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24Jul

Dairy waste is being turned into bioplastics and plant food

July 24, 2020 user2 Agri and Aquaculture, Chemical Engineering, Climate, Environmental Sciences 124

Dairies in Europe are major economic drivers in rural areas, but they produce significant waste from cleaning and processing. Wastewater and milk residue, which are typically disposed of, are now being turned into new products such as phosphate-rich fertiliser and bioplastics.

The EU produced 172.2 million tonnes of raw milk in 2018 and demand for milk is expected to rise in the coming years, particularly for export. People regionally and internationally rely on milk products. But dairies are part of food systems that have a huge impact on the planet.

‘Food systems remain one of the key drivers of climate change and environmental degradation,’ according to the European Commission. Its Farm to Fork strategy, unveiled in May, aims to shift the region’s food system to bring environmental, health and social benefits and ‘ensure that the recovery from the (Covid-19) crisis puts us onto a sustainable path’.

One way to achieve this is by turning waste streams into value-added products. Dairy is the second-largest agricultural sector in the European Union after vegetables and horticultural plants, with more than 12,000 milk processing and production sites in member states. For every litre of milk produced, about 2.5 litres of wastewater is generated.

‘We recognised that the dairy sector was one of the biggest sources of organic waste,’ said Dr JJ Leahy, a chemist at the University of Limerick in Ireland. He leads a project called REFLOW, which aims to recover phosphorous from dairy-processing wastewater.

If not treated properly, phosphorous-rich effluent can lead to problems in downstream water bodies. Issues include eutrophication, where an excess of nutrients cause algae and plants to thrive, but leave little light and oxygen in the water for animal species.

‘We want to produce a range of phosphorous-rich fertilisers and test them against conventional phosphorous mineral fertilisers,’ said Dr Leahy.

Commercial fertilisers tend to obtain phosphorous – vital for plant growth and health – from mined phosphate rock, a non-renewable resource.

Wastewater

REFLOW, which began in 2019, is developing techniques to remove phosphorous at different stages of the wastewater management process. The pan-European project is headquartered in Ireland, which has a large dairy industry.

Currently, wastewater is treated at a water treatment plant, where it is turned into a denser sludge through chemical processes to reduce the volume to be disposed of. REFLOW wants to harness biological techniques for turning wastewater into sludge so that fewer chemicals are required.

‘The next step would be to take that, incinerate it, and produce an ash,’ said Dr Leahy. That ash could be used as a fertiliser or it could be used as a source of calcium phosphate, for use as a weak fertiliser or even in medical supplements.

Converting the original sludge to calcium phosphate adds costs, says Dr Leahy, so they are looking at which products work best in a particular country. For example, in the Netherlands, where farmers already export dairy farm-derived phosphate in manure, wastewater ash might be more economically viable as it would be lighter and thus cheaper to move. In Ireland, sludge – tested for its properties and effectiveness in growing plants – could simply be spread on the land, replacing commercial products.

Finding sustainable uses for dairy waste is increasingly important as demand for milk grows.

In Ireland, in the last year alone, milk demand has gone up by 50%, says Dr Bill Morrissey, programme manager of the AgriChemWhey project, which is exploring how to convert dairy waste into new products.

Six years ago, Dr Morrissey and colleagues at Glanbia, Ireland’s largest dairy processor, realised as they watched dairy demand rise, that they needed to manage this growth in a sustainable manner – and that one of the major bottlenecks was dairy waste.

Whey permeate

Whey from cheesemaking now forms the backbone of Glanbia’s sports nutrition arm. Whey proteins are pre-digested and easily absorbed and promote muscle growth – something in high demand amongst athletes. However, once the whey protein and solids have been extracted from the dairy waste, whey permeate – a liquid – is left behind.

Glanbia worked with a number of research partners to develop a biotechnological process to transform whey permeate into polylactic acid, a bio-based plastic, which could be used in packaging and fabric, for example.

Their pilot facility is able to handle about 10,000 litres of whey permeate, but with the new industrial facility, the project is targeting 25,000 tonnes.

‘The polylactic acid produced from the feedstock we use is more sustainable than current methods,’ Dr Morrissey said. ‘It is a second-generation feedstock – a byproduct of a byproduct.’

From a sustainability point of view, he says it ticks a lot of boxes. ‘This is very important in terms of climate change.’

The company is partially owned by the Glanbia Co-operative Society, which is made up of farming cooperatives and farmers who benefit from this additional revenue stream.

‘It allows us to manage a sustainable disposal, but also adds value to our farmers’ milk and supports family-owned farms,’ Dr Morrissey said.

Irish farming comprises numerous relatively small farms – of about 100 cows per farmer – many of which are family-owned and passed down through the generations, he says. According to the Irish statistics office, of the 137,500 farms in Ireland, 137,100 are family-owned.

He sees projects of these as safeguarding a rural way of life as farming space globally becomes more constrained.

It offers an enticement for people to stay in rural areas, according to Dr Morrissey, instead of moving to cities in search of opportunity – something not unique to Ireland. ‘That is the big part of this project for me: this is a project that can be replicated throughout the world.’

‘We recognised that the dairy sector was one of the biggest sources of organic waste.’

Dr JJ Leahy, University of Limerick, Ireland

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23Jul

How Much Will the Planet Warm if Carbon Dioxide Levels Double?

July 23, 2020 user2 Climate, Science 111

How much, exactly, will greenhouse gases heat the planet?

