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https://www.zeit.de/2023/18/insekten-nahrung-nachhaltigkeit-oekobilanz
RCR_Most Downloaded RES 2021_Smetana.pdfRCR_Most Cited 2021_Smetana.pdf
European Packaging Forum 4./5. Juni 2019 in Düsseldorf
European Packaging Forum 4./5. Juni 2019 in Düsseldorf
Mittwoch, 5. Juni 2019 Hotel Nikko, Düsseldorf
12.15 - 12.40 Uhr Kann eine gute Verpackung nachhaltig sein?
Umweltauswirkungen, Nachhaltigkeit und Substitutionspotenzial.
• Sergiy Smetana, Leiter der Plattform Food Data Group, Deutsches Institut für Lebensmitteltechnik e.V.
Moderation: Dr. Hans-Christoph Behr, AMI Agrarmarkt Informations-GmbH
The Food Climate Research Network (FCRN) conducts, synthesises, and communicates research on food sustainability.
FCRN informs and connect stakeholders with a common interest in building sustainable food systems.
In April 2019 FCRN featured article "Sustainable use of Hermetia illucens insect biomass for feed and food: Attributional and consequential life cycle assessment"
by Sergiy Smetana, Eric Schmitt, Alexander Mathys
https://fcrn.org.uk/research-library/black-soldier-fly-feed-and-food-life-cycle-assessment
WORKSHOP: DIE FLEISCHBRANCHE IM WANDEL
WORKSHOP: DIE FLEISCHBRANCHE IM WANDEL
20.03.2019 Am 20. März 2019 veranstaltet das Centre for Sustainability Management (CSM) der Leuphana Universität Lüneburg den Workshop „Die Fleischbranche im Wandel – Wege und Ansätze einer Nachhaltigkeitstransformation“ und lädt interessierte Teilnehmende aus der Fleischbranche, dem Handel, der Politik und der Wissenschaft an die Leuphana Universität Lüneburg ein. Die Themenschwerpunkte sind (1) Tierwohl, (2) Regionalität & Bio sowie (3) alternative Proteinquellen.
Der Workshop wird in Kooperation mit dem Deutschen Institut für Lebensmitteltechnik (DIL), der Landesinitiative Ernährungswirtschaft (LI Food/NieKE) und dem Netzwerk für Nachhaltigkeitsinnovationen im Regionalen Mittelstand (NIREM) durchgeführt.
Das Nachhaltigkeitspotenzial alternativer Proteinquellen Dr. Sergiy Smetana, Deutsches Institut für Lebensmitteltechnik Prof. Dr. Daniel Pleissner, Leuphana
How do you select raw materials sustainably?
How do you select raw materials sustainably?
Sergiy Smetana
German Institute of Food Technologies (DIL e.V.)
Das „System Lebensmittel“ hat in der Menschheitsgeschichte einen langen Weg zurückgelegt: vom Höhlenfeuer, Sammeln und Jagen bis zum hochtechnisierten Anbau und zur digitalen Produktion von Lebensmitteln in industriellem Maßstab. Sergiy Smetana et al. zeichnen diesen Weg von der Beherrschung des Feuers bis zur Smart Kitchen nach (ab S. M620). Die Chancen und Hindernisse des 3D-Drucks von Lebensmitteln fassen Ricarda Weber und Guido Ritter anschließend zusammen (ab S. M626).
https://www.ernaehrungs-umschau.de/print-artikel/14-11-2018-vom-hoehlenfeuer-zur-smart-kitchen-die-hotspots-der-modernen-lebensmittelentwicklung/
Guest article by Dr Sergiy Smetana, Head of Food Data Group at German Institute of Food Technologies (DIL e.V.)
LCA allows characterizing environmental impact of production from cradle-to-gate. A study on PEF use in potato processing has been conducted in an industrial scale using benchmarking data of Elea clients worldwide.
The study has shown, that by replacing conventional preheaters with PEF equipment, the energy requirements can be reduced by 85 % and water consumption can be reduced by 90 %. In addition, a reduced fat uptake, an improved product quality and a 1 to 1.5 % increase of product yield has been observed (McHugh and Toepfl, 2016, Fauster et al., 2018). For a typical 50.000 kg/h line that corresponds to 60 – 70.000.000 litres of water and 20 GJ of thermal energy savings per year.
Similar results have been published in sustainability reports of two major PEF users Simplot (2014) and Lamb Weston (2016). In the scope of cradle-to-gate it results in around 20-30% overall reduction of environmental impact.
http://elea-technology.de/life-cycle-assessment-of-pef-in-potato-processing/
References:
Fauster, T., Schlossnikl, D., Rath, F., Ostermeier, R., Teufel, F., Toepfl, S., Jaeger, H. (2018) Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production. Journal of Food Engineering 235:16-22. https://doi.org/10.1016/j.jfoodeng.2018.04.023
Lamb Weston Sustainability Report 2015-2016 (2016): https://www.lambweston.eu/sustainability/water.html
Simplot Sustainability Report 2014 (2014): https://simplot.com.au/media/1252/simplot-sustainability-report-2014.pdf
McHugh, T. and Toepfl, S. (2016) Pulsed Electric Field Processing for Fruits and Vegetables. Food Technology 70:1 73-75. http://www.ift.org/food-technology/past-issues/2016/january/columns/processing-pulsed-electric-field-processing-for-fruits-and-vegetables.aspx
Low-power ways to grow algae could lock in carbon dioxide and feed the world
Low-power ways to grow algae could lock in carbon dioxide and feed the world
By Amy Nordrum
"But growing algae has never been an easy affair. Despite algae’s reputation as a fast-proliferating weed, it still takes a lot of electricity and ingenuity to reliably produce large amounts of it. Farms use electricity that’s primarily still generated from fossil fuels to pump water and constantly stir the bubbling mixture. Algae also need some fertilization with nitrogen and phosphorus, the production and application of which generates emissions.
