Prospects and challenges for a sustainable foodsystem LV0103

-Rich in legumes and pulses; wholegrains -High in robust, field-grown seasonal vegetables and fruits -Low in animal products -Low in processed sugary foods -Moderate in nuts -Occasionally fish from certified stocks. -Food not wasted and cooked efficiently

Describe the content of a healthy diet with low impact accordingly to FCRN.

It has high environmental impact to produce, but doesn't cost that much to manufacture, utilize and dispose.

Food is a passive product, what does that mean?

Mixed water: 162L Grey water: 130L Black water: 32L Flush water: 30L Urine: 1,5L Faeces: 160g

How big are the excreta fractions per person and day in Sweden, that can potentially be reused?

60% of global population have sanitation that not treat excreta. 73% of collected waste water is not treated.

How big is the share of ppl that do not have sanitation that treat excreta, and how much waste water is not treated?

-Support for regulatory measures -Research tool (comparing systems and solutions, identify hotspots) -Support for product development?

How can LCA be applied?

Coordination and optimisation Integration and supply chain management

How can logistic efficiency be improved?

•Vehicle technology •Fuel technology •Intermodal systems (creating a chain of different modes eg train and sea)

How can the transport efficiency be improved?

20-30%

How much of the agricultural produce is expected to be lost?

1/3 (86% of the feed is materials that are not consumed by humans. Pigs and poultry eat soy to get aa (methionine and lysine). Feedlot cattle consume a lot of grains, particularly in HIC. 65% of grasslands is not suitable for crop production)

How much of the global grain production is consumed by animals?

-minimum soil tillage -continued soil coverage -diverse crop rotation

What are the three main attributes of conservation agriculture?

The release of primarily N and P (agriculture a big contributor) Freshwater generally caused by P Costal and marine ecosystems generally limited by N

What causes eutrophication?

"All people, at all times, have physical, social and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life!" "Food security exist when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food which meets their dietary needs and food preferences for an active and healthy lifestyle." The food has to be AVAILABLE, ACCESSIBLE, UTILISABLE and these three factors has to be STABLE over time.

What is food security?

Investigate costs over the product lifetime (from raw material to waste management). Purchase price, operating costs, end-of-life costs, residual value

What is life cycle costing (LCC)?

It describes how productive a piece of land is. With a high gap: the land could be better managed and produce higher yield. Larger gaps are associated with developing countries. THE YIELD GAP HAS TECHNOLOGICAL EXPLANATIONS, BUT SOCIO-ECONOMIC CAUSES. Returns of investments are low, high cost inputs compared to returns, missing governance etc.

What is yield gap?

It is produced approx. 4600 kcal/cap/day. Post-harvest losses are -600 Animal feed losses are -1700 Meat and dairy gives +500 Distribution and household losses are -800 Gives a net available for consumption of +2000 kcal/cap/day

What losses are there in the food supply chain?

Responsiveness -Flexible & Demand-driven -Agile & quick response to customer demand -Respond to changes in demand quickly. Perhaps seasonal changes, or changes in marketing Reliability -Transparency('pipeline visibility') & Process control -The communication is closely tied in the production chain. Giving process control Resilience -Leaner=> more sensitive supply chains? -Reduced vulnerability to disturbances -Increased awareness of critical nodes and links -If there are disruptions in the supply chain, it gives consequences. Relationships -Long-term partnership for mutual benefit; uncommon in the past-necessary in the future? -The whole chain should be seen as a collaboration.

What are the "4Rs" in supply chain management?

Developing: -animals (insects, rodents) -heat, microorganisms -open storage -> the food is lost Developed: -unplanned purshases -fear of Best-before-dates -we can afford it -> the food is rejected

What are the causes for losses of food in developing and developed countries?

QUANTITY: adequate energy, sufficient micro- and macronutrients, limit overconsumption. QUALITY: needed micro- and macronutrients, no unhealthy additives. DIVERSITY: variety of nutrient dense foods. SAFETY: safe to consume.

What are the characteristics of a healthy diet?

