L VE FOOD
L VE FOOD The love food project is a campain dedicated to spread awareness to reach smart management of food in cities
AGRICULTURE AND ITS IMPACT WORLDWIDE
With a predicted 9 billion people by 2050, agricultural production will have to increase to meet new demands, for food, feed & fuel. Agriculture must not only meet demand – it must also do so while minimizing its environmental footprint and creating sustainable livelihoods for farmers and others along the supply chain.
FOOD AND AGRICULTURE IN NUMBERS
70 %
of water consumption
34.3 %
of land area
17- 30 %
of GHG emissions
37.3 %
of labour force
FARMING NOWADAYS Slaughtering animals when they are babies is standard, whether they’re raised conventionally or in operations that are labeled “humane”. Veal calves Chickens Ducks Rabbits Goats Geese Turkeys Pigs Lambs Beef Cattle Chickens (eggs) Pigs (breeding sows) Dairy cows
Slaughter age vs 1-24 weeks
Natural life span 15-20 years
5-7 weeks
Up to 8 years
7-8 weeks
6-8 years
10-12 weeks
8-12 years
12-20 weeks
12-14 years
15-20 weeks
8-15 years
4-5 months
Up to 15 years
6 months
10-12 years
6-8 months
12-14 years
18 months
15-20 years
1-2 years
up to 8 years
3-5 years
10-12 years
4 years
15-20 years
Most chickens and turkeys are bred to grow so fast that their bodies cannot endure very long. When not bred for consumption, chickens and turkeys can grow at a rate their bodies can sustain for many years.
FOOD waste
262,000 tonnes of food is wasted in Catalonia every year 34.9 Kg of food per person per year is wasted Worldwide, 1/ 3 of the food we produce goes to waste
FOOD waste DISTRIBUTION
ADDITIONAL CAUSES
. Food transport from the poducer to the retailer
. Unsold food
. Major market trends: growing demand for refrigerated food alters stock management and duration.
. Market strategies to encourage buyers to get more than they need. . Distributors leaves food on shelves instead of stocking them which leads to less favorable conditions than when they are stored.
. Natural restrictions . Types of management: errors in communications and demand forecasts. Only one we can manage because it’s due to human factor.
RESTAURANTS AND CATERING . Portion size . Logistics and planning of services. . The public’s habits and attitudes. . Awarenessof the problem in the sector.
HOMES . No awareness . The population’s socio- economic situation. (singles produce more waste than families) . Lack of planning when shopping . Cultural attitudes: using leftovers is not well considered. . Lack of information and knowledge ( storage techniques...)
FOOD waste Environment
Farm production
Agrifood industry Large wholesale distribution
Food recoverers and recyclers
Flow of goods and products Waste ow
Retail distribution
Catering and public Households administration
Organic treatment and landďŹ ll waste companies
FOOD waste Markets
Total waste (tonnes) 3,671
CONSUMED 2.56 million tonnes
WASTE 1.18 million tonnes
WASTAGE 262,471 tonnes UNAVOIDABLE 920,577 tonnes
FOOD WASTAGE FIGURES FOR CATALONIA (2010)
FOOD CONSUMED 3.74 million tonnes
Supermarkets and grocery 42,987 stores Other food shops
1% 16 %
23,391
9%
Restaurant and catering 30,976 center
12 %
Institutions
9,574
Households 151,872
4%
58 %
FOOD waste
1 BILLION PEOPLE SUFFER FROM HUNGER ECONOMICAL IMPACT
ENVIRONMENTAL IMPACT
Annual expenditure on solid food products in Catalonia:
0.89 hectares / tonnes of waste 262,471 tonnes of food wastage per year
1,599€ / pers./year 7 % Waste = 112 € /pers./year of economic loss
= 234,022 hectares =
In Catalonia,
841 million €/ year =
One tenth of the Government of Catalonia Health Ministry’s spending in 2012
20 % of total agricultural land in Catalonia The wasted food produced an equivalent of 520,700 tonnes of CO2 emissions = 20,300 motor vehicles throughout their working life
University-Industry-Government: The Triple Helix Model of Innovation
KNOWLEDGE- BASED ECONOMY
Henry Etzkowitz Business School Newcastle University
Introduction In ancient Mesopotamia, a triple helix water screw, invented to raise water from one level to another, was the basis of a hydraulic system of agricultural innovation that irrigated ordinary farms as well as the Hanging Gardens of Babylon, one of the seven wonders of the ancient
Government
Industry
world.
