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Scenarios of Sustainable Development and Innovation of the Agro-industrial System
Massimo Iannetta - ENEAHead, Technical Unit “Sustainable Development and Innovation of the Agro-industrial System”
ENEA April 14, 2011
From Nuclear Research to Agri-food production: the Creso wheat case
Content
• Demographic trends and food consumption
• Sustainability of the food chain
• Environmental impact
• Green technologies
• Possible answers by scientific research
Problem: Continuous growth, based on a linear consumption of energy and raw materials, on a planet that has limited resources. 1900 >1,6 billion people >1,3 billion hectars of arable land2000 >6,5 billion people >1,5 billion hectars of arable land2050 >9 billion people > +/- 1,5 billion hectars of arable land (abandonment / urbanization)
Resources: Water (3.000 sqm/year/inhabitant of virtual water, hydric stress / penury), Soil (salinization: 20-30 mil.ha/260 irrigated land), Forestry (Deforestation 13 mil.ha/year), Biodiversity (-30%), Sea (Oceanic fisheries, 75% over carrying capacity), Air (Fossil fuels +70% CO2 in 30 years, 49 billion ton., over 450 ppm).
(Global Footprint Network)
Demographic trend: living beyond our means
Ecologic footprint of the Planet : consumption/waste1961-2001> Energy consumption +700%1961-2008> Use of nature: from 55% to 140% of the biocapacity of the Planet2010> Overshoot Day 19th September, 262th day of the year (in 1986 on 31st December)
Energy and Natural resources Consumption levelUSA (5,4 Earths), Canada (4,2), UK (3,1), DE (2,5), IT (2,2), Arg(1,2),
Emergent countries, India (0,4)
Food consuption at global level: Reduction of the gap between malnutrition (food security) and obesity (food safety)
(Global Footprint Network)
Food consuption
Agriculturesoilfeed
waterfertilizerspesticides
energy
Loss of soilPolluting
GreenhouseGases
emissionsWaste water
Organic waste
Domesticpreparation
waterenergy
refrigerationpackaging
Greenhousegases
PollutingemissionsFood andPackaging
waste
Distribution
energyrefrigeration
packagingfuel
GreenhouseGases
Pollutingemissions
Transport
fuelrefrigeration
GreenhouseGases
Pollutingemissions
Foodprocessing
water, energyadditives
refrigerationpackaging
Waste waterwaste
Greenhousegases
Pollutingemissions
Sustainability of food products:Responsibility of the whole food chain
OUTPUT
Energy consumption
An indicator of the unsustainability of the contemporary food system is the Sustainability Index (SI)*
1910 (pre-industrial societies) SI = 11970 SI = 10Today SI >100
e.g.: Salad imported by plane from USA: SI» 127Asparagus importated from Chile: SI » 97Carrots imported from South Africa SI » 66(Church, 2005)
*SI= Energy required to produce the food/Energy content of the food
Food Miles
Food miles is another indicator that is being increasingly adopted in UK (several supermarkets – Tesco, Marks & Spencer, Sainsbury’s – provide labels for their products) and Carbon footprint labels (e.g., Km0) are being taken to the attention of Italian mass-media.
The transport of food is only one of the factors that determine its global environmental impact.
How the food is produced and using what kind of energy should be taken into account.
Life Cycle Assessment LCA
LCA allows to:
evaluate and optimize the environmental impact of a product / process / activityalong its whole life cycle, from production of the raw material and ingredients to transformation, distribution, consumption and disposal of the residuals, including all movements.
A better strategy would be to examine the whole life cycle of the food products by means of a Life-Cycle Assessment (LCA) of the food supply chain, rather than considering only Food Miles.
Grave Analysis
Life Cycle Energy Input (LCEI) and Global Warming Potential (GWP) of several food items
0
10
20
30
40
50
60
70
80
FB
C
FC
M
RC
G
TO
D
PS
C B
RC
S
RP
OO
BS E M
WM
Y
FL
FP B
PA
S
F/F
JO
VT
L
SS
M
DL
P
LC
EI (M
J/K
g)
0,01
0,10
1,00
10,00
100,00F
BC
RC
G
FC
M
TO
D
PS
C
DL
P
RC
S
FL
FP
BS
PA
S
OO
WM
Y E
SS
M B M RP
VT
L
F/F
JO B
FOODSTUFF
GW
P (
Kg
CO
2e
/Kg
)
DLPDried legumes (Peas)
SSMSemi-skimmed milk
VTLVegetables (Tomatoes, lettuce)
F/FJOFruit or fruit juice (Orange)
PASPasta
BBread
FLFPFresh legumes (Frozen peas)
WMYWhole milk yogurt
MMargarine
EEggs
BS2-4 biscuits (Shortbread)
OOOlive oil
RPRoast potatoes
RCSRoast chicken, skinless
BButter
PSCPork steak, cooked
TODTuna in oil, drained
RCGRipened cheese (Grana)
FCMFresh cheese (Mozzarella)
FBCFillet of beef, cooked
DLPDried legumes (Peas)
SSMSemi-skimmed milk
VTLVegetables (Tomatoes, lettuce)
F/FJOFruit or fruit juice (Orange)
PASPasta
BBread
FLFPFresh legumes (Frozen peas)
WMYWhole milk yogurt
MMargarine
EEggs
BS2-4 biscuits (Shortbread)
OOOlive oil
RPRoast potatoes
RCSRoast chicken, skinless
BButter
PSCPork steak, cooked
TODTuna in oil, drained
RCGRipened cheese (Grana)
FCMFresh cheese (Mozzarella)
FBCFillet of beef, cooked
LCAfood.dk
Environmental Impact
In Italy, the agro-industry is responsible for about 18% of the total emission of greenhouse gases (details below)Source ISMEA 2009, Rapporto Agricarbon
Agro-industrial chain
Mt CO2 eq.