CO2 - 1 CH4 - approx. 30 N2O - approx. 300

What are the characterization factors for CO2-equivalen?

Attributional LCA What is the environmental impact of a product/system? How are the emissions distributed? -traditionally backward looking perspective -average data -direct effects -allocation Consequential LCA What are the consequences of...? -change orientated -forward looking -margin data -direct/indirect effects -economic modeling -system expansion

What are the differences between attributional and consequential LCAs?

Heating Removal of heat Changing water activity Changing pH Additives Packaging

What are the main mechanisms of killing microorganisms and preventing growth, in food preservation?

-Ammonia from manure and fertilizers -Pesticides -Aerosol (eg black carbon from burning crop residues and fossil fuels)

What are the major emissions in the food system causing impacts on air quality?

-Stop agricultural expansion (close yield gap, sharing or sparing) -Improve resource efficiency ( NUTRIENTS: 1. "4Rs" - apply right source, at the right rate, at the right time, in the right place 2. Socio-economic 3. Technology/Agronomy WATER: increase yield in rain-fed areas, increase irrigation in areas with large yield gap, technology/agronomy SOIL: maintaining the soil organic matter, preventing soil erosion, prevent overgrazing FISH STOCKS: maximum sustainable yield, ecosystem approach, combatting illegal fisheries, sustainable aquaculture) -Reduce food system size (food waste, food from animals, food with low nutritional value) -Reduce climate impacts (methane - ruminants and rice, nitrous oxide - increase N efficiency, manure management, carbon dioxide - halt deforestation, increase soil carbon, replace fossil fuels win fertilizer production and transport.)

What are the proposed solutions for future food systems (to reduce environmental impacts)?

They depend on N and O2 availability in soil, C-content, temperature etc. (300 times more potent than CO2, it is estimated that approx 1% of the applied N, is released as N2O.)

What determinants are there for Nitrous oxide emissions?

Y=Q*I*E*H Q= total radiation (latitude, season, weather) I= Proportion assimilated (leaf area index and duration, leaf angels, canopy structure, genotype - Farmers skills) E= Efficiency of transformation (photosynthesis, respiration, leaf angles, photorespiration) H= harvest index (genotype, competition, crop damage)

What determines the yield (equation)?

It means that food must satisfy dietary needs, taking into account the individual's features. Food should be safe for human consumption and free of adverse substances, as well as culturally acceptable.

What do adequate food mean?

Carbon oxide, oxygen, water, light, nutrients, suitable temperature. Growth is mainly affected by temp, light, water, nutrients, genotype In fertile soils: temp, day length and genotype.

What do the plant need to grow? What is growth affected by, and what is growth affected by in fertile soils?

Sustainable Animal Diets. 3 P's (Planet, People, Profit - and Ethical) Summarized: protection of environment and natural resources, socio-culturally acceptable and beneficial, promotion of economic growth and in harmony with animal welfare and food security.

What does StAnD mean?

By recycling excreta primary energy, GHG emissions and eutrophication decrease, while there is an increase in recycled nutrients (N, P, K, S etc).

What environmental effects would black water source separation and urine diversion give?

The thought is that all the waste, in every part of the production chain becomes a product/service that can be reused at the farm, or other parts of production chain. Including human excreta.

What is a "circular" food system?

It could be a cradle-to-grave analysis where all the inputs and outputs from raw material to waste management of a product is investigated. It is originally focused on environmental impacts and is standardized through ISO. Raw material acquisition->Processes->Transport->Manufacture->Use->Waste management

What is a life cycle assessment (LCA)?

Combine environmental-LCA, life cycle cost and social-LCA gives a whole picture, but is very time and resource consuming.

What is a life cycle sustainability assessment (LCSA)?

An analysis where e.g. a nutrient is followed through a system An example could be analyzing the flow of phosphorus in Sweden. Where wide arrows indicate big flows and losses in the system can be identified (e.g. export) (look at p14 Lecture 15).

What is a mass flow analysis (MFA)?

