Food for Thought JOS OSEPH POORE OXFORD UNIVERSITEIT VOEDS - - PowerPoint PPT Presentation

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Food for Thought JOS OSEPH POORE OXFORD UNIVERSITEIT VOEDS - - PowerPoint PPT Presentation

Jan 26, 2024 302 likes •630 views

Kennissymposium 13 maart 2020 Voedselvisie: # food oodforth thou ought #voeds dselv lvis isie Food for Thought JOS OSEPH POORE OXFORD UNIVERSITEIT VOEDS DSELVOETAFDR DRUK: IMPACT V VAN AN VOED EDSEL O OP DE P E PLAN ANEET

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SLIDE 1

Kennissymposium 13 maart 2020

Voedselvisie:

Food for Thought

#food

  • odforth

thou

  • ught #voeds

dselv lvis isie

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SLIDE 2

JOS OSEPH POORE

OXFORD UNIVERSITEIT

VOEDS DSELVOETAFDR DRUK: IMPACT V VAN AN VOED EDSEL O OP DE P E PLAN ANEET

(INCL. Q Q&A &A)

#food
  • dfor
  • rthou
  • ught #vo

voed edsel selvi visi sie

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SLIDE 3 Joseph Poore

Food’s Environmental Impacts and an Integrated Solution

Presentation to Party for the Animals Conference, 13th March 2020

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SLIDE 4 Sour urce: Ellis et al. (2010) 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

Urban

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SLIDE 5 Sour urce: Ellis et al. (2010) 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

Urban Mixed Crops

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SLIDE 6 Sour urce: Ellis et al. (2010) 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

Urban Mixed Crops Pasture Rangelands

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SLIDE 7 Sour urce: Curtis et al (2018); Global Forest Watch

Commod

  • dit

ity C Crop

  • p D

Driven Defor

  • restation
  • n (million hectares)

1 2 3 4 5 6 7 8 9 2000 2002 2004 2006 2008 2010 2012 2014 2016

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SLIDE 8
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SLIDE 9

>13,000

Sour urce: IUCN (2018)
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SLIDE 10

26% 5%

Food

Greenhouse Gas Emissions

Sour urce: Poore & Nemecek (2018) Sour urce: NOAA (2018)
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SLIDE 11

32%

Food

Acid Rain

Sour urce: Poore & Nemecek (2018)
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SLIDE 12

78%

Food

Eutrophication

25,000km2 “dead zone” in the Gulf of Mexico

Sour urce: Poore & Nemecek (2018) Sour urce: NOAA (2018)
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SLIDE 13

90%

Food

Scarcity-Weighted Water Use

Sour urce: Poore & Nemecek (2018)
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SLIDE 14

5 10 15 20 25 30 35 40 1500 1550 1600 1650 1700 1750 1800 1850 1900 1950 2000 2050

Food C Consumption (trillion calories per day)

Sour urce: Adapted from Smith (2015), using data from FAOSTAT and the UN
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SLIDE 15

5 10 15 20 25 30 35 40 1500 1550 1600 1650 1700 1750 1800 1850 1900 1950 2000 2050

Food C Consumption (trillion calories per day)

Sour urce: Adapted from Smith (2015), using data from FAOSTAT and the UN; adapted from FAO forecasts

Forecast Annua nual C Consum umption i n in 2050: 050:

  • 1.2 trillion litres of dairy
  • 500 billion kilograms of meat
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SLIDE 16

570 m 0 million f n farms >2 m 2 million c crop p varieties i s in n seed eed va vaults Food p produc uced i ed in ev every c climate and s soil, l, w with o

  • ptim

imal p l practic ices for ea each 430 b 0 brands nds 14 c 14 compa panies o s own n 54 o 54 of the he larges est b brands nds

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SLIDE 17

Summa mary 1. 1. Agriculture s sit its a at t the h heart of

  • f alm

almost all all envir ironmental p l proble lems 2. 2. Achieving s sustainability w will become h e harder er g given en g growi wing d g demand 3. 3. Solutions m must b t be effecti tive e over er millions o

