Publikasjoner
NIBIOs ansatte publiserer flere hundre vitenskapelige artikler og forskningsrapporter hvert år. Her finner du referanser og lenker til publikasjoner og andre forsknings- og formidlingsaktiviteter. Samlingen oppdateres løpende med både nytt og historisk materiale. For mer informasjon om NIBIOs publikasjoner, besøk NIBIOs bibliotek.
2010
Forfattere
Espen GovasmarkSammendrag
Det er ikke registrert sammendrag
Forfattere
Espen Govasmark Anicke Brandt-Kjelsen Brit SalbuSammendrag
The diet is the major source of Se to man and intake of this essential element depends on the Se concentration in food and the amount of food consumed. Since the levels of Se in agricultural products in Northern Europe are generally low, Se deficiency to man and animal is a significant problem in many countries. Agronomic Se-fortification of plant products is one strategy to increase the human Se intake. Estimation of diets for Se adequacy requires information not only on the total Se, but also on Se-species, accessibility, bioavailability of Se-species in food. Therefore, the present work focuses on the distribution and speciation of Se in Se enriched wheat grains and its accessibility estimated from extraction with human gastro intestinal juices (HGIJ) and Se bioavailability to chicken determined as the bioconcentration factor (BCF); breast muscle/feed intake Se concentration. In the present work, wheat grains were Se-selenate enriched by soil or foliar fertilisation in a greenhouse experiment at seeding or tillering with or without a spilt nitrogen fertilisation strategy to investigate (1) if the Se-species distribution in grains were affected. Then, field grown Se-enriched wheat grains were used (2) to estimate the total and Se-species distribution in the flour and bran and its accessibility, as chicken feed (3) to estimate the Se BCF and as ingredience in bread (4) to investigate Se-transformation and estimate the Se-accessibility from wheat flour to bakery product. Se-speciation was performed using an anion exchange-HPLC-ICP/MS system with 25-250 mM NH4Ac, pH 5.1 gradient elution. The Se fertilisation with selenate at tillering is more efficient than at seedling and additional N-fertilisation at tillering increases the Se-uptake and re-translocation from leaf to grains. Selenomethionine (SeMet) was the dominant Se-species in the grains, but an unidentified Se-species (Se-cysteine?) is to be investigated. Selenate fertilization closest to grain filing period had a higher proportion of selenate and a lower ratio between SeMet and the unidentified Se species, than Se fertilization at seeding. N fertilisation did not affect the Se-species distribution. The Se concentration in field grown wheat grains was 1.2 mg Se kg-1, while the concentrations in flour and bran were 1.1 and 1.6 mg Se kg-1, respectively. The main Se-species in the bran and flour was SeMet. The flour and bran HGIJ extraction showed that Se in the flour was more accessible than in the bran, but since the bran has a higher Se concentration, the amount of Se accessible was about the same for flour and bran. The BCF in chicken breast muscle increased from 0.6 to 1.9 by changing from selenite to Se-enriched whole wheat as dietary Se source, thus Se-enriched wheat was more efficient in increasing the chicken meat Se concentration. The bread making procedure did not influence the Se-species distribution when compared to unprocessed flour. The Se-accessibility was higher in the bread kernel compared to the crust, most probably due to high temperature during roasting. High content of bran in the bread decreased the Se-accessibility Thus, agronomic Se-fortification of Se to wheat is a good strategy to increase the human dietary intake and potentially also the human population Se status.
