measuring institutional carbon foodprints leana houser johns hopkins university
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Measuring InstitutionalCarbon Foodprints
Leana Houser
Johns Hopkins University
Why food?
PEW Center on Global Climate Change 2006:
• 1/3 anthropogenic warming associated with greenhouse gases is from worldwide agriculture and land use change
IPCC 2007:
“global increases in carbon dioxide (CO2) concentration are due primarily to fossil fuel
use and land use change, while those of methane (CH4) and nitrous oxide (N2O) are
primarily due to agriculture.”
Why food?
Why food?
UNFAO “Livestock’s Long Shadow” 2006:
• 18% world anthropogenic greenhouse gas emissions
• Methane and Nitrous OxideBeef andDairy =
46%
Agriculture
Processing, packaging
Transport and delivery
Preparation
Waste
What is the food system?
CO2, CH4 and N2O
CO2
CO2
CH4
CO2
Agriculture
Processing, packaging
Transport and delivery
Preparation
Waste
What should we measure?
Already captured in existing tools
Farm to Door
What did we do?
• CA-CP and CLF Collaboration
• Literature Review
www.jhsph.edu/clf
Results
2 6%
1029%
2265%
Full Life Cycleof Food Impacts
Stage-specificFood Impacts
Food notincluded
Tools for quantifying institutional GHG emissions
A New Tool
Recommendations for CA-CP’s Foodprint tool:• Include a “Food Pantry”• Allow for user generated entries• Impacts reported in GHG and other
environmental impacts
A New Tool
ImpactsCO2 1,309 kgCH4 3,099 kgNO2 1,558 kgeCO2 2,450 MTAir Pollution 1,403 lbsWater Pollution 3,800 gal
Item Quantity UnitBeef 10 lbs.Eggs 3 dozMilk 5 galTomatoes 10 lbs.Flour 500 oz.
French BaguetteRecipe Inputs Cooking Procedures Delivery
Item Quantity Unit Fuel Temperature TimeBread Flour 1000 grams
Gas 475 F 20 mins 5 milesWater 600 gramsSalt 20 gramsYeast 25 grams
Institutional Changes
• Develop lower GHG food purchasing policies• Purchase seasonal and regional produce• Eliminate air freighted items
• Menu development• Substitute beef and dairy with lower foodprint items• Reduce serving sizes of beef and dairy• Be creative with vegetarian recipes & offer more
• Audit kitchens• Energy efficient appliances• Efficient cooking procedures
Individual Behavior Change
Source: Bon Appétit Management Company. (2008). Low Carbon Diet Calculator http://www.eatlowcarbon.org/
Individual Behavior Change
Individual Behavior Change
