What is the climate impact reduction potential with oat protein rich diet?

Transcription

1 AARHUS UNIVERSITY What is the climate impact reduction potential with oat protein rich diet? Lisbeth Mogensen 1, Marie T. Knudsen 1 & Hannele Pulkkinen 2 1 Department of Agroecology, Aarhus University, Denmark, 2 Natural Resources Institute, LUKE, Finland

2 DEPARTMENT OF AGROECOLOGY AARHUS UNIVERSITY

3 Department of Agroecology Crop health Entomology and Plant Pathology Soil Biology and Nutrients Soil Physics and Hydropedology Climate and Water Agricultural Systems and Sustainability Aarhus FOULUM

4 Department statistics Staffing (250 man/yr) Scientific personnel 80 PhD students 66

5 Agricultural systems and sustainability Food systems and rural development Livestock production systems Organic livestock systems Land use, resource use and policy Life cycle assessment (LCA)

6 More at FOULUM

7 Aim of the study Effect on Greenhouse gas (GHG) emissions of replacement of animal based foods by foods with added plant protein. In a case study with a standard Danish diet: Traditional bread, pasta, and yoghurt was replaced by foods containing oat protein concentrate (OPC), these add extra protein to the diet and intake of animal based foods/protein could be reduced.

8 Outline Materials & methods Life cycle assessment (LCA) Carbon footprint (CF) of foods Foods enriched with oat protein concentrate (OPC) Standard (Danish) diet Scenarios substitution with OPC food Results Conclusion Next step

9 Materials and methods Life cycle assesment (LCA) Carbon footprint (kg CO 2 ) Eutrophication (nutrient enrichment) Fossil energy Biodiversity Land use (m 2 )

10 LIFE CYCLE ASSESSMENT INPUT Materials e.g. fertilizer Energy e.g. fuel Chemicals e.g. pesticides Other Emissions to air (N 2 O, NH 3, CO 2 etc.) Barley OAT OUTPUT Crop yield Residues or coproduct Emissions to soil and water (NO 3-, pesticides etc.) transport transport transport Production of inputs Agricultural production Processing OPC B-glucan Oat starch Oat oil

11 Carbon footprint of oat from farm g/co 2 /kg DM oat 250 growing (490 g CO 2 ) N2O Fertlizer Energy Seed

12 Carbon footprint of food in supermarket kg CO 2 /kg Beef, lamb, cheese 3-7 Pork, poltry, fish, rice 1-2 Milk, egg, 0.5 1,1 Bread, cereals, imported fruit and vegetables Field vegetables, Local fruit

13 Foods w. OPC add protein to the diet Energy, kj/100g Protein, g/100 g Carbon footprint, CO 2 -eq., g/kg 1) Milk yoghurt Oat/OPC yoghurt, high in protein 383 (123) 5.6 (156) 980 (77) Wheat bread Wheat/OPC bread, high in protein 1108 (91) 18.1 (248) 2550 (245) Durum pasta Durum/OPC pasta, high in protein 1283 (98) 28.5 (250) 4550 (211) 1) Food ready to eat, for all also pasta it is uncooked amount

14 Carbon footprint (CF) of foods ready to eat Energy kj/100g Protein g/100 g Supermarket CF, CO 2 g/kg 1) Waste 2), % Cooking Milk yoghurt OPC yoghurt Wheat bread Wheat/OPC bread Durum pasta Durum/OPC pasta Total Beef Pork ) Food ready to eat, for pasta it is uncooked amount without water 2) Waste from cooking

15 Standard diet Daily intake of 1443 g from food + beverages 600 g/day Juice Cheese Fruit Yoghurt Milk Pasta Wheat Bread Milk and cheese Bread, rice and pasta 186 Veg. Vegetables and fruit Pork Beef Meat Eggs, fat, sugar Beverages

16 Standard diet Energy intake of 8600 kj food kj drinks kj/day 33% 548 Pasta % Cheese Yoghurt Milk Wheat bread Milk and cheese Bread, rice and pasta 10% Vegetables and fruit 13% Pork 314 Beef 20% % Meat Eggs, fat, sugar Beverages

