Showing results for: Carbon footprint
This paper by researchers in Peru and Spain recognises the as yet uninvestigated potential for developing countries, such as Peru, to mitigate their greenhouse gas (GHG) emissions by changing dietary patterns, given that food represents a high proportion of household expenditure. The study employed Life Cycle Assessment to analyse the impacts of 47 Peruvian diet profiles.
In this information note from the CGIAR programme on Climate change, Agriculture and Food security (CCAFS), researchers present a rough estimate of the proportion of global agricultural emissions that can be attributed to smallholder farmers in developing countries.
This research calculates the carbon footprint of a meal to give a tangible example, aimed at the public in the US, about how daily food decisions can affect deforestation and greenhouse gas emissions (GHGe). The study uses a life-cycle assessment (LCA) approach that takes into account GHGe arising from the conversion of mangrove to cattle pastures and mangrove to shrimping ponds as well as from forests to pasture (cattle induced deforestation).
This research links the self-reported Food Frequency Questionnaire (FFQ) data of Swedish participants, to Life Cycle Assessment (LCA) data of carbon footprint for food products. The results of this study indicate that a self-selected diet low in diet related greenhouse gas emissions (GHGE) provides comparable intake of nutrients as a diet high in GHGE, and adheres to dietary guidelines for most nutrients.
Based on a case study from Oakland California, a new report by Friends of the Earth US finds that schools can make lunches healthier and more climate-friendly while also saving money— by reformulating menus so that they are more plant centred, and contain less (and better) meat and fewer dairy products.
This report, by the US based NRDC (The Natural Resources Defense Council) finds that the per capita diet related carbon footprint of the average US citizen decreased by 10% between 2005 and 2014, driven by a 19% decrease in beef consumption.
This summary has been provided by FCRN member Alessandro Cerutti from the European Commission Joint Research Centre (JRC).
Public administrations such as schools, hospitals and other sectors are well aware of the effort required to manage all the stages of the catering service, from menu selection through to waste management. Several strategies hold potential to reduce the environmental impacts throughout these stages, especially in the context of the Green Public Procurement (GPP). Unfortunately, despite the best of intentions, budget constraints are constantly forcing managers to make difficult trade-offs.
In this paper, using three scenarios for food demand, the researchers model and highlight the indirect relationship between greenhouse gas (GHG) emission abatement within the food supply system and the energy system, globally.
The Farm Carbon Cutting Toolkit (FCCT) has launched a crowdfunding campaign to support UK farmers in adopting Carbon Farming techniques. This approach aims to minimise carbon emissions and maximise carbon sequestration on farms, particularly in soils.
This article by T.C. Ponsioen of Wageningen University, and H.M.G. van der Werf of INRA, discusses the major sources of inconsistency in life cycle assessment (LCA) analyses of food and drink, and makes recommendations to address these inconsistencies. The article begins by describing the many attempts that have been made to standardise (or ‘harmonise’) environmental footprints of food and drink, and identifies five main areas which lack consensus.
This paper examines high-resolution, crop-specific GHG emissions and GHG intensity estimates which are derived using a method that couples biophysical models with novel 5-arc-minute resolution data.
Psychological research has shown that people often don’t make decisions on a rational basis, but rather do so heuristically - based on rules of thumb - that can systematically bias choices. This has important implications when it comes to promoting the sustainable consumption of food.