Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture

Friel, Sharon; Dangour, Alan D.; Garnett, Tara; Lock, Karen; Chalabi, Zaid; Roberts, Ian; Butler, Ainslie; Butler, Colin D.; Waage, Jeff; McMichael, Anthony J.; Haines, Andy

doi:10.1016/s0140-6736(09)61753-0

Cited by 425 publications

(305 citation statements)

References 49 publications

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“…The technical mitigation potential in the livestock sector is limited; therefore, a shift from beef to chicken, or beans, is an interesting option since it reduces emissions by 90% to 95% per consumed calorie. An altered diet is both an effective and possibly necessary mitigation strategy to reach long-term climate targets; it is also interesting from a health perspective (Friel et al, 2009;Westhoek et al, 2011). Since the cost of monitoring emissions would be very high in agriculture and large emissions reduction can be achieved by changing consumption patterns, Wirsenius et al (2011) proposed a GHG-weighted consumption tax on meat, dairy and eggs.…”

Section: Drivers Of Changes In Emissions Intensities In Productionmentioning

confidence: 99%

“…In Sweden, food and environmental agencies have proposed a reduction in meat consumption, considering both health and -E-mail: christel.cederberg@sik.se environmental aspects (Naturvå rdsverket, 2011). Friel et al (2009) suggested that consuming 30% fewer animal products in high-consumption populations could benefit public health substantially through reduced intake of saturated fat connected with cardiovascular disease and decreased risk of colorectal cancer connected to the intake of red meat.…”

Section: Introductionmentioning

confidence: 99%

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Trends in greenhouse gas emissions from consumption and production of animal food products – implications for long-term climate targets

Cederberg

Hedenus

Wirsenius

et al. 2013

Animal

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To analyse trends in greenhouse gas (GHG) emissions from production and consumption of animal products in Sweden, life cycle emissions were calculated for the average production of pork, chicken meat, beef, dairy and eggs in 1990 and 2005. The calculated average emissions were used together with food consumption statistics and literature data on imported products to estimate trends in per capita emissions from animal food consumption. Total life cycle emissions from the Swedish livestock production were around 8.5 Mt carbon dioxide equivalents (CO 2 e) in 1990 and emissions decreased to 7.3 Mt CO 2 e in 2005 (14% reduction). Around two-thirds of the emission cut was explained by more efficient production (less GHG emission per product unit) and one-third was due to a reduced animal production. The average GHG emissions per product unit until the farm-gate were reduced by 20% for dairy, 15% for pork and 23% for chicken meat, unchanged for eggs and increased by 10% for beef. A larger share of the average beef was produced from suckler cows in cow-calf systems in 2005 due to the decreasing dairy cow herd, which explains the increased emissions for the average beef in 2005. The overall emission cuts from the livestock sector were a result of several measures taken in farm production, for example increased milk yield per cow, lowered use of synthetic nitrogen fertilisers in grasslands, reduced losses of ammonia from manure and a switch to biofuels for heating in chicken houses. In contrast to production, total GHG emissions from the Swedish consumption of animal products increased by around 22% between 1990 and 2005. This was explained by strong growth in meat consumption based mainly on imports, where growth in beef consumption especially was responsible for most emission increase over the 15-year period. Swedish GHG emissions caused by consumption of animal products reached around 1.1 t CO 2 e per capita in 2005. The emission cuts necessary for meeting a global temperature-increase target of 28 might imply a severe constraint on the long-term global consumption of animal food. Due to the relatively limited potential for reducing food-related emissions by higher productivity and technological means, structural changes in food consumption towards less emission-intensive food might be required for meeting the 28 target.

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Section: Drivers Of Changes In Emissions Intensities In Productionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Trends in greenhouse gas emissions from consumption and production of animal food products – implications for long-term climate targets

Cederberg

Hedenus

Wirsenius

et al. 2013

Animal

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“…There are potentially healthful flora settings that should be identified, considering the presence of native flowers [56,57], the degree of plant biodiversity [49,58,59] and the presence of grassland [60] and trees [44,45,49,61].…”

Section: Ecosystem's Health Potential (Ehp)mentioning

confidence: 99%

An Emerging Paradigm for the UNESCO Global Geoparks: The Ecosystem’s Health Provision

et al. 2018

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During the 38th General Conference of UNESCO, the Member States ratified the creation of the International Geoscience and Geoparks Programme (IGGP) expressing governmental recognition of the importance of managing outstanding geological sites and landscapes in a holistic manner. In this context, the importance of human interactions with the natural environment to promote healthy lifestyles was primarily a response to the need to preserve and enhance the value of the UNESCO Global Geoparks as well as highlighting their usefulness for the sustainable development of local populations. The aim of this paper is to suggest an interdisciplinary approach to be applied to UNESCO Global Geoparks for a standardized survey and grading methodology that can be used to assess the ability to provide and promote healthy lifestyles, which is called the Ecosystem’s Health Provision Spectrum (EHPS) on an ecological scale. The suggested EHPS is in line with UNESCO’s priorities, in particular with the IGGP and its motto of “Geosciences in the Service of Society”. Therefore, the EHPS on an ecological scale will be another important tool for the UNESCO Global Geoparks, facilitating efficient management and promoting economic development, wellbeing and health.

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“…Food production and consumption have a large impact on climate change by contributing substantially to greenhouse gas emission (5)(6)(7) . To what extent do we need to inform consumers about the environmental impact of their food consumption through labelling with e.g.…”

Section: Madammentioning

confidence: 99%

Nutrition labelling, environment, sustainability

Pérez-Cueto

Skov

Mikkelsen

2013

Public Health Nutr.

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Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture

Cited by 425 publications

References 49 publications

Trends in greenhouse gas emissions from consumption and production of animal food products – implications for long-term climate targets

Trends in greenhouse gas emissions from consumption and production of animal food products – implications for long-term climate targets

An Emerging Paradigm for the UNESCO Global Geoparks: The Ecosystem’s Health Provision

Nutrition labelling, environment, sustainability

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