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5 March 2013 Seungho Lee, Doctoral Candidate NODUS Sustainable Design Research Group Aalto University School of Arts, Design and Architecture
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%
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
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
70 60
7.4
50 40 30 20 10 0
1961 1965 1969 1973 1977 1981 1985 1989 1993 1997 2001 2007
6.1B
1950
US All Meat
100
50
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
50
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
300
Finland, Japan, US Meat, and Dairy kg / capita / year Source: FAO Statistics 400 kg
300
OBESITY,
OBESITY, DIABETES
ORIGINAL INVESTIGATION
ONLINE FIRST
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
ORIGINAL INVESTIGATION
ONLINE FIRST
ated with an increased risk of chronic diseases. However, its relationship with mortality remains uncertain.
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-
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.
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 ...
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