This was a fascinating topic to research, so we hope you enjoy this post.
The global food system accounts for a quarter of total Greenhouse Gas Emissions. Although this may seem shocking, it is undeniable that global food production is one of the most environmentally damaging processes on the planet. By tracking the journey our food takes from going 'field to fork' we can see how damaging the process really is. From the production and use of inorganic fertilisers to cultivate the crops, to the use of aircrafts and cargo ships in the transportation of food products across the globe. Even the plastic packaging acquired by these products before being stacked onto supermarket shelves, and subsequently landing on consumers plates, has catastrophic environmental impacts. Commercial agriculture and the global food supply chain contribute to extortionate levels of Green House Gas emissions annually. Therefore, scientists and innovators are constantly looking for ways to make food production as 'green' and sustainable as possible.
Here are a couple of recent examples of some of the most interesting food-related breakthroughs in green technology that are helping to tackle climate change:
Beer and Crisps to reduce Carbon Dioxide emissions
It is without a doubt, the UK loves both a beer and bag of crisps. However, what if I told you that combining the production processes of these two national favourites could actually help to tackle climate change through reduced Carbon Dioxide emissions?
Renowned crisp manufacturer, 'Walkers' have been looking into ways to reduce their Carbon Dioxide emissions by replacing inorganic fertiliser used to harvest their potato crops, and it seems that they have successfully found a way to produce an organic fertiliser - interestingly using potato waste from the production process, and CO2 captured during the fermentation process of beer in breweries. This is an extraordinary finding as it helps to reduce Carbon Dioxide emissions from the decomposition of the potato waste, the emissions from the manufacture of inorganic fertilisers which usually contain hydrocarbons such as Crude oil, and the emissions released from the fermentation process within beer breweries which are usually released straight into the atmosphere. Therefore, this 'dual action' could significantly aid the food industry become more sustainable. Walkers have even stated that they could experience a 70% diminution in CO2 emissions from their manufacturing process as a result of this discovery.
This discovery of the organic fertiliser was made by a start-up called 'CCm' (consisting of only 14 employees) using a grant from the UK government. Walkers subsequently carried out trials on potato seeds with this fertiliser in the late months of 2020, which were deemed as successful. Now, the company aims to set up this technology within their Leicester factory; to begin feeding potato crops using the fertiliser by 2022.
"Walkers have stated that they could experience a 70% diminution in CO2 emissions from their manufacturing process."
Not only this, the potato waste generated within Walkers' factories is the by-product of preceding potato waste produced by bacterial digestion under controlled anaerobic conditions using an anaerobic digester. This digester helps to produce controlled quantities of methane that Walkers then burns to produce electricity in order to fry their crisps.
This technology falls under the ' Carbon Capture and Usage' technology, which is sister technology to ' Carbon Capture and Storage' technology', thereby will support the UK's endeavours in becoming carbon neutral (through the Net Zero emissions target) by 2050.
With the fertilisers' production costs being relatively similar to that of a conventional fertiliser, a proliferation in the use of the innovation in the years approaching could allow the agriculture and food production industries to therefore see reductions in their CO2 emissions globally.
It is clear to see PepsiCo (Walkers brand owner) is leading the industry with its eco- initiatives, whilst contributing to a more circular economy where green technology is centralised.
Lab grown Chicken nuggets in Singapore
Although Lab grown meat may seem peculiar, the technology has actually existed for almost a decade now, with the first ever lab grown meat produced being a hamburger in 2013 by Professor Mark Post from the University of Maastricht, Netherlands.
However, during late November of 2020, Singapore approved the production and distribution of lab grown chicken, in particular chicken nuggets, cultivated using animal muscle stem cells by a San Franciscan start up ''Eat Just'', in order to promote the consumption of the worlds first 'clean meat'. This is a 'greener' and more ethical form of food production that does not require the slaughtering of animals. However, it is uncertain as to when this meat will be available on the market to consumers - what is certain is that these unconventional nuggets will come with a rather striking premium price tag of $50 each due to high production costs!
Although the 'cultivation' of these nuggets in a lab is a more capital exhaustive method, the environmental benefits could outweigh the high costs. This is because this technology could reduce the need to slaughter and graze chicken on large expanses of land. Furthermore, chicken feed releases large amounts of methane, a Green House Gas, due to the enteric fermentation that occurs when inhibitors are mixed into the feed to improve the quality. In order to graze the animals, degradation and damage to natural ecosystems such as forests and wetlands also occurs during livestock farming, eroding soils and exacerbating the situation in terms of atmospheric Carbon Dioxide emissions through the removal of and disturbances to some of the Earth's greatest natural Carbon stores.
