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Halving food-related greenhouse gas emissions can be achieved by redistributing meat consumption: progressive optimization Results of the NutriNet-Santé cohort
- Source :
- Science of the Total Environment, Science of the Total Environment, Elsevier, 2021, 789, pp.147901. ⟨10.1016/j.scitotenv.2021.147901⟩, Science of the Total Environment, 2021, 789, pp.147901. ⟨10.1016/j.scitotenv.2021.147901⟩
- Publication Year :
- 2021
- Publisher :
- HAL CCSD, 2021.
-
Abstract
- Background Diet-related greenhouse gas emissions (GHGe) mainly comes from animal-sourced foods. As progressive changes are more acceptable for a sustainable food transition, we aimed to identify nutritionally adequate and culturally acceptable optimized diets ensuring a gradual reduction in GHGe, using observed diet from a large sample of French adults, while considering the mode of food production (organic vs conventional farming) and the co-production link between milk and beef. Material and method Based on the consumption of 257 organic and conventional foods among 29,413 participants (75% women, age: 53.5 ± 14.0y) of the NutriNet-Sante study, we modelled optimal diets according to GHGe reduction scenarios in 5% steps, from 0 to 50% with nutritional, acceptability, and coproduct constraints, for men, premenopausal and menopausal women separately. Results Gradual GHGe decrease under these constraints led to optimal diets with an overall decrease in animal foods, with marked reductions in dairy products (up to −83%), together with a stable but largely redistributed meat consumption in favor of poultry (up to +182%) and pork (up to +46%) and at the expense of ruminant meat (down to −92%). Amounts of legumes increases dramatically (up to +238%). The greater the reduction in diet-related GHGe, the lower the cumulative energy demand (about −25%) and land use (about −43%). The proportion of organic food increased from ~30% in the observed diets to ~70% in the optimized diets. Conclusion Our results suggest that meeting both nutrient reference value and environmental objectives of up to 50% GHGe reduction requires the reduction of animal foods together with important substitutions between animal food groups, which result in drastic reductions in beef and dairy products. Further research is required to explore alignment with long-term health value and conflict with acceptability, in particular for even greater GHGe reductions.
- Subjects :
- Adult
Male
Meat
Environmental Engineering
010504 meteorology & atmospheric sciences
Animal food
010501 environmental sciences
01 natural sciences
Food Supply
Nutrition Policy
Greenhouse Gases
Nutrient
Animal science
Ruminant
Animals
Humans
Environmental Chemistry
Waste Management and Disposal
Aged
0105 earth and related environmental sciences
2. Zero hunger
Consumption (economics)
[SDV.EE]Life Sciences [q-bio]/Ecology, environment
biology
business.industry
Intensive farming
greenhouse gas emissions
Middle Aged
biology.organism_classification
co-product tradeoffs
Pollution
Diet
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition
[SDV.EE] Life Sciences [q-bio]/Ecology, environment
diet sustainability
[SDV.SPEE] Life Sciences [q-bio]/Santé publique et épidémiologie
13. Climate action
Greenhouse gas
Cohort
Food processing
Environmental science
Female
[SDV.SPEE]Life Sciences [q-bio]/Santé publique et épidémiologie
optimization modelling
Energy Intake
business
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Subjects
Details
- Language :
- English
- ISSN :
- 00489697 and 18791026
- Database :
- OpenAIRE
- Journal :
- Science of the Total Environment, Science of the Total Environment, Elsevier, 2021, 789, pp.147901. ⟨10.1016/j.scitotenv.2021.147901⟩, Science of the Total Environment, 2021, 789, pp.147901. ⟨10.1016/j.scitotenv.2021.147901⟩
- Accession number :
- edsair.doi.dedup.....62e9bd4d04004002aa95b13431b4badd