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Climate-smart lunches
Conclusions on food waste
and associated GHG emissions
at the 5th Global CSA Conference
CLIFF-GRADS ...
Dishes
• Tuesday: high GHG
emission foods
• Wednesday: healthy
& sustainable diet
(EAT-Lancet)
• Friday: meat
alternatives
Approach per ingredient:
• map supply chain
• production region
• supply chain
• estimate supplied product GHG emission fa...
Rendang: meat dish with spices from West Sumatra
Main ingredients Total GHG emissions
per kg product
Beef 9.957
Red chili ...
Production & wastes Tuesday meal
Dish Serving Leftovers
(plates)
Surplus
(dishes)
Production
GHG
Leftovers
GHG
Surplus
GHG...
Comparing outcomes of the menus
Serving Food waste
(plates)
Food waste
(restaurant)
Production
GHG
Leftovers
GHG
(plates)
...
Results in perspective
• Low volumes of waste on the plate:
You behaved very responsible!
• Consequently: larger surpluses...
Some reflections by the chef
• “We look at the volumes of surpluses.
If they are high, we propose to the conference organi...
Climate-smart lunches
Measuring the climate impact of
our diet choices
Learn more: bit.ly/climate-smart-lunches
Thank you ...
Climate-smart lunches: Conclusions on food waste ​ and associated GHG emissions​ at the 5th Global CSA Conference  ​
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Climate-smart lunches: Conclusions on food waste ​ and associated GHG emissions​ at the 5th Global CSA Conference ​

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Presentation by Jan Broeze, WUR-CCAFS food loss and waste project leader, at the 5th Global Conference on Climate-Smart Agriculture in Bali on 10 October 2019.

More about the initiative: http://bit.ly/climate-smart-lunches

Veröffentlicht in: Umweltschutz
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Climate-smart lunches: Conclusions on food waste ​ and associated GHG emissions​ at the 5th Global CSA Conference ​

  1. 1. Climate-smart lunches Conclusions on food waste and associated GHG emissions at the 5th Global CSA Conference CLIFF-GRADS Programme: Daniele Eckert Matzembacher (Brazil), Li Xue (China), Tabitha Nindi (USA), Xia Liang (China), Norah Titiya Machinjiri (Ethiopia) CCAFS: Julianna White, Lini Wollenberg, Alexandra Krendelsberger, Lili Szilagyi Wageningen Research: Jan Broeze Learn more: bit.ly/climate-smart-lunches
  2. 2. Dishes • Tuesday: high GHG emission foods • Wednesday: healthy & sustainable diet (EAT-Lancet) • Friday: meat alternatives
  3. 3. Approach per ingredient: • map supply chain • production region • supply chain • estimate supplied product GHG emission factor with ACGE calculator: • crop GHG factor is derived from default data set • food loss factors along the chain are derived from default data • transportation distances & modalities are estimated Dish GHG emission factor = weighted average of ingredients’ emission factor Agro-Chain Greenhouse gas Emissions (ACGE) calculator will be made available on https://ccafs.cgiar.org/
  4. 4. Rendang: meat dish with spices from West Sumatra Main ingredients Total GHG emissions per kg product Beef 9.957 Red chili 0.251 Coconut milk 0.073 Shallot 0.189 Garlic 0.063 Galangal 0.063 Candle nut 0.042 Ginger 0.031 Turmeric 0.017 Lemongrass 0.038 Sunflower oil 0.318 Total: 11.043 kg CO2-eq. per kg prepared food Main ingredients Total GHG emissions per kg Meat alternative 0.155 Red chili 0.206 Coconut milk 0.058 Shallot 0.154 Garlic 0.051 Galangal 0.051 Candle nut 0.035 Ginger 0.026 Turmeric 0.014 Lemongrass 0.031 Sunflower oil 0.262 Total: 1.042 kg CO2-eq. per kg prepared food Rendang, meat alternative
  5. 5. Production & wastes Tuesday meal Dish Serving Leftovers (plates) Surplus (dishes) Production GHG Leftovers GHG Surplus GHG Rendang (beef) 30.35 0.60 11.64 11.04 6.63 128.54 Stewed lamb 26.65 0.14 11.04 15.93 2.23 175.82 Vegetables 59.35 0.00 9.42 1.41 0.00 13.32 Nasi goreng 37.90 0.48 11.60 2.93 1.41 33.99 White rice 30.21 0.32 16.48 2.93 0.94 48.29 TOTALS 184.46 1.54 60.18 1043.06 11.20 399.96 Product volumes in kg associated GHG emissions in kg CO2-eq.
  6. 6. Comparing outcomes of the menus Serving Food waste (plates) Food waste (restaurant) Production GHG Leftovers GHG (plates) Surplus GHG (restaurant) Tuesday (HIGH IMPACT MEAL) 184.46 1.54 60.18 1043.06 11.20 399.96 Wednesday (HEALTHY & SUSTAINABLE: EAT-LANCET) 148.40 6.09 25.28 490.75 18.24 86.36 Thursday (MEAT ALTERNATIVES) 143.70 4.74 22.31 269.01 6.59 47.59 Product volumes in kg associated GHG emissions in kg CO2-eq. TOTAL waste-induced GHG emissions: 550 kg CO2-eq.
  7. 7. Results in perspective • Low volumes of waste on the plate: You behaved very responsible! • Consequently: larger surpluses on the dishes • Food waste associated GHG emissions are larger than hotel shuttles and comparable airport taxi GHG emissions 114 shuttle rides x 5 km x 0.3 kg/km = 171 kg CO2-eq. 2x200 taxi rides x 11km x 0.15kg/km = 660 kg CO2-eq. • Dietary choices have large effect! Consumer behaviour key. Let’s support them!
  8. 8. Some reflections by the chef • “We look at the volumes of surpluses. If they are high, we propose to the conference organisation to reduce the dish volumes for the next days.” • “We strive for the best food waste valorisation within the limitations of the HACCP food safety regulations.” • “If beef becomes scarce, we may need to switch to alternatives.” • “We are curious how the consumers will react to the meat alternatives.” Sebastian Arnold Chef at Ayana
  9. 9. Climate-smart lunches Measuring the climate impact of our diet choices Learn more: bit.ly/climate-smart-lunches Thank you for your participation! jan.broeze@wur.nl

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