Nutritional health and environmental sustainability of food and - PowerPoint PPT Presentation

Nutritional health and environmental sustainability of food and beverage: how effective is the LCA approach? Giovanni Dotelli, Paola Gallo Stampino, Paco Melià, Andrea Vesconi Politecnico di Milano, Italy

Which funtjonal unit for food and beverage? 2 Giovanni Dotelli, Lille November 6 th 2014

What is the functjon of food and beverage? 3 Food provides the fundamental types of materials required to keep our bodies functjoning properly:  macronutrients – carbohydrates, proteins, fats and oils  micronutrients – vitamins and minerals  dietary fjbre – cellulose, pectjn and gums  dietary water – keeping the body hydrated  phytochemicals – biologically actjve compounds from fruits and vegetables. Giovanni Dotelli, Lille November 6 th 2014

Aim 4 Nutritjon • Micronutrients, macronutrients and fjbres Environmental Assessment • Carbon Footprint and Water Footprint (LCA) Giovanni Dotelli, Lille November 6 th 2014

Data sources 5  Nutritjonal values of foods: United States Department of Agriculture Agricultural Research Service, www.ars.usda.gov  Water Footprint Network, www.waterfootprint.org  Defra, Environmental Impacts of Food Productjon and Consumptjon, 2006, www.ifr.ac.uk  Global Warming Potentjal from literature studies (more than 60 papers for a total of 115 foods and 8 beverages)  Ministero delle politjche Agricole, Alimentari e Forestali, INRAN, htup://nut.entecra.it/  Barilla Center for Food and Nutritjon (BCFN), www.barillacfn.com Giovanni Dotelli, Lille November 6 th 2014

Nutritjon Indicators 6  Fullness Factor  Nutrient Rich Food Index  Calories for nutrient Giovanni Dotelli, Lille November 6 th 2014

Fullness Factor FF 7 Giovanni Dotelli, Lille November 6 th 2014

Fullness Factor: foods 8 Common Foods FF Foods FF Fruits and vegetables 3.5-5 watermelon 4.6 Meat, fjsh and eggs 2.0-3.5 carrots 3.8 Cereals 1.5-2.5 Beef steak 3.2 Dairy products 1.0-2.0 potatoes 2.5 Sausages 0-1.5 White bread 1.8 Sugar and sweets, Potato chips 1.2 < 1.0 salad dressings Giovanni Dotelli, Lille November 6 th 2014

Nutrient Rich Food Index NRF9.3 9 i: nutrients per 100g j: nutrients to limit per 100g RDA: Recommended Daily Allowance (FAO source) A. Drewnowski, Am J Clin Nutr 2010;91(suppl):1095S–101S. Giovanni Dotelli, Lille November 6 th 2014

Nutrient Rich Food Index NRF9.3: foods 10 Foods NRF9.3 Vegetables 85-110 Cereals 65-100 Fish 50-90 Fruits 45-75 Meat 35-70 Milk and milk products 30-60 Sausages -15-15 Fats, oils, and sugars < 0 Giovanni Dotelli, Lille November 6 th 2014

Calories for Nutrient CFN 11 ED: energy density in kcal per 100g, i: nutrients per 100g : protein, calcium, iron, vitamin A, vitamin C, thiamine, ribofmavin, vitamin, B-6, vitamin B- 12, niacin, folic acid, magnesium, and zinc A. Drewnowski, Am J Clin Nutr 2005;82:721–32. Giovanni Dotelli, Lille November 6 th 2014

Calories for Nutrient CFN: foods 12 Foods CFN Vegetables 0-5 Fish 5-10 Meat and fruits 10-25 Cereals 20-50 Milk and milk products, sausages 25-60 Fats, oils and sugars > 100 Giovanni Dotelli, Lille November 6 th 2014

Nutritjonal Index 13 Nutritjonal score = FF + [NRF9.3] + [CFN]  + 0.25 [if NRF9.3 > 80] or  - 0.5 [if NRF9.3 > 0]  + 0.25 [if CFN < 5]  0 [if CFN > 5] The Nutritjonal Index ranges from 0 to 5. Giovanni Dotelli, Lille November 6 th 2014

