final report - Danmarks Tekniske Universitet

1 SYNOPSIS ................................................................................................................................................................ 2
1 FORORD ................................................................................................................................................................... 3
2 INDLEDNING .......................................................................................................................................................... 4
3 BAGGRUND FOR UDVIKLINGSOPGAVEN – GLOBALE KLIMAÆNDRINGER ..................................... 6
3.1.1 Er klimaændringerne menneskeskabte? ........................................................................................... 6
3.1.2 Drivhusgassers indvirkning på klimaet ............................................................................................ 7
3.1.3 De forskellige drivhusgasser ............................................................................................................ 7
4 AFGRÆNSNING ................................................................................................................................................... 10
4.1.1 Udledning af drivhusgasser fra dyrehold ....................................................................................... 10
4.1.2 Dyrehold i forhold til de tre væsentligste drivhusgasser ................................................................ 10
4.1.3 Sundhed og kød .............................................................................................................................. 11
4.1.4 Udledning af drivhusgasser fra fødevarer ..................................................................................... 11
4.1.5 Svensk forskning i sammenhold med LCA-foods data .................................................................... 13
4.1.6 Andre miljøbetagtninger i forbindelse med fødevarer- og co2 -udledning ..................................... 14
4.2 KAMPAGNER ........................................................................................................................................ 15
4.3 PLACERING AF KAMPAGNE .................................................................................................................. 16
4.3.1 Klimatopmøde ................................................................................................................................ 17
4.3.2 Maden ved en tidligere COP- konference ...................................................................................... 17
4.3.3 Catering ......................................................................................................................................... 18
5 ANALYSEPROCES FORUD FOR KONCEPTUDVIKLINGEN ..................................................................... 22
5.1.1 Interview og møder ........................................................................................................................ 22
5.1.2 Litteratur ........................................................................................................................................ 23
5.1.3 Udviklings aktiviteter ..................................................................................................................... 24
6 OPSUMMERING AF AFSNIT 1-6 ....................................................................................................................... 29
7 DETALJERING AF KAMPANGE ...................................................................................................................... 30
7.1 MADEN PÅ TALLERKENEN ................................................................................................................... 30
7.2 TALLERKEN .......................................................................................................................................... 32
7.2.1 Materiale-overvejelser ................................................................................................................... 32
7.2.2 Æstetiske overvejelser .................................................................................................................... 36
7.3 INFORMATION OG GUIDE ...................................................................................................................... 38
7.3.1 Skiltning til selve konferancen ........................................................................................................ 38
7.3.2 Hjemmeside .................................................................................................................................... 39
8 KAMPAGNEN “EAT FOR CLIMATE – EAT LESS MEAT” ......................................................................... 42
9 KONKLUSION....................................................................................................................................................... 44
10 ANALYSEKRITIK ................................................................................................................................................ 45
11 VIDERE ARBEJDE ............................................................................................................................................... 45
12 KILDER .................................................................................................................................................................. 46
13 BILAG ..................................................................................................................................................................... 47