Sponsor Day on animal feeding: Carbon Footprinting of Animal Nutrition

Carbon Footprinting of Animal Nutrition

Dr. Christoph Guenther, BASF SE

IRTA Seminar on Animal FeedingConstanti, Tarragona/Spain, 15th May 2014

Why is sustainability an urgent issue??

Population growth and urbanization (especiallyin Asia and Africa) on our planet

Changing of diets due to higher income

Different nutrition behaviour because ofaging of population

Increasing demand of animal protein despitelimited global ressources

Farm industrialization and global value chains

Increase need of value chain transparency

Food safety requirements increase

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Population increase

Aging and Urbanisation

Limited resources

Problems of food production in the future

Climatic change will influence agriculture in a negative way World agricultural area (5 Mio. ha) is not expandable Water scarcity is an issue (geografically, seasonally) Soil fertility is gobally diminishing Phosphorus will become scarce and more expensive

What we need is a sustainableexpansion of food production.The challenge in the future is: Sustainable intensification or„produce more with less“

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Climate impacts of food choices in the United States

58 % of the impacts of food derive from food of animal origin

Carbon Footprint of food

4INTERNALSource: http://news.bbc.co.uk/1/hi/in_depth/8395287.stm (2009)

Environmental impacts of food production and retailing

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Sustainability is becoming attractive to producers, retailers and consumers

The principle of sustainability is becoming more attractive to the industryas well as to consumers

Sustainable mainstream looks for product choices that have environmental improvements, no change in purchasing decisions unless the required performance and needed value are delivered.

Retailers already respond to these market needs and requirements of the society

The push of the production chain –from retailers to their suppliers –drives the development to moresustainable products (see NL)

Cost pressure*

Sustainability*combining ecology, economy and social aspects

High quality products and ingredients

Animal welfare

“Emerging“

“For years“* along the value chain

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Food safety transparency, preventive quality assurance, improved recall capabilities*

Copyright BASF

Key market trends

Hot Topics and the LCA to improve Product Sustainability for

Consumers

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Raw materials Production Consumption

Measure the actual sustainability performance of consumer goods

Improve resource utilization & product attributes

Understand market perception and hot spots

Measure the actual sustainability performance of customers’ product

Qualitative AnalysisQuantitative Analysis

Improved processes for a better sustainability product performance

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Understand market perception and hot spotsWhat are the relevant topics to whom?

Energy use? Water scarcity? Climate change? What else?

How should they be prioritized?

How do they fit to the strategy?

SET – applied sustainability Understanding market perception

Qualitative Analysis

Quantitative Analysis

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Measure the actual sustainability performance of customers’ product

Raw material consumption

Land use

Water emissions

Potential toxicity

Total cost of owner-ship

Energy consumption

Air emissions

Solid waste

Risk potentialCopyright

BASF

Evaluated impact categories

Qualitative Analysis

Consumptive water

125/9/20143/29/2012

Impact on Ecobalance

APPOCPODPGHGWasteWater emissionsRaw material useEnergy use

AP: Acidification potential; ODP: Ozone depletion potential; POCP: Photochemichal ozone creation potential; GHG: Green house gas emissions

Importance of GHG for the ecobalance:Example Beef

6%

Importance of feed

1414

Contribution of feed to greenhouse gas emissions of pork production

BASF calculated with WestfleischCarbon Footprint for 1 kg pork

Source: Westfleisch 2011 15

1616

Contribution of nitrogen in excretionsto environmental pollution

Sources: Pelletier 2008, Boggia 2010, Ellingsen 2006

*including processing up to fresh meat unpacked

for 1 kg Fresh Poultry: 1,9 kg CO2 equiv.

