The production and consumption of food is responsible for a large portion of anthropogenic greenhouse gas (GHG) emissions. The carbon footprint of the Italian food system was estimated with a “cradle to grave” approach, including post-production food waste. In order to evaluate the mitigation potential of consumers’ behavioural changes, a database was compiled with approximately 1,250 values of carbon footprint of food and beverage products, obtained by a systematic review of scientific literature. Then, four diet scenarios, comparable in terms of both energy and protein content, were considered: the current Italian diet, the same diet with a shift from beef to poultry meat, the typical Mediterranean diet, and a vegetarian diet. Results show that per-capita food-related GHG emissions could be reduced by up to 36%, combining dietary changes and food waste reduction.

Carbon footprint of Italian eating habits: how consumer food choices might lead to a reduction of greenhouse gas emissions

TAGLIABUE, LAURA;FAMIGLIETTI, JACOPO;CASERINI, STEFANO;MOTTA, MARIO;ZANCHI, MATTEO
2015-01-01

Abstract

The production and consumption of food is responsible for a large portion of anthropogenic greenhouse gas (GHG) emissions. The carbon footprint of the Italian food system was estimated with a “cradle to grave” approach, including post-production food waste. In order to evaluate the mitigation potential of consumers’ behavioural changes, a database was compiled with approximately 1,250 values of carbon footprint of food and beverage products, obtained by a systematic review of scientific literature. Then, four diet scenarios, comparable in terms of both energy and protein content, were considered: the current Italian diet, the same diet with a shift from beef to poultry meat, the typical Mediterranean diet, and a vegetarian diet. Results show that per-capita food-related GHG emissions could be reduced by up to 36%, combining dietary changes and food waste reduction.
978-88-8286-321-0
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11311/983947
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