Unraveling Hypertext_ Analyzing Postmodern Elements in Literature.pptx
Mikkeli20.9.2012
1. 19.9.2012 1
Sirpa Kurppa,
MTT Agrifood Research Finland
Sustainable Bioeconomy
FUTURE CHALLENGES IN PROFESSIONAL KITCHENS III
International Seminar 19. – 20.9.2012, Mikkeli, Finland
2. 19.9.2012 2
What does sustainable bioeconomy
mean?
• ‘The term "Bioeconomy" means an economy using biological
resources from the land and sea, as well as waste, as inputs to
food and feed, industrial and energy production. It also covers the
use of bio-based processes for sustainable industries.’
Brussels, 13 February 2012 – The European Commission
• Strategy for a sustainable bio-economy is to ensure smart
green growth in Europe.
FUTURE CHALLENGES IN PROFESSIONAL KITCHENS III
International Seminar 19. – 20.9.2012, Mikkeli, Finland
3. 19.9.2012 3
The bio-economy in the European Union
Sector Annual turnover
(billion €)
Employment
(thousands)
Data source
Food 965 4400 CIAA
Agriculture 381 12000 COPA-COGECA,
Eurostat
Paper/Pulp 375 1800 CEPI
Forestry/Wood ind. 269 3000 CEI-BOIS
Fisheries and
Aquaculture
32 500 EC***
Bio-based industries
Bio-chemicals and
plastics
50 (estimation*) 150 (estimation*) USDA, Arthur D Little,
Festel, McKinsey, CEFIC
Enzymes 0.8 (estimation*) 5 (estimation*) Amfep, Novozymes,
Danisco/Genencor, DSM
Biofuels 6** 150 EBB, eBio
Total 2078 22005
*Estimation for Europe for 2009; **Estimation based on a production of 2.2 million tonnes bio-ethanol and
7.7 million tonnes of biodiesel at average market price in Europe; ***EC, Facts and figures on the CFP,
Basic Statistics Data, ISSN 1830-9119, 2010 Edition
4. The Strategy has three main pillars:
1) Investment in research, innovation and skills for the bio-economy.
This should include EU funding, national funding, private investment and
enhancing synergies with other policy initiatives.
2) Development of markets and competitiveness in bio-economy
sectors by a sustainable intensification of primary production,
conversion of waste streams into value-added products, as well as
mutual learning mechanisms for improved production and resource
efficiency. As an example, food waste costs the European taxpayer
between €55 and €90 per tonne to dispose of, and produces 170 million
tonnes of CO2. This waste could be transformed into bio-energy or
other bio-based products, creating jobs and growth.
3) Reinforced policy coordination and stakeholder engagement,
through the creation of a Bioeconomy Panel, a Bioeconomy Observatory
and regular Stakeholder Conferences;
19.9.2012 4
FUTURE CHALLENGES IN PROFESSIONAL KITCHENS III
International Seminar 19. – 20.9.2012, Mikkeli, Finland
5. Research and innovation in the bio-
economy – examples
• 1) FORBIOPLAST - Drawing on forest resources for sustainable
manufacturing - to reduce its dependence on petro-chemicals. - wood-
derived fibres and forestry by-products could replace petro-chemicals in a
wide array of products
• 2) AQUAMAX (FP7) – creating a vegetarian diet for fish -alternative for fish
meal and fish oil
• 3) Future biodegradable materials for a better quality of life (ERC)- eco-
friendly plastic bags - creating of materials that mimic nature’s structural
organization - biodegrade
• 4) Paving the way to greener products and services (JRC). Life cycle
assessment is a key to substantial improvement of the environmental
performance of goods and services - it quantifies the impacts of products
from the extraction of natural resources to recycling or waste disposal.
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9. From gradle to grave
19.9.2012 9
Be careful with the system boundaries with complex systems as bioe-conomy
consists and of which organic production is a special case!
10. Land use
Input industry
Feed production
Feed industry
Milk farm
Dairy factory
Trade
Consumers
Energy
Toxic waste
Solid waste
Liquid waste
and nutrients
Landscape
Stakeholders
administrative
Local people
Public media
NGOs
Zitizens
Product owners
Transport
How ecological footprint is being formed.