Dead livestock in Ethiopia in 2016. “Narrowing the uncertainty” about temperature change is crucial for solid decision making, one of the report’s authors said. Credit…Tiksa Negeri/Reuters

For more than 40 years, scientists have expressed the answer as a range of possible temperature increases, between 1.5 and 4.5 degrees Celsius, that will result from carbon dioxide levels doubling from preindustrial times. Now, a team of researchers has sharply narrowed the range of temperatures, tightening it to between 2.6 and 4.1 degrees Celsius.

Steven Sherwood, a climate scientist at the University of New South Wales in Sydney, Australia, and an author of the new report said that the group’s research suggested that these temperature shifts, which are referred to as “climate sensitivity” because they reflect how sensitive the planet is to rising carbon dioxide levels, are now unlikely below the low end of the range. The research also suggests that the “alarmingly high sensitivities” of 5 degrees Celsius or higher are less likely, though they are “not impossible,” Dr. Sherwood said.

What remains, however, is still an array of effects that mean worldwide disaster if emissions are not sharply reduced in coming years.

Masahiro Watanabe, a professor in the atmosphere and ocean research institute at the University of Tokyo and an author of the report, said that determining an accurate range of temperatures was critically important for international efforts to address global warming, like the Paris climate agreement, and for mitigating the effects of climate change.

“Narrowing the uncertainty is relevant not only for climate science but also for society that is responsible for solid decision making,” he said.

The new paper, published on Wednesday in the journal Reviews of Geophysics, narrowed the range of temperatures considerably and shifted it toward warmer outcomes. The researchers determined that there was less than a 5 percent chance of a temperature shift below two degrees, but a 6 to 18 percent chance of a higher temperature change than 4.5 degrees Celsius, or 8.1 degrees Fahrenheit.

If the effects of carbon dioxide are at the low end of the range or even below it, then climate change will be affected less by emissions and the planet will warm more slowly. If the Earth’s climate is more highly sensitive to carbon dioxide levels, then the expected results are not only more imminent, but also more catastrophic.

The scientists noted that the Earth’s temperature is already about 1.2 degrees Celsius above preindustrial levels, and that, if current emissions trends continue, the doubling of atmospheric carbon dioxide could happen well before the end of this century.

Andrew Dessler, a climate scientist at Texas A&M University, who was not an author of the report but who was one of its earlier outside reviewers, called the paper “a real tour de force,” adding that “this is probably the most important paper I’ve read in years.”

For many years, those who wished to underplay the threat of climate change have tried to say that the sensitivity is low, and so rising greenhouse gases would have little effect. And some recent climate models have suggested warming could be frighteningly worse.

The value of the paper, Dr. Dessler said, lies in the way that it narrows the probable range of temperatures the world can expect. “There were a number of people who were arguing the climate sensitivity was much lower, and a smaller number claiming it was much higher,” he said, “and I think the case for either of those positions is a lot weaker now that this paper has been published.”

That means that those who undercut the seriousness of climate change and the need for action have a much harder case to make now, Dr. Dessler said. “It would be great if the skeptics were right,” he said. “But it’s pretty clear that the data don’t support that contention.”

The paper, produced under an international science organization, the World Climate Research Program, brought together three broad fields of climate evidence: temperature records since the industrial revolution, records of prehistoric temperatures preserved in things like sediment samples and tree rings, as well as satellite observations and computer models of the climate system. None alone could determine the range, but the researchers found ways mathematically to reconcile the three disciplines to reach their conclusions.

“This paper is really the first to try and include all of those disparate sources of observational evidence in a coherent package that actually makes sense,” said Gavin A. Schmidt, director of the NASA Goddard Institute for Space Studies and an author of the paper.

Another author on the paper, Gabriele Hegerl, a professor of climate system science at the University of Edinburgh, said that the way the threads of research came together was surprising: “We don’t expect these three lines of evidence to agree completely,” she said, but hoped they would “overlap.” And they did, she said, so “our research is more robust than I initially expected.”

Not everyone is prepared to accept the new results. Nicholas Lewis, an independent scientist who has been critical of aspects of mainstream climate research and who has found flaws in the work of others that led to the retraction last year of a major study on ocean warming, questioned the new paper’s reliance on computer models to interpret the lines of evidence, as well as the group’s definition of climate sensitivity itself. He also suggested that the paper ignored some possible complications from changes in clouds and convection.

Dr. Schmidt said that the new paper made all of the data and methodology available. “This is a real challenge to people who think the experts are wrong to go in, change the assumptions, run the code and show us their results,” he said.

Some degree of uncertainty about planetary warming is inevitable, said Zeke Hausfather, a scientist with The Breakthrough Institute and an author of the paper. But the current range is “not a good amount of warming at all,” he said, noting that eliminating the extremes still leaves a middle range that means climate disaster. “You don’t need five degrees of warming to justify climate action,” he said. “Three degrees is plenty bad.”

William Collins, a climate scientist at Lawrence Berkeley National Laboratory who was not involved with the study, praised the effort to tie together so much research into a single paper, but said that further advances in computing and data gathering would continue to drive the quest for answers. He compared climate sensitivity research to climbing Mount Everest and said: “This is an extremely important base camp. We are not at the pinnacle yet.”

Source: NY Times

https://www.nytimes.com/2020/07/22/climate/global-warming-temperature-range.html

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