Reducing Meat Consumption to Mitigate Climate Change and Promote Health: but Is It Good for the Economy?

Abstract With the growing population and increasing purchasing power, the sustainability of the food sector is questioned as environmental externalities derive from consumption, mainly the emission of greenhouse gases, which contribute to climate change. Academic literature has suggested strategies...
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Autor*in:	Pais, Daniel Francisco [verfasserIn] Marques, António Cardoso [verfasserIn] Fuinhas, José Alberto [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Food economics Climate change Economic growth Meat consumption PCSE estimator

Übergeordnetes Werk:	Enthalten in: Environmental modeling and assessment - Bussum : Baltzer Science Publ., 1996, 25(2020), 6 vom: 10. März, Seite 793-807
Übergeordnetes Werk:	volume:25 ; year:2020 ; number:6 ; day:10 ; month:03 ; pages:793-807

Links:	Volltext

DOI / URN:	10.1007/s10666-020-09710-0

Katalog-ID:	SPR041576969

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allfields	10.1007/s10666-020-09710-0 doi (DE-627)SPR041576969 (SPR)s10666-020-09710-0-e DE-627 ger DE-627 rakwb eng 690 333.7 ASE 43.00 bkl Pais, Daniel Francisco verfasserin aut Reducing Meat Consumption to Mitigate Climate Change and Promote Health: but Is It Good for the Economy? 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract With the growing population and increasing purchasing power, the sustainability of the food sector is questioned as environmental externalities derive from consumption, mainly the emission of greenhouse gases, which contribute to climate change. Academic literature has suggested strategies to efficiently manage food consumption, but one of the main implications is to reduce meat consumption. Such a reduction would mitigate climate change and other environmental externalities as well as reduce health-related problems. However, the livestock sector is also a relevant economic sector for the subsistence of any economy. Therefore, this reduction could threaten economic growth. Following a sample of 14 European high-income countries over more than four decades, the impact of food consumption on economic growth is assessed. Results suggest that both meat and plant-based consumption contribute positively to economic growth. Consequently, a reduction in meat consumption could have a negative impact on the economy. However, strategies to both reduce meat consumption and promote economic growth are discussed in line with the results, with plant-based foods as an efficient option to solve the dilemma. Furthermore, specific strategies for both the supply and the demand side, education on food production and consumption are recommended, particularly in primary schools. Children could learn about healthy and sustainable dietary habits that would not hamper economic growth, as these should be the seeds of future consumption habits. Food economics (dpeaa)DE-He213 Climate change (dpeaa)DE-He213 Economic growth (dpeaa)DE-He213 Meat consumption (dpeaa)DE-He213 PCSE estimator (dpeaa)DE-He213 Marques, António Cardoso verfasserin aut Fuinhas, José Alberto verfasserin aut Enthalten in Environmental modeling and assessment Bussum : Baltzer Science Publ., 1996 25(2020), 6 vom: 10. März, Seite 793-807 (DE-627)313176728 (DE-600)2000915-X 1573-2967 nnns volume:25 year:2020 number:6 day:10 month:03 pages:793-807 https://dx.doi.org/10.1007/s10666-020-09710-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OPC-GGO SSG-OPC-ASE GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 43.00 ASE AR 25 2020 6 10 03 793-807
spelling	10.1007/s10666-020-09710-0 doi (DE-627)SPR041576969 (SPR)s10666-020-09710-0-e DE-627 ger DE-627 rakwb eng 690 333.7 ASE 43.00 bkl Pais, Daniel Francisco verfasserin aut Reducing Meat Consumption to Mitigate Climate Change and Promote Health: but Is It Good for the Economy? 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract With the growing population and increasing purchasing power, the sustainability of the food sector is questioned as environmental externalities derive from consumption, mainly the emission of greenhouse gases, which contribute to climate change. Academic literature has suggested strategies to efficiently manage food consumption, but one of the main implications is to reduce meat consumption. Such a reduction would mitigate climate change and other environmental externalities as well as reduce health-related problems. However, the livestock sector is also a relevant economic sector for the subsistence of any economy. Therefore, this reduction could threaten economic growth. Following a sample of 14 European high-income countries over more than four decades, the impact of food consumption on economic growth is assessed. Results suggest that both meat and plant-based consumption contribute positively to economic growth. Consequently, a reduction in meat consumption could have a negative impact on the