Graph: Pasi Voutilainen
Water
Surface water
19.9.2012
10
12. 19.9.2012 12
LCA approach is
always goal oriented!
It is good for
improvment!
It is very challenging in
use to compare two
different systems
13. 19.9.2012 13
What does sustainable bioeconomy
mean?
• ‘The term "Bioeconomy" means an economy using biological
resources from the land and sea, as well as waste, as inputs to
food and feed, industrial and energy production. It also covers the
use of bio-based processes for sustainable industries.’
Brussels, 13 February 2012 – The European Commission
• Strategy for a sustainable bio-economy is to ensure smart
green growth in Europe.
FUTURE CHALLENGES IN PROFESSIONAL KITCHENS III
International Seminar 19. – 20.9.2012, Mikkeli, Finland
14. smart green growth
• High-tech knowledge of unit processes
• Novel combination of unit processes into sub-systems
• Complex and case specific systems
• Co-creation
• Service oriented - prosumerism
• Online assessment, which is goal and value oriented
• Facilitated by
• cloud technology
19.9.2012 14
http://cloud-computation.blogspot.fi/search/label/Cloud%20Computing
15. The Strategy has three main pillars:
1) Investment in research, innovation and skills for the bio-economy.
This should include EU funding, national funding, private investment and
enhancing synergies with other policy initiatives.
2) Development of markets and competitiveness in bio-economy
sectors by a sustainable intensification of primary production,
conversion of waste streams into value-added products, as well as
mutual learning mechanisms for improved production and resource
efficiency. As an example, food waste costs the European taxpayer
between €55 and €90 per tonne to dispose of, and produces 170 million
tonnes of CO2. This waste could be transformed into bio-energy or
other bio-based products, creating jobs and growth.
3) Reinforced policy coordination and stakeholder engagement,
through the creation of a Bioeconomy Panel, a Bioeconomy Observatory
and regular Stakeholder Conferences;
19.9.2012 15
FUTURE CHALLENGES IN PROFESSIONAL KITCHENS III
International Seminar 19. – 20.9.2012, Mikkeli, Finland
16. New markets can be developed by:
• Developing standards and standardised sustainability
assessment methodologies for bio-based products and
food production systems and supporting demonstration and
scale-up activities;
• Facilitating green procurement for bio-based products by
developing specific labels, an initial European product
information list and specific training for public procurers;
• Putting in place incentives and mutual learning
mechanisms for improved resource efficiency;
• Starting negotiations for establishing research and innovation
Public Private Partnerships for bio-based industries at
European level.
19.9.2012 16
FUTURE CHALLENGES IN PROFESSIONAL KITCHENS III
International Seminar 19. – 20.9.2012, Mikkeli, Finland
17. The Strategy has three main pillars:
1) Investment in research, innovation and skills for the bio-economy.
This should include EU funding, national funding, private investment and
enhancing synergies with other policy initiatives.
2) Development of markets and competitiveness in bio-economy
sectors by a sustainable intensification of primary production,
conversion of waste streams into value-added products, as well as
mutual learning mechanisms for improved production and resource
efficiency. As an example, food waste costs the European taxpayer
between €55 and €90 per tonne to dispose of, and produces 170 million
tonnes of CO2. This waste could be transformed into bio-energy or
other bio-based products, creating jobs and growth.
3) Reinforced policy coordination and stakeholder engagement,
through the creation of a Bioeconomy Panel, a Bioeconomy Observatory
and regular Stakeholder Conferences;
19.9.2012 17
FUTURE CHALLENGES IN PROFESSIONAL KITCHENS III
International Seminar 19. – 20.9.2012, Mikkeli, Finland
18. Steps to achieve greater coherence
include:
• Creating a Bioeconomy Panel built on already existing resources and
structures, that will involve relevant European Commission services,
Member States and stakeholders to ensure synergies and coherence
between policies, initiatives and economic sectors. Encourage the creation
of similar panels at Member State and regional level.
• A Bioeconomy Observatory at EU level will be established to assess the
progress and impact of the bio-economy in Europe and to inform further
policy making. The Observatory will build on existing systems at regional,
national and supra-national level and develop common indicators for
measuring bio-economy activity.
• Support the development of regional and national bio-economy strategies
by providing a mapping of existing research and innovation activities,
competence centres and infrastructures in the EU (by 2015).
