Greenhouse gas emissions of self-selected individual diets in France: Changing the diet structure or consuming less?

Ecological Economics

Volumn 75, Issue , 2012, Pages 91-101

  Vieux, F ^a   Darmon, N ^a   Touazi, D ^b   Soler, L G ^b  

^a AIX MARSEILLE UNIVERSITY   (France)

^b INRA ALISS   (France)

Author keywords

Adults; Diet; Food; France; Fruit and vegetables; Greenhouse gas emission; Meat

Indexed keywords

ADULT; CONSUMER-RESOURCE INTERACTION; DIET; DIETARY SHIFT; FOOD CONSUMPTION; FRUIT; GREENHOUSE GAS; MEAT; NATURE-SOCIETY RELATIONS; PARTICIPATORY APPROACH; VEGETABLE;

FRANCE;

EID: 84857108333     PISSN: 09218009     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ecolecon.2012.01.003     Document Type: Article

References (42)

1. AFSSA Étude Individuelle Nationale des Consommations Alimentaires 2 (INCA 2) 2006-2007, Rapport Septembre (version 2) 2009, AFSSA, Maison-Alfort.
2. Astrup A., Dyerberg J., Elwood P., Hermansen K., Hu F.B., Jakobsen M.U., Kok F.J., Krauss R.M., Lecerf J.M., LeGrand P., Nestel P., Riserus U., Sanders T., Sinclair A., Stender S., Tholstrup T., Willett W.C. The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010?. American Journal of Clinical Nutrition 2010, 93:684-688.
3. Baroni L., Cenci L., Tettamanti M., Berati M. Evaluating the environmental impact of various dietary patterns combined with different food production systems. European Journal of Clinical Nutrition 2007, 61:279-286.
4. Black A.E. Critical evaluation of energy intake using the Goldberg cut-off for energy intake:basal metabolic rate. A practical guide to its calculation, use and limitations. International Journal of Obesity and Related Metabolic Disorders 2000, 24:1119-1130.
5. Carlsson-Kanyama A., Faist M. Energy Use in the Food Sector: A Data Survey 2000, Swedish Environmental Protection Agency, Stockolm.
6. Carlsson-Kanyama A., Gonzalez A.D. Potential contributions of food consumption patterns to climate change. American Journal of Clinical Nutrition 2009, 89:1704S-1709S.
7. Carlsson-Kanyama A., Pipping Ekström M., Shanahan H. Food and life cycle energy inputs: consequences of diet and ways to increase efficiency. Ecological Economics 2003, 44:293-307.
8. Coley A.D., Goodliffe E., Macdiarmid J. The embodied energy of food: the role of diet. Energy Policy 1998, 26:455-459.
9. De Boer J., Helms M., Aiking H. Protein consumption and sustainability: diet diversity in EU-15. Ecological Economics 2006, 59:267-274.
10. De Boer J., Hoogland C.T., Boersema J.J. Towards more sustainable food choices: value priorities and motivational orientations. Food Quality and Preference 2007, 18:985-996.
11. De Boer J., Boersema J.J., Aiking H. Consumers' motivational associations favoring free-range meat or less meat. Ecological Economics 2009, 68:850-860.
12. Duchin F. Sustainable consumption of food: a framework for analyzing scenarios about changes in diets. Journal of Industrial Ecology 2005, 9:99-114.
13. European Commission Environment European Platform on Life Cycle Assessment (LCA) http://ec.europa.eu/environment/ipp/lca.htm.
14. Foster C., Green K., Bleda M., Dewick P., Evans B., Flynn A., Mylan J. Environmental Impacts of Food Production and Consumption: A Report to the Department for Environment Food and Rural Affairs 2006, Manchester Business School Defra, London, (199pp.).
15. Friel S., Dangour A.D., Garnett T., Lock K., Chalabi Z., Roberts I., Butler A., Butler C.D., Waage J., McMichael A.J., Haines A. Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture. Lancet 2009, 374:2016-2025.
16. Garnett T. Cooking Up a Storm: Food, Greenhouse Gas Emissions and Our Changing Climate 2008, Food Climate Research Network, Centre for Environmental Strategy, University of Surrey.
17. Gerbens-Leene P.W., Nonhebel S. Consumption patterns and their effects on land required for food. Ecological Economics 2002, 42:185-199.
18. Hill J.O. Can a small-changes approach help address the obesity epidemic? A report of the Joint Task Force of the American Society for Nutrition, Institute of Food Technologists, and International Food Information Council. American Journal of Clinical Nutrition 2009, 89:1-8.
19. Jakobsen M.U., O'Reilly E.J., Heitmann B.L., Pereira M.A., Balter K., Fraser G.E., Goldbourt U., Hallmans G., Knekt P., Liu S., Pietinen P., Spiegelman D., Stevens J., Virtamo J., Willett W.C., Ascherio A. Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies. American Journal of Clinical Nutrition 2009, 89:1425-1432.
