No simple menu for sustainable food production and consumption

Gheewala, Shabbir H.; Jungbluth, Niels; Notarnicola, Bruno; Ridoutt, Bradley G.; Werf, Hayo van der

doi:10.1007/s11367-020-01783-z

Cited by 13 publications

(11 citation statements)

References 43 publications

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“…Hence, further improvement of Spanish dietary guidelines is needed by adding environmental metrics. Moreover, the results of the current study may also be articulated with nationally-determined contributions to mitigate GHG emissions linked to future diets ( Vázquez-rowe et al, 2019 ) and, together with a broader spectrum of social, economic and environmental indicators, with the Sustainable Development Goals ( Gheewala, 2020 ; Vanham et al, 2019 ).…”

Section: Discussionmentioning

confidence: 99%

Environmental and nutritional impacts of dietary changes in Spain during the COVID-19 lockdown

Batlle-Bayer

Aldaco

Bala

et al. 2020

Science of The Total Environment

116

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The COVID lockdown has affected food purchases and eating habits. In this regard, this short communication assesses the nutritional and environmental impacts of these changes during the COVID lockdown in Spain, by applying Life Cycle Assessment and an energy- and nutrient-corrected functional unit. Three environmental impacts were studied (Global Warming Potential, Blue Water Footprint and Land Use) and a total of seven weekly diet scenarios were designed: two pre-COVID diets for March and April in 2019 (MAR19, APR19), one COVID diet (COVID) and two alternative diets, one based on the National Dietary Guidelines (NDG) and another one on the Planetary Health Diet (PHD). Results show that the COVID diet had larger energy intake and lower nutritional quality, as well as higher environmental impacts (between 30 and 36%) than the pre-COVID eating patterns. Further research is needed to account for food affordability within this assessment, as well as to analyze how eating patterns will evolve after the COVID lockdown. Finally, the definition of short guidelines for sustainable food behaviors for future possible lockdowns is suggested, as well as the introduction of sustainable indicators within NDGs.

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Section: Discussionmentioning

confidence: 99%

Environmental and nutritional impacts of dietary changes in Spain during the COVID-19 lockdown

Batlle-Bayer

Aldaco

Bala

et al. 2020

Science of The Total Environment

116

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“…According Gheewala et al (2020) the 12th SDG aims at "Responsible consumption and production" and considers the agri-food sector for which it highlights the following aspects that need to be improved:…”

Section: Figure No 2 Evolution Of the Global Index Score And Global Index Rank Indicators For Romaniamentioning

confidence: 99%

Development of Agriculture Through Sustainable Production and Consumption

Popescu¹,

Panait²,

Cucu³

2021

New Trends in Sustainable Business and Consumption

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The study includes some theoretical insights about the sustainability of agriculture, respectively a sustainable and responsible production and consumption. Through the choices they decide to make, both the producer who chooses to produce a sustainable product and the consumer because he buys and consumes products certified according to sustainability standards, a market is created based on a common effort to contribute to the sustainable development of agriculture. The harmonious development of the agricultural sector has two key actors, the final consumer of which through daily choices of sustainable products will increase the demand for these products, and producers will move to sustainable agricultural practices to meet demand, the ultimate goal being creating a sustainable agrifood market that provides products corresponding to the requirements of the sustainability, in this case also taking care of the future of generations. This paper presents a quantitative and qualitative analysis about sustainable agriculture, responsible production and responsible consumption of agri-food products that aims to highlight the importance of the analyzed topic. At the same time, the paper presents the analysis of some indicators to reflect the current situation of Romania regarding the level of achievement the sustainable development objectives, to highlight the path taken and to determine development opportunities at an accelerated pace of fulfilment a sustainable agriculture. The main results regarding the development of agriculture aim at the sustainable demand which is represented by the increase of the population's awareness regarding especially the social aspects and those that imply the protection of the environment, which determines the choice of sustainable products and sustainable production is represented by the increase in the number of agricultural producers who obtain voluntary sustainability standards. Current trends tend towards resilience given social inequity and environmental awareness.

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“…Nowadays, the topic of the environmental burden of food production and dietary choice is becoming more widespread both within the scientific community [ 19 , 20 , 21 , 22 , 23 ] and the general public. The life cycle impact assessment results, covering multiple impacts in quantitative terms, facilitate the identification of hotspots (i.e., the main life cycle stage and activities causing significant impacts) to derive strategies for life cycle management to improve the environmental performances of product and promote the shift towards sustainable agriculture and food production systems including more sustainable food consumption patterns via environmental certification and labelling schemes [ 24 ]. Studies aimed to analyse the environmental impact of food have been conducted by many authors [ 23 , 25 ], but they generally focused on a single product or at least few items [ 5 , 26 , 27 , 28 , 29 , 30 ].…”

Section: Introductionmentioning

confidence: 99%

Environmental Impact of Meals: How Big Is the Carbon Footprint in the School Canteens?

Volanti

Arfelli

Neri

et al. 2022

Foods

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The inhabitants of the world are expected to grow by two billion in the next two decades; as population increases, food demand rises too, leading to more intensive resource exploitation and greater negative externalities related to food production. In this paper the environmental impact of meals provided in school canteens are analysed through the Life Cycle Assessment methodology, in order to evaluate the GHGs emissions released by food production. Meals, and not just individual foods, have been considered so as to include in the analysis the nutritional aspects on which meals are based. Results shows that meat, fish and dairy products are the most impacting in terms of greenhouse gas emissions, with values that shift from 31.7 and 24.1 kg CO2 eq for butter and veal, to 2.37 kg CO2 eq for the octopus, while vegetables, legumes, fruit and cereals are less carbon intensive (average of 3.71 kg CO2 eq for the considered vegetables). When the environmental impact is related to the food energy, the best option are first courses because they combine a low carbon footprint with a high energy content. The results of the work can be used both by the consumer, who can base the meal choice on environmental impact information, and by food services, who can adjust menus to achieve a more sustainable production.

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No simple menu for sustainable food production and consumption

Cited by 13 publications

References 43 publications

Environmental and nutritional impacts of dietary changes in Spain during the COVID-19 lockdown

Environmental and nutritional impacts of dietary changes in Spain during the COVID-19 lockdown

Development of Agriculture Through Sustainable Production and Consumption

Environmental Impact of Meals: How Big Is the Carbon Footprint in the School Canteens?

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