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dc.contributor.author
Arrieta, Ezequiel Martín
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dc.contributor.author
Gonzalez, Alejandro Daniel
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dc.date.available
2019-11-19T22:21:36Z
dc.date.issued
2018-08
dc.identifier.citation
Arrieta, Ezequiel Martín; Gonzalez, Alejandro Daniel; Impact of current, National Dietary Guidelines and alternative diets on greenhouse gas emissions in Argentina; Elsevier; Food Policy; 79; 8-2018; 58-66
dc.identifier.issn
0306-9192
dc.identifier.uri
http://hdl.handle.net/11336/89242
dc.description.abstract
Diets have become an increasingly important driver of environmental pressures due to greenhouse gas emissions (GHGE), land use and other indicators of environmental impact associated with food production. In the present study we analyse the GHGE and the potential climate change mitigation through dietary changes in a country with high beef consumption, to contribute to the debate on what constitutes a healthy and sustainable diet. Data collected in the National Survey of Household Income and Expenditure 2012/2013 was used to estimate the composition of the current diet in Argentina, and four dietary scenarios were developed following the nutritional recommendations of the National Dietary Guidelines (NDG). We found that the GHGE related to the current Argentinian diet are very high (5.48 ± 1.71 kg CO 2 -eq/person/day), with beef production contributing to the largest share of emissions (71%). The NDG suggest a 50% reduction of total daily intake of meats compared to current consumption, which, if adopted, would reduce GHGE in 28%, to 3.95 ± 0.96. Further reductions in GHGE appear possible while maintaining a healthy and balanced diet. The scenarios with non-ruminant meats and lacto-ovo vegetarian lead to similar GHGE, 2.11 ± 0.41 and 1.73 ± 0.37 kg CO 2 -eq/day/person, respectively; and the vegan diet results in the lowest, 1.47 ± 0.34 kg CO 2 -eq/day/person. Indicators for nutrient efficiencies were also developed. All nutrient efficiencies decreased in diets with bovine meat with respect to the non-ruminant, vegetarian and vegan ones. The results of this study therefore indicate that a set of dietary changes would significantly contribute to lower GHGE. Argentina's NDG should include the environmental impacts of food consumption with the aim of raising consumer awareness.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ARGENTINEAN DIET
dc.subject
GREENHOUSE GAS EMISSIONS
dc.subject
NATIONAL DIETARY GUIDELINES
dc.subject
NUTRIENT EFFICIENCIES
dc.subject
SCENARIO ANALYSIS
dc.subject.classification
Salud Pública y Medioambiental
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dc.subject.classification
Ciencias de la Salud
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dc.subject.classification
CIENCIAS MÉDICAS Y DE LA SALUD
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dc.title
Impact of current, National Dietary Guidelines and alternative diets on greenhouse gas emissions in Argentina
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-23T21:35:28Z
dc.journal.volume
79
dc.journal.pagination
58-66
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Arrieta, Ezequiel Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.description.fil
Fil: Gonzalez, Alejandro Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales.; Argentina
dc.journal.title
Food Policy
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0306919217303627
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodpol.2018.05.003
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