20. Jungbluth N., Tietje O., Scholz R. Impacts from the consumers' point of view investigated with a modular LCA. International Journal of Life Cycle Assessment 2000, 5:134-142.
21. Key T.J., Appleby P.N., Rosell M.S. Health effects of vegetarian and vegan diets. Proceedings of the Nutrition Society 2006, 65:35-41.
22. Kim B., Neff R. Measurement and communication of greenhouse gas emissions from U.S. food consumption via carbon calculators. Ecological Economics 2009, 69:186-196.
23. Kling M.M., Hough I.J. The American Carbon Footprint: Understanding Your Food's Impact on Climate Change 2010, Brighter Planet, Inc.
24. Ledikwe J.H., Blanck H.M., Khan L.K., Serdula M.K., Seymour J.D., Tohill B.C., Rolls B.J. Dietary energy density determined by eight calculation methods in a nationally representative United States population. Journal of Nutrition 2005, 135:273-278.
25. Ledikwe J.H., Blanck H.M., Khan L.K., Serdula M.K., Seymour J.D., Tohill B.C., Rolls B.J. Low-energy-density diets are associated with high diet quality in adults in the United States. Journal of the American Dietetic Association 2006, 106:1172-1180.
26. Leitzmann C. Nutrition ecology: the contribution of vegetarian diets. American Journal of Clinical Nutrition 2003, 78:657S-659S.
27. Macdiarmid J., Kyle J., Horgan G., Loe J., Fyfe C., Johnstone A., McNeill G. Livewell: a balance of healthy and sustainable food choices. WWF Report 2011.
28. McMichael A.J., Powles J.W., Butler C.D., Uauy R. Food, livestock production, energy, climate change, and health. Lancet 2007, 370:1253-1263.
29. Micha R., Mozaffarian D. Saturated fat and cardiometabolic risk factors, coronary heart disease, stroke, and diabetes: a fresh look at the evidence. Lipids 2010, 45:893-905.
30. Reijnders L., Soret S. Quantification of the environmental impact of different dietary protein choices. American Journal of Clinical Nutrition 2003, 78:664S-668S.
31. Risku-Norja H., Kurppa S., Helenius J. Impact of Consumers' Diet Choices on Greenhouse Gas Emissions 2009, Future of the Consumer Society, Tampere, Finland.
32. Schroder H., Vila J., Marrugat J., Covas M.I. Low energy density diets are associated with favorable nutrient intake profile and adequacy in free-living elderly men and women. Journal of Nutrition 2008, 138:1476-1481.
33. Stehfest E., Bouwman L., van Vuuren D.P., den Elze M.G.J., Eickhout B., Kabat P. Climate benefits of changing diet. Climatic Change 2009, 95:83-102.
34. Supkova M., Darmon N., Vieux F., Touazi D., Redlingshoefer B., Russel M. Etude de cas. Impact carbone de régimes alimentaires différenciés selon leur qualité nutritionnelle: une étude basée sur des données Françaises 2011, INRA ADEME.
35. Tukker A., Huppes G., Guinee J., Heijungs R., de Koning A., van Oers L., Suh S., Geerken T., Van Holderbeke M., Jansen B., Eder P., Delgado L. Environmental impact of products (EIPRO): analysis of the life cycle environmental impacts related to the total final consumption of the EU 25. European Commission Technical Report 2006.
36. Tukker A., Goldbohm R.A., De Koning A., Verheijden M., Kleijn R., Wolf O., Pérez-Domínguez I., Rueda-Cantuche J. Environmental impacts of changes to healthier diets in Europe. Ecological Economics 2011, 70:1776-1788.
37. Upham P., Bleda M. Carbon Labelling: Public Perceptions of the Debate 2009, Tyndall Centre Manchester and Sustainable Consumption Institute The University of Manchester, Manchester.
38. Upham P., Dendler L., Bleda M. Carbon labelling of grocery products: public perceptions and potential emissions reductions. Journal of Cleaner Production 2011, 19:348-355.
39. Wallén A., Brandt N., Wennersten R. Does the Swedish consumer's choice of food influence greenhouse gas emissions?. Environmental Science and Policy 2004, 7:525-535.
40. Weber C.L., Matthews H.S. Food-miles and the relative climate impacts of food choices in the United States. Environmental Science & Technology 2008, 42:3508-3513.
41. World Cancer Research Fund International/Association Institute of Cancer Research Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective http://www.wcrf.org/.
42. World Health Organization (WHO) Diet, Nutrition and the Prevention of Chronic Diseases http://www.who.int/dietphysicalactivity/publications/trs916/download/en/index.html.