Production (fertilizers, plowing, use of water, etc.) 47,1
Enteric fermentation (methane* from animal breeding) 11,6
Solid and liquid waste (Nitrous oxide** and Ammonia ) 6,9
Industrial processing 5,5
Packaging 13,1
Transport 19,8
Total *** 104,00
* Methane has a greenhouse effect 20 times that of CO2
** Nitrous oxide has a greenhouse effect 300 times that of CO2
*** An estimate of the contributions of consumption modalities and food waste during distribution is still missing.
11Fare clic per inserire il Titolo della presentazione
Human induced global environmental changes (GEC)
Human health
Social structures
Climate, Environment and territory
Economy
Imp
acts
Intrinsic vulnerability of ecosystems
Vulnerability induced by the impact of GEC
Climate change is one of the most critical factors, in terms of speed and intensity, underlying the observed processes
Global Environmental Changes (GEC)
Fare clic per inserire il Titolo della presentazione
Scenarios for the Mediterranean
Increase of temperatures
Increase of extreme events
Increase of evaporation
Seasonal variation of precipitation and reduction in some areas
Unpredictable changes, beyond our experience
Climate change + Human
activities
Coastal areas at risk
Hydrogeologic
instability
Desertification
Agricoltural
crisis
Loss of
biodiversity
Impacts
Impacts
Health
Mitigation and Adaptation for Agriculture
and Food Security
Climate change
Net greenhouse gas
Land use change
Water Biodiversity
Agriculture and forestry
Food security
Impacts
Adaptation Mitigation
Theme issues around agriculture and climate change
Aim at reducing risks and damage Use scarce resources more efficiently
Act both on natural systems and on human activities to make ecosystems “climate proof”
Po
lluti
on
(e.g
., C
O2
, to
xic
chem
ical
co
mp
ost
)
Economic Development
Conventional Technologies
Green technologies and methodologies for Bio-economy
Answers
PRODUCTION
PROTECTION
DIAGNOSTICAUTOMATION
CONSERVATION
PROCESSING
LOGISTIC
PACKAGING
Enea has competences, laboratories and facilities that are available to enterprises for activities of industrial research and precompetitive development on these
themes
ENEA research activities along the entire chain
ENEA activities concern:
Green biotechnologies
Sustainable management of agro-ecosystems
Agro-industrial innovation
Methods and reference materials for quality testing of chemicaland biological products
ENEA Activities onSUSTAINABLE DEVELOPMENT AND AGRO-INDUSTRIAL INNOVATION
International Consortia in plant genomics and proteomics
Sequencing of tomato genome (109 bp)
Grape berry proteomics
Wheat Chromosome Sorting
(a) (b)
Experimental fields during the initial growth (a) and stress (b) at the CIMMYT in Obregon, Mexico, in a desert area
A gene related to hydric stress, TdDRF1, has been identified in wheat.Several varieties of wheat, durum wheat and triticale were examined
Varieties that are especially tolerant to hydric andsaline stress:Lentil, various beans, barley, chickpea, artichoke,Brassica and safflower.
Integration of genomic approach and selective breeding
Optimizing the production inputs
Actions should be adapted to local conditions on the basis of environmental and socio-economic evaluations:
Adherence (to physiographic and climatic conditions)
Effectivness (in terms of conservation of water and soil, carbon stocking)
Acceptability (as related to the gross income, farm size and age of farmers )
Traditional knowledgeModified plow
Innovation: Precision farmingComputer on board the New Holland CX860 harvester (left) and the same harvester at work ona durum wheat field (right).
Priorities for a better global future
Scientific cooperation with developing countries and technological transfer
“Desertification Observatory for Environmental and Socio-
Economic Sustainability”
- development of buckwheat enriched functional food
- improvement of sensory terms and quality
- technologies and microwave innovative processes to improve quality and shelf life of ingredients and foods with high environmental performance
Advanced technologies and processes to guarantee the quality of “Made in Italy” food product
Final considerations
The good story that we are telling today is a great heritage of our Country and of ENEA
We have to go on in the future, taking into account this important experience!
It is enough?
No, if the international political agenda won’t put at the first place the problem of food security and safety, its relationship with environment, health, people security and their material and spiritual development.