Knowledge for better food systems

Is consumption the key?

Much of Carlsson-Kanyama's work, as well as that of other researchers (see a selection of the papers below) argue that as consumers we need to alter our patterns of consumption.
Much of Carlsson-Kanyama's work, as well as that of other researchers (see a selection of the papers below) argue that as consumers we need to alter our patterns of consumption. Common recommendations include eating 'lower on the food chain' in other words, consuming fewer meat and dairy products, and increasing consumption of more pulses and root crops. However, one Swedish paper questions the validity of this view. See: Wallen a, Brandt N, Wennersten R, Does the Swedish consumer's choice of food influence greenhouse gas emissions, Environmental Science and Policy 7 (2004) 525-535. The authors calculate the differences in emissions between a typical Swedish diet and one that may be thought of as more sustainable, i.e. lower in meat and dairy products, higher in pulses and root crops. The report concludes that the emission of GHGs would decrease by only 5% and argues that changes in food production processes can lead to greater reductions in energy use and GHG emissions than changes in diets.
 

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