The cost of eating more sustainable diets: A nutritional and environmental diet optimisation study
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 = ...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Eliseu Verly-Jr [verfasserIn] Aline Martins de Carvalho [verfasserIn] Dirce Maria Lobo Marchioni [verfasserIn] Nicole Darmon [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
In: Global Public Health - Taylor & Francis Group, 2023, 17(2022), 6, Seite 1073-1086 |
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| Übergeordnetes Werk: |
volume:17 ; year:2022 ; number:6 ; pages:1073-1086 |
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Link aufrufen |
|---|
| DOI / URN: |
10.1080/17441692.2021.1900315 |
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| Katalog-ID: |
DOAJ098173308 |
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10.1080/17441692.2021.1900315 doi (DE-627)DOAJ098173308 (DE-599)DOAJf1709ceca9174555a1d7bf824d48d67a DE-627 ger DE-627 rakwb eng RA1-1270 Eliseu Verly-Jr verfasserin aut The cost of eating more sustainable diets: A nutritional and environmental diet optimisation study 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. sustainable diet healthy diet diet cost greenhouse gas emissions linear programming Public aspects of medicine Aline Martins de Carvalho verfasserin aut Dirce Maria Lobo Marchioni verfasserin aut Nicole Darmon verfasserin aut In Global Public Health Taylor & Francis Group, 2023 17(2022), 6, Seite 1073-1086 (DE-627)511641249 (DE-600)2234129-8 17441706 nnns volume:17 year:2022 number:6 pages:1073-1086 https://doi.org/10.1080/17441692.2021.1900315 kostenfrei https://doaj.org/article/f1709ceca9174555a1d7bf824d48d67a kostenfrei http://dx.doi.org/10.1080/17441692.2021.1900315 kostenfrei https://doaj.org/toc/1744-1692 Journal toc kostenfrei https://doaj.org/toc/1744-1706 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 GBV_ILN_4307 AR 17 2022 6 1073-1086 |
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10.1080/17441692.2021.1900315 doi (DE-627)DOAJ098173308 (DE-599)DOAJf1709ceca9174555a1d7bf824d48d67a DE-627 ger DE-627 rakwb eng RA1-1270 Eliseu Verly-Jr verfasserin aut The cost of eating more sustainable diets: A nutritional and environmental diet optimisation study 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. sustainable diet healthy diet diet cost greenhouse gas emissions linear programming Public aspects of medicine Aline Martins de Carvalho verfasserin aut Dirce Maria Lobo Marchioni verfasserin aut Nicole Darmon verfasserin aut In Global Public Health Taylor & Francis Group, 2023 17(2022), 6, Seite 1073-1086 (DE-627)511641249 (DE-600)2234129-8 17441706 nnns volume:17 year:2022 number:6 pages:1073-1086 https://doi.org/10.1080/17441692.2021.1900315 kostenfrei https://doaj.org/article/f1709ceca9174555a1d7bf824d48d67a kostenfrei http://dx.doi.org/10.1080/17441692.2021.1900315 kostenfrei https://doaj.org/toc/1744-1692 Journal toc kostenfrei https://doaj.org/toc/1744-1706 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 GBV_ILN_4307 AR 17 2022 6 1073-1086 |
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10.1080/17441692.2021.1900315 doi (DE-627)DOAJ098173308 (DE-599)DOAJf1709ceca9174555a1d7bf824d48d67a DE-627 ger DE-627 rakwb eng RA1-1270 Eliseu Verly-Jr verfasserin aut The cost of eating more sustainable diets: A nutritional and environmental diet optimisation study 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. sustainable diet healthy diet diet cost greenhouse gas emissions linear programming Public aspects of medicine Aline Martins de Carvalho verfasserin aut Dirce Maria Lobo Marchioni verfasserin aut Nicole Darmon verfasserin aut In Global Public Health Taylor & Francis Group, 2023 17(2022), 6, Seite 1073-1086 (DE-627)511641249 (DE-600)2234129-8 17441706 nnns volume:17 year:2022 number:6 pages:1073-1086 https://doi.org/10.1080/17441692.2021.1900315 kostenfrei https://doaj.org/article/f1709ceca9174555a1d7bf824d48d67a kostenfrei http://dx.doi.org/10.1080/17441692.2021.1900315 kostenfrei https://doaj.org/toc/1744-1692 Journal toc kostenfrei https://doaj.org/toc/1744-1706 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_206 GBV_ILN_2005 GBV_ILN_2009 GBV_ILN_2011 GBV_ILN_2055 GBV_ILN_2111 GBV_ILN_4305 GBV_ILN_4307 AR 17 2022 6 1073-1086 |
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The cost of eating more sustainable diets: A nutritional and environmental diet optimisation study |
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The cost of eating more sustainable diets: A nutritional and environmental diet optimisation study |
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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. |
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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. |
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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. |
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