Nutritional health and environmental sustainability of food and - - PowerPoint PPT Presentation

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Nutritional health and environmental sustainability of food and - - PowerPoint PPT Presentation

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Nutritional health and environmental sustainability of food and beverage: how effective is the LCA approach? Giovanni Dotelli, Paola Gallo Stampino, Paco Meli, Andrea Vesconi Politecnico di Milano, Italy Which funtjonal unit for food and

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Nutritional health and environmental sustainability of food and beverage: how effective is the LCA approach?

Giovanni Dotelli, Paola Gallo Stampino, Paco Melià, Andrea Vesconi Politecnico di Milano, Italy

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Giovanni Dotelli, Lille November 6th 2014

Which funtjonal unit for food and beverage?

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Giovanni Dotelli, Lille November 6th 2014

What is the functjon of food and beverage?

Food provides the fundamental types of materials required to keep our bodies functjoning properly:  macronutrients – carbohydrates, proteins, fats and oils  micronutrients – vitamins and minerals  dietary fjbre – cellulose, pectjn and gums  dietary water – keeping the body hydrated  phytochemicals – biologically actjve compounds from fruits and vegetables.

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Giovanni Dotelli, Lille November 6th 2014

Aim

  • Micronutrients, macronutrients and

fjbres

Nutritjon

  • Carbon Footprint and Water Footprint

(LCA)

Environmental Assessment

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Giovanni Dotelli, Lille November 6th 2014

Data sources

 Nutritjonal values of foods: United States Department of Agriculture Agricultural Research Service, www.ars.usda.gov  Water Footprint Network, www.waterfootprint.org  Defra, Environmental Impacts of Food Productjon and Consumptjon, 2006, www.ifr.ac.uk  Global Warming Potentjal from literature studies (more than 60 papers for a total of 115 foods and 8 beverages)  Ministero delle politjche Agricole, Alimentari e Forestali, INRAN, htup://nut.entecra.it/  Barilla Center for Food and Nutritjon (BCFN), www.barillacfn.com

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Giovanni Dotelli, Lille November 6th 2014

Nutritjon Indicators

 Fullness Factor  Nutrient Rich Food Index  Calories for nutrient

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Giovanni Dotelli, Lille November 6th 2014

Fullness Factor FF

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Giovanni Dotelli, Lille November 6th 2014

Fullness Factor: foods

Common Foods FF watermelon 4.6 carrots 3.8 Beef steak 3.2 potatoes 2.5 White bread 1.8 Potato chips 1.2

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Foods FF Fruits and vegetables 3.5-5 Meat, fjsh and eggs 2.0-3.5 Cereals 1.5-2.5 Dairy products 1.0-2.0 Sausages 0-1.5 Sugar and sweets, salad dressings < 1.0

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Giovanni Dotelli, Lille November 6th 2014

Nutrient Rich Food Index NRF9.3

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i: nutrients per 100g j: nutrients to limit per 100g RDA: Recommended Daily Allowance (FAO source)

  • A. Drewnowski, Am J Clin Nutr 2010;91(suppl):1095S–101S.
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Giovanni Dotelli, Lille November 6th 2014

Nutrient Rich Food Index NRF9.3: foods

Foods NRF9.3 Vegetables 85-110 Cereals 65-100 Fish 50-90 Fruits 45-75 Meat 35-70 Milk and milk products 30-60 Sausages

  • 15-15

Fats, oils, and sugars < 0

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Giovanni Dotelli, Lille November 6th 2014

Calories for Nutrient CFN

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ED: energy density in kcal per 100g, i: nutrients per 100g : protein, calcium, iron, vitamin A, vitamin C, thiamine, ribofmavin, vitamin, B-6, vitamin B- 12, niacin, folic acid, magnesium, and zinc

  • A. Drewnowski, Am J Clin Nutr 2005;82:721–32.
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Giovanni Dotelli, Lille November 6th 2014

Calories for Nutrient CFN: foods

Foods CFN Vegetables 0-5 Fish 5-10 Meat and fruits 10-25 Cereals 20-50 Milk and milk products, sausages 25-60 Fats, oils and sugars > 100

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Giovanni Dotelli, Lille November 6th 2014

Nutritjonal Index

Nutritjonal score = FF + [NRF9.3] + [CFN]  + 0.25 [if NRF9.3 > 80] or  - 0.5 [if NRF9.3 > 0]  + 0.25 [if CFN < 5]

 0 [if CFN > 5] The Nutritjonal Index ranges from 0 to 5.