Comparing different aspects (of your choice) 1. Quantify/measure criteria 2. Rank criteria (1-5) 3. Have different actors weight the criteria, then scale the results 4. Combine ranking and weight to get a total score.

What is a multi-criteria analysis (MCA)?

Assesses the risk of being exposed to a potential hazard (e.g. health or chemical). Hazard identification->Exposure assessment (e.g. dose-response)->Hazard characterization (e.g. severity)->Risk characterization (numerical or rated) (p22 Lecture 15)

What is a risk assessment?

At every stage of the product life cycle the SOCIAL and SOCIO-ECONOMIC IMPACTS are noted in five main stakeholder categories: 1. Workers 2. Local community 3. Society 4. Consumers 5. Value chain actors Where impact categories such as: human rights, working conditions, health and safety, governance is investigated. Subcategories are e.g. child labour, fair salary, working hours, health and safety.

What is a social life cycle assessment (S-LCA)?

A network between a company and it's suppliers to produce and distribute a specific product to the final buyer.

What is a supply chain?

It is a measure to see that we are moving in the right direction, and how far we are from target. Is important for decision-making, can be aggrevated into an index. It is a complex tool though, and with many indicators it is hard to transfer sustainability information along the food chain.

What is a sustainability indicator?

Has a low environmental impact. Contribute to food and nutrition security. Contribute to healthy life for present and future generations.

What is a sustainable diet?

A system is complex networks between PEOPLE, ORGANIZATIONS, TECHNOLOGIES and ENVIRONMENT

What is a system?

A business model that describes the full range of activities needed to create a product (or service). It compromises the steps that involve bringing a product from conception to distribution, and everything in between.

What is a value chain?

It is when an intervention, with the aim to improve, just shifts the problem to another site in the production chain. With potentially larger impacts as a result. By understanding the whole system, the risk of improving one stage in the supply chain, while simply shifting the problem to another stage. The shift can be: -within the system (material change that reduces emissions in production, but increases impacts in waste management) -between impact categories (a material has lower climate impact, but higher impact on other environmental impacts.)

What is burden shifting?

Fermentation is a preservative process that decreases pH with the use of bacteria (carbs are turned into alcohol, lactic acid or acetic acid). With the decrease in pH, the growth of other organisms is hindered. It also contributes with sensory aspects: flavour and bubbles (CO2).

What is fermentation, and how does it work?

-Adding nutrients (vitamins and minerals) to food. -Added to commonly consumed foods (vitD to skimmed milk, iodized salt, folic acid to flour). -To make foods more like the products they are substituting (oat milk, margarine). -To give food a health claim.

What is fortification and why is a product fortified?

Animals convert feed into food, but much of the energy and protein is lost in the process. (600g cereals, produce 85g pork). Currently 40% of all cropland is used to grow animal feed.

What is meant with the food-feed competition?

We need to increase production (yield) without increasing the cultivated area. Meaning we need adapted, productive and economically viable cropping systems that: -use resources efficiently -have small need for external input -have positive impact on surrounding ecosystems -are resilient to climate extremes -are well integrated with livestock production and society. ...with consideration of biodiversity, animal welfare, human nutrition, rural economies and sustainable economic development.

What is needed for a sustainable intensification, and how can that be done?

Foods that are preserved, pickled, fermented or salted.

What is processed food?

The reduced capacity of soil ecosystems to provide goods and services. Caused by e.g. erosion, nutrient depletion, acidification, salizination, compaction (1/3 of soils are moderatly to highly degraded)

What is soil degradation?

Lean principles, with goal to have a smooth collaborations between partners in the chain, no internal competition and the whole chain will create value for the end consumers. A smooth flow of information, material and economy between supplier och consumer.

What is supply chain management?

-The ability to maintain at a certain rate/level for a long time. -Avoidance of the depletion of natural resources in order to maintain an ecological balance. -Meeting the needs for the present without compromising the ability for future generations to meet their needs. Involve: ECONOMIC, ENVIRONMENTAL and SOCIAL ASPECTS

What is sustainability?