economy. However, strategies to both reduce meat consumption and promote economic growth are discussed in line with the results, with plant-based foods as an efficient option to solve the dilemma. Furthermore, specific strategies for both the supply and the demand side, education on food production and consumption are recommended, particularly in primary schools. Children could learn about healthy and sustainable dietary habits that would not hamper economic growth, as these should be the seeds of future consumption habits. Food economics (dpeaa)DE-He213 Climate change (dpeaa)DE-He213 Economic growth (dpeaa)DE-He213 Meat consumption (dpeaa)DE-He213 PCSE estimator (dpeaa)DE-He213 Marques, António Cardoso verfasserin aut Fuinhas, José Alberto verfasserin aut Enthalten in Environmental modeling and assessment Bussum : Baltzer Science Publ., 1996 25(2020), 6 vom: 10. März, Seite 793-807 (DE-627)313176728 (DE-600)2000915-X 1573-2967 nnns volume:25 year:2020 number:6 day:10 month:03 pages:793-807 https://dx.doi.org/10.1007/s10666-020-09710-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OPC-GGO SSG-OPC-ASE GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 43.00 ASE AR 25 2020 6 10 03 793-807
allfields_unstemmed	10.1007/s10666-020-09710-0 doi (DE-627)SPR041576969 (SPR)s10666-020-09710-0-e DE-627 ger DE-627 rakwb eng 690 333.7 ASE 43.00 bkl Pais, Daniel Francisco verfasserin aut Reducing Meat Consumption to Mitigate Climate Change and Promote Health: but Is It Good for the Economy? 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract With the growing population and increasing purchasing power, the sustainability of the food sector is questioned as environmental externalities derive from consumption, mainly the emission of greenhouse gases, which contribute to climate change. Academic literature has suggested strategies to efficiently manage food consumption, but one of the main implications is to reduce meat consumption. Such a reduction would mitigate climate change and other environmental externalities as well as reduce health-related problems. However, the livestock sector is also a relevant economic sector for the subsistence of any economy. Therefore, this reduction could threaten economic growth. Following a sample of 14 European high-income countries over more than four decades, the impact of food consumption on economic growth is assessed. Results suggest that both meat and plant-based consumption contribute positively to economic growth. Consequently, a reduction in meat consumption could have a negative impact on the economy. However, strategies to both reduce meat consumption and promote economic growth are discussed in line with the results, with plant-based foods as an efficient option to solve the dilemma. Furthermore, specific strategies for both the supply and the demand side, education on food production and consumption are recommended, particularly in primary schools. Children could learn about healthy and sustainable dietary habits that would not hamper economic growth, as these should be the seeds of future consumption habits. Food economics (dpeaa)DE-He213 Climate change (dpeaa)DE-He213 Economic growth (dpeaa)DE-He213 Meat consumption (dpeaa)DE-He213 PCSE estimator (dpeaa)DE-He213 Marques, António Cardoso verfasserin aut Fuinhas, José Alberto verfasserin aut Enthalten in Environmental modeling and assessment Bussum : Baltzer Science Publ., 1996 25(2020), 6 vom: 10. März, Seite 793-807 (DE-627)313176728 (DE-600)2000915-X 1573-2967 nnns volume:25 year:2020 number:6 day:10 month:03 pages:793-807 https://dx.doi.org/10.1007/s10666-020-09710-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OPC-GGO SSG-OPC-ASE GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 43.00 ASE AR 25 2020 6 10 03 793-807
allfieldsGer	10.1007/s10666-020-09710-0 doi (DE-627)SPR041576969 (SPR)s10666-020-09710-0-e DE-627 ger DE-627 rakwb eng 690 333.7 ASE 43.00 bkl Pais, Daniel Francisco verfasserin aut Reducing Meat Consumption to Mitigate Climate Change and Promote Health: but Is It Good for the Economy? 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract With the growing population and increasing purchasing power, the sustainability of the food sector is questioned as environmental externalities derive from consumption, mainly the emission of greenhouse gases, which contribute to climate change. Academic literature has suggested strategies to efficiently manage food consumption, but one of the main implications is to reduce meat consumption. Such a reduction would mitigate climate change and other environmental externalities as well as reduce health-related problems. However, the livestock sector is also a relevant economic sector for the subsistence of any economy. Therefore, this reduction could threaten economic growth. Following a sample of 14 European high-income countries over more than four decades, the impact of food consumption on economic growth is assessed. Results suggest that both meat and plant-based consumption