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Beef Finland 2012 and beyond

5 March 2013 Seungho Lee, Doctoral Candidate NODUS Sustainable Design Research Group Aalto University School of Arts, Design and Architecture

Image courtesy of Library of Congress, US

Image courtesy of Scott Olson/Getty Images

Image courtesy of Grist E. coli O157 comes back with a vengeance, and other nasty toxins in meat

FOOD MILE

Waste 3% Farm Animals 18% Electricity & Heat 27% Manufacturing & Construction 11% Transportation 12% Other Energy Sector 13% Industrial Processes 3%

Agriculture, Forestry & Land-use Change 31%

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

CO2-equivalent emission
= Potatoes = Apples = Asparagus = Chicken = Pork = Beef
CO2-equivalent emission from producing 1 kg of food as emission from driving a car

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.)

14.32 km (3.04 kg of CO2 eq.)

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 (500g) and Beef (300g)

POPULATION
11 10 9 8 7 6 5 4 3 2 2.5
1960 1970 1980 1990 2000 2010 2020 2030 2040 2050

MEAT
10.6
90 Americas 80 Europe

High Medium Low 2012 7B 8.9

70 60

7.4

50 40 30 20 10 0
1961 1965 1969 1973 1977 1981 1985 1989 1993 1997 2001 2007

6.1B

World Asia Africa

1950

BEEF TODAY = FOOD AND WATER CRISES IN 2050

CRISES IN 2050 = FOOD SECURITY CHALLENGES

US All Meat

100

Japan Milk Excl. Butter Finland All Meat

50

Japan All Meat US Beef Finland Pork

Finland Beef Finland Poultry Japan Beef 0 kg

1963

1965

1967

1969

1971

1973

1975

1977

1979

1981

1983

1985

1987

1989

1991

1993

1995

1997

1999

2001

2003

2005

2007

US All Meat

100

Japan Milk Excl. Butter Finland All Meat

50

Japan All Meat US Beef Finland Pork

Finland Beef Finland Poultry Japan Beef 0 kg

1963

1965

1967

1969

1971

1973

1975

1977

1979

1981

1983

1985

1987

1989

1991

1993

1995

1997

1999

2001

2003

2005

2007

Finland, Japan, US Meat, and Dairy kg / capita / year Source: FAO Statistics 400 kg

Finland Milk Excl. Butter 350

300

Finland, Japan, US Meat, and Dairy kg / capita / year Source: FAO Statistics 400 kg

South American Finnish


Minced Beef 81% Steak parts 5% Roasts 5% Strip, Cubes Brazilian etc 9%

German, Argentine, Uruguayan, Paraguayan

Finland Milk Excl. Butter 350

Finnish Dairy Cattle 95 %

Finnish Beef Cattle 5%

Total Beef sales by S Groups Grocery Chains in 2011: 16 Million kg

300

OBESITY,

OBESITY, DIABETES

ORIGINAL INVESTIGATION

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. Hu, MD, PhD

Background: Red meat consumption has been associ-

ated with an increased risk of chronic diseases. However, its relationship with mortality remains uncertain.
Methods: We prospectively observed 37 698 men from

the Health Professionals Follow-up Study (1986-2008) and 83 644 women from the Nurses Health Study (19802008) who were free of cardiovascular disease (CVD) and cancer at baseline. Diet was assessed by validated food frequency questionnaires and updated every 4 years.
Results: We documented 23 926 deaths (including 5910

1.23) and 1.21 (1.13-1.31) for CVD mortality and 1.10 (1.06-1.14) and 1.16 (1.09-1.23) for cancer mortality. We estimated that substitutions of 1 serving per day of other foods (including fish, poultry, nuts, legumes, low-fat dairy, and whole grains) for 1 serving per day of red meat were associated with a 7% to 19% lower mortality risk. We also estimated that 9.3% of deaths in men and 7.6% in women in these cohorts could be prevented at the end of follow-up if all the individuals consumed fewer than 0.5 servings per day (approximately 42 g/d) of red meat.
Conclusions: Red meat consumption is associated with

CVD and 9464 cancer deaths) during 2.96 million person-

an increased risk of total, CVD, and cancer mortality. Sub-

ORIGINAL INVESTIGATION

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. Hu, MD, PhD

Background: Red meat consumption has been associ-

ated with an increased risk of chronic diseases. However, its relationship with mortality remains uncertain.

Methods: We prospectively observed 37 698 men from

the Health Professionals Follow-up Study (1986-2008) and 83 644 women from the Nurses Health Study (19802008) who were free of cardiovascular disease (CVD) and cancer at baseline. Diet was assessed by validated food frequency questionnaires and updated every 4 years. CVD and 9464 cancer deaths) during 2.96 million person-

CANCER, CARDIO VASCULAR DISEASE, DIABETES

1.23) and 1.21 (1.13-1.31) for CVD mortality and 1.10 (1.06-1.14) and 1.16 (1.09-1.23) for cancer mortality. We estimated that substitutions of 1 serving per day of other foods (including fish, poultry, nuts, legumes, low-fat dairy, and whole grains) for 1 serving per day of red meat were associated with a 7% to 19% lower mortality risk. We also estimated that 9.3% of deaths in men and 7.6% in women in these cohorts could be prevented at the end of follow-up if all the individuals consumed fewer than 0.5 servings per day (approximately 42 g/d) of red meat.

Results: We documented 23 926 deaths (including 5910

Conclusions: Red meat consumption is associated with

an increased risk of total, CVD, and cancer mortality. Sub-

Increasing Pork consumption High Dairy Intake

Dietary recomm -endation Cultural trait Working mom Nordic tradition

Stabilized Beef Intake

Market Pressure Monopoly, unfair pro t sharing

Excessive Red Meat Intake

Abundant and cheap minced beef Popular for its versatility

Soy & Grain Based Feed Shortened breeding cycle

Pollution Global Warming Soil erosion Water Scarcity Food crisis

Import from South America

Lack of Steak parts Concentrated, Industrial Production Farm Number decreased from 95,562 (1995) to 62,450 (2010) Overweight Obesity Diabetes Cardio Vascular Non-dietary Contributers Lack of exercise, alcohol, lack of sleep, stress ...

Unproductive society Financially burdened government

ALTERNATIVES

INFLIGHT FOOD

WILD MUSHROOM

VEGETARIAN CATERING

HOME ECONOMICS

NEW RECIPES

SUBSIDY STRUCTURE

beyond...?

beyond.beefnland.org

FOODYCLE
Participatory Food Festival

Ruoan Tulevaisuus
http://www.RuoanTulevaisuus./ http://beyond.beefnland.org seungho.lee@aalto.

http://www.pixelache.ac/

Pixelache

Beef Finland