The Greenhouse Gas Emissions of Various Dietary Practices and Intervention Possibilities to Reduce This Impact

2016 ◽  
pp. 1-26
Author(s):  
Celia Green ◽  
Andrew Joyce ◽  
Jonathan Hallett ◽  
Toni Hannelly ◽  
Gemma Carey
Keyword(s):  
Greenhouse Gas ◽  
Food Systems ◽  
Food System ◽  
Ghg Emissions ◽  
Systems Science ◽  
Dietary Practices ◽  
Animal Products ◽  
Dietary Choices ◽  
The Impact

This chapter examines the link between dietary choices and greenhouse gas (GHG) emissions and possible interventions to reduce this impact. The connections between climate change, food systems and public health are explored. It is shown that there is variance in the impact of different food types on GHG emissions, with animal products having the greatest impact. The role of food system activities in the production of GHG emissions is also explored. Dietary choices and GHG emissions are examined using case studies from a variety of countries. Results show that reduced animal food production has increased potential to reduce GHG emissions compared to technological mitigation or increased productivity measures. Finally, a systems science approach is used to explore possible interventions aimed at reducing consumption of animal products.

The Greenhouse Gas Emissions of Various Dietary Practices and Intervention Possibilities to Reduce This Impact

2016 ◽  
pp. 636-661
Author(s):  
Celia Green ◽  
Andrew Joyce ◽  
Jonathan Hallett ◽  
Toni Hannelly ◽  
Gemma Carey
Keyword(s):  
Greenhouse Gas ◽  
Food Systems ◽  
Food System ◽  
Ghg Emissions ◽  
Systems Science ◽  
Dietary Practices ◽  
Animal Products ◽  
Dietary Choices ◽  
The Impact

This chapter examines the link between dietary choices and greenhouse gas (GHG) emissions and possible interventions to reduce this impact. The connections between climate change, food systems and public health are explored. It is shown that there is variance in the impact of different food types on GHG emissions, with animal products having the greatest impact. The role of food system activities in the production of GHG emissions is also explored. Dietary choices and GHG emissions are examined using case studies from a variety of countries. Results show that reduced animal food production has increased potential to reduce GHG emissions compared to technological mitigation or increased productivity measures. Finally, a systems science approach is used to explore possible interventions aimed at reducing consumption of animal products.

The Role of Research and Innovation in the Transformation of Agri-Food Systems

2018 ◽  
Vol 12 (2) ◽  
pp. 60-63
Author(s):  
Mariana Sandu ◽  
Stefan Mantea
Keyword(s):  
Technological Progress ◽  
Food Systems ◽  
Food System ◽  
Agricultural Research ◽  
Research And Innovation ◽  
And Performance ◽  
The Impact ◽  
Determinant Factor ◽  
Rapid Transformation

Abstract Agri-food systems include branching ramifications, which connect in the upstream the input suppliers with farmers, and downstream farmers, processors, retailers and consumers. In the last decades, at the level of the regions, food systems have undergone rapid transformation as a result of technological progress. The paper analyzes the changes made to the structure, behavior and performance of the agri-food system and the impact on farmers and consumers. Also, the role of agricultural research as a determinant factor of transformation of agri-food system is analyzed. The research objective is to develop technologies that cover the entire food chain (from farm to fork) and meet the specific requirements of consumers (from fork to farm) through scientific solutions in line with the principles of sustainable agriculture and ensuring the safety and food safety of the population.

scholarly journals Can a Shift to Regional and Organic Diets Reduce Greenhouse Gas Emissions from the Food System? A Case Study from Qatar

2020 ◽  
Author(s):  
Jose Luis Vicente Vicente ◽  
Annette Piorr
Keyword(s):  
Greenhouse Gas ◽  
Food System ◽  
Ghg Emissions ◽  
Animal Products ◽  
Livestock Species ◽  
Dairy Consumption ◽  
Self Sufficiency ◽  
Small Influence ◽  
Order Of Magnitude ◽  
Food Imports

