Scarti vegetali + lombrico = hamburger? - Data dell'evento Festival dello Sviluppo Sostenibile - UniMI
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Data dell’evento
Festival dello Sviluppo Sostenibile
Scarti vegetali + lombrico = hamburger?
Doriana E. A. Tedesco, Cecilia Conti
Università degli Studi di Milano, Dipartimento di Scienze e Politiche Ambientali (ESP)
FOOD LOSSES AND FOOD WASTE Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tons — gets lost or wasted (FAO, 2011). Around 88 million tonnes of food are wasted annually in the EU (180 kg pro capite), with associated costs estimated at 143 billion euros (FUSIONS, 2016). In Italy total food waste is about 149 kg pro capite
Projected increased demand for animal products in developing megadiverse country and Projected increases in area required to produce meat. (B. Machovina et al., 2015. Science of the Total Environment 536, 419–431; FAO, 2014. FAOSTAT. FAO, Rome, Italy)
Humankind currently consumes more resources than the planet
can regenerate
The protein sources are typically the most limiting and expensive
ingredients
Terrestrial invertebrates have been identified as a suitable
candidate to supplement other animal-based proteins
They improve food sustainability under different dimensions:
nutritional, safety and environmental
Future food and biotechnology:
FROM FRUIT AND VEGETABLE WASTE TO EDIBLE EARTHWORMS
Project funded by Fondazione Cariplo:
Integrated research on industrial biotechnologies (2015-0501)
Source: https://www.thailandunique.com/earthworm-bug-flour-powder
Earthworm flour (Eisenia foetida) 40g
220 $ kg!!!!!
EXPO 2015 - padiglione zero - food waste
Milano- Mercato Ortofrutticolo
400.000 t/anno/frutta-verdura
1.666 t/scarto/anno
OUTCOMES NUTRITIONAL CHARACTERISTICS Eisenia protein (67.15%) is characterized by a higher content of all essential amino acids with high lysine, methionine, arginine, leucine, isoleucine and phenylalanine level Eisenia fat (10.84%) is characterized by a higher content of polyunsatured fatty acids (PUFA), specially the ω3 and ω6 series Tedesco D., Balzaretti C., Garavaglia L. (2015). Vegetable food waste bioconversion to earthworms as novel feed/food: earthworms fatty acid profile. XXI ASPA (Animal Science and Production Association) Congress: Animal production for feeding the planet, Milan, Italy, 9-12 June 2015. Tedesco D., Balzaretti C., Tirloni E., Penati C:, Garavaglia L. (2015). Vegetable food waste bioconversion to earthworms as novel protein source. XXI ASPA (Animal Science and Production Association) Congress: Animal production for feeding the planet, Milan, Italy, 9-12 June 2015.
SE NON E’
SICURO
NON E’
CIBO
Food Security & Food Safety sono concetti complementari.
Le due facce della stessa medaglia.
• RESEARCH & DEVELOPMENT PHASE
• INTEGRATION OF KNOW-HOW FROM OTHER EXPERTS AND INDUSTRY
• Formulating of standards and guidelines on the production of novel food
• Food processing and HACCP preventive procedures
• RISK ASSESSMENT PHASE: SAFETY AND LABEL INFORMATION
• Assess their safety by chemical, toxicological and microbial analysis, allergenic risk
• Labelling declaration (allergenic risk?)
• RETAILERS AND CONSUMERS
• Labelling declaration, nutritional claims
• Achieve a social and environmental benefit with the involvement of the consumers.