i
The triple helix as a physical innovation is superseded by the triple helix of social
innovation. On one level triple helix is a metaphor for university, industry, and government interacting closely while each maintains its
independent identity. The triple helix message
is that universities, firms and governments assume some of the capabilities of the other, even as each maintains its primary role and distinct identity. Each sphere thus gains increased ability to interact, collaborate and support innovation that
University
arises in other spirals. Scientific knowledge becomes the concept of innovation is to
enhancement of
broadened
the social
ever more central to innovation and
from the business application of new technology
arrangements that enhance innovation. The university
begins to play a new more direct role in the “capitalization of knowledge” by organizing technology transfer to existing firms and by starting new firms in addition to its traditional supporting role of transferring knowledge.
Triple Helix Field Interaction Model
Government and industry have been the major social institutions since the 18th century. Why does the university now play a key role in increasingly knowledge-based societies. We shall argue that the competitive advantage of the university over other knowledge producing institutions, such as R& D units of firms and government laboratories, fundamental educational purpose: the university source of innovation, both
is its
has the students, who are a continual
within the university and through their
regular movement to
other institutional spheres upon graduation. This paper outlines a universal model of
L VE FOOD Use of higher educational institutes to start our projects for they are the places with the most opportunities for expansion and innovation.
We need a smart management of food system dedicated to reduce agriculture’s worldwide footprint and waste
PRODUCE WHERE YOU CONSUME
personal experience
monday
my daily consumption 0
0
0
0
0
0
0
3000 3000
km
3000
personal experience
tuesday
my daily consumption 0
3000
km
0
3000
0
0
0
0
0
personal experience
wednesday
my daily consumption 0
0
0
0
0
0 1000
3000
km
3000
personal experience
thursday
my daily consumption 0
0
0 1000
3000
7000
km
VALLDAURA EGGS
R A U A E D S GG
VAL L
VDX
VDX
VDX
The Valldaura Eggs (VDX) project, consists in using the available land next to the Valldaura house to raise chickens for egg farming. So far, 16 chickens are being raised in a coop where they also have a large land nearby to walk around making it a level 0 farm (organic egg production).
Argentina Australia Brazil Bulgaria Canada China Colombia France Germany Greek Iceland India Indonesia Iran Ireland Italy Jordania Lebanon Macedonia Malaysia Mexico Morocco Netherlands Nigeria Norway Pakistan Philippines Poland Russia Spain Slovakia Syria Taiwan Thai Turkey Ukraine UK USA Venezuela
121 Students 39 countries
VDX COLLABORATES WITH IAAC
The Institute for Advanced Architecture of Catalonia – IAAC is an international centre for Education, Fabrication and Research dedicated to the development of architecture capable of meeting the worldwide challenges in constructing 21st century habitability. IAAC is a platform for the exchange of knowledge with researchers, faculty and students from over 60 countries around the world.
VDX COLLABORATES WITH FABLABS
Fab Lab Barcelona is part of the Institute for Advanced Architecture of Catalonia, where it supports different educational and research programs related with the multiple scales of the human habitat. The Fab Academy is a distributed platform of education and research in which each Fab Labs operates as a classroom and the planet as the campus of the largest University in construction in the world, where students learn about the principles, applications and implications of digital manufacturing technology.
VDX COLLABORATES WITH FABLABS 618 fablabs
Afghanistan 1 Argentina 7 Australia 2 Austria 5 Bahrain 2 Belgium 14 Brazil 16 Bulgaria 1 Burkina Faso 1 Canada 10 Chile 5 China 9 Colombia 5 Costa Rica 2 CĂ´te D'Ivoire 1 Croatia 1 Czech Republic 1 Denmark 7 Ecuador 4 Egypt 6 El Salvador 1
Ethiopia 1 Finland 2 France 60 Georgia 1 Germany 31 Ghana 1 Greece 1 Guadeloupe 1 Hungary 1 Iceland 7 India 14 Indonesia 1 Iran 1 Ireland 3 Israel 3 Italy 64 Japan 13 Jordan 1 Kenya 1 Korea (South) 5 Kuwait 2
Latvia 2 Lebanon 1 Luxembourg 1 Mali 2 Malta 1 Mexico 7 Morocco 1 Myanmar 1 Namibia 1 Netherlands 28 New Zealand 3 Norway 3 Paraguay 1 Peru 8 Philippines 2 Poland 5 Portugal 11 Puerto Rico 1 RĂŠunion 1 Russia 16 Saudi Arabia 3
Senegal 2 Serbia 2 Singapore 1 Slovakia 1 South Africa 7 Spain 25 Suriname 1 Sweden 1 Switzerland 11 Taiwan 5 Thailand 1 Togo 1 Trinidad and Tobago 1 Turkey 3 Ukraine 1 United Arab Emirates 3 United Kingdom 25 United States of America 109 Uruguay 1 Vietnam
PRODUCTION SYSTEM PACKAGE
fablab
VALLDAURA
LA PERPENTUENCA
IAAC PACKAGE
STUDENTS
PRODUCTION SYSTEM PACKAGE
fablab
VALLDAURA
+ SELF SUFFICIENCY transportation
40 mins
LA PERPENTUENCA
About 80 kg of grains per month
IAAC PACKAGE
STUDENTS
FOOD FOR THE CHICKENS
The social agriculture project has planted 140 corns that could be used to feed the chickens. We can feed the waste of food from the house in Valldaura Add a new layer of waste collection in Pujades with possibly nearby restaurants for dry foods such as BREAD AND CEREALS. The dry wasted food should be collected in a mesh bin in order to stay unmoistened.
