Marsiling Secondary School-Chicken + Rice = Chicken Rice

Chicken + Rice =
Chicken Rice
Marsiling Secondary School
Names of team members:
1.
2.
3.
4.
Aw Li Yun
Charmaine Ng Xi Er
Nicholas Hon Min Loong
Tan Zhi Yong
Contents Page
S/N
Content
Page(s)
1.
Abstract
1
2.
Introduction
2–4
3.
Discussion
5 – 13
4.
Conclusion
14
5.
References
15 – 16
Abstract
Climate change and environmental problems are becoming an integral part of our
everyday life. We face natural disasters such as typhoons and floods and
environmental problems like haze. More often than not, these occurrences are due
to the actions of man. The greater the amount of greenhouse gas emissions, the
greater the effects of global warming. It is time to take stock of the carbon footprint
that we contributed due to our daily activities and habits. Thereafter, we should
commit to taking steps to ensure that we cut down on our carbon footprint.
In this paper, we aim to discuss the carbon footprint and environmental impact
associated with the production and consumption of chicken rice. We looked into the
possible sources of greenhouse gas emissions during each of the following stages
(a) production
(b) distribution
(c) consumption
(d) disposal of associated waste
for chicken and rice respectively.
1
Introduction
With the rise in the global temperature, there have been major changes in weather
and climate all over the world. In the recent years, there have been a number of
occurrences of natural disasters due to climate changes. For instance, Typhoon
Haiyan, one of the strongest tropical cyclones, hit Philippines in November 2013.
More than 14 million people were affected and about 6300 people were killed in
Philippines alone. Another example of natural disaster would be the 2014 – 15
Malaysia floods that affected over 200 000 people and took away 21 lives during the
period from 15 December 2014 to 3 January 2015.
There is an immediate need to curb the effects of global warming. One way to do this
is to monitor and reduce the emission of greenhouse gases. The carbon footprint is a
tool used to measure and identify items or sources of emission of greenhouse gases.
It measures the total amount of carbon dioxide and methane emissions in the
atmosphere due to activities of a particular group of people.
There are two types of carbon footprint, namely, the primary and secondary carbon
footprint. The primary footprint is the sum of the direct greenhouse gas emissions
from the burning of fossil fuels, such as domestic energy consumption by furnaces
and waters heaters, and transportation, such as automobiles and airplane travel. The
secondary footprint is the sum of indirect emissions associated with the manufacture
and breakdown of all products, services and food an individual or business
consumes. As such, it is essential for us to consistently evaluate our food production
and distribution processes and check the carbon footprint that is associated with
these processes.
2
Singapore relies heavily on imported food and utilised diversified food sources to
ensure a continuous supply of safe food.
Figure 1: Sources of food
Source: Agri-Food & Veterinary Authority of Singapore. (2015). http://www.ava.gov.sg/explore-by-sections/food/singaporefood-supply/meeting-singapores-food-supply
In Singapore, rice is the choice as the most common staple food, alongside with
vegetables, fruits and chicken being the more common food sources. Many recipes
have been created using chicken and rice as the main ingredients. Chicken rice is
one of the signature Singaporean dishes that are very popular among Singaporeans
and foreign visitors. On a daily basis, there are about 1.4 million people eating
chicken rice.
3
Figure 2: Food that people in Singapore eat
Source: Agri-Food & Veterinary Authority of Singapore.(2015). http://www.ava.gov.sg/explore-by-sections/food/singaporefood-supply/the-food-we-eat
Our paper will discuss on the carbon footprint associated with the production,
processing and consumption of
(i) chicken,
(ii) rice,
(iii) chicken rice.
4
Discussion
(A) PRODUCTION
CHICKEN:
Chicken tops the list of worldwide meat production. Most of the production of chicken
comes from United States of America (USA), followed by China.
Figure 3: Worldwide Meat Production
Source: REV Asia. (2015). http://www.businessinsider.sg/how-we-eat-meat-around-the-world-2014-1/#.VjGR49Kqqkp
Stages

Incubation
The eggs are placed in large walk-in incubators. The eggs are kept warm and
periodically rotated by machines. They begin to hatch in about 20 days. Next, the
chicks are shipped to the nearby "grow-out" farms. The amount of carbon
footprint that was produced during the incubation period was around 3.8/kcal.
5

Growing out
The chicks live in large houses which hold as many as 20 000 birds. These
grow-out houses are kept at about 29.4° C through heating and ventilation
controls. This creates lots of carbon footprint to the environment.