FEED (mais etc…)
HACCP
BREEDING RETAILERS
WASTE from SAFETY CONSUMERS
vegetables SPECIES INDUSTRY
LCAMICROBIOLOGICAL ANALYSES (HACCP) È stata monitorata la fase di allevamento, dei processi di lavorazione e la farina finale prodotta, per verificarne la conformità ai parametri di sicurezza alimentare (Reg EU 2073/2005). Tutti i parametri microbiologici considerati sono risultati conformi. Tedesco D., et al., «Cibi del futuro e biotecnologie: dagli scarti vegetali a lombrichi edibili» TUTTOFOOD 2017- CARIPLO FACTORY SPRECO E POVERTÀ: TRASFORMARE UN PARADOSSO IN RICCHEZZA SOCIALE
UNITA’ FUNZIONALE E CONFINI DEL SISTEMA
UNITA’ FUNZIONALE = 1 kg di farina di lombrico secca (67% di proteina)
CONFINI DEL SISTEMA: dalla «culla al cancello», sono cioè considerati tutti i processi che avvengono dal
recupero e trasporto dei residui vegetali all’impianto di compostaggio alla liofilizzazione del lombrico
fresco per produrre la farina. Sono invece escluse le successive «lavorazioni» della farina a produrre
hamburger e/o altri preparati alimentari
Gasolio Vermicompost
Suolo ALLOCAZIONE
Gasolio Acqua ECONOMICA TRA
FARINA E
VERMICOMPOST
TRASPORTO COMPOSTAGGIO
DEGLI SCARTI
Lombrico fresco
CO2
CH4
N 2O
Elettricità Acqua
LIOFILIZZAZIONE LAVAGGIO DEI
FARINA DI
LOMBRICHI LOMBRICHI
LOMBRICOINVENTARIO Dati primari raccolti nell’impianto sperimentale e durante le prove svolte nel corso del progetto «Future food and biotechnology: FROM FRUIT AND VEGETABLE WASTE TO EDIBLE EARTHWORMS». Sono riferiti a produzione di lombrichi, consumo dei fattori produttivi, distanze di trasporto e contenuto in proteine della farina secca Dati secondari per le emissioni da compostaggio (sono in corso prove sperimentali per la misura diretta delle emissioni) e per in consumi elettrici durante la liofilizzazione
Estimated environmental impact of EISENIA compared to other
animal products.
140
120
kgCO2 eq/kg of protein
100
80
60
40
20
0
Beef Pork Poultry Milk EISENIA
Data adapted from:
• Vida E., Tedesco D.E.A. 2017. The carbon footprint of integrated milk production and renewable energy systems– A case study. Science of the Total Environment 609 (2017) 1286–1294
• Zucali M, Bacenetti J, Cesari V, Sandrucci A, Tamburini A, Toschi I, Bava L, 2018. Environmental impact of different meat production from monogastric animals in intensive system. 11th
International Conference on Life Cycle Assessment of Food 2018 (LCA Food), Bangkok, October 2018
• Tedesco, D.E.A., Vida, E, Conti, C, Olivieri, G, Bacenetti, J, 2018. Life Cycle Assessment of earthworm dried meal production as food/feed source – a preliminary study. 11th International
Conference on Life Cycle Assessment of Food 2018 (LCA Food), Bangkok, October 2018
• de Vries, M, de Boer, I.J.M., (2010). Livestock Science, 128, 1–11. GWP in terms of protein production of beef resulted in a GWP of 75–170 CO2-e/kg.ACCEPTABILITY SURVEY
A on-line questionnaire was submitted to 3556 university students (18-29 years; from UNIMI,
IULM e UNIBA) to evaluate their awareness about environmental sustainability of food.
University students were chosen because representative of future consumers of EISENIA-based
products.
The younger generation pays an increasing attention in their nutrition and on the sustainability of
food chain.
The younger generation believe that food innovation is necessary (69%).
The younger generation believe that the bioconversion of fruit and vegetable waste into edible
earthworms could be a possible solution to the waste disposal problem (70%).
Do you think that an innovation in food Do you think it would be possible to breed
sources would become necessary earthworms as a new human food source by
considering the scarcity of food using fruit and vegetable waste, thus helping
resources? to reduce the disposal problem?
5% 1%
Yes
Yes
26% 29%
I dont't know I don't know
69%
70%
No No
(Tedesco et al., 2018, submitted)Nutrition Information Serving Size: 100 g AMINO ACIDS RI%* Lysine 57% Leucine 37% Isoleucine 40% Valine 46% Threonine 66% Phenylalanine 48% Tyrosine 37% Cysteine 56% Methionine 89% Histidine 51% * RI% Reference Intake of an average adult (8400 kJ/2000 kcal)
GRAZIE PER
L’ATTENZIONE !
Doriana E. A. Tedesco, Cecilia Conti
Università degli Studi di Milano, Dipartimento di Scienze e Politiche Ambientali (ESP)You can also read