contribute positively to economic growth. Consequently, a reduction in meat consumption could have a negative impact on the economy. However, strategies to both reduce meat consumption and promote economic growth are discussed in line with the results, with plant-based foods as an efficient option to solve the dilemma. Furthermore, specific strategies for both the supply and the demand side, education on food production and consumption are recommended, particularly in primary schools. Children could learn about healthy and sustainable dietary habits that would not hamper economic growth, as these should be the seeds of future consumption habits. Food economics (dpeaa)DE-He213 Climate change (dpeaa)DE-He213 Economic growth (dpeaa)DE-He213 Meat consumption (dpeaa)DE-He213 PCSE estimator (dpeaa)DE-He213 Marques, António Cardoso verfasserin aut Fuinhas, José Alberto verfasserin aut Enthalten in Environmental modeling and assessment Bussum : Baltzer Science Publ., 1996 25(2020), 6 vom: 10. März, Seite 793-807 (DE-627)313176728 (DE-600)2000915-X 1573-2967 nnns volume:25 year:2020 number:6 day:10 month:03 pages:793-807 https://dx.doi.org/10.1007/s10666-020-09710-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OPC-GGO SSG-OPC-ASE GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 43.00 ASE AR 25 2020 6 10 03 793-807
allfieldsSound	10.1007/s10666-020-09710-0 doi (DE-627)SPR041576969 (SPR)s10666-020-09710-0-e DE-627 ger DE-627 rakwb eng 690 333.7 ASE 43.00 bkl Pais, Daniel Francisco verfasserin aut Reducing Meat Consumption to Mitigate Climate Change and Promote Health: but Is It Good for the Economy? 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract With the growing population and increasing purchasing power, the sustainability of the food sector is questioned as environmental externalities derive from consumption, mainly the emission of greenhouse gases, which contribute to climate change. Academic literature has suggested strategies to efficiently manage food consumption, but one of the main implications is to reduce meat consumption. Such a reduction would mitigate climate change and other environmental externalities as well as reduce health-related problems. However, the livestock sector is also a relevant economic sector for the subsistence of any economy. Therefore, this reduction could threaten economic growth. Following a sample of 14 European high-income countries over more than four decades, the impact of food consumption on economic growth is assessed. Results suggest that both meat and plant-based consumption contribute positively to economic growth. Consequently, a reduction in meat consumption could have a negative impact on the economy. However, strategies to both reduce meat consumption and promote economic growth are discussed in line with the results, with plant-based foods as an efficient option to solve the dilemma. Furthermore, specific strategies for both the supply and the demand side, education on food production and consumption are recommended, particularly in primary schools. Children could learn about healthy and sustainable dietary habits that would not hamper economic growth, as these should be the seeds of future consumption habits. Food economics (dpeaa)DE-He213 Climate change (dpeaa)DE-He213 Economic growth (dpeaa)DE-He213 Meat consumption (dpeaa)DE-He213 PCSE estimator (dpeaa)DE-He213 Marques, António Cardoso verfasserin aut Fuinhas, José Alberto verfasserin aut Enthalten in Environmental modeling and assessment Bussum : Baltzer Science Publ., 1996 25(2020), 6 vom: 10. März, Seite 793-807 (DE-627)313176728 (DE-600)2000915-X 1573-2967 nnns volume:25 year:2020 number:6 day:10 month:03 pages:793-807 https://dx.doi.org/10.1007/s10666-020-09710-0 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OPC-GGO SSG-OPC-ASE GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 43.00 ASE AR 25 2020 6 10 03 793-807
language	English
source	Enthalten in Environmental modeling and assessment 25(2020), 6 vom: 10. März, Seite 793-807 volume:25 year:2020 number:6 day:10 month:03 pages:793-807
sourceStr	Enthalten in Environmental modeling and assessment 25(2020), 6 vom: 10. März, Seite 793-807 volume:25 year:2020 number:6 day:10 month:03 pages:793-807
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topic_facet	Food economics Climate change Economic growth Meat consumption PCSE estimator
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container_title	Environmental modeling and assessment
authorswithroles_txt_mv	Pais, Daniel Francisco @@aut@@ Marques, António Cardoso @@aut@@ Fuinhas, José Alberto @@aut@@
publishDateDaySort_date	2020-03-10T00:00:00Z
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author	Pais, Daniel Francisco
spellingShingle	Pais, Daniel Francisco ddc 690 bkl 43.00 misc Food economics misc Climate change misc Economic growth misc Meat consumption misc PCSE estimator Reducing Meat Consumption to Mitigate Climate Change and Promote Health: but Is It Good for the Economy?
