Hungry cities: how local food self-sufficiency relates to climate change, diets, and urbanisation

Kriewald, Steffen; Pradhan, Prajal; Costa, Luís; Ros, Anselmo García Cantú; Kropp, Jürgen P.

doi:10.1088/1748-9326/ab2d56

Cited by 52 publications

(49 citation statements)

References 34 publications

(25 reference statements)

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“…The data we use to identify diets refer to food availability per person in the country, but not actual food consumption [4]. Thus, the identified diets may consist of food waste [10]. We account for food waste while comparing the amounts of fruits, vegetables, and red meat in diets with the those of the RHD.…”

Section: Discussionmentioning

confidence: 99%

“…In terms of calories, seven out of 11 diets (D, F-K) consist of more than the required calories, which can be interpreted as overconsumption or food waste. The food available for human consumption was 20% higher than the required amount in 2010 on a global scale [10]. The calorie content in two diets (A, B) is less than the required amount (Figure 1).…”

Section: Deviation From the Recommended Healthy Diet (Rhd)mentioning

confidence: 96%

“…The dietary energy requirements for the typical diets are estimated using country-scale dietary energy requirements for the moderate physical activity level. Hiç et al [10] calculated the dietary energy requirements from 1960 to 2015 in a five-year interval for 197 countries by considering countries' demographies, body weight distributions based on age class, and physical activity levels. First, we consider the set Z of pairs of countries C and years Y that make up the typical diets, and relate subsets Z as the elements for which data on X (here, dietary energy requirements) are available.…”

Section: Recommended Healthy Diet (Rdh)mentioning

confidence: 99%

“…On the production side, food systems contribute to global environmental changes via agriculture and various food supply chain activities, e.g., carbon emissions from food transportation [9]. On the consumption side, the global supply is 20% higher than what is required, leading to a huge amount of food waste [10]. Traditionally, a large focus was on production-side management to ensure food security.…”

Section: Introductionmentioning

confidence: 99%

“…Traditionally, a large focus was on production-side management to ensure food security. Currently, consumption-side management (e.g., reducing food waste and consuming healthy diets) is getting attention to sustainably ensure food security and reduce GHG emissions associated with food systems [10][11][12]. For example, several studies have highlighted the potentials of sustainable and healthy diets to either mitigate climate change or to fulfill the food and nutrition requirements of the growing population [11,[13][14][15].…”

Section: Introductionmentioning

confidence: 99%

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Interplay between Diets, Health, and Climate Change

Pradhan

Kropp

2020

Sustainability

Self Cite

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The world is facing a triple burden of undernourishment, obesity, and environmental impacts from agriculture while nourishing its population. This burden makes sustainable nourishment of the growing population a global challenge. Addressing this challenge requires an understanding of the interplay between diets, health, and associated environmental impacts (e.g., climate change). For this, we identify 11 typical diets that represent dietary habits worldwide for the last five decades. Plant-source foods provide most of all three macronutrients (carbohydrates, protein, and fat) in developing countries. In contrast, animal-source foods provide a majority of protein and fat in developed ones. The identified diets deviate from the recommended healthy diet with either too much (e.g., red meat) or too little (e.g., fruits and vegetables) food and nutrition supply. The total calorie supplies are lower than required for two diets. Sugar consumption is higher than recommended for five diets. Three and five diets consist of larger-than-recommended carbohydrate and fat shares, respectively. Four diets with a large share of animal-source foods exceed the recommended value of red meat. Only two diets consist of at least 400 gm/cap/day of fruits and vegetables while accounting for food waste. Prevalence of undernourishment and underweight dominates in the diets with lower calories. In comparison, a higher prevalence of obesity is observed for diets with higher calories with high shares of sugar, fat, and animal-source foods. However, embodied emissions in the diets do not show a clear relation with calorie supplies and compositions. Two high-calorie diets embody more than 1.5 t CO 2 eq/cap/yr, and two low-calorie diets embody around 1 t CO 2 eq/cap/yr. Our analysis highlights that sustainable and healthy diets can serve the purposes of both nourishing the population and, at the same time, reducing the environmental impacts of agriculture.

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Section: Discussionmentioning

confidence: 99%

Section: Deviation From the Recommended Healthy Diet (Rhd)mentioning

confidence: 96%

Section: Recommended Healthy Diet (Rdh)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Interplay between Diets, Health, and Climate Change

Pradhan

Kropp

2020

Sustainability

Self Cite

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Spatial distribution and driving factors determining local food and feed self‐sufficiency in the eastern regions of China

Sun

Accatino

2021

Food and Energy Security

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Planning the foodshed: Rural and peri‐urban factors in local food strategies of major cities in Canada and the United States

Schreiber

Winkler

Abellon

et al. 2023

Urban Agric & Regnl Food Sys

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Many North American cities seek to increase access to locally sourced foods. But to what degree are cities planning for and supporting peri‐urban and rural food production? We examined this question by analyzing 25 documents from 22 major United States and Canadian cities (>300,000 residents) with local food strategies or action plans, focusing on social, ecological, and technological factors relevant to local food production. Our review suggests that the following topics are often overlooked: farmland access and quality, farm viability, agricultural training and workforce, environmental and public health, processing infrastructure, climate change adaptation, and particular needs pertinent to those concerns among marginalized groups, including Black, Indigenous, and People of Color. Just under half of the cities defined how success or progress toward reaching their food‐related goals would be monitored and measured. Many municipalities considered collaboration as an important governance tool for realizing their strategies toward local food systems, including with actors from within the city and beyond, as cities’ governance scope, resources, and power are often limited. Besides illustrating ongoing municipal efforts to enhance local food systems, our study identifies focus areas in food policy and planning to avoid overlooking social and environmental trade‐offs in local foodsheds, including potentially overestimating self‐sufficiency capacity.

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Hungry cities: how local food self-sufficiency relates to climate change, diets, and urbanisation

Cited by 52 publications

References 34 publications

Interplay between Diets, Health, and Climate Change

Interplay between Diets, Health, and Climate Change

Spatial distribution and driving factors determining local food and feed self‐sufficiency in the eastern regions of China

Planning the foodshed: Rural and peri‐urban factors in local food strategies of major cities in Canada and the United States

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