In primary processing plant-based foods are dried, dehulled, milled, cleaned, refined. Animal-based products are standardized, homogenized, pasteurized, slaughtered/butchered. In secondary processing/Manufacture, the products from primary processing are processed further. Plant-based foods are baked, brewed, pasta manufacture, hydrogenation (margarine) juicing, drying of fruit, freezing of fruit, cocoa manufacture, chocolate manufacture. Animal-based products are fermented, cheese manufacture, ground meat, patties, rendering, sausages. Secondary manufacture is when you e.g. make ice-creams, sandwiches, ready meals.

What is the difference between primary and secondary processing?

Primary: has direct contact to food surface, has special regulations Secondary: holds the primary pack Tertiary: boxes, pallets and over-wraps Secondary and tertiary packaged are reusable. If primary packaging is is reduced we might have to increase secondary and tertiary levels -> the overall packaging might increase and the sustainability decrease.

What is the difference between primary, secondary and tertiary packaging?

During NORMALIZATION the result is compared to a reference (it is 0,1 compared to 1). The aim is to better understand the magnitude of the environmental impacts caused by the system. During WEIGHTING the results from the normalized indicator of different impact categories are "weighted" against its subjective valuations. Weighting gives a simple result that is easy to compare between products, and it facilitates decision making and communication. Though it is based on subjective choices, and different methods give different results.

What is the difference when the result in an LCA is normalized or weighted?

That all waste is COLLECTED, TRANSPORTED, TREATED and RESOURCE IS UTILIZED.

What is the goal, "the evolution", of sanitation?

Nitrogen. But in agriculture there is a lot of nitrogen added through manure and fertilizers (at least in developed countries). Traditionally plant nutrients often limited yield.

What is the limiting factor that determine the yield in a natural system?

A concept evolved by Rockström in 2009. There are 9 areas with estimated tipping points for change in Earth system functioning in relation to current human influence. Climate change, freshwater use, nitrogen & phosphorus cycles, chemical pollution, ozone depletion, biodiversity loss, land-use change, atmospheric aerosol loading and acidification. These boundaries set up the environmental "ceiling", which means what the planet can "take" and still stay healthy.

What is the planetary boundaries?

It's a scale that describes what is most preferred when it comes to waste disposal. Reduce - prevention Reuse Recycle Recover (energy from incineration) Disposal (Source reduction, feed hungry ppl, feed animals, industrial use, composting, landfill) SDG 12, says reduce food waste by half per capita at retail and consumer level.

What is the waste hierarchy?

Culinary ingredients (processed ingredients such as; flour, oils, sugar, butter) and industrial ingredients (whey protein, HFCS etc.) transformed through colours, emulsifiers, flavouring (sugarpuffs, soft drinks, industrial bread). it is hard to recognize the underlying ingredients, which you cannot prepare in your own kitchen. They are low in essential nutrients (but high in sugar, oil and salt). Does not only focus on taste, but also on texture, making them easy and appealing to eat. They are highly profitable, highly promoted and marketed. They contribute to >50% of the calories eaten in the UK and the US.

What is ultra processed foods?

The water that is used to produce a product, but it doesn't have to contain all the water. E.g. a banana require 100l but only contain approx 1dl. A lot of the virtual water is exported across the world.

What is virtual water?

1. the studied system produce more than on product (multifunctionality) 2. the studied product is made from recycled material

When is allocation potentially needed?

Strong actions: Meaning changes in business models. -Observant to overall resource limitations and appropriate patterns of production and consumption -> reduce production and/or consumption (environ.), alternative business model (economic), food sovereignty, access to quality food (social). Strong sustainability: Resource limitation and how to produce and consume (prevention). Preferable to reach more radical changes. Weak actions: -focus on improving efficiency, neglecting rebound effects and long-term risks. -> optimizing processes and techniques (environ.), optimizing lower costs and more sales (economic), access to low-cost products (social). Weak sustainability: Focus on improving efficiency (recovery and recycling)

When you talk about the prevention of food waste you can talk about weak and strong actions, as well as weak and strong sustainability. What does that mean?