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topic_title	690 333.7 ASE 43.00 bkl Reducing Meat Consumption to Mitigate Climate Change and Promote Health: but Is It Good for the Economy? Food economics (dpeaa)DE-He213 Climate change (dpeaa)DE-He213 Economic growth (dpeaa)DE-He213 Meat consumption (dpeaa)DE-He213 PCSE estimator (dpeaa)DE-He213
topic	ddc 690 bkl 43.00 misc Food economics misc Climate change misc Economic growth misc Meat consumption misc PCSE estimator
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title_full	Reducing Meat Consumption to Mitigate Climate Change and Promote Health: but Is It Good for the Economy?
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title_sort	reducing meat consumption to mitigate climate change and promote health: but is it good for the economy?
title_auth	Reducing Meat Consumption to Mitigate Climate Change and Promote Health: but Is It Good for the Economy?
abstract	Abstract With the growing population and increasing purchasing power, the sustainability of the food sector is questioned as environmental externalities derive from consumption, mainly the emission of greenhouse gases, which contribute to climate change. Academic literature has suggested strategies to efficiently manage food consumption, but one of the main implications is to reduce meat consumption. Such a reduction would mitigate climate change and other environmental externalities as well as reduce health-related problems. However, the livestock sector is also a relevant economic sector for the subsistence of any economy. Therefore, this reduction could threaten economic growth. Following a sample of 14 European high-income countries over more than four decades, the impact of food consumption on economic growth is assessed. Results suggest that both meat and plant-based consumption contribute positively to economic growth. Consequently, a reduction in meat consumption could have a negative impact on the economy. However, strategies to both reduce meat consumption and promote economic growth are discussed in line with the results, with plant-based foods as an efficient option to solve the dilemma. Furthermore, specific strategies for both the supply and the demand side, education on food production and consumption are recommended, particularly in primary schools. Children could learn about healthy and sustainable dietary habits that would not hamper economic growth, as these should be the seeds of future consumption habits.
abstractGer	Abstract With the growing population and increasing purchasing power, the sustainability of the food sector is questioned as environmental externalities derive from consumption, mainly the emission of greenhouse gases, which contribute to climate change. Academic literature has suggested strategies to efficiently manage food consumption, but one of the main implications is to reduce meat consumption. Such a reduction would mitigate climate change and other environmental externalities as well as reduce health-related problems. However, the livestock sector is also a relevant economic sector for the subsistence of any economy. Therefore, this reduction could threaten economic growth. Following a sample of 14 European high-income countries over more than four decades, the impact of food consumption on economic growth is assessed. Results suggest that both meat and plant-based consumption contribute positively to economic growth. Consequently, a reduction in meat consumption could have a negative impact on the economy. However, strategies to both reduce meat consumption and promote economic growth are discussed in line with the results, with plant-based foods as an efficient option to solve the dilemma. Furthermore, specific strategies for both the supply and the demand side, education on food production and consumption are recommended, particularly in primary schools. Children could learn about healthy and sustainable dietary habits that would not hamper economic growth, as these should be the seeds of future consumption habits.
abstract_unstemmed	Abstract With the growing population and increasing purchasing power, the sustainability of the food sector is questioned as environmental externalities derive from consumption, mainly the emission of greenhouse gases, which contribute to climate change. Academic literature has suggested strategies to efficiently manage food consumption, but one of the main implications is to reduce meat consumption. Such a reduction would mitigate climate change and other environmental externalities as well as reduce health-related problems. However, the livestock sector is also a relevant economic sector for the subsistence of any economy. Therefore, this reduction could threaten economic growth. Following a sample of 14 European high-income countries over more than four decades, the impact of food consumption on economic growth is assessed. Results suggest that both meat and plant-based consumption contribute positively to economic growth. Consequently, a reduction in meat consumption could have a negative impact on the economy. However, strategies to both reduce meat consumption and promote economic growth are discussed in line with the results, with plant-based foods as an efficient option to solve the dilemma. Furthermore, specific strategies for both the supply and the demand side, education on food production and consumption are recommended, particularly in primary schools. Children could learn about healthy and sustainable dietary habits that would not hamper economic growth, as these should be the seeds of future consumption habits.
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title_short	Reducing Meat Consumption to Mitigate Climate Change and Promote Health: but Is It Good for the Economy?
url	https://dx.doi.org/10.1007/s10666-020-09710-0
remote_bool	true
author2	Marques, António Cardoso Fuinhas, José Alberto
author2Str	Marques, António Cardoso Fuinhas, José Alberto
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doi_str	10.1007/s10666-020-09710-0
up_date	2024-07-03T22:42:28.042Z
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