Forfattere
Espen Govasmark Anicke Brandt-Kjelsen Brit SalbuSammendrag
The diet is the major source of Se to man and intake of this essential element depends on the Se concentration in food and the amount of food consumed. Since the levels of Se in agricultural products in Northern Europe are generally low, Se deficiency to man and animal is a significant problem in many countries. Agronomic Se-fortification of plant products is one strategy to increase the human Se intake. Estimation of diets for Se adequacy requires information not only on the total Se, but also on Se-species, accessibility, bioavailability of Se-species in food. Therefore, the present work focuses on the distribution and speciation of Se in Se enriched wheat grains and its accessibility estimated from extraction with human gastro intestinal juices (HGIJ) and Se bioavailability to chicken determined as the bioconcentration factor (BCF); breast muscle/feed intake Se concentration. In the present work, wheat grains were Se-selenate enriched by soil or foliar fertilisation in a greenhouse experiment at seeding or tillering with or without a spilt nitrogen fertilisation strategy to investigate (1) if the Se-species distribution in grains were affected. Then, field grown Se-enriched wheat grains were used (2) to estimate the total and Se-species distribution in the flour and bran and its accessibility, as chicken feed (3) to estimate the Se BCF and as ingredience in bread (4) to investigate Se-transformation and estimate the Se-accessibility from wheat flour to bakery product. Se-speciation was performed using an anion exchange-HPLC-ICP/MS system with 25-250 mM NH4Ac, pH 5.1 gradient elution. The Se fertilisation with selenate at tillering is more efficient than at seedling and additional N-fertilisation at tillering increases the Se-uptake and re-translocation from leaf to grains. Selenomethionine (SeMet) was the dominant Se-species in the grains, but an unidentified Se-species (Se-cysteine?) is to be investigated. Selenate fertilization closest to grain filing period had a higher proportion of selenate and a lower ratio between SeMet and the unidentified Se species, than Se fertilization at seeding. N fertilisation did not affect the Se-species distribution. The Se concentration in field grown wheat grains was 1.2 mg Se kg-1, while the concentrations in flour and bran were 1.1 and 1.6 mg Se kg-1, respectively. The main Se-species in the bran and flour was SeMet. The flour and bran HGIJ extraction showed that Se in the flour was more accessible than in the bran, but since the bran has a higher Se concentration, the amount of Se accessible was about the same for flour and bran. The BCF in chicken breast muscle increased from 0.6 to 1.9 by changing from selenite to Se-enriched whole wheat as dietary Se source, thus Se-enriched wheat was more efficient in increasing the chicken meat Se concentration. The bread making procedure did not influence the Se-species distribution when compared to unprocessed flour. The Se-accessibility was higher in the bread kernel compared to the crust, most probably due to high temperature during roasting. High content of bran in the bread decreased the Se-accessibility Thus, agronomic Se-fortification of Se to wheat is a good strategy to increase the human dietary intake and potentially also the human population Se status.
Forfattere
Espen Govasmark Jessica Stäb Børge Holen Mirja Salkinoja-Salonen Douve HoornstraSammendrag
The European Union Council directive 1999/31/EC states that no waste should be deposited on landfills without being treated in some way. Source separating of organic wastes at the household is one way of treating the waste to reduce the amount of waste entering the landfill. Anaerobic digestion on biogas plants (BGP) is a management strategy of organic wastes which combines recycling of plant nutrients in organic waste with production of renewable energy (Hartmann & Ahring 2006). The anaerobic digested residue (ADR) can be used as fertilizer, thereby recycling nutrients back to agriculture and horticulture. However, the ADR is not a harmless product since it may contain pollutants such as heavy metals, organic pollutants and pesticide but also pathogenic bacteria which are introduced to the soil ecosystem by its application (Kupper at al. 2008; Brändli et al 2007; Brändli et al., 2005; Sahlström 2003). Therefore, it is important to assess the safety