40% of losses and waste occur in primary production in developing countries. 40% of losses and waste occur at retail and consumer level in developed countries.

Where is the losses of agricultural produce in developing and developed countries?

- The efficiency perspectives: new technologies, better management, efficient production will "save" land -The demand restraint perspective: focus on reducing consumption of resource-demanding food, e.g. meat -Food system transformation perspective: not seen as a technical or an individual challenge. Instead, a major structural change is required, e.g. local small-scale organic systems etc.

Which are the 3 perspectives presented by Röös for a sustainable food system?

Urine Faeces Latrine Grey water Black water Waste water Sewage slugde

Which are the excreta fractions that can be reused?

Vitamin A, iron, iodine

Which are the most common micronutrient deficiencies globally?

-reduce calorie intake (good for health and total food demand) -reduce meat, dairy and eggs (reduce resource use) -reduce soft drinks, alcohol and bottled water (low nutritional value, high resource demand) -> though some regions should increase animal products to increase the nutritional value of the diet.

Which diet shifts are necessary for a more sustainable food system?

It used to be: getting the right ITEM, to the right PLACE, at the right TIME and the right COST and with the right QUALITY. But it is not solely the transportation of goods, it's a whole system of SERVICES, GOODS, and INFORMATION, for the purpose of MEETING THE CUSTOMERS' REQUIREMENTS.

Which is the aim of logistics?

Food, clothes and leather supply, working animals, use the manure as fertilizer. They also contribute to eco system services, biodiversity and landscape.

Why do humans keep animals (e.g. livestock)?

1. Preserve for longer shelf life 2. Improve edibility 3. Improve convenience, variety 4. Change taste and texture -> more appealing for customers.

Why do we process food?

-it is a strong tool in assessing environmental impacts. -we can see there the biggest emissions are and be able to do something about it -we can get an indicator/comparison between commodities -it is a tool to see that we don't shift the burden to another process in the production chain with potentially bigger impact.

Why do we want to apply a life cycle perspective?

Blue water: fresh surface and ground water Green water: stored in soil or temporarily stays on soil/vegetation. Gray water: polluted water (e.g. from dishwasher or shower) Black water: water with urine and feaces.

Within environmental science they talk about blue, gray, green and black water. Explain the difference.

-preserve for longer shelf life -improve edibility -improve convenience -change taste and texture -> more appealing for customers. Types: colouring, sweeteners, preservatives, stabilizers, antioxidants, emulsifiers, fortifiers and flavouring agents.

Additives can be added to foods for many reasons, state 3, and what functions they can have.

1. Reduce GHGs 2. Reduce biodiversity and habitat losses 3. Reduce unsustainable water withdrawals 4. Reduce water pollution form agri-chemicals.

Agriculture needs to be transformed in the future, name 4 different things that needs to be changed.

statement

Animals (ruminants) can consume a lot of by-products from crop production. Such as cakes/meal, fibre/molasses, bran, harvest residues, waste etc.

"All the elements (environment, people, input, processes, infrastructure, institutions etc.) and activities that relate to the production, processing, distribution, preparation and consumption of food, and the outputs of these activities, including socio-economic and environmental outcomes" -HLPE

Define Foodsystems

There are no universe definition of a sustainable food system. One way to define it is: "A food system that delivers food security and nutrition for all in such way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised."

Define a sustainable food system

"A methodology that applies a "system" or "holistic" perspective by taking all aspects of the situation into account, and by concentrating on the interactions between its different elements. It provides a framework in which judgements of the experts in different fields can be combined to determine what must be done, and what is the best way to accomplish it in light of the current and future needs."

Define a system analysis.

When natural processes are used to replace human-produced inputs, such as pesticides and fertilizers while maintaining or increasing food production per unit. It could include hedgerows, prairie strips, field margins, cover crops and flower strips

Define ecological intensification, and name what it could potentially include.