17 Standard diet Protein intake of 83 g/day 35 g/day 38% % 27% 5,2 3, ,8 3,3 Yoghurt 4,8 8,7 9,4 8,4 Pasta Wheat bread Milk and cheese Bread, rice and pasta 5% 0,5 2 2 Vegetables and fruit Pork 16,6 6,1 Beef 3% 2,3 1% Meat Eggs, fat, sugar Beverages 1

18 Standard diet Carbon footprint of 4114 g CO 2 -eq./d 1600 g CO 2 /day % % 546 Pork 22% Yoghurt Milk and cheese Bread, rice and pasta 8% 9% 90 Pasta Wheat bread Vegetables and fruit 9% Beef 47 Meat Eggs, fat, sugar Beverages

19 Scenarios I - same energy and protein as S1 S1 standard diet: The typical Danish diet S2 OPC addition: All wheat bread, pasta and milk yoghurt -> replaced by OPC foods S3 OPC addition/reduced beef and pork: OPC foods like S2, Protein: remove beef and pork Energy: add wheat bread

20 Scenarios II - same energy and protein as S1 S4 OPC addition/reduced animal based foods: OPC foods like S2, Protein: reduce all animal based foods (by 50% of S1) Energy: add wheat bread S5 OPC addition at lower level (10%): 10% of wheat bread, pasta, milk yogurt -> OPC foods S6 10% OPC addition/reduced beef: 10% OPC foods like S5, Protein: reduce beef (by 36% of S1) Energy: add wheat bread

21 Carbon footprint of food intake g CO 2 /day Sugar/sweet Egg/fat Meat Fruit Vegetables Cereals Milk S1 Standard S2 OPC S3 OPC Reduce beef & pork S4 OPC Reduced animal food S5 10% OPC S6 10% OPC reduced beef

22 Summary I Oat protein concentrate (OPC) can be used to increase protein content of bread and pasta or to make dairy alternatives such as oat yogurt, high in protein By using OPC foods intake of animal based protein can be reduced If beef and pork are completely replaced by protein from OPC foods, high in protein, GHG emissions from food could be reduced by 24% (18% if beverages is included) If intake of all animal based foods is halved and replaced by protein from OPC foods, high in protein, GHG emission from food can be reduced by 22% (17% if beverages is included)

23 Summary II If all beef and some pork are replaced by protein from OPC foods, source of protein, GHG emissions from food could still be reduced by 17% (13% if beverages is included) However, actual level of protein intake per day is above the recommended level. Thereby, a 20 g reduction in protein intake per day from beef and pork intake is possible. This had large effect on GHG emissions of the total diet, which was reduced by 23%.

24 Conclusion There is a potential in using the oat protein concentrate (OPC) to increase plant based protein in the diet and at the same time make it possible to reduce intake of animal based protein. Thereby, GHG emissions related to production of food and beverages could be reduced by up to 18%. Thus, even though substituting animal proteins with new plant ingredients offers large potential to reduce GHG emissions, in Western counties the adult population could in the first place just reduce their surplus intake of animal based proteins.

25 Next step I Include more impact categories Carbon footprint (kg CO 2 ) Eutrophication (nutrient enrichment) Fossil energy Biodiversity Land use (m 2 ) Include other nutritions than energy and protein

26 Next step II

27 Thank you for your attention Outline

28 Intake of energy and protein S1 Standard diet S2 OPC addition S3 OPC Reduced beef+pork S4 OPC Reduced animal foods S5 10% OPC S6 10% OPC Reduced beef Energy from food, kj/d Protein, g/d Animal based - energy, % protein, %

29 Background Rockström et al. (2009)

30 The challenge of a growing world population and the need to reduce impact from food production The world population is increasing and will peak at about 9-10 billion (from currently 6 billion) Increasing wealth causes changes in lifestyle towards more meat and milk in the diet and in the longer term for higher quality foods The global livestock production is increasing rapidly (meat production will double from 2000 to 2050) World grain production also has to double by 2050 Agriculture accounts for % of global greenhouse gas (GHG) emissions

31 H 2 0, CO 2, CH 4, N 2 0 In the atmosphere