09/09/2024
When we think of cutting-edge sustainable innovation, we envisage electric cars, turbines, heat pumps, maybe even carbon capture. We may even think of biodegradable polymers and reusable packaging. What we don’t typically associate with sustainable innovation is the food and beverage industry. We think this is unfair. In this mini-series, we will explore the environmental impact of the food and drinks we consume, and serve up a smörgåsbord of innovation which is working to reduce this impact.
A Growing Problem
Most of us are aware of the carbon footprint associated with our diet choices. The spotlight was shone on this in the evocative 2014 documentary ‘Cowspiracy’ which centred around a claim that over half of global greenhouse gas emissions was attributable to animal agriculture. While this claim has been disputed, its impact stuck. A 2021 survey found that over half of vegans in the UK cited “environmental reasons” when asked why they originally chose a diet free from animal products (here). If we look at the carbon emissions from various types of food, it becomes hard to argue with their decision. On average, 1 kilogram of beef generates 60 kilograms of CO2-equivalent (kgCO2-equ/kg). For context, this is about the same as taking a one way commercial flight from Southampton to Guernsey. The vast majority of this greenhouse gas is methane which comes directly from the cows’ digestion (here). Non-ruminant livestock fare considerably better, with pork generating 7 kgCO2-equ/kg and poultry generating 6 kgCO2-equ/kg, about the same as olive oil. For context, carrots, apples, and nuts all generate less than 0.5 kgCO2-equ/kg. Our dietary choices clearly matter.
A Little Seasoning
Reducing our meat consumption, particularly from ruminant livestock, appears to have the biggest impact. But what else can we do? Today’s consumer has become utterly detached from the seasonality of most of our produce. Want strawberries in January? No problem. Fancy asparagus in October? How many spears? To achieve this, the food is shipped in from more clement climates; your strawberries most likely come from Spain, and your asparagus could have been grown in China. All this transport must massively increase the carbon footprint of these imported foods, right?
Not exactly. A 2018 paper (here) found that the total greenhouse gas emissions associated with food packaging, transport, storage, and retail was between 1% and 9% of the total greenhouse gas emission for that food. The study concluded that it is far more important to focus on cutting down the emissions due to production. For example, if the UK has an unseasonably cool summer, tomato growers in Kent will be forced to turn up the heating in their vast greenhouses. Compare this with Moroccan tomatoes which get to ripen in the balmy North African Sun, and even when transport is taken into account, the imported tomatoes are likely to have the smaller carbon footprint.
Perhaps more surprisingly, a study (here) found that New Zealand lamb is four times as energy efficient as lamb reared in the UK, even when the carbon cost of importing the antipodean meat is taken into account. Researchers attributed this to a longer grass growing season due to a slightly milder climate. This means that the sheep need less grain feed which in turn reduces fertiliser and land use.
Smart Cookies
But beyond consumer choices, is there any innovation that could drive down the carbon cost of our food and beverages? It is easy to see food production, and agriculture in particular, as a staid industry. It’s been working all right for 12,000 years after all. However, this couldn’t be further from the truth. Some of the world’s best minds are already making strides to reduce the carbon footprint of the food and beverage industry. In upcoming series, we will take you through a tasting menu of innovation. To start, we will examine your favourite hot beverages. As a main course, we will deconstruct the full English breakfast to understand the surprising innovation improving the sustainability of each component. Finally, if I can tempt you, we will consider the innovation affecting our favourite desserts and sweet treats. We will, of course, also look at the patent landscape in these fields to see what innovation may also be served up in the near future. So welcome to the sustainable café, table for two is it? How about this nice one by the window? Here is our menu; I’ll be back to take your order shortly.
Read the next article of Sustainable Café: Hot beverages
This article is for general information only. Its content is not a statement of the law on any subject and does not constitute advice. Please contact Reddie & Grose LLP for advice before taking any action in reliance on it.
