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Energy and Carbon Footprint of Food in France from Production to Consumption

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Energy and Carbon Footprint of Food in France from Production to Consumption Energy and carbon footprint of food in France from production to consumption Authors Carine BARBIER – CIRED Christian COUTURIER – SOLAGRO Prabodh POUROUCHOTTAMIN – EDF R&D Jean-Michel CAYLA – EDF R&D Marie SILVESTRE – FIRE Ivan PHARABOD – PHILABS THIS RESEARCH PROJECT IS SUPPORTED BY THE FRENCH ENVIRONMENT & ENERGY MANAGEMENT AGENCY (ADEME) CLUB INGÉNIERIE AND THE FRENCH MINISTRY FOR AGRICULTURE AND FOOD PROSPECTIVE ÉNERGIE ET ENVIRONNEMENT 1Overview his booklet is a product of the CECAM project (Con- food system: agricultural production, processing, freight tenu énergétique et carbone de l’alimentation des transport, distribution, out-of-home eating, travel for Tménages – Energy and carbon content of household household food purchases, and food preparation in the food consumption), managed by the Club d’Ingénierie home. Prospective Énergie et Environnement. We brought together data from statistics and models The perspective chosen is that of the household food of agricultural production, food consumption, processing consumption in mainland France, in contrast with the and transport. Ultimately, the aim would be to use the food production and processing of the French territory. assessment and simulation tools developed for a fore- The results presented consider the main energy consump- sight exercise. Indeed, the combination of the models tion and greenhouse gas emissions of the average diet of used will enable the simulation of changes in the various the French population, taking into account the consump- stages of the food system (production methods, pro- tion and emissions contained in the imports of interme- cessing, possible relocation to France of imported prod- diate or final products, and excluding exported French ucts, transport reductions throughout the sector, supply production. This study details the relative contributions modes, and dietary change) and to assess their impact to the total footprint derived from the main stages of the on energy consumption and greenhouse gas emissions. The Project Steering Committee included Michel COLOMBIER (IDDRI), Sarah MARTIN and Laurent MEUNIER (ADEME), Isabelle PION (MAA), Olivier DE GUIBERT and Elisabeth PAGNAC-FARBIAZ (MTES), Pierre CLAQUIN and Julien HARDELIN (CEP-MAA), Arthur RIEDACKER. We thank Gilles BILLEN (METIS-UPMC), Florence TOILIER, Mathieu GARDRAT and Jean-Louis ROUTHIER (LAET), Imen JEBALIA and Hanifa BERRAKI (CIRED) for their participation in the project. Overview 2 Demand for food-related freight transport 14 Food is at the intersection of social, health, economic Imports account for the majority of traffic and GHG and environmental issues 3 emissions Multiple determinants Dairy products generate a higher demand for CONTENTS Tools for simulation and decision-making support transportation than meat Fruits and vegetables: preferences and seasonality Main methodological elements 4 Adopting a global approach to the food system Which products are transported by plane? Tracing material flows along the food chain Household trips for shopping and eating out 18 Calculation of carbon footprint Distribution of food products and meal preparation at 19 Limitations of the statistical tools home and out-of-home Multiple types of tertiary establishments Food consumption 8 Energy consumption for food at home Dietary diversity Out-of-home meals have higher carbon footprints Long distance out of season foods than meals at home Agricultural production and processing for domestic Overall energy and carbon footprint of food 22 consumption 10 Identifying the potential for reducing energy demand Agricultural area is strongly mobilized for livestock farming Challenges related to meat-based diets and nitrogen inputs Methane and nitrous oxide are the dominant emissions from the agricultural sector A scope that can be widened Balanced foreign trade in agricultural products Simulations and decision support tools Energy consumption is divided between fuel Statistical sources and main references consumption and input production The processing industry supplies most of the food consumed Direct energy consumption of the food industry is similar to that of agriculture 2Food is at the intersection of social, health, economic and environmental issues he issue of food is crucial because it is the most There is a growing demand for the assessment of the essential commodity, its study is highly complex, environmental impact of food. Given that food is the Tand its impacts are both diverse and large scale. In cause of a significant proportion of greenhouse gas emis- the current context, food is once again becoming a ma- sions, as we will see, it is one of the targets of policies jor