Greenhouse gas emissions and energy use associated with production of individual self-selected US diets.
Greenhouse gas emissions and energy use associated with production of individual self-selected US diets.
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DOI：
10.1088/1748-9326/aab0ac
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发表时间：
2018-04
期刊：
影响因子：
--
通讯作者：
Rose D
中科院分区：
文献类型：
--
作者：
Heller MC;Willits-Smith A;Meyer R;Keoleian GA;Rose D
人类食物系统是气候变化和其他环境问题的一个关键因素。虽然饮食对环境的影响已经在总体水平上进行了评估，但很少有研究（美国也没有）关注个人自我选择的饮食。此类工作对于估计影响分布至关重要，而影响分布又是建议推动消费者需求以降低环境影响的政策的关键。为了估计美国饮食选择对温室气体排放 (GHGE) 和能源需求的影响，我们通过对食品生命周期评估 (LCA) 研究的详尽审查建立了一个食品影响数据库，并将其与 2005-2010 年国家健康和营养检查调查中具有全国代表性的成人一日饮食召回数据 (N = 16 800) 中的 6000 多种食用食品和菜肴联系起来。美国自行选择的饮食对粮食生产的影响平均为 4.7 kg CO2 当量。 person−1 day−1 (95% CI: 4.6–4.8) 和 25.2 MJ 不可再生能源需求 person−1 day−1 (95% CI: 24.6–25.8)。正如之前所观察到的，肉类和乳制品对美国饮食中的 GHGE 和能量需求贡献最大；然而，饮料在这项研究中也成为一个显着的贡献者。尽管将影响与饮食联系起来需要使用许多食物替代品，而没有可用的 LCA 研究，但此类替代替代品仅占饮食水平 GHGE 的 3%。 LCA 研究中的变异性引入了平均饮食 GHGE 的 ±19% 范围，但预计这种变异性很大程度上是由于食品生产地点和做法的差异造成的，而这些差异目前无法追溯到个人饮食选择。按 GHGE 排名时，排名前五分位的饮食所占的 GHGE 是排名后五分之一的饮食的 7.9 倍。我们的分析强调了在考虑饮食转变情景时利用个体饮食行为而不仅仅是总体手段的重要性。
Human food systems are a key contributor to climate change and other environmental concerns. While the environmental impacts of diets have been evaluated at the aggregate level, few studies, and none for the US, have focused on individual self-selected diets. Such work is essential for estimating a distribution of impacts, which, in turn, is key to recommending policies for driving consumer demand towards lower environmental impacts. To estimate the impact of US dietary choices on greenhouse gas emissions (GHGE) and energy demand, we built a food impacts database from an exhaustive review of food life cycle assessment (LCA) studies and linked it to over 6000 as-consumed foods and dishes from 1 day dietary recall data on adults (N = 16 800) in the nationally representative 2005–2010 National Health and Nutrition Examination Survey. Food production impacts of US self-selected diets averaged 4.7 kg CO2 eq. person−1 day−1 (95% CI: 4.6–4.8) and 25.2 MJ non-renewable energy demand person−1 day−1 (95% CI: 24.6–25.8). As has been observed previously, meats and dairy contribute the most to GHGE and energy demand of US diets; however, beverages also emerge in this study as a notable contributor. Although linking impacts to diets required the use of many substitutions for foods with no available LCA studies, such proxy substitutions accounted for only 3% of diet-level GHGE. Variability across LCA studies introduced a ±19% range on the mean diet GHGE, but much of this variability is expected to be due to differences in food production locations and practices that can not currently be traced to individual dietary choices. When ranked by GHGE, diets from the top quintile accounted for 7.9 times the GHGE as those from the bottom quintile of diets. Our analyses highlight the importance of utilizing individual dietary behaviors rather than just population means when considering diet shift scenarios.
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影响因子：
5.9
作者：
Hendrie GA;Baird D;Ridoutt B;Hadjikakou M;Noakes M
通讯作者：
Noakes M
DOI：
10.1098/rstb.2010.0122
发表时间：
2010-09-27
期刊：
Philosophical transactions of the Royal Society of London. Series B, Biological sciences
影响因子：
--
作者：
Hawkesworth S;Dangour AD;Johnston D;Lock K;Poole N;Rushton J;Uauy R;Waage J
通讯作者：
Waage J
影响因子：
6.5
作者：
Bryngeisson, David;Wirsenius, Stefan;Sonesson, Ulf
通讯作者：
Sonesson, Ulf
影响因子：
30.7
作者：
Bajzelj, Bojana;Richards, Keith S.;Gilligan, Christopher A.
通讯作者：
Gilligan, Christopher A.
影响因子：
11.6
作者：
Bennetzen, Eskild H.;Smith, Pete;Porter, John R.
通讯作者：
Porter, John R.