The Singapore Food Agency (SFA) has declared the meat to be safe for consumption and usage within nuggets primarily in Singapore, yet there are still concerns with how environmentally friendly the production of these nuggets is in terms of helping to eradicate Climate Change according to some scientists. As well as this, ''Eat Just'' and other future lab-grown meat producers will need to consider methods that could stimulate a reduction in production costs in order to provide affordable prices for their eco-friendly meat alternatives to cater to the average consumer.
The bottom line...
These are just a few examples of the rapid advances in 'green technology' that have been observed in recent months in order to improve the sustainability of food production. From what we have witnessed so far, the future of green food production is hopeful!
How has Derby High contributed to eco friendly living?
Many of you will have noticed that before the national lockdown, Derby High School were distributing plastic cutlery during lunch time as a health and safety precaution, given the current climate. Although these may have been 'Covid-friendly', we could not say the same in terms of eco-friendliness, as this cutlery was beginning to contribute to an abundance of plastic waste within the school environment. In order to solve this issue, the eco prefects raised this concern, and those of you that may remember the school has switched back to
metal cutlery prior to the Christmas holidays. This transition has successfully reduced the school's levels of plastic waste, consequently permitting increasing sustainability within the school environment.
The eco prefects are also currently looking into ways to manage food waste within school, as food waste generate a large proportion of the global food industry's CO2 emissions, and so it is vital that as a community we unify and try to reduce our own carbon footprints through wasting less food. This term, although we may not be working and eating within school , we urge you all to try to reduce the amount of food you waste at home.
Here are a few of our tips this week, that could help you to manage the carbon footprint of your food as well as reduce food waste.
TOP TIPS
1) CLIMATE CHANGE FOOD CALCULATOR:
This is a link to a BBC article and 'climate change food calculator' that helps to further elaborate on the differences in emissions of different food products and reasons for the differences. You can also use the calculator as an interactive tool that could help you to analyse the extent to which some of your favourite foods and staple products within your diet are impacting your personal CO2 emissions and your own Carbon footprint.
2) BBC DOCUMENTARY: ' Horizon: Feast to save the planet 2021'.
LINK:
This an entertaining yet highly informative documentary that exemplifies the main ways that food contributes to our carbon footprints, ( for example through differing transportation methods and production methods) . It takes a dinner party competition format, where the guests have a set menu and must choose the dishes with the lowest carbon footprints in order to be the victor. Not only does the documentary take you through the reasons for differing levels of CO2 emissions for the different foods, but also it acts as a myth buster when it comes to the notorious controversy over the carbon footprint of vegan products such as tofu that contain soya, and whether a vegan diet is actually the most environmentally friendly way to enjoy food. I would highly recommend this documentary to anyone looking to educate themselves more on the environmental friendliness of different food choices they make and the components of their daily diet.
3) Try to limit food waste and reduce meat intake ( if you can!)
Firstly, we can all reduce our own carbon footprints by limiting food waste. Try to finish all the food on your plate and throw less food away. You could even go online and discover ways to convert food scraps you may usually dispose of instantaneously into some delicious recipes, like utilising vegetable peels you would usually discard .
Secondly, you will find that the main conclusions drawn from the sources above will be that limiting food waste and the consumption of meat products (particularly beef) are the best ways to be more environmentally friendly. Now of course it is understandable that many people enjoy beef and other meat products regularly within their diets and that is ok. No one is expecting you to completely stop eating your favourite foods straight away as that wouldn't be a sustainable option in terms of your own happiness and relationship with food. However one effective way to still eat the foods you love whilst limiting your carbon footprint would be by limiting the amount of carbon intensive food products such as beef, dairy and imported fruit and vegetables you eat daily/weekly, and making changes such as incorporating more seasonal produce and perhaps more plant-based protein and dairy sources within your diet, where you can. Whether that be for 4-5 days a week or one per day, weekly, any contribution will help and is a viable way to reduce your own carbon footprint. Our advice would be to start with small sustainable changes and gradually build on them overtime. To all Pescatarians, Vegans and Vegetarians - focus on potentially eating more seasonal produce if you would like to contribute even further to eco-friendly eating.
Overall, there are so many ways to be more eco friendly with your food choices. We encourage you to do some of your own research and discover other ways you could help save the planet through the way you eat. The important thing to consider having read this post is that the any changes that you may choose to make to your diet, work for you in the long-term - in order to promote YOUR OWN as well as the earth's sustainability and longevity.
Thank you for reading!
If you would like to ask any further questions about this post or let us know of any of your own findings, do not hesitate to get in touch using the 'Contact us' section (bottom of this page)
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