How low can dietary greenhouse gas emissions be reduced without impairing nutritional adequacy, affordability and acceptability of the diet? A modelling study to guide sustainable food choices

Public Health Nutrition

Volumn 19, Issue 14, 2016, Pages 2662-2674

  Perignon, Marlène ^a   Masset, Gabriel ^a   Ferrari, Gaël ^a   Barré, Tangui ^a   Vieux, Florent ^b   Maillot, Matthieu ^b   Amiot, Marie Josèphe ^a   Darmon, Nicole ^a  

^a AIX MARSEILLE UNIVERSITY   (France)

^b MS Nutrition ^*  (France)

Author keywords

Affordability; Cultural acceptability; Diet cost; Diet sustainability; Diet related greenhouse gas emissions; Dietary changes; Food choices; Food consumption; Linear programming modelling; Nutritional quality

Indexed keywords

CALORIC INTAKE; CATERING SERVICE; DIET; ENVIRONMENTAL PROTECTION; FRANCE; GREENHOUSE EFFECT; GREENHOUSE GAS; HUMAN; NUTRITION POLICY; NUTRITIONAL VALUE;

CONSERVATION OF NATURAL RESOURCES; DIET; ENERGY INTAKE; FOOD SUPPLY; FRANCE; GREENHOUSE EFFECT; GREENHOUSE GASES; HUMANS; NUTRITION POLICY; NUTRITIVE VALUE;

EID: 84964089267     PISSN: 13689800     EISSN: 14752727     Source Type: Journal    
DOI: 10.1017/S1368980016000653     Document Type: Article

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