Estimated carbon footprint for poultry based on life cycle analysis

% o

f CO

2Fo

otpr

int

100

0

20

40

60

80

Slaughter*On-farm emissions during rearingHatchery chicksPoultry feed (78%)

Greenhouse Gases

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Westfleisch rewarded with „Meat Vision Award“ for its sustainability strategy

18Source: http://www.westfleisch.de/en/press/press-releases/07052013-westfleisch-excels-in-sutainability.html

Effective longterm sustainability improvement

SET helped to determine first CO2 footprint for pork in 2009. Since then Westfleisch initiated several steps together with its supply chainpartners:

Domestic rapeseed meal partly replaced soybean meal in feed imported from overseas

Feed conversion improved Energy consumption at feed processing

reduced New technologies in the pig barn cut down

on energy consumption

Result: CO2 footprint for pork was 9% improvedwithin ~ 3 years

Effective measures reduced carbon footprint by 9 percent within three years

Feed production

Feed production PackagingPackagingFarmingFarming Harvesting &

ProcessingHarvesting & Processing

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Transport ⃰Transport ⃰

Carbon Footprint

2012 improved

by 9% compared to 2009.

This equals per 1 t of

pork driving a car for 2300 km

How to react?

Animal Nutrition Main levers in the value chain towards more sustainable livestock production*

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Land use/crop production

Animal living conditions & performance

Manure emission and management

Quality of final product

Nutrient losses & contaminationsEnsure feed quality/safety and avoid losses

Use land and crops efficiently to cover the rising demand

Promote vital growth of animals

Manage the nutrient balance & ensure proper manure management

Enable high quality products and support processing hygiene

Nutrition vs. fuel and food vs. feed leads to increased pressure to utilize available crops more efficiently

Deforestation and intensive land use (e.g. over fertilization) lead to increased Green House Gas emission

Monocultures and over‐exploitation will decrease biodiversity

Raw‐materials gets lost pre‐ or post harvest if handled inappropriately

Molding of crops lead to feed spoilage with Mycotoxins and/or put animals and consumers at risk

High stocking density to achieve low cost production Increased infection risk Insufficient supply with nutrients

High amount of manure on limited/restricted area for manure utilization Emission from manure to air (i.p. ammonia) and to water Litter hygiene and particular matters in air

High quality end‐products Hygiene during processing and slaughtering Safe product handling

Consolidated sustainability challenges Our levers to sustainable development

*based on market needs analysis

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Feed supports a better sustainable performance of meat via Less arable land (ha) used to produce the same amount of meat

– Improvement of feed conversion rate: produce more with less– Higher yields of crops

Optimized transport distances Feed accounts for 50 – 80 % of the Carbon footprint of food of animal origin,

due to – use of fertilizers, – crop protection, – land use and – feed production

Feed transports hot spots into meat like – deforestation, – reduced biodiversity and – working conditions

Examples for possible measures in feed to improve sustainability performance of food (1/3)

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Enzymes improve digestibility of the diet and influences animal welfare positively

– Phytase doubling of digestibility of Phytate P– Xylanasis reduction of antinutritive factors and improvement

of litter quality

Amino Acids reduce dietary protein levels and consequently lowerthe excretion of Ammonia. This results in less environmental impact due to

– Reduced water emissions– Reduced use of arable land for feed

Better animal welfare due to better air quality in housing systems


Natuphos®: Less inorganic phosphorus needed for feed and less emissions to the environment

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Animal living conditions & feed


End product quality

Resource efficiency

Less mineral phosphorus, protein and amino acids needed as Natuphos® supports digestion of phytate‐bound phosphorus and other complexed nutrients in feed

improvement of feed conversion rate

Minimizing eutrophication potentialUp to 30% less excretion of phosphorus1

Reduced dependency on market pricese.g. when phosphorus demand is higher Generally more by‐products like bran can be used

Minimizing zinc excretionUp to 60% less zinc excretion1

1 Gaudré et all, 2006



Manage the nutrient balance and ensure proper manure

management

Enable high quality products and

processing hygiene

Sustainability levers Sustainability contribution

Ensure feed quality/safety and avoid losses

Nutrient losses & contaminations

Natugrain® TS: Improved digestibilityof cereals, improved feed conversion

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End product quality

Less feed needed & higher nutrient digestionImproved utilization of feed components in poultry and swine through better digestibility/ energy utilization of plant‐derived feed components („Non‐Starch Polysaccharides“) Higher weight gain, better feed conversion