Collecting
After staying in the grow-out houses for about six weeks, farm employees will
gather the chicks and stuff them into cabinet-like boxes. The boxed chickens are
subsequently stacked onto the truck and driven to the processing plant. The
processing centre of the chicken complex is generally no more than 48.3 to 64.4
km from the grow-out farm, so that the birds do not have to be driven an
excessive distance. This reduces the amount of carbon footprint that is produced
by the truck as the distance will not be so long to transport the chickens.
RICE:
At between 50 and 100 million tonnes of methane a year, rice agriculture is a big
source of atmospheric methane, possibly the biggest of man-made methane sources.
The warm, waterlogged soil of rice paddies produces methane which is usually
oxidised by methanotrophs, but majority of the methane produced is released into
the atmosphere, thus, contributing significantly to the carbon footprint.
Slash and burn technique
Slash and burn is the quickest and cheapest agricultural technique to clear lands.
Due to the global demand for rice, palm oil and other crops, deforestation began in
Sumatra. Slash and burn is done by the cutting of vegetation, followed by setting the
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remaining forest on fire. The ashes produced will serve as nutrients for the soil which
aids in the next cycle of crop cultivation. In 2015, the emissions from the fires in
Sumatra and Kalimantan have rocketed and surpassed the total emissions for the
2006 fire crisis, the country’s second-worst on record, according to an analysis of
Nasa satellite data. Total emissions have risen from nearly one billion tonnes to
nearly 1.4 billion tonnes. (The Straits Times, Indonesia’s carbon emissions set to
cross 2006 crisis level.(22 Oct 2015))
Figure 4: Fire emissions from Indonesia
Source: THE STRAITS TIMES. (2015). http://www.straitstimes.com/asia/se-asia/indonesias-carbon-emissions-set-to-cross-2006crisis-level
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(B) DISTRIBUTION
CHICKEN:
Stages

Slaughter
At the processing plant, the chickens are first paralysed by means of a mild
electrical current. Following which, the chickens are conveyed to an automatic
neck cutter that server the carotid arteries. The use of electricity for these
automated systems incurred secondary carbon footprint.

Evisceration
The feet and head of the chickens are cut off, and the carcasses are conveyed
to the evisceration area. Next, the carcasses are suspended in shackles by the
feet and neck, cut open, and the viscera (internal organs) are removed. When
the carcasses are empty, they are washed again inside and out by a multiplenozzle sprayer which is a potential source of secondary carbon footprint.

Chilling and cutting
The internal temperature of the chicken must be brought down to 4.4° C or lower
before further processing. The chilled carcasses are then passed to a cutting
room, where workers cut them into parts. Significant amount of energy is needed
to maintain the low temperatures, thus, making the carbon footprint to increase
rapidly.

Packaging
Successful and appropriate packaging is necessary to ensure that the meat is
well-preserved and easily packed into larger containers. Packaging should also
8
include the element of visual appeal so as to attract consumers. As such, a lot of
cost and greenhouse gas emissions are incurred in the packaging process.
There are three types of packaging of the chickens:
(i) Over wrapping: This is carried out on expanded or rigid plastic trays. The
tray is over wrapped with a clear film of high oxygen and
low water vapour permeability. This method is the most
popular but requires good refrigeration and efficient
distribution and product turnover; hence, it contributes
significantly to secondary carbon footprint.
(ii) Bag wrapping:
Whole birds or portions packed on trays are placed in a
clear bag which has a high oxygen and low water vapour
permeability.
(iii) Vacuum wrapping:
The
use
evaporative
of
gas-impermeable
losses,
prevents
plastics
further
reduces
microbial
contamination and reduces proliferation of microbes
already present, due to the natural production of
carbon dioxide as a result of tissue respiration.
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RICE:
Figure 5: Greenhouse gases associated with rice production and distribution
Source: Grain. (2011). https://www.grain.org/article/entries/4357-food-and-climate-change-the-forgotten-link
The above chart illustrates the percentage of greenhouse gases associated with the
production, distribution and consumption of rice.
(C) CONSUMPTION
CHICKEN:
Figure 6: Number of chickens consumed (Worldwide)
Source: REV Asia. (2015). http://www.businessinsider.sg/how-we-eat-meat-around-the-world-2014-1/#.VjGR49Kqqkp
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Figure 7: Animals slaughtered worldwide
Source: REV Asia .(2015). http://www.businessinsider.sg/how-we-eat-meat-around-the-world-20141/#.VjGR49Kqqkp
Chicken is the fastest growing segment of globalised livestock as compared to other
meat as chicken is commonly accepted by most religions. It is also relatively cheaper
to produce chicken than other types of meat. The rate of consumption of chicken is
the highest in USA, around 50.1 kg per person in 2012. A growing consumption of
chicken drives a higher supply, thus leading to a rapid increase in carbon footprint as
more suppliers and companies are using more resources and machinery in the
production and distribution processes. For instance, by 2020, the chicken production
is estimated to increase by 16% for USA and 37% for China respectively.
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(D) DISPOSAL OF ASSOCIATED WASTE
CHICKEN:

Disposal of dead chicken
Dead chicken should be disposed by either method:
(i)
Deeply hurried in the soil or dumped into deep manure or carcass pit where
their carrion is auto-digested by hot fermentation
(ii) Fully burnt in incinerator to form ash
Both methods will lead to the production of greenhouse gases and contribute to
the carbon footprint.

Disposal of droppings or manure
Most of the chicken manure are usually scattered on the ground in thin layer
which it could fertilize the soil. However, the decomposition of the manure will
cause methane to be produced, thus adding to the carbon footprint.

