Analysis and valuation of the health and climate change cobenefits of dietary change
TLDR
It is found that the impacts of dietary changes toward less meat and more plant-based diets vary greatly among regions, and the largest absolute environmental and health benefits result from diet shifts in developing countries whereas Western high-income and middle-income countries gain most in per capita terms.Abstract:
What we eat greatly influences our personal health and the environment we all share. Recent analyses have highlighted the likely dual health and environmental benefits of reducing the fraction of animal-sourced foods in our diets. Here, we couple for the first time, to our knowledge, a region-specific global health model based on dietary and weight-related risk factors with emissions accounting and economic valuation modules to quantify the linked health and environmental consequences of dietary changes. We find that the impacts of dietary changes toward less meat and more plant-based diets vary greatly among regions. The largest absolute environmental and health benefits result from diet shifts in developing countries whereas Western high-income and middle-income countries gain most in per capita terms. Transitioning toward more plant-based diets that are in line with standard dietary guidelines could reduce global mortality by 6–10% and food-related greenhouse gas emissions by 29–70% compared with a reference scenario in 2050. We find that the monetized value of the improvements in health would be comparable with, or exceed, the value of the environmental benefits although the exact valuation method used considerably affects the estimated amounts. Overall, we estimate the economic benefits of improving diets to be 1–31 trillion US dollars, which is equivalent to 0.4–13% of global gross domestic product (GDP) in 2050. However, significant changes in the global food system would be necessary for regional diets to match the dietary patterns studied here.read more
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Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
Walter C. Willett,Johan Rockström,Johan Rockström,Brent Loken,Marco Springmann,Tim Lang,Sonja J. Vermeulen,Sonja J. Vermeulen,Tara Garnett,David Tilman,David Tilman,Fabrice DeClerck,Fabrice DeClerck,Amanda Wood,Malin Jonell,Michael Clark,Line Gordon,Jessica Fanzo,Corinna Hawkes,Rami Zurayk,Juan A Rivera,Wim de Vries,Lindiwe Majele Sibanda,Ashkan Afshin,Abhishek Chaudhary,Abhishek Chaudhary,Mario Herrero,Rina Agustina,Francesco Branca,Anna Lartey,Shenggen Fan,Beatrice Crona,Elizabeth L. Fox,Victoria Bignet,Max Troell,Max Troell,Therese Lindahl,Therese Lindahl,Sudhvir Singh,Sarah Cornell,K. Srinath Reddy,Sunita Narain,Sania Nishtar,Christopher J L Murray +43 more
TL;DR: Food in the Anthropocene : the EAT-Lancet Commission on healthy diets from sustainable food systems focuses on meat, fish, vegetables and fruit as sources of protein.
Journal ArticleDOI
Reducing food’s environmental impacts through producers and consumers
Joseph Poore,T. Nemecek +1 more
TL;DR: Cumulatively, the findings support an approach where producers monitor their own impacts, flexibly meet environmental targets by choosing from multiple practices, and communicate their impacts to consumers.
Food, Nutrition, Physical Activity, and the Prevention of Cancer : a Global Perspective : 食物、栄養、身体活動とがんの予防 : 世界的展望(後篇)
TL;DR: International experts in cancer prevention analyse global research on diet nutrition physical activity cancer and make public health policy recommendations, the fractions of cancer attributable to potentially modifiable factors are analyzed.
Journal ArticleDOI
Options for keeping the food system within environmental limits
Marco Springmann,Michael Clark,Daniel Mason-D'Croz,Daniel Mason-D'Croz,Keith Wiebe,Benjamin Leon Bodirsky,Luis Lassaletta,Wim de Vries,Sonja J. Vermeulen,Mario Herrero,Kimberly M. Carlson,Malin Jonell,Max Troell,Max Troell,Fabrice DeClerck,Line Gordon,Rami Zurayk,Peter Scarborough,Mike Rayner,Brent Loken,Jess Fanzo,H. Charles J. Godfray,David Tilman,David Tilman,Johan Rockström,Johan Rockström,Walter C. Willett +26 more
TL;DR: A global model finds that the environmental impacts of the food system could increase by 60–90% by 2050, and that dietary changes, improvements in technologies and management, and reductions in food loss and waste will all be needed to mitigate these impacts.
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Natural climate solutions
Bronson W. Griscom,Bronson W. Griscom,Justin Adams,Peter W. Ellis,Richard A. Houghton,Guy Lomax,Daniela A. Miteva,William H. Schlesinger,David Shoch,Juha Siikamäki,Pete Smith,Peter B. Woodbury,Chris Zganjar,Allen Blackman,João S. Campari,Richard T. Conant,Christopher Delgado,Patricia Elias,Trisha Gopalakrishna,Marisa R. Hamsik,Mario Herrero,Joseph M. Kiesecker,Emily Landis,Lars Laestadius,Lars Laestadius,Sara M. Leavitt,Susan Minnemeyer,Stephen Polasky,Peter Potapov,Francis E. Putz,Jonathan Sanderman,Marcel Silvius,Eva K. Wollenberg,Joseph Fargione +33 more
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