The cost of eating more sustainable diets
A nutritional and environmental diet optimisation study
Bibliographic Data
| ID | 15540957 |
|---|---|
| Authors | Eliseu Verly Junior (0000-0002-1101-8746, Universidade do Estado do Rio de Janeiro, corresponding author), Aline Maciel De Carvalho (0000-0002-4900-5609, Universidade de São Paulo), Dirce Maria Lobo Marchioni (0000-0002-6810-5779, Universidade de São Paulo), Nicole Darmon (0000-0001-6625-4466, Centre de Coopération Internationale en Recherche Agronomique pour le Développement) |
| Year | 2021 |
| Volume | 17 |
| Issue | 6 |
| Pages | 1073-1086 |
| Publication date | 2021-03-15 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Global Public Health (JOURNAL) |
| Journal identifiers | ISSN: 1744-1692 • E-ISSN: 1744-1706 |
| Publisher | Taylor & Francis (PUBLISHER • GB) |
| DOI | 10.1080/17441692.2021.1900315 |
| PMID | 33720802 |
| OpenAlex | W3137200235 |
| Language | EN |
| Citations received | 4 |
| References cited | 26 |
We aim to identify the dietary changes to improve nutrition and reduce diet-related greenhouse gas emission (GHGE) simultaneously in Brazil, taking into account the heterogeneity in food habits and prices across the country. Food consumption and prices were obtained from two nationwide surveys ( n = 55,970 households and 34,003 individuals). Linear programming models were performed to design optimised diets most resembling the observed diets, and meeting different sets of constraints: (i) nutritional, for preventing chronic diseases and meeting nutrient adequacy; (ii) socio-cultural: by respecting food preferences; and (iii) environmental: by reducing GHGE by steps of 10%. Moving toward a diet that meets nutritional recommendations led to a 14% to 24% cost increase and 10% to 27% GHGE reduction, depending on the stringency of the acceptability constraints. Stronger GHGE reductions were achievable (up to about 70%), with greater departure from the current diet, but not achieving calcium and potassium goals. Diet cost increment tended to be mitigated with GHGE reduction in most models, along with reductions in red meat, chicken, eggs, rice, and high-fat sugar sodium foods
Added sugar · Agricultural science · Agriculture · Animal science · Biology · Environmental health · Food group · Food prices · Food security · Greenhouse gas · Nutrient · Nutrient density · Red meat · Sugar · Agriculture Sustainability and Environmental Impact · Food Waste Reduction and Sustainability · Medicine · Obesity, Physical Activity, Diet · Ecology · Food Science
Dietary patterns derived from three diet quality indices and associated factors
Padrões alimentares derivados de três índices de qualidade da dieta e fatores associados
The nutrient profile and cost of specialty dietary patterns
Food Biodiversity as an Opportunity to Address the Challenge of Improving Human Diets and Food Security
Multiple health and environmental impacts of foods
Affordability of the EAT–Lancet reference diet
The Impacts of Dietary Change on Greenhouse Gas Emissions, Land Use, Water Use, and Health
Climate Change and Food Systems
Food in the Anthropocene
Global Consequences of Land Use
Greenhouse gas emissions and energy use associated with production of individual self-selected US diets
International differences in cost and consumption of ready-to-consume food and drink products
Comparison between household food purchase and individual food consumption in Brazil
Dietary Reference Intakes
How low can dietary greenhouse gas emissions be reduced without impairing nutritional adequacy, affordability and acceptability of the diet? A modelling study to guide sustainable food choices
| Unique citing works | 4 |
|---|---|
| Citations per year | 1,33 |
| Citation span | 2023 - 2025 (3) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 4 |