wheat,..)
Increased energy cost and increased variability in the supply of raw materials raises the question of the desired extent of deconstruction activities, so as to exploit and functionalities of raw materials
Food systems: major challenges (i)
3. Logistical organisation of chains and product flow management from upstream to downstream
Evolution has led to the constitution of large specialised agricultural production areas
and the creation of large industrial entities
Energy and environmental constraints can change this trend
An alternative to be considered lies in the trade‐off
between
Downscaling to very flexible, small industrial units suitable for diversified production
areas (short transport distances but many small quantities)
Upscaling to large co‐located mass production
units (minimising field to factory
distance for mass transport of stabilised products)
Food systems: major challenges (ii)
4. Food
systems
5. Critical points along the chain
8. International
markets
6. Urban dynamics and
locations
2. Consumer
3. Carbon impact
of eating patterns
7.Losses/
wastage
1. Context9. Foresight study
10. Methods
Food Losses and wastage ( kg per personne and per year) in different regions of world
Consumer
Processing ‐
retail
Responsability at all steps of food chain
Kg/person and year
Gustavsson et al., 2011
Causes and locations in the chainPost‐harvest lossesRetail and consumption wastage
Reduce food losses: a short term possibility. Which drivers of action?
4. Food
systems
5. Critical points along the chain
8. International
markets
6. Urban dynamics and
locations
2. Consumer
3 . Carbon impact
of eating patterns
7.Losses/
wastage
1. Context9. Foresight study
10. Methods
An urbanised society
Almost
40%
of
the
world
population
lives
in
a
city
of over 1 million inhabitants
Ageing population
Number of cities of > 1M inhabitants more than doubled between 1950 and 2007
Observation
Transport of agricultural goods and foodstuffs: 20% of transport
+ 25% for the average distance travelled since 1975
x3 for international transport by lorry since 1975
Increase in purchasing distances (consumers)
Share of food in transport: flow management
Share of food in transport: flow management
Determinants
•Changes in food trends (greater diversity, more processed products)
•Specialisation of processing units and regions due to a decrease in transport costs and times
•Change in supply chain management (just‐in‐time)
•Change in retail organization
From an energy and environmental point of view: efficiency not clear
Food miles versus technologies generating more or less pollution depending on local conditions for production
Food miles versus
modes of transport
Food miles and conflicts of use (land, water, …)
For local authorities: not clear either
Cities
(whatever the size): new players in terms of food security and quality
Seeking diversity in the food supply (local and global)
Promoting urban agriculture?
Impact of the price of energy on relocation and the organisation
of food chains within a context of growing urbanisation
To what extent can a circular urban economy that upgrades food‐ related waste be technically and economically efficient?
Impact of the action of new players in the emergence of local food systems (local public authorities, …)
Questions
4. Food
systems
5. Critical points along the chain
8. International
markets
6. Urban dynamics and
locations
2. Consumer
3. Carbon impact
of eating patterns
7.Losses/
wastage
1. Context9. Foresight study
10. Methods
Why methods for food systems sustainability assessment?
•
Evaluate and caracterise, identify critical points
•
Put on light the mecanisms
•
Predict/ simulate evolutions
•
Choices driving•
public policies
•
Technical and managing developments,
•
consumer (labelling)…
No simple method
•
Dealing with food system complexity
•
Diversity of eating patterns
•
4 pillars for sustainability (including health)
Developing multi‐criteria approaches
Methods must be defined according to challenges
Multiple methods, never taking account of this complexity
Define the priorities will be a choice for society
Need for european database, esp on processing stages
duALIneConclusions ‐
1
Some require a consensus
Quantities/frugality: eat less, an option to be explored further. What business model?
Animal products: how can this question be addressed beyond the meat‐eater versus vegetarian dichotomy? Take into account their production systems.
duALIneConclusion‐
2
On how themes are taken into account
Interconnections at all levels, dynamics
•
nutrients, foods, diets, food choices, •
chains, sectors, actors
Heterogeneity of systems, diversity of raw materials: resilience
factors?
Space and time scales
Beware of shifts in meaning
•
Sustainable
Environment
•
Sustainable
Global food security
Publication
Thank you for your attention
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