Showing results for: Food consumption
An interesting paper confirming what intuition might suggest – that men’s diets have a higher GHG burden than women’s because, (even allowing for the fact that men generally need to eat more) they tend to eat more meat; women’s diets are more water demanding due to their greater consumption of fruit and vegetables (the study looks at irrigation water rather than overall water).
In June 2011 the FCRN held a workshop, in partnership with SAIN UK-China, to explore issues relating to livestock consumption in the UK and Chinese contexts.
Plenary Lecture by Joe Millward and Tara Garnett, given at the Conference on ‘Over- and undernutrition: challenges and approaches’ published in Proceedings of the Nutrition Society.
This paper reviews estimates of food related greenhouse gas (GHG) emissions at the global, regional and national levels, highlighting both GHG-intensive stages in the food chain, and GHG-intensive food types.
This paper is by some of the same authors who wrote a paper for Friend of the Earth (see mailing of 23/10/10) which modelled the health impact of a lower meat diet. You can read the FoE report here.
The FOE report essentially argues that a lower meat diet would deliver major health improvements largely because it assumes that a reduction in meat intakes will be compensated for by an increase in fruit and vegetables – which of course may or may not be the case.
The Food Climate Research Network and WWF-UK have published a new report – How Low Can We Go? An assessment of greenhouse gas emissions from the UK food system and the scope for reduction by 2050 – that quantifies the UK’s food carbon footprint - taking into account emissions from land use change - and explores a range of scenarios for achieving a 70% cut in food related greenhouse gas emissions.
This paper considers what we know about the contribution that the fruit and vegetable sector makes to the UK's greenhouse gas emissions. It also looks at what we know about the options for achieving emissions reductions.
This paper explores the contribution that our consumption of livestock products in the UK makes to greenhouse gases, the complexities associated with attempts at quantifying these impacts, the options for mitigation and the environmental and welfare challenges these options may present.
This discussion paper explores some of the challenges that come with taking a global perspective on sustainable farming and food. In particular the paper explores six key questions:
A life cycle comparison between processed ready meals and their home-made equivalent were published in a special edition of the journal Ambio (Ambio: A Journal of the Human Environment, vol. xxxiv number 4-5 June 2005). The conclusions are that there's not a lot to choose between the two. The home cooked meal used slightly less energy but generated slightly more GHG emissions (a result of different waste disposal assumptions).