Improved feed conversion rate with lower quality feed/by‐productsProducing more with less results in higher financial benefits

Improved litter qualityIncreased nutrient digestion and water resorption dryer/less sticky feces and improved hygienic conditions1Manage the nutrient balance

and ensure proper manure management


processing hygiene




Ensure feed quality/safety and avoid losses

1 Ader P., et all. (2012): World´s Poultry Science Journal ‐ Supp. 1, 313‐316



Use of higher amounts of feedstuffs which are byproducts of food production

– Part of their environmental freight is absorbed by other value chains

Acids preserve feedstuffs and minimize losses

Consider environmental and social hotspots of selected feedstuffs

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GHG of feed depends on dietarycomposition (Final fattening period)

Effect of 180 kg feed on 100 kg meat produced

Bar

ley

Triti

cale

Dis

tille

rsW

heat

. dr

ied

Soy

mea

l

Whe

at

Rap

eex

pelle

r

Rap

esee

dm

eal

Whe

atbr

an

Whe

atm

iddl

ings

Rye

Salt

Lysi

n

Lim

esto

ne

Suga

r bee

tm

olas

sis

Plan

t fat

Trac

eele

men

ts

Thre

onin

e

Vita

min

E50

Phyt

ase

Vita

min

mix

es

Elec

tric

ity

Aci

dm

ixes

liqui

d

Kg

CO

2e

Luprosil® and Amasil®: Less spoilage, improved hygiene, less cost long-term

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End product quality

Prevention of spoilage by preserving feed and raw materialsThe use of BASF’s organic acids prevents the formation of molds & reduces feed spoilage

Improved feed and drinking water hygiene (reduced recontamination risk)Reduction of pH-level improved digestion of piglets less favorable environment for

microorganisms in basic feed ingredients, compound feed or drinking water (e.g. controlling Salmonella or other Gram negative bacteria)

Less spoilage, financial advantages• Reduced feed losses• Minimized health risk; • Preservation enables buying, when price

is low

Manage the nutrient balance and ensure proper

manure management


processing hygiene


Use land and crops efficiently to cover the rising

demand


Ensure feed quality/safety and avoid

losses


SETBASF solution for

applied sustainability

Translation into brand or product positioning with tangible arguments

Create a new value dimension for your

product & brand

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Quantitative Analysis Qualitative Analysis

BASF:SET – applied sustainabilityCreating a new value dimension

Improved processes for a better sustainability product performance

SET and the „National Cattlemen's Beef Association (NCBA)”

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SET in Practice:NCBA is using SET for a Beef Sustainability assessment andidentifying the path forwardimplementing a Hot Spot andLife Cycle Assessment.

NCBA represents more than 230,000 cattle breeders, producers and feeders in the USA

Improvement already achieved: 2005 - 2011

The overall environmental and social fingerprint of the beef industry improved by 7%

SET Value Proposition

The BASF SET program can help:

1. to define the journey

2. to identify the immediate opportunities for innovation

3. to develop a sustainability showcase

4. to reclaim a leading market position

5. to develop ideas for communication and marketing for differentiation and business benefit

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Identifying perceptive opportunities for optimization

Communicating/listening to value chain influencers

Understand where communication / marketing can be further optimized

BENEFITS

Conclusion

Conclusions

The demand of animal protein is rising globally

To fulfill these needs more sustainable production of food is a must (producemore with less)

Sustainability of food is also defined by the consumer

Sustainability performance of food of animal origin dependsvery much on the performance of feed

There is large potential to optimize feed in terms of efficiency (FCR) and environment (climate change, reduction of waste)

The BASF‘s SET concept gives sustainability a structure, makes it transparent and creates tangible arguments

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Sponsor Day on animal feeding: Carbon Footprinting of Animal Nutrition

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Transcript of Sponsor Day on animal feeding: Carbon Footprinting of Animal Nutrition