Disposal of dressing waste
The non-edible-parts like head feathers and feet are usually burnt. Other wet
non-edible organs are dumped into deep manure pit to fulfil compost manure
through hot fermentation. The burning and fermentation processes contribute
considerably to the carbon footprint.
RICE:

Disposal of rice hulls
Rice hulls are the husks of the rice seeds that protect the seeds during the
seeding season. They are being peeled from the rice after the rice grows. This
process is only made able by using the machine, rice huller. This machine is
powered by using a gasoline engine that has an internal combustion engine that
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is designed to run on petrol. The combustion process generates greenhouse
gases, leading to an increase in the carbon footprint.
(E) CARBON FOOTPRINT ASSOCIATED WITH CHICKEN RICE
Car miles equivalent
Lamb
Amount of carbon
dioxide emitted / kg
39.2
2
Beef
27.0
63
3
Cheese
13.5
31
4
Pork
12.1
28
5
Turkey
10.9
25
6
Chicken
6.9
16
7
Tuna
6.1
14
8
Eggs
4.8
11
9
Potatoes
2.9
7
10
Rice
2.7
6
Rank
Food
1
91
Table 1: Carbon dioxide gas emissions produced by one kilogram of each food
Source: Jane Richards (2013). http://www.greeneatz.com/foods-carbon-footprint.html
The above table shows the total amount of carbon dioxide produced by one kilogram
of each food (inclusive of all the emissions produced during the production,
processing, transportation and consumption of the respective food). Based on these
figures, 1 kilogram of chicken rice will produce at least 9.6 kg of carbon dioxide,
which is equivalent to the amount of carbon dioxide produced when a car travels for
22 miles. This is indeed a concern since chicken rice is a popular and common dish
in Singapore.
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Conclusion
The current methods of growing crops and food are not sustainable in the coming
future, so we will have to do something to stop the current methods being used. For
instance, we can change the methods we are using to grow rice by fertilising the
crop with the correct amount of nitrogen required. Also, we can drain water from the
wetlands during growing seasons to reduce methane production. For consumers, we
can help to reduce the carbon footprint by not wasting food. Amending our food
choices and reducing the amount of meat we eat per day will also help to cut down
on the carbon footprint. Other than that, we can also cultivate a habit of calculating
our carbon footprint regularly to check on our activities and habits. If everyone plays
an active and conscientious part in monitoring their carbon footprint, we will be able
to reduce the greenhouses gases emitted and work towards a more sustainable
future.
14
References
1. Wikipedia.(2015).2014−15
Malaysia
floods.
Retrieved
from
website:
https://en.wikipedia.org/wiki/2014%E2%80%9315_Malaysia_floods
2. Agri-Food & Veterinary Authority of Singapore.(2015). AVA’s Role in Meeting
Singapore’s
Food
Supply.
Retrieved
from
website:
http://www.ava.gov.sg/explore-by-sections/food/singapore-food-supply/meetingsingapores-food-supply
3. Agri-Food & Veterinary Authority of Singapore.(2015).The Food We Eat.
Retrieved
from
website:
http://www.ava.gov.sg/explore-by-
sections/food/singapore-food-supply/the-food-we-eat
4. REV
Asia.(2015).How
People
Consume
Meat
Around
The
World
[CHARTS].Retrieved from website: http://www.businessinsider.sg/how-we-eatmeat-around-the-world-2014-1/#.VjFjB9Kqqko
5. Advameg,
Inc.(2015).
Chicken.
Retrieved
from
website:
http://www.madehow.com/Volume-5/Chicken.html
6. THE STRAITS TIMES.(2015).Indonesia’s carbon emissions set to cross 2006
crisis
level.
Retrieved
from
website:
http://www.straitstimes.com/asia/se-
asia/indonesias-carbon-emissions-set-to-cross-2006-crisis-level
7. Mashable, Inc.(2015). Indonesia’s peat fires have released more greenhouse
gases than Germany does in an entire year. Retrieved from website:
http://mashable.com/2015/10/16/indonesia-peat-fires-carbonbomb/#aG6tGyxR05qg
8. FOX News Network.(2013).Slash-and-burn a way of life on Indonesia’s Sumatra.
Retrieved from website: http://www.foxnews.com/world/2013/07/04/slash-andburn-way-life-on-indonesia-sumatra/
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9. Corinne Kisner.(2008).Climate Change in Thailand: Impacts and Adaptation
Strategies. Retrieved from website: http://www.climate.org/topics/internationalaction/thailand.htm
10. Food and Agriculture Organization of the United Nations. Operation of small
scale
poultry
processing
plants.
Retrieved
from
website:
http://www.fao.org/docrep/003/t0561e/t0561e03.htm
11. Grain.(2011).Food and climate change: the forgotten link. Retrieved from
website: https://www.grain.org/article/entries/4357-food-and-climate-change-theforgotten-link
12. The Poultry Guide.(2015).4 Prodent Methods Of Disposal Of Different Types Of
Poultry Wastes. Retrieved from website: http://thepoultryguide.com/poultrywaste/
13. Jane Richards. (2013).Food’s Carbon Footprint. Retrieved from website:
http://www.greeneatz.com/foods-carbon-footprint.html
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