  • f d

diver erse e producer ers

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SLIDE 18 Source: Poore & Nemecek (2018)
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SLIDE 19 Source: Poore & Nemecek (2018)
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SLIDE 20 1 2 3 1000 kcal Cassava Rice (flooded) Oatmeal Potatoes Wheat & Rye (Bread) Maize (Meal) Greenhouse Gas Emissions kg CO2eq Source: Poore & Nemecek (2018) Low impact producers 10th percentile High impact producers 90th percentile
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SLIDE 21 1 2 3 1000 kcal Cassava Rice (flooded) Oatmeal Potatoes Wheat & Rye (Bread) Maize (Meal) 2 4 6 18 36 Greenhouse Gas Emissions kg CO2eq Acidification g SO2eq Eutrophication g PO4 3-eq Land Use m2·year 1 kg Tomatoes Brassicas Onions & Leeks Root Vegetables 1 kg Berries Bananas Apples Citrus 2 4 6 0,4 0,8 1,2 72 36 1 2 3 2,5 5 7,5 45 18
  • Large variabil

ilit ity a across a all i indi ndicators, , inc nclud uding i in n simila lar g geographic regio ions ns

  • Implie

ies a a targeted mitigatio ion a n appr pproach w h will ha have hi highe hest i impa pact

Source: Poore & Nemecek (2018) Low impact producers 10th percentile High impact producers 90th percentile
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SLIDE 22 Source: Poore & Nemecek (2018)
  • There a

e are e differ erent c causes of environmen ental impact f for d differ eren ent f farmer ers

  • We ne

need t d to be be flexibl xible a and l nd let the hem de deliver mitig igatio ion ho however works be best f for the hem

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SLIDE 23 Source: Poore & Nemecek (2018) 100g of protein Beef (beef herd) Lamb & Mutton Crustaceans (farmed) Beef (dairy herd) Cheese Pig Meat Fish (farmed) Poultry Meat Eggs Tofu Groundnuts Other Pulses Peas Nuts 10 20 30 180 180 40 80 120 Greenhouse Gas Emissions kg CO2eq Acidification g SO2eq Eutrophication g PO4 3-eq Land Use m2·year 2 4 6 1 litre Cow’s milk Soymilk 4 8 12 36 24 Low impact producers 10th percentile High impact producers 90th percentile
  • Large variabil

ilit ity a across a all i indi ndicators, , inc nclud uding i in n simila lar g geographic regio ions ns

  • Implie

ies a a targeted mitigatio ion a n appr pproach w h will ha have hi highe hest i impa pact

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SLIDE 24 Source: Poore, Clark & Springmann (2020)

Netherland nds: G GHG e emissio ions ns r rela lated t to f food unde under di different di diets

2,985 1,638 582 261 127

  • 152

GHG emissions per capita (kg CO2eq, IPCC 2013)

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SLIDE 25 Source: Poore, Clark & Springmann (2020)

Netherland nds: E Eut utrophying e emissio ions related t to f food unde under di different di diets

10,247 7,434 5,508 5,813 4,132 3,469 Eutrophying emissions per capita (g PO43-eq, CML2 baseline)

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SLIDE 26

Greenhouse Gas Emissions (Gt CO2eq)

  • 14,7
  • 10,4
  • 16
  • 12
  • 8
  • 4

Animal-Product Free Diet 50% reduction in animal products, targeting highest impact producers 70%

Change in Greenhouse Gas Emissions

  • 100%
  • 75%
  • 50%
  • 25%
0%

Oils Sugars AlcoholsStimulants Weighted Average = -45% Consume 20% less, targeting the highest impact producers

Source: Poore & Nemecek (2019) A 30% reduction in global GHG emissions across all sectors
  • Bene

nefit it o

  • f e

eating less o

  • f a

a hi high i h impa pact pr produ duct inc ncrease by cho hoosing t the he m most s sus ustaina nably pr produc uced

  • Consumers can

n make s suc uch h cho hoice i if value ue c cha hain c n cha hann nnels ena nabl ble i ide dentity pr preservatio ion n

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SLIDE 27 Source: Poore (2018) The Guardian; mondra.green
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SLIDE 28 Source: https://mondra.green
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SLIDE 29 Source: https://mondra.green
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SLIDE 30 Source: CECED 0% 20% 40% 60% 0% 20% 40% 60%

1992 (labels introduced) 2018 Household appliance market share by energy efficiency group

G F E D C B A A+ A++ A+++

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SLIDE 31

Summa mary 1. 1. Very y signif ific ican ant potential ial t to r

  • reduce f

food

  • od’s i

imp mpac acts 2. 2. Mitigation requires es a a sophisti ticated ed a approach, e engaging f g full s supply-cha chain 3. 3. Mandatory l labels a are t the e most p t promising w way t to shift t ft the e en entire s system