Given all of this, one life-cycle assessment concluded that a protein powder made from algae would be no better than animal protein from a sustainability perspective, and slightly worse than other vegetable-based proteins, such as soy. Another analysis found that while growing algae for food would avoid some future emissions from deforestation, long-term reductions in emissions would be possible only by producing algae-based food and fuels at the same facility."
Sustainability Transitions
Sustainability Transitions
‘Sustainability Transitions‘ in food production: alternative protein sources in socio-technical perspective
The project is funded by the Lower Saxonian Vorab by the Ministry for Science and Culture.
Die Teilnahme an der Veranstaltung ist kostenlos. Für die organisatorische Planung schreiben Sie bitte eine kurze E-Mail mit Angabe der Zahl und der Namen der teilnehmenden Person/en sowie dem Namen der jeweiligen Organisation (Forschungseinrichtung, Unternehmen, Verband usw.) bis zum 4. Juni an: Dr. Ramona Weinrich, ramona.weinrich@agr.uni-goettingen.de
Abschlussworkshop
Datum: 22. Juni 2018
Uhrzeit: 10:00 Uhr bis 17:00 Uhr
Ort: Kreishaus Osnabrück, Am Schölerberg 1, 49082 Osnabrück, Sitzungssaal 2091
THE 5TH PEF SCHOOL
THE 5TH PEF SCHOOL
14th-18th May 2018. University of Applied Sciences Osnabrück, DIL e.V., Germany.
14th-18th May 2018. University of Applied Sciences Osnabrück, DIL e.V., Germany.
Excellent International School to lecture at
"The peer-reviewed article in The International Journal of Life Cycle Assessment, Meat alternatives: life cycle assessment of most known meat substitutes, Sept. 2015, by Sergiy Smetana, Mathys, Knoch, and Heinz, uses a functional unit approach for comparing chicken meat with six other meat substitutes. These products include: dairy-based, lab grown, insect-based, gluten-based, soybean-based, and mycoprotein based meat substitutes. The research compared the average cradle to plate life cycle of each product and specifically looked at 17 environmental factors and 2 nutritional factors (food energy and protein content). Since many of the meat substitutes are still in development phase, often taking place in small quantities in a lab setting rather than a manufacturing scale, the energy use can be quite high. In fact, this study found that lab grown meat had the highest overall environmental impacts (considering all 17 factors) and the lowest was insect and soy-based meat substitutes. Chicken fell in the middle. However, for food energy, chicken performed the best. Lab grown meat substitutes also performed the worst for food energy and protein content compared to the other products. If anyone wants to read the full article, I can email it to you. It is quite fascinating and one of the only studies that I could find of this nature. "
"– Hodowla owadów wymaga nieporównanie mniejszych nakładów energii, przestrzeni, wody, paszy i czasu niż jakakolwiek inna produkcja zwierzęca – mówi Sergiy Smetana. 10 kg paszy pozwala wyhodować 1 kg wołowiny lub 9 kg „mięsa” owadów. – W przeliczeniu na kilogram czystego białka znacznie niższa jest też emisja gazów cieplarnianych – dodaje Smetana. Do wyprodukowania kilograma białka owadziego potrzeba niespełna 200 litrów wody. W przypadku np. białka krowiego to już 50 tys. litrów. "
"Nachhaltigkeitsexperte Dr. Sergiy M. Smetana vom Deutschen Institut für Lebensmitteltechnik (DIL) wies darauf hin, welches Potenzial an Umweltentlastung in Cleansmoke – u.a. bis zu 80 Prozent CO2-Einsparung – allein für den deutschen Markt steckt. Gilt Deutschland doch als eines der führenden Länder für geräuchertes Fleisch mit einem Marktanteil von über 50 Prozent an allen Fleischerzeugnissen. "
Interesting Food Trends in Germany
"DIL-Experte Smetana sagt, es gehe nicht darum, dass sich die Welt allein von Insekten oder Pflanzen ernähren solle. „Wir müssen unsere Ernährung diversifizieren.“ Neben Pflanzen und Fleisch könnten daher künftig auch Algen oder eben Insekten Teil des weltweiten Speiseplans sein. "
"Das fand Sergiy Smetana vom Deutschen Institut für Lebensmitteltechnik heraus. Mit der Hühnerfleischproduktion in der Region wird so viel des Klimagases abgegeben wie bei der Herstellung von zwei Millionen Laptops. "
"Smetana said that edible insects’ biggest challenge is assurance that they are safe for human consumption. Smetana believes insects can play a major role for animal feed, such as for fish and chickens, and “most probably it won't be accepted right away” for human consumption, despite the industry “booming” in other countries. "
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