Global S&T Development Trend Analysis Platform of Resources and Environment
DOI | 10.1016/j.gloenvcha.2018.02.005 |
The impact of global dietary guidelines on climate change | |
Ritchie, Hannah1; Reay, David S.1; Higgins, Peter2 | |
2018-03-01 | |
发表期刊 | GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS |
ISSN | 0959-3780 |
EISSN | 1872-9495 |
出版年 | 2018 |
卷号 | 49页码:46-55 |
文章类型 | Article |
语种 | 英语 |
国家 | Scotland |
英文摘要 | The global food system faces an ambitious challenge in meeting nutritional demands whilst reducing sector greenhouse gas emissions. These challenges exemplify dietary inequalities an issue countries have committed to ending in accord with the Sustainable Development Goals (by 2030). Achieving this will require a convergence of global diets towards healthy, sustainable guidelines. Here we have assessed the implications of dietary guidelines (the World Health Organization, USA, Australian, Canadian, German Chinese and Indian recommendations) on global greenhouse gas emissions. Our results show a wide disparity in the emissions intensity of recommended healthy diets, ranging from 687 kg of carbon dioxide equivalents (CO(2)e) capita(-1) yr(-1) for the guideline Indian diet to the 1579 kg CO(2)e capita(-1) yr(-1) in the USA. Most of this variability is introduced in recommended dairy intake. Global convergence towards the recommended USA or Australian diet would result in increased greenhouse gas emissions relative to the average business-as-usual diet in 2050. The majority of current national guidelines are highly inconsistent with a 1.5 degrees C target, and incompatible with a 2 degrees C budget unless other sectors reach almost total decarbonisation by 2050. Effective decarbonisation will require a major shift in not only dietary preferences, but also a reframing of the recommendations which underpin this transition. |
英文关键词 | Sustainable nutrition Dietary guidelines Food Climate Protein Livestock |
领域 | 气候变化 |
收录类别 | SCI-E ; SSCI |
WOS记录号 | WOS:000429509100006 |
WOS关键词 | PROCESSED MEAT CONSUMPTION ; FOOD CHOICES ; HEALTH ; SUSTAINABILITY ; EMISSIONS ; STROKE ; RISK ; RED |
WOS类目 | Environmental Sciences ; Environmental Studies ; Geography |
WOS研究方向 | Environmental Sciences & Ecology ; Geography |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | http://119.78.100.173/C666/handle/2XK7JSWQ/38000 |
专题 | 气候变化 |
作者单位 | 1.Univ Edinburgh, High Sch Yards, Sch Geosci, Edinburgh EH8 9XP, Midlothian, Scotland; 2.Univ Edinburgh, Moray House Sch Educ, Edinburgh EH8 8AQ, Midlothian, Scotland |
推荐引用方式 GB/T 7714 | Ritchie, Hannah,Reay, David S.,Higgins, Peter. The impact of global dietary guidelines on climate change[J]. GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS,2018,49:46-55. |
APA | Ritchie, Hannah,Reay, David S.,&Higgins, Peter.(2018).The impact of global dietary guidelines on climate change.GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS,49,46-55. |
MLA | Ritchie, Hannah,et al."The impact of global dietary guidelines on climate change".GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS 49(2018):46-55. |
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