Health food classifjcatjon 14 Nutritjonal Index Food able to satjsfy with very high calories 0 < NI < 1.0 and rich in nutrients to be limited 1.1 < NI < 2.0 2.1 < NI < 3.0 3.1 < NI < 4.0 Food able to satjsfy with low calories and 4.1 < NI < 5.0 high-content of nutrients Giovanni Dotelli, Lille November 6 th 2014

Carbon Footprint 15 CF LCA : Carbon Footprint, in gCO 2 eq. /g nutriente CF: Carbon Footprint of food product calculated via LCA NuP: main nutrient in g Giovanni Dotelli, Lille November 6 th 2014

Food nutrient categorisatjon 16 Foods Main nutrients Meat, fjsh, eggs and legumes Proteins Fruits and vegetables Vitamins and fjbres Cereals Carbohydrates and fjbres Milk and milk products Calcium Giovanni Dotelli, Lille November 6 th 2014

Cooking 17 Imp.Cot.: gCO 2 eq due to cooking NuP: main nutrient in g Energy consumptjon CF Cooking [MJ/kg] [gCO2/kg] Gas cooker 0,29 15.37 Electric oven 9 477 Frying 7.5 397.5 Boiling 3.5 185.5 Microwaving 0.8 42.4 Defra, Environmental Impacts of Food Productjon and Consumptjon, 2006 Giovanni Dotelli, Lille November 6 th 2014 Defra, Environmental Impacts of Food Productjon and Consumptjon, 2006

Transports 18 Imp.Tr.: gCO 2 eq km: distance in km NuP: main nutrient in g Defra, Environmental Impacts of Food Productjon and Consumptjon, 2006 Giovanni Dotelli, Lille November 6 th 2014

Total Carbon Footprint 19 CF tot [gCO 2 eq./g nutr ] CF INDEX Notes CF tot < 1 5 Highly sustainable 1 < CF tot < 10 4 10 < CF tot < 25 3 25 < CF tot < 50 2 50 < CF tot < 100 1 CF tot > 100 0 Highly unsustainable Giovanni Dotelli, Lille November 6 th 2014

Water Footprint 20 WP tot : total water consumptjon in litres per gram of nutrient per week WP blue: : blu water consumptjon in litres per gram of nutrient per week WP grey : grey water consumptjon in litres per gram of nutrient per week Hoekstra and Mekonnen www.pnas.org/cgi/doi/10.1073/pnas.1109936109 Giovanni Dotelli, Lille November 6 th 2014

Water Footprint Index 21 Total water consumptjon WATER FOOTPRINT INDEX NOTES [Litres/g nutrient ] WP tot < 1 5 Highly sustainable 1 < WP tot < 2.5 4 2.5 < WP tot < 5 3 5 < WP tot < 9 2 9 < WP tot < 15 1 WP tot >15 0 Highly unsustainable Giovanni Dotelli, Lille November 6 th 2014

Total Index 22 TOTAL SCORE = (Nutritjon index + CF index + WF index) / 3 TOTAL SCORE NOTES VERY GOOD FROM BOTH ENVIRONMENTAL AND NUTRITIONAL POINT OF 5 VIEWS 4 3 2 1 TO BE AVOIDED OR LIMITED AS MUCH AS POSSIBLE FROM BOTH 0 ENVIRONMENTAL AND NUTRITIONAL POINT OF VIEWS Giovanni Dotelli, Lille November 6 th 2014

Class Proteins 23 Nutrition Index (proteins) Eggs 2.3 Chicken Beef 2.7 3.2 1 3.4 Salami Cod Giovanni Dotelli, Lille November 6 th 2014

Class Proteins 24 Water Index (proteins) Eggs 4 Octopus Beef 5 0 0 4 5 Chicken Cod Salami Giovanni Dotelli, Lille November 6 th 2014

Total Score 25 Giovanni Dotelli, Lille November 6 th 2014

Menu assessment 26 Giovanni Dotelli, Lille November 6 th 2014

Conclusions 27  A consumer driven indicator for food  Environmental performances accounted for in a simplifjed way  Nutritjonal performances accounted for  Menu assessment Giovanni Dotelli, Lille November 6 th 2014

28 Thank you very much Dept. of Chemistry, Materials and Chemical Engineering “G.Natua”, Politecnico di Milano, Italy, giovanni.dotelli@polimi.it Giovanni Dotelli, Lille November 6 th 2014