NSCN_seminar_2013 Beef Finland Seungho Lee

7/30/2019 NSCN_seminar_2013 Beef Finland Seungho Lee

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Beef Finland 201and beyond

5 March 2013Seungho Lee, Doctoral Candidate

NODUS Sustainable Design Research Group

Aalto University School of Arts, Design and Architect


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Image courtesy of Scott Olson/Getty ImagesImage courtesy of Library of Congress, US Image courtesy of Grist E

and other nasty toxins in m


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FOOD MIL


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ManufacturingConstruction

11%

Industrial Processes 3%

Other

EnergySector 13%

Transportation12%

Electricity& Heat

27%

Waste 3%

Agriculture,Forestry

& Land-useChange

31%

Farm

Animals

18%

Global GHG Emission

Source: EarthTrends, 2008Using data from the Climate Analysis Indicators Tool (CAIT)


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CO2-equivalent emission

CO2-equivalent emission

from producing 1 kg of food as emission from driving a car

Potatoes

Apples

Asparagus

Chicken

Pork

Beef

0.24 km (0.05 kg of CO2 eq.)

0.29 km (0.06 kg of CO2 eq.)

0.39 km (0.08 kg of CO2 eq.)

1.06 km (0.22 kg of CO2 eq.)

3.67 km (0.78 kg of CO2 eq.)

=

=

=

=

=

=


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2010 Timm Kekeritz for Raureif GmbH, Berlin www.virtualwater.eu

Apple (100g), Potato (599g), Banana (120g), Wheat (500g), Milk (one litre), Chocolate (100g), Pork (300g), Cheese (500


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POPULATION MEAT


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BEEF TODAY

=

FOOD AND WATCRISES IN 20


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CRISES IN 20

=

FOOD SECURICHALLENGES


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Finnish

Dairy Cattle

95 %Finnish

Beef Cattle

5 %

Brazilian

South

American

Finnish

Total Beef sales by S Groups

Grocery Chains in 2011:

16 Million kg

German,

Argentine,

Uruguayan,

Paraguayan

Minced

Beef 81%

Strip,

Cubes

etc 9%

Roasts

5%

Steakparts 5%


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ORIGINAL INVESTIGATION


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ONLINE FIRST


Red Meat Consumption and Mortality

Results From 2 Prospective Cohort Studies

An Pan, PhD; Qi Sun, MD, ScD; Adam M. Bernstein, MD, ScD; Matthias B. Schulze, DrPH;JoAnn E. Manson, MD, DrPH; Meir J. Stampfer, MD, DrPH; Walter C. Willett, MD, DrPH; Frank B. H

Background: Red meat consumption has been associ-ated with an increased risk of chronic diseases. How-ever, its relationship with mortality remains uncertain.

Methods:We prospectively observed 37 698 men fromthe Health Professionals Follow-up Study (1986-2008)and 83 644 women from the Nurses Health Study (1980-2008) who were free of cardiovascular disease (CVD) andcancer at baseline. Diet was assessed by validated foodfrequency questionnaires and updated every 4 years.

Results:

We documented 23 926 deaths (including 5910CVD and 9464 cancer deaths) during 2.96 million person-

1.23) and 1.21 (1.13-1.31) for CVD(1.06-1.14) and 1.16 (1.09-1.23) for cestimated that substitutions of 1 servfoods (including fish, poultry, nuts, legand whole grains) for 1 serving per dassociated with a 7% to 19% lower moestimated that 9.3% of deaths in menin these cohorts could be preventelow-up if all the individuals consumedings per day (approximately 42 g/d)

Conclusions:

Red meat consumptioan increased risk of total, CVD, and ca



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ONLINE FIRST


Red Meat Consumption and Mortality

Results From 2 Prospective Cohort Studies

An Pan, PhD; Qi Sun, MD, ScD; Adam M. Bernstein, MD, ScD; Matthias B. Schulze, DrPH;JoAnn E. Manson, MD, DrPH; Meir J. Stampfer, MD, DrPH; Walter C. Willett, MD, DrPH; Frank B. H

Background: Red meat consumption has been associ-ated with an increased risk of chronic diseases. How-ever, its relationship with mortality remains uncertain.

Methods:We prospectively observed 37 698 men fromthe Health Professionals Follow-up Study (1986-2008)and 83 644 women from the Nurses Health Study (1980-2008) who were free of cardiovascular disease (CVD) andcancer at baseline. Diet was assessed by validated foodfrequency questionnaires and updated every 4 years.

Results:

We documented 23 926 deaths (including 5910CVD and 9464 cancer deaths) during 2.96 million person-

1.23) and 1.21 (1.13-1.31) for CVD(1.06-1.14) and 1.16 (1.09-1.23) for cestimated that substitutions of 1 servfoods (including fish, poultry, nuts, legand whole grains) for 1 serving per dassociated with a 7% to 19% lower moestimated that 9.3% of deaths in menin these cohorts could be preventelow-up if all the individuals consumedings per day (approximately 42 g/d)

Conclusions:

Red meat consumptioan increased risk of total, CVD, and ca


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ALTERNATIV


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?


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HOME

ECONOMICS


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NEW RECIPE


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SUBSIDY

STRUCTURE


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beyond...?


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beyond.beeffinland.

FOODYCLE


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FOODYCLEParticipatory Food Festival

Pixelachehttp://www.pixelache.ac/

Ruoan Tulevaisuushttp://www.RuoanTulevaisuus.fi/

Beef Finlandhttp://beyond.beeffinland.org

[email protected]
http://beyond.beeffinland.org/http://beyond.beeffinland.org/http://www.ruoantulevaisuus.fi/http://www.ruoantulevaisuus.fi/http://www.pixelache.ac/http://www.pixelache.ac/

Documents

NSCN_seminar_2013 Beef Finland Seungho Lee