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Giovanni Dotelli, Lille November 6th 2014

Health food classifjcatjon

Nutritjonal Index 0 < NI < 1.0 Food able to satjsfy with very high calories and rich in nutrients to be limited 1.1 < NI < 2.0 2.1 < NI < 3.0 3.1 < NI < 4.0 4.1 < NI < 5.0 Food able to satjsfy with low calories and high-content of nutrients

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Giovanni Dotelli, Lille November 6th 2014

Carbon Footprint

CFLCA: Carbon Footprint, in gCO2eq./gnutriente CF: Carbon Footprint of food product calculated via LCA NuP: main nutrient in g

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Giovanni Dotelli, Lille November 6th 2014

Food nutrient categorisatjon

Foods Main nutrients Meat, fjsh, eggs and legumes Proteins Fruits and vegetables Vitamins and fjbres Cereals Carbohydrates and fjbres Milk and milk products Calcium

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Giovanni Dotelli, Lille November 6th 2014

Cooking

Imp.Cot.: gCO2eq due to cooking NuP: main nutrient in g

Defra, Environmental Impacts of Food Productjon and Consumptjon, 2006

Defra, Environmental Impacts of Food Productjon and Consumptjon, 2006

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Cooking Energy consumptjon [MJ/kg] CF [gCO2/kg] Gas cooker 0,29 15.37 Electric oven 9 477 Frying 7.5 397.5 Boiling 3.5 185.5 Microwaving 0.8 42.4

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Giovanni Dotelli, Lille November 6th 2014

Transports

Imp.Tr.: gCO2eq km: distance in km NuP: main nutrient in g

Defra, Environmental Impacts of Food Productjon and Consumptjon, 2006

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Giovanni Dotelli, Lille November 6th 2014

Total Carbon Footprint

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CFtot[gCO2eq./gnutr] CF INDEX Notes CFtot < 1 5 Highly sustainable 1 < CFtot < 10 4 10 < CFtot < 25 3 25 < CFtot < 50 2 50 < CFtot < 100 1 CFtot > 100 Highly unsustainable

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Giovanni Dotelli, Lille November 6th 2014

Water Footprint

WPtot: total water consumptjon in litres per gram of nutrient per week WPblue:: blu water consumptjon in litres per gram of nutrient per week WPgrey : grey water consumptjon in litres per gram of nutrient per week Hoekstra and Mekonnen www.pnas.org/cgi/doi/10.1073/pnas.1109936109

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Giovanni Dotelli, Lille November 6th 2014

Water Footprint Index

Total water consumptjon [Litres/gnutrient] WATER FOOTPRINT INDEX NOTES WPtot < 1 5 Highly sustainable 1 < WPtot < 2.5 4 2.5 < WPtot < 5 3 5 < WPtot < 9 2 9 < WPtot < 15 1 WPtot >15 Highly unsustainable

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Giovanni Dotelli, Lille November 6th 2014

Total Index

TOTAL SCORE = (Nutritjon index + CF index + WF index) / 3

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TOTAL SCORE NOTES 5 VERY GOOD FROM BOTH ENVIRONMENTAL AND NUTRITIONAL POINT OF VIEWS 4 3 2 1 TO BE AVOIDED OR LIMITED AS MUCH AS POSSIBLE FROM BOTH ENVIRONMENTAL AND NUTRITIONAL POINT OF VIEWS

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Giovanni Dotelli, Lille November 6th 2014

Class Proteins

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Eggs Beef Cod Salami Chicken

2.3 2.7

3.4 1 3.2

Nutrition Index (proteins)

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Class Proteins

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Eggs Beef Cod Salami Chicken Octopus

4 5 4 5

Water Index (proteins)

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Total Score

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Menu assessment

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Conclusions

 A consumer driven indicator for food  Environmental performances accounted for in a simplifjed way  Nutritjonal performances accounted for  Menu assessment

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Giovanni Dotelli, Lille November 6th 2014

Thank you very much

  • Dept. of Chemistry, Materials and Chemical Engineering “G.Natua”,

Politecnico di Milano, Italy, giovanni.dotelli@polimi.it

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