• Foster participation of researchers, end-users, policy-makers and civil
society in an open and informed dialogue throughout the research and
innovation process of the bio-economy.
19.9.2012 18FUTURE CHALLENGES IN PROFESSIONAL KITCHENS III
International Seminar 19. – 20.9.2012, Mikkeli, Finland
22. In Finland: Potential Challenges and
Benefits of Bioeconomy
• Lack of standardization
• Inward-oriented business models
• Challenges related to authorities
• Solid requirements on materials used
• Limitations on usage of biofuel production by-products (feed,
fertilization)
• Need for country level quotas for biofuels
• Tax breaks and other incentives
• Life-cycle thinking in decision making
• Legislation changes and related uncertainty
• Missing permits and regulation e.g. for new types of production in the
scope of the bio-economy
• Challenges related to knowledge and information flows
19.9.2012 22
23. • Related to investments
• Benefit and risk sharing
• Industry restructuring and core businesses’
• Commitment of other actors involved
• Education and awareness
• Locality and small scale
19.9.2012 23
In Finland: Potential Challenges and
Benefits of Bioeconomy cont.
24. Programme to promote sustainable
consumption and production
- More from Less – Wisely, was published in May
2012.
• For the food sector, the expert group proposes the
introduction of a tracking system, to verify that
responsible practices are being applied.
• This would provide information on the origin of food and
its production chain.
• Food that is healthy, appetising and environmentally
friendly can be combined, by developing a ‘Healthy and
environmentally friendly plate model’.
19.9.2012 24
26. 19.9.2012
26
0 10 20 30 40 50 60 70 80 90 100
Normalised global warming impacts of a Finn (Eco-Benchmark)
Broad bean patty with mashed potatoes (veget.) home
Soy bean patty with mashed potatoes (vegetarian), home
Beetroot patty with barley, home
Soy bean patty with mashed potatoes (ovo-lactoveget.) home
Vegetable casserole, home
Minced meat-macaroni casserole, ready-to-eat
Rainbow trout casserole, ready-to-eat
Chicken-pasta casserole, ready-to-eat
Ham casserole, ready-to-eat
Vegetable casserole, ready-to-eat
Barley porridge with berry fool, ready-to-eat
Minced chicken meat-macaroni casserole, home
Frankfurter and mashed potatoes, home
Barley porridge with berry fool, home
Rainbow trout casserole, home
Chicken sauce with wholemeal pasta, home
Chicken sauce with wholemeal rice, home
Chicken casserole, home
Chicken in cream sauce with rice, ready-to-eat
Ham casserole, home
Minced meat-macaroni casserole, home
Global warming impact of the case lunch plates in relation to
normalised daily global warming impact of an average Finn
27, 4 kg
CO2 ekv
+
I kgI kg I kg
+
%
Climate change impact per a food portion
27. 19.9.2012 27
0 10 20 30 40 50 60 70 80 90 100
Normalised eutrification impacts of a Finn (Eco-Benchmark)
Soy bean patty with mashed potatoes (vegetarian) home
Broad bean patty with mashed potatoes, home
Beetroot patty with barley, home
Chicken-pasta casserole, ready-to-eat
Vegetable casserole, home
Soy bean patty with mashed potatoes (ovo-lactoveget.) home
Vegetable casserole, ready-to-eat
Minced meat-macaroni casserole, ready-to-eat
Minced chicken meat-macaroni casserole, home
Ham casserole, ready-to-eat
Frankfurter and mashed potatoes, home
Barley porridge with berry fool, ready-to-eat
Chicken sauce with wholemeal pasta, home
Chicken in cream sauce with rice, ready-to-eat
Chicken sauce with wholemeal rice, home
Chicken casserole, home
Barley porridge with berry fool, home
Ham casserole, home
Rainbow trout casserole, ready-to-eat
Minced meat-macaroni casserole , home
Rainbow trout casserole, home
Eutrophication impact of the case lunch plates in relation to normalised daily
eutrophication impact of an average Finn
%The lunch plates comprised a main dish, salad, bread and a drink
9,6 g
PO4
ekv
I gI g I g+ +
Eutrophication impact per a food portion,
specific for Nordic conditions and in terms of th Baltic Sea
