Climate-friendly and nutrition-sensitive interventions can close the global dietary nutrient gap while reducing GHG emissions

Geyik, Özge; Hadjikakou, Michalis; Bryan, Brett A.

doi:10.1038/s43016-022-00648-y

Cited by 32 publications

(13 citation statements)

References 61 publications

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“…In the field of food security, certain studies investigated the effects of country interactions within the global food system on social, political, economic, or environmental dimensions at national or regional levels ( Ericksen, 2008 ; Lagi et al, 2012 ; Shutters and Muneepeerakul, 2012 ; Sartori and Schiavo, 2015 ; García, 2019 ; Geyik et al, 2023 ), including analysis of sustainability and interdependence of countries on natural resources for food production ( D'Odorico et al, 2014 ; Khoury et al, 2015 ).…”

Section: Theorymentioning

confidence: 99%

Evolution of global food trade network and its effects on population nutritional status

Silvestrini

Smith

Sarti

2023

Current Research in Food Science

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Section: Theorymentioning

confidence: 99%

Evolution of global food trade network and its effects on population nutritional status

Silvestrini

Smith

Sarti

2023

Current Research in Food Science

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“…Studies have shown that adopting a healthier diet in developed countries can curb food demand while promoting environmental sustainability 11 . However, achieving healthy and sustainable diets in low-income countries, particularly in Africa, may require signi cantly higher food consumption 12 . This, in turn, can increase water use 8 and GHG emissions 10 and decreasing affordability 13 as a major barrier to dietary transitions in developing countries.…”

Section: Mainmentioning

confidence: 99%

Transitioning to healthy and sustainable diets has high environmental and affordability trade-offs for developing countries

Wang,

Deng,

et al. 2023

Preprint

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While dietary transitions offer benefits for both people and the environment globally, uncertainties persist regarding their impacts on the environment, human health, and food affordability across countries and over time. Here, we project water use, dietary quality, and food affordability from 2020–2100 under four healthy dietary scenarios and a baseline to assess potential challenges and opportunities at the country level over time. Using the MAgPIE model, we show that transitioning to healthy and sustainable diets could yield substantial enhancements in global dietary quality. However, in the initial phases, these transitions entail addressing water use and food affordability challenges. Yet, the advantages of transitions will manifest as the population and economy expand. By 2100, average dietary quality and food affordability could improve by 38.48% and 39.95%, and reduce water use by 10.82% globally. Nevertheless, we emphasize that sustainable development will be impeded in developing countries due to increased food demand, with a maximum deterioration in water use and food affordability of 2.54% and 29.25%, respectively. Although negative impacts will gradually subside as the dietary transition is completed, targeted interventions are still needed to improve water management and mitigate potential economic burdens during the dietary transition.

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“…Agriculture is a significant contributor to global greenhouse gas (GHG) emissions and the major cause of land use change and freshwater use (Clark et al., 2019). It follows that the environmental impact of the food supply sector must be carefully managed (Jägermeyr et al., 2021; Soria‐Lopez et al., 2023; Springmann et al., 2018), especially because more food is needed to accommodate the increasing global population (Gerten et al., 2020) and improve nutrition (Eastham and Creedon, 2023; Geyik et al., 2023; Stylianou et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

An absolute environmental sustainability assessment of food

Goss,

Sherwood

2024

Food Frontiers

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The food sector is a major user of land and freshwater and a source of considerable greenhouse gas (GHG) emissions. This puts pressure on Earth systems and jeopardizes the future of food production. The environmental impact of foods is well understood, but our interpretation lacks the context to judge whether those impacts are sufficiently small to describe a food as environmentally sustainable or not. In this work, we describe a metric that converts the environmental impact of foods into a quantitative environmental sustainability scale (performance‐weighted environmental sustainability, PwES). Land use, freshwater use, and GHG emission impacts of common foods have been weighted by their nutritional content and normalized so that values greater than 100% are considered unsustainable. Our findings concur with the conventional wisdom that the high impact of meat is unsustainable, whereas vegetables are typically produced sustainably. Further to this, the PwES metric was used to establish rational targets for sustainable food supply and design nutritious and environmentally sustainable meal plans. It was found that without reductions to the environmental impact of food, it is very difficult to eat sustainably. A high‐bread vegan diet could be found that provided minimum nutritional requirements and was environmentally sustainable.

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Climate-friendly and nutrition-sensitive interventions can close the global dietary nutrient gap while reducing GHG emissions

Cited by 32 publications

References 61 publications

Evolution of global food trade network and its effects on population nutritional status

Evolution of global food trade network and its effects on population nutritional status

Transitioning to healthy and sustainable diets has high environmental and affordability trade-offs for developing countries

An absolute environmental sustainability assessment of food

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