The potential to reduce greenhouse gas emissions in the UK through healthy and realistic dietary change
The potential to reduce greenhouse gas emissions in the UK through healthy and realistic dietary change
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DOI：
10.1007/s10584-015-1329-y
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发表时间：
2015-03-01
期刊：
影响因子：
4.8
通讯作者：
Wilkinson, Paul
中科院分区：
文献类型：
--
作者：
Green, Rosemary;Milner, James;Wilkinson, Paul
英国承诺到 2050 年将温室气体 (GHG) 排放量较 1990 年水平减少 80%，有人建议其中应包括将食品排放量减少 70%。实现这一目标可能需要对饮食进行重大改变，但这些改变对人口营养摄入量可能产生的影响目前尚不清楚。然而，目前英国男性和女性的平均饮食不符合世界卫生组织的饮食建议，这为改善饮食的营养成分同时减少相关的温室气体排放提供了机会。这项研究的结果表明，如果英国成年人的平均饮食首先符合世界卫生组织的建议，其相关的温室气体排放量将减少 17%。通过对饮食进行切实的修改，减少动物产品和加工零食的含量，增加水果、蔬菜和谷物的含量，可以进一步减少约 40% 的温室气体排放。然而，我们的模型表明，如果不从根本上改变当前的消费模式并可能降低饮食的营养质量，仅通过饮食改变就不可能将排放量减少 40% 以上。
The UK has committed to reduce greenhouse gas (GHG) emissions by 80 % relative to 1990 levels by 2050, and it has been suggested that this should include a 70 % reduction in emissions from food. Meeting this target is likely to require significant changes to diets, but the likely effect of these changes on population nutritional intakes is currently unknown. However, the current average UK diets for men and women do not conform to WHO dietary recommendations, and this presents an opportunity to improve the nutritional content of diets while also reducing the associated GHG emissions. The results of this study show that if, in the first instance, average diets among UK adults conformed to WHO recommendations, their associated GHG emissions would be reduced by 17 %. Further GHG emission reductions of around 40 % could be achieved by making realistic modifications to diets so that they contain fewer animal products and processed snacks and more fruit, vegetables and cereals. However, our models show that reducing emissions beyond 40 % through dietary changes alone will be unlikely without radically changing current consumption patterns and potentially reducing the nutritional quality of diets.