TRANSPORTATION
Use of the existing transportation ows between IAAC and Valldaura students and faculty members. The ones volunteering to help in the transportation could be rewarded with a discount or free eggs.
PACKAGING & STAMPING
The collaboration with the fablab can help us personalize durable designed packages for students that could be reused every time they buy from VDX A possible material use for the packages is an actual project done by MAA students: Christopher Wong, Noor El- Gewely and Lili TayeďŹ . Their project is about combining food waste to obtain a strong material that could be used for our packages. 240 ml water + 12g vinegar + 48g gelatin + 12g glycerin+ egg shells.
PACKAGING & STAMPING
We have collected the egg shells from volunteer students that have bought from vdx and reused them as a packaging material.
PACKAGING & STAMPING
We were able to do our stamping with the help of the fablab.
COOLING SYSTEM Clay pots 3d printed from the Fablab Wet cloth Sand
HEAT TRANSFER water evaporates
Stored eggs Outer clay pot Inner clay pot
PRELIMINARY EXPERIENCES
16 chickens
8
8
JANUARY
young
old
sum
eggs total
99
60
159
eggs / chicken / month
12.38
7.5
9.94
FEBRUARY
young
old
sum
eggs total
147
140
287
eggs / chicken / month
18.38
17.5
17.94
PRELIMINARY EXPERIENCES Second 76 eggs
First 90 eggs Jessica Sameera Ilkim Mayra Chiara Mohit Seda Burak Prajakta Lilly
PRICE
Organic Store VDX
12 eggs 12 eggs 12 eggs 4 eggs 5 eggs 12 eggs 6 eggs 12 eggs 2 eggs 12 eggs
0.40 â‚Ź / egg 0.45 â‚Ź / egg
Lara 12 eggs Mayra 6 eggs Chiara 12 eggs Olivia 6 eggs Janaki 12 eggs Areti 6 eggs Sylvia 4 eggs Seda 6 eggs Rodrigo 6 eggs Mohit 6 eggs
PROTOTYPES
The installation to sell the eggs is will display a live video of the chickens in Valldaura bringing the consumer closer to the origin of the food he buys.
Prototype of the cooling system that will be used to store the eggs.
FUTURE EXPANSION
After reaching self sufďŹ ciency, VDX will use the recovery costs to expand their concept.
To do so, we will need to buy an incubator to get fertile eggs and new productive chickens.
We have the space to built another chicken coop next to the house and enough land for the chickens to live
REFERENCES http://www.fao.org/resources/infographics/infographics-details/en/c/203558/ http://www.joyfulvegan.com/blog/an-unnatural-life-span http://www20.gencat.cat/docs/arc/Home/LAgencia/Publicacions/Centre20%catala20%del20%reciclatge20%(CCR)/guia_consum_responsable_EN.pdf University-Industry-Government:The Triple Helix Model of Innovation, Henry Etzkowitz http://www.fabfoundation.org/fab-labs/ https://www.google.es/search?espv=2&biw=1920&bih=949&tbm=isch&sa=1&q=evaporative+clay+pot+cooling+system+diagram&oq=evaporative+clay+pot+co oling+system+diagram&gs_l=img.1613.3140.0.3305.9.9.0.0.0.0.344.982.1...3j2j1j1....0....1.5.0 1.64.img..7.0.0.qMDSRlqgvuo#imgrc=DTtUsBaWs4H9nM3%A
Thank you
L VE FOOD