public issue with consequences for social, local, and to address climate change. Environmental labelling of ecosystem and economic balances, both at the local and products and longer-term strategies to reduce GHG emis- global scales. While the situation for France is addressed sions are intended to encourage changes in household here, the ability to meet food requirements while respect- diets and eating habits, and beyond this, to impact on the ing the limits of our ecosystem is a key issue on the global methods and locations of agricultural production. A long- scale, with highly interactive dynamics. term vision of food demand is needed for any national or The issue of food is a perfect example of a “cross-func- regional planning exercise. tional” subject that cannot be addressed in isolation from other sectors of society: “we eat the way we live”. Whether Tools for simulation and decision-making taking a sectoral approach (health, water, biodiversity, support climate, soil, resources, lifestyle, local jobs, costs, etc.) or Given the scale of the limitations to which we must adhere, a geographical one (a drought in Russia or food riots in the production and consumption modes must change radically Maghreb can have an impact here), the large number of and rapidly to contain the risks of systemic imbalance, interdependencies means that, in a situation of multiple whether in terms of health, global warming, biodiversity constraints, it is no longer possible to take a silo-based loss etc. Changing our diets and eating habits has become approach to the issue, as is frequently the case. For exam- an act of citizenship, making changes at our own level to ple, limiting the use of fossil fuels leads to increased mobi- affect the organization of the food system, to create social lization of biomass for non-food uses (materials, energy, bonds, or to change our relationship with nature. etc.) and therefore to land use competition; or the frag- All of these concerns require a rethinking of our food sys- mentation of value chains or strong growth in trade affect tem: the nature of agricultural production and its location, all economic sectors and reconfigure food chains. Thus, the methods of processing, the associated demand for work that contributes to a better understanding and mod- transport, etc., but also the importance of the agricultural elling of the functioning of food systems and interactions area dedicated to food in future, and the possible land-use with the rest of the economy is essential. changes towards non-food crops. To assess the environmental impact of these devel- Multiple determinants opments, a global approach to production, processing Food demand is changing to address social, nutritional, and consumption systems is necessary, both to grasp health and environmental concerns. The determinants of their interdependencies and to consider their futures. these developments are therefore multiple. The simulation tools developed are intended to inform The food system is shaped by different types of public the decisions of public and private actors. The work pre- policies at both the national level (French National Nutri- sented here is part of this perspective. The first part of tion and Health Programme, Common Agricultural Policy, this document is devoted to the methodology and tools National Low Carbon Strategy, etc.) and the regional level developed for carbon footprint assessment. The results (Territorial Food Plan, Regional Biomass Scheme, etc.). are then presented by following the different stages of The development strategies of commercial actors also the food system, from the farm production stage to the influence food demand, whether through advertising or final consumption of households. the supply format. ENERGY AND CARBON FOOTPRINT OF FOOD IN FRANCE 3 3Main methodological elements t is necessary to adopt a systemic approach, along with b) It assesses the national, European or global origin of assessment by performance indicators, to anticipate the all food products using a transport flow analysis model. Ievolution of food demand while taking into account the c) It enables the varying of parameters, at the level of evolution of demographic structures and social standards, agricultural production systems, land allocation decisions, to make choices in production systems, to valorize re- processing, transport demand according to modes, level sources by suitable processing means, and more generally and the origin of imports, technological progress and to favour regional selling opportunities. This systemic ap- losses along processing chains. These parameters make it proach ensures coherence with national, macroscopic and possible to take prospective changes in the food system individual sectoral statistical data collected throughout into account, in relation to changing diets (average or the food chain.
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