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Reducing your daily emissions through informed food and cooking decisions. Food and Low Carbon Cooking. Climate Master Program. Food is 13% of our Carbon footprint. 8 tons of GHGs/year (Average American household) 7 tons = production 3 tons CO 2 1.6 tons Methane 2.1 tons Nitrous Oxide

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Presentation Transcript
food is 13 of our carbon footprint
Food is 13% of our Carbon footprint
  • 8 tons of GHGs/year (Average American household)
  • 7 tons = production
    • 3 tons CO2
    • 1.6 tons Methane
    • 2.1 tons Nitrous Oxide
    • Remaining 1% = HFCs and other industrial gasses

Climate Master Program: Food

how do we know what to do
How do we know what to do?

Questions we face

  • Do animal products have more GHGs than vegetable based?
  • Are whole foods better?
  • What impact does packaging have?
  • How important are food miles?
  • Organic – does it affect the climate?
  • Does seasonal matter?
  • Does cooking method matter?

http://barfblog.foodsafety.ksu.edu/tags/local/

Climate Master Program: Food

slide4

The Big Picture

Climate Master Program: Food

food is 13 of us ghg emissions
Food is 13% of US GHG Emissions

Climate Master Program: Food

ghg s from food are not just co 2
GHG’s from food are not just CO2

Climate Master Program: Food

emissions split between pre and post farm
Emissions split between pre-and post-farm

Climate Master Program: Food

energy use looks different than ghgs
Energy use looks different than GHGs

Energy expended in producing and delivering one food calorie in the U.S. (Figure from Heinberg and Bomford 2009, adapted from Heller and Keoleian 2000)

Climate Master Program: Food

ask 4 simple questions about food impact
Ask 4 simple questions about food impact
  • What are the inputs and emissions?
    • What is it?
    • How was it made?
    • Where will it go?
    • Where did it come from?

Climate Master Program: Food

slide10

What is it?

Animal, Vegetable, Other?

Climate Master Program: Food

animal based foods more ghgs
Animal based foods = more GHGs

Climate Master Program: Food

http://news.mongabay.com/2008/0602-ucsc_liaw_food_miles.html

animal based foods more ghgs1
Animal based foods = more GHGs

http://maps.grida.no/go/graphic/examples-of-ghg-emission-amounts-09

Climate Master Program: Food

http://news.mongabay.com/2008/0602-ucsc_liaw_food_miles.html

animal foods create more emissions
Animal foods create more emissions

http://www.inhabitat.com/2008/07/24/spiffy-backpack-traps-bovine-gas/

http://www.physorg.com/news135003243.html

Climate Master Program: Food

animal foods require more inputs
Animal foods require more inputs
  • Animal based foods require more inputs than vegetable based foods
    • The food they eat must be grown
    • Transportation for the food
    • Care of the animals
    • More processing is required
    • Packaging is almost mandatory

Climate Master Program: Food

eat less but better
Eat less, but better
  • Poultry, fish and vegetable protein sources
  • Jury is out on organic

Climate Master Program: Food

slide16

How was it made?

Organic, Industrial, Chemical

Climate Master Program: Food

less processing fewer ghgs
Less processing = fewer GHGs
  • What energy inputs and emissions are associated with processing?
  • Food production accounts for 83% of total GHG emissions (6.8 tons/yr/ household)

Climate Master Program: Food

common processed foods include
Common Processed Foods Include…
  • Milk, butter, yogurt
  • Snack foods
  • Tinned, frozen, dried foods
  • Breads, biscuits, crackers
  • Soda, bottled water
  • Meat
  • Sugar
  • Others
    • Apples vs. Apple sauce
    • Carrots vs. “baby” carrots
    • Prepared foods (e.g. frozen dinner)
    • Rice and pasta

TIP: Everything is processed if it’s not whole and fresh. Foods you buy in sealed packages like cans and bags are processed.

Climate Master Program: Food

whole foods are less processed
“Whole” Foods are less processed
  • Reduce energy and waste from packaging and processing

http://foodjunta.wordpress.com/2008/04/11/bulk-foods-and-not-the-kind-you-get-at-costco/

Climate Master Program: Food

organic foods may have fewer ghgs
Organic Foods may have fewer GHGs

http://science.qj.net/index.php?bgid=359

http://www.mellowmonk.com/2006/03/alternate-take-on-organic.html

Climate Master Program: Food

slide21

Where will it go?