Abstract BackgroundQatar is one of the countries with the highest carbon (C) footprints per capita in the world with an increasing population and food demand. Furthermore, the international blockade by some countries that is affecting Qatar – which has been traditionally a highly-dependent country on food imports – since 2017 has led the authorities to take the decision of increasing food self-sufficiency. In this study we have assessed the effect on greenhouse gas (GHG) emissions of shifting diets from conventional to organic products and from import-based diets to more regionalized diets for the first time in a Gulf country.ResultsWe found that considering the production system, the majority of the emissions come from the animal products, but the differences between conventional and organic diets are very small (738 and 722 Kg CO2-eq capita-1 yr-1, of total emissions, respectively). Conversely, total emissions from plant-based products consumption are one order of magnitude smaller, but the differences in the emissions between the two systems were higher, leading to a decrease in 88 Kg CO2-eq capita-1 yr-1 when changing from conventional to organic consumption. Regarding the change to 100% regionalized diets, we found that packaging has a small influence on the total amount of GHG emissions, whereas emissions from transportation would be reduced in 780Kg CO2 capita-1 yr-1 for the business as usual scenario of 2015.ConclusionsDue to the extreme adverse pedoclimatic conditions of the country, commercial organic regional livestock would not be possible without emitting very high GHG emissions and just only some traditional livestock species could be farmed in a climate-friendly way. On the other hand, organic and regional low-CO2 emission systems of plant-based products would be possible by implementing innovations in irrigation or other innovations whose GHG emissions must be further studied in the future. Therefore, we conclude that shifting towards more plant-based organic regional products consumption by using climate-friendly irrigation innovations in combination with a decrease in the total meat and dairy consumption and a shift to traditional livestock species farming is a suitable solution to both increasing self-sufficiency and reducing C footprint.

scholarly journals Can a shift to regional and organic diets reduce greenhouse gas emissions from the food system? A case study from Qatar

2021 ◽  
Vol 16 (1) ◽  
Author(s):  
José Luis Vicente-Vicente ◽  
Annette Piorr
Keyword(s):  
Greenhouse Gas ◽  
Food System ◽  
Ghg Emissions ◽  
Animal Products ◽  
Self Sufficiency ◽  
Small Influence ◽  
Gulf Country ◽  
Order Of Magnitude ◽  
Food Imports ◽  
Conventional Systems

Abstract Background Qatar is one of the countries with the highest carbon (C) footprints per capita in the world with an increasing population and food demand. Furthermore, the international blockade by some countries that is affecting Qatar—which has been traditionally a highly-dependent country on food imports—since 2017 has led the authorities to take the decision of increasing food self-sufficiency. In this study we have assessed the effect on greenhouse gas (GHG) emissions of shifting diets from conventional to organic products and from import-based diets to more regionalized diets for the first time in a Gulf country. Results We found that considering the production system, the majority of the emissions come from the animal products, but the differences between conventional and organic diets are very small (738 and 722 kg CO2-eq capita−1 year−1, of total emissions, respectively). Conversely, total emissions from plant-based products consumption might be around one order of magnitude smaller, but the differences in the emissions between the organic and conventional systems were higher than those estimated for animal products, leading to a decrease in 44 kg CO2-eq capita−1 year−1 when changing from 100% conventional to 50% of organic consumption of plant-based products. Regarding the shift to regionalized diets, we found that packaging has a small influence on the total amount of GHG emissions, whereas emissions from transportation would be reduced in around 450 kg CO2 capita−1 year−1 when reducing imports from 100 to 50%. Conclusions However, these results must be read carefully. Due to the extreme adverse pedoclimatic conditions of the country, commercial organic regional livestock would not be possible without emitting very high GHG emissions and just only some traditional livestock species may be farmed in a climate-friendly way. On the other hand, organic and regional low-CO2 emission systems of plant-based products would be possible by implementing innovations in irrigation or other innovations whose GHG emissions must be further studied in the future. Therefore, we conclude that shifting towards more plant-based organic regional consumption by using climate-friendly irrigation is a suitable solution to both increasing self-sufficiency and reducing C footprint. We encourage national authorities to including these outcomes into their environmental and food security policies.

The compatibility of animal-sourced food and circularity in healthy European diets

2021 ◽  
Author(s):  
Benjamin van Selm ◽  
Anita Frehner ◽  
Imke de Boer ◽  
Ollie van Hal ◽  
Renske Hijbeek ◽  
...  
Keyword(s):  
Human Health ◽  
Food Systems ◽  
Food System ◽  
Arable Land ◽  
Ghg Emissions ◽  
Careful Consideration ◽  
Dietary Guidelines ◽  
The European Union ◽  
Animal Products ◽  
Circular System

