1. Professori Sirpa Kurppa, FOODWEB -projekti,
Maa- ja elintarviketalouden tutkimuskeskus (MTT)
Mitä fosforin ja typen hajakuormitus
minulle kuuluvat kun en ole maanviljelijä?
Miten syöminen vaikuttaa Itämeren tilaan? Yksittäisen henkilön aito
mahdollisuus vaikuttaa
4.5.2013 1
Fosfori tarvitaan ruuan tuottamiseen - ei levien lisäämiseen
Rotareiden ja Itämerihaasteen seminaari Raaseporissa 10.4.2013
6. Figure 4. The percentages of total loads of nitrogen
(Tot-N) and phosphorus (Tot-P) to the Baltic Sea
(tonnes) by Helcom country in 2008 (Russia 2007 data).
4.5.2013 6
Poland
29 %
Sweden
19 %
Finland
13 %
Latvia
10 %
Russia*
10 %
Estonia
8 %
Denmark
6 %
Lithuania
5 % Germany
0 %
P
7. Figure 3. Variation of fish stocks in the Baltic Sea from
1965 to 2008 .
4.5.2013 7
Poland
22 %
Sweden
18 %
Finland
15 %
Latvia
14 %
Russia*
12 %
Estonia
7 %
Denmark
6 %
Lithuania
5 %
Germany
1 %
N
8. Eutrophication impacts of the food chain – Of
the domestic total of the national economy (Finland)
Impact Food chain Other economy
Formation of troposhrecic ozone 24% 76%
Acidification 20% 80%
Climate cahnge 14% 86%
Eutrophication 57% 43%
0%
10%
20%
30%
40%
50%
60%
70%
80%
90%
100%
Formation of
tropospheric ozone
Acidification Climate change Eutrophication
Other economy
Food chain
9. 4.5.2013 9
57 %
10 %
9 %
6 %
4 %
4 %
4 %
3 %
1 %
1 % 1 %
Production sectors at project area
Cereals production
Special crop cultivation
Milk production
Other plant production
Other cattle husbandry
Pig husbandry
Horse husbandry
Horticulture
Poultry husbandry
Sheep and goat husbandry
Other production
10. Eutrophication impacts of the food chain
– By product groups (Finland)
0
2000
4000
6000
8000
10000
12000
14000
16000
Grain
Cateringandbar
services
Beerand
beverages
Milk
Meat
Vegetables
Fish
Fruitsand
berries
Alcohol
Other
1000kgPO4-eq
Import transports
Import manufacture
Domestic
11. Eutrophication impacts of the food chain
– Per kg of raw material (Finland, Estonia, Latvia)
Finland Estonia Latvia
Beef 51.5 61.9 60.5
Pork 15.4 17.5 12.7
Poultry 7.1 8.0 6.0
Eggs 16.1 18.3 13.3
Milk 3.3 3.9 3.9
Cereals 5.0 5.7 4.0
Potato 0.7 0.7 0.8
NOTE: Values are computed with the Finnish food chain model (KETJUVASTUU). Estonian and
Latvian values are thus rough estimates.
12. Eutrophication impacts of the food chain
– Options to reduce them?
1) Change the diet, choose foodstuffs of lower
eutrophication intensity.
2) Reduce the eutrophication intensity of the food
raw materials.
3) Increase the consumption of the imported
foodstuff?
14. SYKE
LCIA
LCI
MTT
Measuring environmental impacts of food
plate
USEtox
GWP100: kg CO2e-air
Eutrofication: kg PO4e-
water
FETP (freshwater
ecotoxicity):
kg MCPAe-water
∑ AAi ∙ Cfi
(AA = applied amount of
pesticide)
Environmental conditions
Chemical properties
For different food items
with adjoining systems
e.g. kg CO2, CH4, N2O-air kg
glyphosate-soil
Alternative proportions, e.g.:
Sausages with smashed potatoes
Fried herring filees, milk, bread
ECOTOXICOLOGICAL
IMPACTS OF
PESTICIDES
CHARACTERIZATION
FACTORS
EMISSIONS
ENVIRONMENTAL
IMPACTS
FUNCTIONAL
UNIT
EI/FU
PRODUCT
SYSTEMS
MCPA
i
MCPAi
CF
CF
CF ,
Food plate
16. Eutrophication impact of different food
processing phases.
4.5.2013 16
0 1 2 3 4 5
Raw material
production
Food processing
Logistics and sales
Home
kg PO4- eq.
Minced-meat-macaroni-casserole
N-leaching/run off
P-leaching/run off
NH3 to air
NOx to air
17. Eutrophication impacts of some dishes,
g PO4 eq.
4.5.2013 17
0 0.5 1 1.5 2 2.5 3 3.5 4
Horse bean burgers and mashed
potatoes
Beetroot burgers and pearl barley
Sausages and mashed potatoes
Rainbow trout casserole
Broiler and pasta
Minced meat and macaroni
g PO4-eq.4
Main course Salad Bread and drink
18. 4.5.2013 18
Eutrophication impact of the case lunch plates in
relation to the normalized daily eutrophication impact of
an average Finn. (From the Eco Benchmark project).
19. 4.5.2013 Foodweb kick off 19
%The lunch plates comprised a main dish, salad, bread and a drink
9,6 g
PO4
ekv
I gI g I g+ +
• Environmental impacts
20. Eutrophication impacts of the food chain
– Change the diet Eutrophication
0
5
10
15
20
25
30
35
2006 average Food plate model
1000tnPO4eq
Climate change
0
2000
4000
6000
8000
10000
12000
14000
2006 average Food plate model
1000tnCO2eq
21. Eutrophication impacts of the food chain –
Reduce the eutrophication intensity of the raw materials
Average nitrogen run-off intensity
0.0
0.5
1.0
1.5
2.0
2.5
2006 2007 2008 2009
Year
g/kg,grain
Average phosphorus run-off intensity
0.00
0.01
0.02
0.03
0.04
0.05
0.06
0.07
0.08
0.09
0.10
2006 2007 2008 2009
Year
g/kg,grain
23. Eutrophication impacts of the food chain
– Increase the consumption of the imported foodstuff
• Would be an effective reduction measure for the food production
based eutrophication impacts on the Baltic Sea
• Imports should come from outside the Baltic Sea catchment region
• Would not reduce the impacts of food consumption
• Could introduce new sustainability risks in the long run through the
trade-off effects, for example those related to global food availability
24. Rebound – effect / synergy
Rebound efektin sijasta synergiaa
• Pyritään hakemaan toisiaan tukevia ohjauskeinoja
• Pyritään ottamaan globaali vertailtavuus mukaan
• Tuonnin ja viennin harkinta myös ekologisin perustein
25. 4.5.2013Foodweb kick off 25
Attitude
change
Attitudes towards
the behavior
Perceived Control Habits
Motivation Subjective
Norms
Behavioral
Intension
Behaviour
Others Self
Environment
Actual Control
Factors
Modified: Conceptual model of pro-environmental behavior (Riethmuller & Buttriss, 2008, p. 2)
Conceptual changeConstructivism
•Local community – school community
26. 4.5.2013Foodweb kick off 26
nutrigenomics-epigenomics
Gårdskulla gård
Jyrki Kuikka
Mäntylahdentie 32
Polvijärvi
Saarijärvi
Baltic diet
nutriecology