of using digestate as fertilizer with respect to the chemical and bacteriological content. Anaerobically digested organic waste was analysed for the content of heavy metals, organic pollutants, pesticides and the bacteria E.coli and B.cereus each month in a year. The digestate was separated into a fiber and liquid fraction by centrifugation at the BGP. Heavy metal concentrations (mg/kg DM) in the fiber was (min-max); Zn (162-364), Cu (34-69), Cd (0.2-0.4), Ni (6-19), Cr (15-33), Pb (6-13) and Hg (0.03-0.17), and in the liquid; Zn (132-422), Cu (23-57), Cd (0.2-0.6), Ni (3-11), Pb (4-6) and Hg (0.05-0.15). Organic pollutant and pesticide concentrations (µg/kg DM) in the fiber was: ∑PAH 16 (585-1544), ∑PBDE (2.4-9.5), DEHP (13440-64874), Imazalil (380-4190) and Tiabendazol (140-670) and in the liquid: ∑PAH 16 (n.d-65), ∑PBDE (n.d-0.2), DEHP (233-2113), Imazalil (370-5770) and Tiabendazol (n.d-730). The digestate did not contain viable E.coli but contained 0.5 to 10 × 106 viable B.cereus per ml of which 1 % were heat stable spores. Culturable presumptive B.cereus was isolated in 9 out of 10 samples. The concentration of heavy metals was within class I according to the Norwegian standard. Only DEHP were found in concentrations higher than the threshold values for composts in Austria and Denmark, but lower than for sewage sludge used as fertilizer in EU. The concentration of Imazalil and Thiabendazol was higher than expected, but not threshold are available. Analysis of DNA showed that the digestate contained B. cereus and a portion of the B. cereus genomes possessed the cesB gene. Approximately 1 % of the heat stable spores represented B. cereus. The content of viable B. cereus in the digestate was acceptable for foods. The authors therefor conclude that the digestate is safe to use as fertilizers in agriculture with respect to heavy metals, organic pollutants, pesticides and the bacteria E.coli and B.cereus. REFERENCES Brändli, R.C., Bucheli, T.D., Kupper, T., Mayer, J., Stadelmann, F.X. & Tarradellas, J. 2007. Fate of PCBs, PAHs and their sorce characteristics ratios during composting and digestion of source-separated organic waste in full-scale plants. Environmental Pollution 148, pp. 520-528. Brändli, R.C., Bucheli, T.D., Kupper, T., Furrer, R., Stadelmann, F.X., & Tarradellas, J. 2005. Persistent Organic Pollutants in Source-Separated Compost and Its Feedstock Materials - a Review of Field Studies. Journal of Environmental. Quality 34(3), pp. 735-760. EC. 1999. Council directive of 1999/31/EC on 26 April 1999 on the landfill of waste. Official Journal of the European Communities, European commission, Brussels, Belgium, L182, pp 1-19. Hartmann, H. & Ahring B.K. 2006. Strategies for the anaerobic digestion of the organic fraction of municipal solid waste; an overview. Water Science. Technology 53 (8), pp. 7-22. Kupper, T., Bucheli, T.D., Brändli, R.C., Ortelli, D. & Edder,P. 2008. Dissipation of pesticides during composting and anaerobic digestion of source-separated organic waste at full-scale plants. Bioresource Technology 99, pp. 7988-7994. Sahlström, L. 2003. A review of survival of pathogenic bacteria in organic waste used in biogas plants. Bioresource Technology 87, pp. 161-166.
Forfattere
Anne-Kristin LøesSammendrag
The schooldays of European children and youth tend to get longer, and their eating patterns, especially during school hours, are often unsatisfactory. Healthy school food is a logic response to this situation. Organic food contributes to sustainable nutrition, and hence is an interesting starting point for healthier menus and food education. The research project “innovative PublicOrganic food Procurement for Youth” (iPOPY) studies efficient ways to implement organic food in public serving outlets for young people. Out of the four iPOPY funding countries, Finland and Italy serve a warm school meal daily for all pupils, whereas Denmark and Norway rely on packed lunch from home. Italy and Denmark have ambitious goals for organic food in schools, whereasFinland and Norway have not (yet). In Germany, different states have very different school meal systems, but the interest for organic food is generally high. We argue that school food served in “captive catering” such as found in Finland, financed by the public and made by organic or otherwise sustainable products, has the largest potential to support a sustainable nutrition and - development.