"Food waste is any food, and inedible parts of food, removed from the supply chain to be recovered or disposed (including composted, crops plowed in/ not harvested, anaerobic digestion, bioenergy production, co-generation, incineration, disposal to sewer, landfill or discarded to the sea)." But there are many different definitions out there. But the one from FUSIONS is the only one that includes EVERYTHING in their definition. By doing so there is not a question regarding whether something is edible or not or when in the production you should start to "look" for losses.

Define food waste accordingly to FUSIONS.

It is a sustainable zone that rests on the socio-economic foundation, but do not exceed the planetary boundaries. The socioeconomic foundation consists of 12 different areas that needs to be fulfilled to have a sustainable society: water, food, health, education, income and work, peace and justice, political voice, social equality, gender equality, housing, network, energy. The planetary boundaries consists of the following 9 areas: climate change, ocean acidification, chemical pollution, nitrogen & phosphorous loading, freshwater withdrawals, land conversion, biodiversity loss, air pollution, ozone layer depletion. -> we need to produce enough food to provide the society, but not in a way that the environment cannot handle.

Describe and draw the doughnut of social and planetary boundaries.

In 1750, the farms were close together and the cattle were grazing in the woods. In 1900's the farms were further apart and animals still grazing in the forest. 1990. No animals grazing in the forests, the farms are much bigger. The fields are bigger, and there might not even be animals on the farm.

Describe how agricultural practice has evolved the last 200 years.

1. Define goal and scope The aim, intended application and target group is defined. The scope describes the general information regarding the product system(s). Functional unit. System boundary. Environmental categories and methods. Level of detail. Allocation methods and assumptions 2. Inventory analysis data collection, calculation and allocation 3. Environmental impact assessment 4. Interpretation Analyze the results, sensitivity analysis, evaluate; goals, limitation FU, system boundaries, discussion, conclusion and recommendations.

Describe the 4 phases in an LCA.

1. Identify the problem (can potentially be used to identify a problem) 2. Set system boundaries (not everything can be included) 3. Decide system goals 4. Analysis of possible solutions 5. Choose the most appropriate It is possible to combine environmental, social and economic goals.

Describe the general steps in a system analysis

-dependent on extra (auxiliary) energy -reduced diversity -dominating species have been subjected to strong genetic selection. -control is external and goal orientated rather than internal and build up on feedback systems -open to surrounding ecosystems (nutrients are replaced from external sources) -disturbed (by farmer management) and unstable.

Describe the traits of agricultural ecosystems.

They are more or less two opposites of what a food system can be. The traditional food system: -a short supply chain -the production system is diverse and mixed with low-input -the farms are typically small and family-based -the foods consumed are locally produced staples -associated with undernutrition (vs diet related diseases) -environmental concerns are soil degradation, land clearing, water shortage (vs air & water emissions). -the foods are bought from small local shops/markets or home grown (vs supermarkets) With an increase in income per capita the food system in a country is in transition, from a traditional to a modern food system. Where the diet is shifted to a more sugary, high fat, calorie rich and animal-based diet, instead of the traditional diets high in carbohydrates.

Describe the what traditional and modern food systems are.

N-fertilizers result in N2O emissions, since approx. 50% of applied N isn't taken up by the crops. So the emissions are a result of the excessive application. With new and better technologies, the right amount at the right time can be applied. Also natural sources of N can be used instead of industrial. Grow fixating crops e.g. clover, pulses, peanuts.

Fertilizer application is the main driver for emissions; what type of emission, why does it result in emissions and what can be done against it?

1. Cultivate more land - negative environmental impact 2. Reduce the yield gap 3. Increase yield potential - physiological advances, technological development 4. Reduce food waste 5. Reduce demand - diets

Foley et al. suggests several paths to meet the increasing demand of crops. Which are they?

Statement

Food packaging is a key contributor to plastic pollution. To reduce the plastic pollution: -eliminate unnecessary & over-sized plastic packing -increase capture rate and recycling -Swap materials, but only if ans where it makes sense.

