The greenhouse gas emissions of various dietary practices and intervention possibilities to reduce this impact

Celia Green, Andrew Joyce, Jonathan Hallett, T Hannelly, Gemma Carey

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Abstract

    This chapter examines the link between dietary choices and greenhouse gas (GHG) emissions and possible interventions to reduce this impact. The connections between climate change, food systems and public health are explored. It is shown that there is variance in the impact of different food types on GHG emissions, with animal products having the greatest impact. The role of food system activities in the production of GHG emissions is also explored. Dietary choices and GHG emissions are examined using case studies from a variety of countries. Results show that reduced animal food production has increased potential to reduce GHG emissions compared to technological mitigation or increased productivity measures. Finally, a systems science approach is used to explore possible interventions aimed at reducing consumption of animal products.
    Original languageEnglish
    Title of host publicationImpact of Meat Consumption on Health and Environmental Sustainability
    Editors Talia Raphaely and Dora Marinova
    Place of PublicationHershley, PA
    PublisherIGI Global Books
    Pages1-26
    Edition1st
    ISBN (Print)9781466695535
    DOIs
    Publication statusPublished - 2016

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