Lifetime climate impacts of diet transitions: a novel climate change accounting perspective.
Lifetime climate impacts of diet transitions: a novel climate change accounting perspective.
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DOI：
10.3390/su13105568
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发表时间：
2021-05-02
期刊：
影响因子：
3.9
通讯作者：
Roche JR
中科院分区：
文献类型：
--
作者：
Barnsley JE;Chandrakumar C;Gonzalez-Fischer C;Eme PE;Bourke BEP;Smith NW;Dave LA;McNabb WC;Clark H;Frame DJ;Lynch J;Roche JR
饮食转型，如消除肉类消费，已被提议作为减少全球和区域粮食系统对气候影响的一种方法。然而，应确保替代饮食确实有营养，并准确说明气候效益。本研究以新西兰的食物消费为例，探讨采用国家膳食指南和从假设的饮食中替代肉类对气候的累积影响。使用新的GWP* 指标是因为它旨在更好地反映甲烷释放的气候影响，而不是事实上的标准100年全球变暖潜势指标（GWP 100）。在25岁时过渡到假设的饮食指南饮食，与食用新西兰的平均饮食相比，在第100年时与饮食相关的累积变暖减少了7%至9%。从过渡到假设的肉类替代饮食，饮食相关的累积变暖减少了12%至15%。这相当于将平均个人一生的变暖贡献减少2%至4%。与新西兰的平均饮食相比，通过采用膳食指南，营养素摄入量得到了普遍改善;然而，肉类替代品导致了营养素的特征差异，这些差异必须与排放概况的变化一起考虑。
Dietary transitions, such as eliminating meat consumption, have been proposed as one way to reduce the climate impact of the global and regional food systems. However, it should be ensured that replacement diets are indeed nutritious and that climate benefits are accurately accounted for. This study uses New Zealand food consumption as a case study for exploring the cumulative climate impact of adopting the national dietary guidelines and the substitution of meat from hypothetical diets. The new GWP* metric is used as it was designed to better reflect the climate impacts of the release of methane than the de facto standard 100-year Global Warming Potential metric (GWP100). A transition at age 25 to the hypothetical dietary guideline diet reduces cumulative warming associated with diet by 7 to 9% at the 100th year compared with consuming the average New Zealand diet. The reduction in diet-related cumulative warming from the transition to a hypothetical meat-substituted diet varied between 12 and 15%. This is equivalent to reducing an average individual’s lifetime warming contribution by 2 to 4%. General improvements are achieved for nutrient intakes by adopting the dietary guidelines compared with the average New Zealand diet; however, the substitution of meat items results in characteristic nutrient differences, and these differences must be considered alongside changes in emission profiles.
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影响因子：
6.7
作者：
Collins, William J.;Frame, David J.;Shine, Keith P.
通讯作者：
Shine, Keith P.
影响因子：
10.4
作者：
Drew, Jonathan;Cleghorn, Cristina;Mizdrak, Anja
通讯作者：
Mizdrak, Anja
影响因子：
56.9
作者：
Clark, Michael A.;Domingo, Nina G. G.;Hill, Jason D.
通讯作者：
Hill, Jason D.
DOI：
10.1080/07315724.2011.10719986
发表时间：
2011-10-01
影响因子：
3.5
作者：
Drewnowski, Adam
通讯作者：
Drewnowski, Adam
影响因子：
9
作者：
Cain, Michelle;Lynch, John;Macey, Adrian H.
通讯作者：
Macey, Adrian H.