Food systems contribute with 20-30% of human made GHGs. Primary production: 15-25% Post-harvest processes, home and waste: 5-10% Livestock: 14,5%

Food systems contribute to GHGs, with approx. how much? How much is related to primary production; post harvest processes, home and waste; and livestock?

Mass flow analysis (MFA) Life cycle assessment (LCA, including LCC and S-LCA)) Health risks (microbial-/chemical risk assessment) (MRA/CRA) Social and organizational aspects (quantitative, hard to assess) Multi-criteria analysis (MCA)

Give examples of different methods to analyze a system.

climate change eutrophication salinization land-use water-use/withdrawals energy use biodiversity loss acidification ecotoxicological impacts

Give examples on environmental impact categories.

Upstream: •Geographically scattered, Seasonal & Weather-dependent production •Variation in quality •Uncertainty in timing - Road conditions, animal behaviour, queues •Bulk handling •Regulations - Hygienic and temperature, Traceability Downstream: •Geogr. concentrated, Seasonal & Weather-dependent consumption •Demand for constant quality •Uncertainty in timing - Congestion, queues •Consumer packaging of goods •Regulations - Hygienic and temperature, Traceability

Give som characteristics of supply and demand, upstream and downstream of the supply side.

-Better understand the system -More effective and sustainable systems -Look at different assessment criteria "sustainability" environmental impact resource use economics health impacts robustness social aspects -for better decision-making

Give some reasons to do a system analysis

+ strong methodological framework product focus concept easy to understan better decision support when the whole chain of activities is included. can highlight trade-offs between different environmental goals and data gaps - strong focus on environmental sustainability, economic and social impacts not well established. Impacts can often be site dependent

Give some strengths and weaknesses of LCAs in food systems.

More important (or we eat at least more fish). Aquaculture is almost as important now than catcheries.

Has fish become more or less importans food source in the recent years?

-Avoid allocation (e.g. change FU or system boundaries) -System expansion/substitution (whole system minus emission form alternative "avoided" product) -Allocation methods (e.g. physical or econoimical relations)

How can multifunctionality be handled in an LCA?

Land conversion (deforestation): carbon emissions, habitat loss, albedo? Continuous use of land: CH4, N2O emissions from livestock, N2O from fertilizer, energy use, CH4 from rice paddies, continuous soil disturbance and soil organic carbon loss

How do food contribute to climate change? (through which processes)

Approx. 20% and increasing.

How important is fish on global basis? (% animal protein)

Around 1/3.

How much food is lost globally?

1/3

How much food is lost or wasted?

30-110%. Depending on the population growth, diets and waste. With innovation, new policies, ideas & solutions, both production and consumption patterns can change.

How much more food is expected to be needed in 2050?

4000l per day 90% of water footprint is from agriculture.

How much water is used a day to produce the food you eat, and how much of humanity's water footprint is from agriculture?

Methane from enteric fermentation (40%). Feed production contributes a lot as well.

Livestock contributes to 14,5% of humane made GHGs. What is the main contributor to GHG from the livestock supply chain?

-Some regions produce on least-cost basis (think soy in Brazil). Buy where it is cheaper -> global transport -Manure can become a waste problem in some regions, due to the lack of agricultural land. -Areas used for agricultural land has limited access to manure and use mineral fertilizers instead. -The cheap fossil energy is the explanation that the link is lost between livestock and feed production.

Modern agricultural systems are characterized by spatial division between livestock and land. What does that result in?

SUSTAINABLE INTENSIFICATION: strategies to produce more output per unit input, therefore reducing environmental impact per unit of food. AGRO-ECOLOGICAL APPROACHES: focus on aligning agriculture with ecosystem dynamics and natural cycles -> less environmental impact. HIGH-TECH INDUSTRIAL APPROACHES: such as algae protein bioreactors, cultured meat or vertical farming -> delinking food production from natural ecosystem dynamics and soils.

Muller proposed 3 different approaches to a sustainable agricultural production, what are they and describe them quickly.