Abstract Several dietary guidelines are developed that propose limiting the intake of animal protein to stay within planetary boundaries and improve human health. Simultaneously, circular food systems are receiving significant attention in the European Union as an option to improve the current food system. In a circular system, animals are solely fed with low-opportunity-cost-biomass (LCB), resulting in substantially fewer animals and reduced supply of animal-sourced nutrients to humans. We assessed whether this circularity principle within the EU-28 is compatible with the recommended animal-source food consumption in healthy and environmentally friendly dietary guidelines such as the EAT-LANCET dietary guidelines. Our results show that the overall quantity of animal-sourced protein in EAT-LANCET dietary guidelines can be met, but that the precise levels of inclusion of different animal-sourced foods in such a diet cannot be achieved. The EAT-LANCET guidelines recommend larger quantities of chicken meat over beef and pork while a circular food system produces mainly milk, dairy-beef, and pork. All three circularity diets outperform the EAT-LANCET diet in nutritional value while reducing GHG emissions (up-to 31%) and arable land use (up-to 42%). Careful consideration of the permissible substitutability between animal-sourced foods is urgently needed to define the role of animal products in circular human diets. In this way the consumption of animal products - based on the circularity principle of only feeding animals with LCB - benefits both human health and the environment.

scholarly journals The impacts of dietary change in Finland: food system approach

2020 ◽  
Vol 29 (4) ◽  
Author(s):  
Ellen Huan-Niemi ◽  
Jyrki Niemi ◽  
Minna Kaljonen ◽  
Marja Knuuttila ◽  
Merja Saarinen
Keyword(s):  
Large Scale ◽  
Food System ◽  
Ghg Emissions ◽  
Policy Instruments ◽  
Dietary Change ◽  
Environmental Objectives ◽  
Nutritional Health ◽  
The Impact ◽  
Nutritional Sciences

This study examined what kind of policy instruments and actions are needed for sustainable dietary change and how a large-scale dietary change would impact the climate, thus analysing the economic impacts of transitioning from animal-based diets to alternative plant-based diets. The transition would require the support of horizontal measures that can be implemented throughout the food system. Shifting the emphasis toward the drivers of food demand and consumption will increase the role of new policy instruments and the actors involved in the food system. Collaborative research between environmental and nutritional sciences with economics and policy analysis is necessary to link nutritional health and environmental objectives with economic and social impacts. Less resource-demanding diets would reduce the impact from the food system and lower greenhouse gas (GHG) emissions. Drastic changes in diets and food consumption in Finland would have an impact on primary agricultural production, but the output from the food processing industry would only be slightly affected. However, a successful transition would involve considerable investments in the agricultural and food industry.

The Effect of Diversity and the Mediating Role of Elaboration on Multidisciplinary Greenhouse Gas Assurance Team Effectiveness

2018 ◽  
Vol 31 (1) ◽  
pp. 81-96 ◽  
Author(s):  
Erboon Ekasingh ◽  
Roger Simnett ◽  
Wendy J. Green
Keyword(s):  
Greenhouse Gas ◽  
Team Effectiveness ◽  
Team Member ◽  
Multidisciplinary Teams ◽  
Team Processes ◽  
Mediating Role ◽  
Audit Firms ◽  
The Impact ◽  
Educational Diversity

ABSTRACT Greenhouse gas (GHG) assurance is increasingly used by companies as a means to increase stakeholder confidence in the quality of externally reported carbon emissions. The multidisciplinary nature of these engagements means that assurance is performed primarily by multidisciplinary teams. Prior research suggests the effectiveness of such teams could be affected by team composition and team processes. We employ a retrospective field study to examine the impact of educational diversity and team member elaboration on multidisciplinary GHG assurance team effectiveness. Results show that team processes such as sufficiency of elaboration on different team member perspectives significantly increases the perceived effectiveness of the teams. While educational diversity is not found to directly improve perceived team effectiveness, it is found to have a positive effect through increasing perceived sufficiency of elaboration. These findings have important implications for standard setters and audit firms undertaking GHG assurance engagements.

scholarly journals Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 20
Author(s):  
Blain Murphy ◽  
Tony Benson ◽  
Amanda McCloat ◽  
Elaine Mooney ◽  
Chris Elliott ◽  
...  
Keyword(s):  
Diet Quality ◽  
Food Systems ◽  
Online Survey ◽  
Food System ◽  
Vegetable Intake ◽  
Saturated Fat ◽  
Physical And Mental Health ◽  
Cross Sectional ◽  
Food Practices ◽  
The Impact

COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and food systems. To investigate this, this research explored changes in consumers’ food practices during the initial COVID-19 phase and assessed the impact of location on these changes. A sample of 2360 adults from three continents (Island of Ireland (IOI), Great Britain (GB), United States (USA), and New Zealand (NZ)) were recruited for a cross-sectional online survey (May–June 2020). Participants completed questions in relation to their cooking and food practices, diet quality, and COVID-19 food-related practices. Significant changes in consumers’ food practices during the pandemic were seen within and between regions, with fewer cooking practices changes found in the USA. Food practices, which may put added pressure on the food system, such as bulk buying, were seen across all regions. To prevent this, organisational food practices, including planning ahead, should be emphasized. Additionally, while positive cooking-related practices and increases in fruit and vegetable intake were found, an increase in saturated fat intake was also seen. With the additional pressure on individuals’ physical and mental health, the essentiality of maintaining a balanced diet should be promoted.

scholarly journals Impacts of Autonomous Vehicles on Greenhouse Gas Emissions—Positive or Negative?

2021 ◽  
Vol 18 (11) ◽  
pp. 5567
Author(s):  
Moneim Massar ◽  
Imran Reza ◽  
Syed Masiur Rahman ◽  
Sheikh Muhammad Habib Abdullah ◽  
Arshad Jamal ◽  
...  
Keyword(s):  
Greenhouse Gas ◽  
Autonomous Vehicles ◽  
Significant Contribution ◽  
Ghg Emissions ◽  
Interval Estimate ◽  
Modal Shift ◽  
Vehicle Mile Travel ◽  
Emission Changes ◽  
Negative Impacts ◽  
The Impact

The potential effects of autonomous vehicles (AVs) on greenhouse gas (GHG) emissions are uncertain, although numerous studies have been conducted to evaluate the impact. This paper aims to synthesize and review all the literature regarding the topic in a systematic manner to eliminate the bias and provide an overall insight, while incorporating some statistical analysis to provide an interval estimate of these studies. This paper addressed the effect of the positive and negative impacts reported in the literature in two categories of AVs: partial automation and full automation. The positive impacts represented in AVs’ possibility to reduce GHG emission can be attributed to some factors, including eco-driving, eco traffic signal, platooning, and less hunting for parking. The increase in vehicle mile travel (VMT) due to (i) modal shift to AVs by captive passengers, including elderly and disabled people and (ii) easier travel compared to other modes will contribute to raising the GHG emissions. The result shows that eco-driving and platooning have the most significant contribution to reducing GHG emissions by 35%. On the other side, easier travel and faster travel significantly contribute to the increase of GHG emissions by 41.24%. Study findings reveal that the positive emission changes may not be realized at a lower AV penetration rate, where the maximum emission reduction might take place within 60–80% of AV penetration into the network.

scholarly journals The health implications of distrust in the food system: findings from the dimensions of trust in food systems scale (DOTIFS scale)

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Emma Tonkin ◽  
Trevor Webb ◽  
Julie Henderson ◽  
Paul R. Ward ◽  
John Coveney ◽  
...  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Content Validity ◽  
Food Systems ◽  
Food System ◽  
Dietary Guidelines ◽  
Consumer Trust ◽  
Safety Practices ◽  
Health Related ◽  
The Impact

Abstract Background Consumer trust in food systems is essential for consumers, food industry, policy makers and regulators. Yet no comprehensive tool for measuring consumer trust in food systems exists. Similarly, the impact that trust in the food system has on health-related food behaviours is yet to be empirically examined. The aim of this research was to develop a comprehensive instrument to measure trust in the food system (the Dimensions of Trust in Food Systems Scale (DOTIFS scale) and use it to explore whether trust in the food system impacts consumers’ health-related behaviours. Methods The DOTIFS scale was developed using sociological theories of trust and pre-existing instruments measuring aspects of trust. It was pilot tested and content validity was assessed with 85 participants. A mixed-methods exploration of the health-related behaviours of 18 conveniently sampled Australian consumers with differing trust scores determined by the DOTIFS scale was then conducted. During March–July 2019 shopping- and home-observations were used to assess participants’ food safety practices and exposure to public health fortification programs, while the CSIRO Healthy Diet Score determined their adherence to national dietary guidelines. Results The DOTIFS scale was found to have high comprehension, ease of use and content validity. Statistical analysis showed scale scores significantly trended as predicted by participants’ stated level of trust. Differences were found in the way individuals with more or less trust in the food system comply with national dietary guidelines, are exposed to public health fortification programs, and adhere to recommended food safety practices. Conclusions The DOTIFS scale is a comprehensive, sociologically- and empirically- informed assessment of consumer trust in food systems that can be self-administered online to large populations and used to measure changes in consumer trust over time. The differences in health-related behaviours between individuals with varying levels of trust warrant further investigation.

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