Diet, energy and greenhouse gas emissions

Abstract

Since energy use and Greenhouse Gas (GHG) emissions are good proxies of natural resources use and environmental pollution, the study of foods have attracted much attention concerning these indicators. Overall, studies concur that plant-based foods (as grains, fruits and vegetables) requires less energy during its production and emit fewer GHG per unit of weight, per unit of nutrient or serving than that from animal source foods. These findings support the proposal to reduce the amount of animal source foods consumed and in turn reducing the environmental impact of diets as well as food systems. Global efforts across different actors are required to improve the food systems environmental performance. Policy instruments for encouraging more efficient diets include information, supportive structures, and financial incentives.