The aim is to stop and slow down microbial spoilage. Old methods: drying, curing/smoking, salt, fermentation Modern methods: Heating, refrigeration, freezing, adding sugar, adding acids/bases, Preservatives/additives, radiation, high-pressure cooking and packaging.

Name 7 food preservation methods.

-Just-in-time -> reduced shipment size, increased delivery frequency -Structural rationalisations (national terminals instead of regional) -Product differentiation -> separate supply chains for every product -Global market.

Name a few drivers for increased transport intensity.

MACRO: N, P, K, S, Mg, Ca (kg/ha) MICRO: Fe, Zn, Cu, Mo, Mb, B, Ni (g/ha)

Name a few macro- and micronutrients in crop production.

-Social animals with hierarchy -polygamous -maternal attachment -herbivores and omnivores -adaptive -significant human influence over reproduction -selective breeding -genetically affected by selection of animals that are suitable for the -environment offered by humans

Name a few species characteristics for domesticated animals.

Media, health sector, farm labor, environmental organizations, consumers, food industry, researchers, governments etc.

Name a few stakeholders in agriculture and the food system.

Aquaculture is diverse (approx 600 species compared to 30ish in agriculture). Antibiotics are commonly used, and there is a need for crop production.

Pros & cons with aquaculture.

P: 1960s N: 1950-1960s

Since when is synthetical fertilizers produced?

By only growing one crop the soil is depleted of nutrients, commonly resulting in high level of fertilizing. That in turn causes eutrophication, water pollution and climate change (N -> N2O). Propagation of weeds, pests and diseases adapted to the particular crop. Dependence of pesticides Pesticide resistance

Some regions in the world are highly specialist regions (only grow one crop). What are the environmental consequences of such a practice?

statement.

The farming system is dependent on socio-economic systems

MIX AND EXTRACT Focus on one compound (e.g. N or P) and extract it in the cleanest way possible. +adapted to current systems -not always optimized for reuse -one compound focus. MULTIPLE STEP UTILIZATION Utilizing resources (wastewater - algae - biodiesel) but minimizing risks (long route to reuse) +several treatment barriers +several products -more potential losses SOURCE SEPARATION 2.0 Focus on wanted end-product. Concentrated fractions, which are user friendly. (vacuum toilets, peepoo toilet, urine drying, protein production - black soldier flies) +optimised for reuse -needs partly new systems

The future option to reuse and recycle excreta has as aim to minimize pollution, have an effective energy use, get valuable end-products and have a high service level disregarding system. Which are the 3 paradigms and explain shortly.

Just stating.

The use of fertilizers, overuse and misuse results in GHG emissions, acidification and eutrophication.

HEALTH: should sustain and enhance the health of spoil, plant, animal, human and planet ECOLOGY: should be based on living ecological systems and cycles, work with them, emulate them and help sustain them (adaptation to local conditions, ecology, culture and scale in focus) FAIRNESS: should build on relationships that ensure fairness with regard to the common environment and life opportunities (focus on animal and human wellbeing) CARE: should be managed in a precautionary and responsible manner to protect the health and wellbeing of current and future generations and the environment.

There are 4 principles in organic farming, name them and describe quickly what they mean.

Population growth Changing consumption patterns Resource scarcity Degrading soils Changing climate, adaptation, mitigation Shortage of efficient biocides Urbanisation Loss of biodiversity Pollution caused by agriculture leading to degraded ecosystems etc.

There are several challenges to consider while designing a cropping system, name a few.

We want: Adapted breeds Productive and healthy animals Quality feeds - nutrient supply Low waste Low feed-food competition With efficient systems, the mitigation potential of GHGs is 20-30%.

They say that livestock production must be efficient, but what does that really mean?

1. Cropping systems. (temp, rain, climate extremes, diseases, pollinators, sea level, etc) 2. Livestock and pasture. (precipitation variability, heat stress resulting in a lower yield, increased water consumption, increase in disease) 3. Fish and ocean. (spatial shifts of species, extinctions, dead zones, acidification)

Though the effects of climate change on food systems still are uncertain, there are some aspects that we know will be affected. Name 3.