Forfattere
Minna MikkolaSammendrag
Public catering has long traditions in Finland both on the sectors of working life and education. The historical background through lengthy and extensive negotiations since the beginning of 20th century about the role of public catering in education has cemented the position of free and regulated school meals. However, this vision of democratic nutrition of the 20th century is contested by a renewed vision of ecological meals of the 21st century. As a notion, catering for sustainability catches the orientation for change.Today, the orientation for sustainable development within schools and the consecutive „greening of public catering‟ seems to proceed in Finnish schools. The cross-curricular theme of sustainable development breeds focus on local and organic food in education and catering. Environmental or sustainability certification of a school may introduce organic food into school catering. The caterers have interest in organic food too. They often prefer local and organic, even local organic food and may use a certification scheme to increase the visibility of their orientation. However, more often than not, organic food is not used as a visible staple in Finnish school catering.This research aimed at understanding the current situation in Finnish school catering and education for sustainable development (ESD) in ways enabling suggestions for development and increased use of organic food in school catering. This qualitative inquiry into the social dynamics of public catering and ESD was enabled by the co-operative educational institutes across educational levels and their rectors, teachers, caterers and young people, whose in-depth interviews and focus groups produced data about organic food in schools within the framing of sustainable development.According to this research, the caterers did exert social force for sustainability by expressing their professional identity for sustainability. This identity could convey both positive and negative features for caterers, depending on whether they received support from their management, organizational strategies or suppliers. The co-operation with their supply chains as well as switching into organic supply chains offered options for upgrading their catering activities. In this research, the use of organic milk as a staple was identified to have potential for catering for sustainability. A mediated dialogue was conducted with caterers about the quality of organic milk and its suitability to school catering. The barriers of the use of organic milk were not only economic, and an intermediate mediating strategy for sustainability was suggested for caterers in terms of the use of organic food. Furthermore, caterers were understood not to be only pleased about the organic message but it was seen to evoke critical response. This response was analysed and new ways of communication about organic food were suggested.Finnish ESD (education for sustainable development) in basic and general upper secondary education was reviewed and it was found to present ambitious aims through both disciplinary and cross-curricular themes. An entity within ESD, regarding food system and including organic food in particular, could be identified as an evolving topic of food education for sustainability (FES). There were committed teachers who made big efforts to promote it and who actually implemented the whole school approach for this aim. The young people also considered organic food as an embodiment of more sustainable food system, which, however, also raised extensive ambiguity in need of more detailed addressing. Furthermore, there were young people who expressed commitment mainly on ethical, animal welfare and health grounds for organic food. Young people also viewed organic quality as an ambiguous one and they demonstrated conditional commitment. A negative commitment by young people meant that they rather chose conventional food. Finally, suggestions for stakeholders in educational contexts included focus on FES and introduction of organic food through concerted efforts into the school catering for sustainability.
Forfattere
Bent Egberg Mikkelsen Chen He Minna Mikkola Thorkild Nielsen Lena Lie NymoenSammendrag
The iPOPY conference on Novel Strategies for Climate Mitigation, Sustainability and Healthy Eating in Public Foodscapes was held the 25th – 26thof November, 2010 in the Copenhagen Institute of Technology arranged by the researchgroup Food, People & Design at Aalborg University. The conference attracted over 60 scientists and practitioners and focused on the difference that “outside home settings” can do in order to promote healthy eating, organic consumption and more climate friendly food choices. The conference also attracted considerable attention from news media. The report contains the conference contributions.