Food Waste & Packaging

Climate Master Program: Food

food waste purchase what you need
Food Waste: Purchase what you Need!

Climate Master Program: Food

wasted food produced ghgs
Wasted food produced GHGs
  • 12% of landfill material is food waste
  • This decomposes and produces methane
  • Scraps can be composted
  • Wasted food means wasted emissions

Climate Master Program: Food

more packaging more ghgs
More packaging = more GHGs
  • How much is there?
    • More than the food?
  • What is it made of?
    • Recycled/reused content?
  • What will happen to the packaging?
    • Compostable, reusable, recyclable, waste?

Climate Master Program: Food

refuse or reuse to reduce ghgs
Refuse or reuse to reduce GHGs

Climate Master Program: Food

slide26

Where did it come from?

Transportation

Climate Master Program: Food

transportation produces ghgs
Transportation produces GHGs
  • How far?
  • What type of transport?
  • Is it refrigerated?

Climate Master Program: Food

food miles play a minor role
Food miles play a minor role
  • Transportation = 11% of food GHG emissions
  • Farm to store = 4% of GHG emissions

http://tipsquick.blogspot.com/2009/02/how-to-reduce-carbon-footprint.html

Climate Master Program: Food

transport less impact than production
Transport less impact than production
  • NZ and UK dairy production
  • even after taking into account the energy used to ship dairy products to the UK, the NZ dairy sector generates around three-quarters of the greenhouse gas emissions (per kilo of milk solids) produced by UK producers

Climate Master Program: Food

local foods
Local Foods
  • Support local economy
  • Strengthen food security

http://lonesomewhistlefarm.com

Climate Master Program: Food

out of season requires more transport or energy
Out of season requires more transport or energy

Xxxxx

Climate Master Program: Food

slide32

Cooking & Storing

Climate Master Program: Food

low carbon food storage
Low Carbon food storage
  • Refrigerators and freezers use more energy than any other appliance
    • 11% of household energy
  • Keep it full
    • It’s easier to keep stuff cool than air
  • Store to reduce food waste
    • Buy and use only what you need

Climate Master Program: Food

low carbon cooking
Low Carbon Cooking
  • Ovens – use the light, don’t open the door!
    • Cook several dishes at one time or cook larger portions
    • Bake with ceramic or glass pans
    • Use thermometers or timers to avoid overcooking
    • Don’t cover oven racks with foil
    • Turn off oven a few minutes before your food is ready
  • Microwaves use much less energy than conventional stoves. Unplug it to save phantom power load.
    • Good for reheating meals.
    • Thaw food first at room temperature
    • To cook faster, place on outer edges of tray

Climate Master Program: Food

general low carbon cooking tips
General Low Carbon Cooking Tips
  • Use toaster oven for small meals
  • Keep appliances & cookware clean
  • Use residual heat
  • Use energy efficient appliances
  • Fully cover heating element with pot/pan
  • Use the right sized burner
  • Stagger dishes at different rack levels in oven
  • Glass & ceramic conduct heat the best
  • Cover pots, water boils more quickly
  • Thaw food first, then cook
  • Use pressure cookers. They use 50-75 % less energy

Climate Master Program: Food

slide36

Summary

Climate Master Program: Food

top ways to reduce food ghgs
Top ways to reduce food GHGs
  • Less animal products
  • Minimally processed &packaged
  • Buy only what you need
  • Seasonal for local foods
  • Grown close to home (especially for veggie products)
  • Organic?

Climate Master Program: Food

food challenge
Food Challenge
  • If vegetarian/vegan, for 5 days try to eat only unprocessed/unpackaged food. Include as many local foods as possible.
  • If you consume animal products, cut down your consumption by 3-4 meals for one week (e.g. substitute a veggie burger for beef, grill tofu instead of chicken, fry tempeh instead of fish, oatmeal instead of bacon & eggs)
  • For the very ambitious, cut down on unprocessed/unpackaged foods AND animal product consumption for the week.
  • Report back to the group your findings, challenges, and successes.

Climate Master Program: Food

special thanks
Special Thanks

Developed by the University of Oregon Climate Leadership Initiative by

Shane DeMars, Mark Nystrom, Sarah Mazze, Stacy Vynne*

*Some slides from presentation by Theresa Brand, Corvallis, OR Climate Master Trainer

Climate Master Program: Food