Forfattere
Carola Strassner Anne-Kristin Løes Benjamin Nölting Niels Heine KristensenSammendrag
This report contains presentations from the four explorative work packages in iPOPY. The iPOPY project –innovative Public Organic food Procurement for Youth – is one of eight transnational research programs initiated by the 11 European countries participating in the CORE Organic I funding body network. iPOPY aims at increasing the consumption of organic food among young people, especially in school meal settings but also elsewhere, e.g. at music festivals. We work towards this goal by studying how organic food as well as the organic concept in general has been introduced in public food serving settings in various countries, and what may be the most promising approaches. Italy, Finland, Denmark, Norway and Germany are the countries being studied. The iPOPY work packages explore policy issues, supply chain organization and the impact of certification, the users’ perceptions and participation in the food system, and the health impacts of organic food implementation. By June 2010, iPOPY will be completed. Hence, this report is linked to the last iPOPY seminar arranged during the BioFach Trade Fair in Nuremberg, Germany. We arranged similar seminars also in 2008 and 2009. These seminars presented the situation with respect to organic school meals in many different European countries (2008) and in more detail in iPOPY countries as well as some relevant cases (2009). Proceedingsare available from the 2009 seminar (Nölting et al 2009), and all presentations from the 2008 seminar arefound on the iPOPY website, www.ipopy.coreportal.org. In the seminar in 2010, we will draw a link from iPOPY results to the municipality of Nuremberg, which has ambitious aims as to becoming an Organic Model City (BioModellstadt). This includes far reaching goals for the share of organic and regional food served in public schools and kindergartens. Further, the project results will be linked to the general situation for school meals in Europe. For this presentation, no written paper is available, but we will present the slides on the website. From the project we present preliminary recommendations and conclusions from the four explorative work packages. Our final recommendations will focus on school meal systems. In short; these systems are complex constellations composed of heterogeneous elements and are very specific, context and path-dependent. Any intervention has to take into consideration several perspectives which can be divided roughly into a supply side and a demand side, both including political, economical, environmental, social, cultural, and health aspects. Organic food is an important option to make school meal systems more sustainable. In school meal settings, organic food can be linked up with several aspects such as health, environment and fairness. Hence, we suggest to link organic school meals systematically with the broader goal of sustainable nutrition for youth. Furthermore, we suggest embedding organic food in a whole school approach which strives for coherence of the school"s policies and practices. This should include all stakeholders of the food chain – organic producers, caterers, school administration, teachers and pupils in a participatory and action-oriented approach. The (revised) curriculum for food education, the pupils" concept of health, the health and food policy of the school, and the physical and social environment of the school arefurther important factors in a whole school approach.
Sammendrag
Det er ikke registrert sammendrag
Forfattere
Carola Strassner Melanie Lukas Anne-Kristin LøesSammendrag
I prosjektet "Økologisk mat til ungdommen", iPOPY (innovative Public Organic food Procurement for Youth) var et av arbeidsområdene kartlegging av flaskehalser i forbindelse med selve matforsyningen (supply chains) og i hvilken grad de ulike landene som deltok i prosjektet har utviklet noen form for godkjenning på dette området. Primærproduksjon og foredling av økologiske matvarer er underlagt regler på EU-nivå. Som en del av EØS-avtalen gjelder dette regelverket også i Norge. For catering, restauranter og annen matservering i ikke-privat regi er det imidlertid ingen regler på EU-nivå. Ulike land har derfor utviklet ulike løsninger for å sertifisere for eksempel restauranter som ønsker å markedsføre servering av økologisk mat.Denne rapporten gjennomgår ordningene i Danmark, Finland, Italia, Norge og Tyskland. Tyskland er brukt som referanse siden de har et godt utviklet system som førsteforfatter av rapporten, Dr. Carola Strassner, kjenner godt fra tidligere kartleggingsarbeid. Rapporten er basert på informasjon fra godkjenningsorganisasjoner og eksperter i hvert land innhentet gjennom spørreskjema som ble besvart via e-post, og oppfølgende telefonintervju.Det er stor variasjon mellom de ulike landene. Danmark har et frivillig system med bronse-, sølv- og gullmedaljer avhengig av andel økologiske råvarer. I Finland er det heller ikke noe krav om sertifisering av matservering, men et frivillig trinnvis system med fem nivå for økende andel økologiske råvarer. Systemet inkluderer rådgivning og et sertifikat som kan brukes i markedsføring. Italia har foreløpig ikke noe krav til sertifisering, men det pågår aktiviteter for å etablere en frivillig eller obligatorisk ordning. I Norge og Tyskland er det krav om sertifisering av virksomheter som vil markedsføre seg med servering av økologisk mat.Italienske aktører ytret ønske om mer standardiserte regler på dette området, mens aktørene i øvrige land sa seg fornøyd med situasjonen slik den var.Sertifisering av økologisk matservering i skoler vil innebære noe ekstra arbeid, men vil samtidig gi serveringen et kvalitetsstempel, øke tilliten hos brukerne og bidra til å synliggjøre en økologisk innsats.