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The Greenhouse Gas Emissions of Various Dietary Practices and Intervention Possibilities to Reduce This Impact
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Author(s): Celia Green (Australian National University, Australia), Andrew Joyce (Swinburne University of Technology, Australia), Jonathan Hallett (Curtin University, Australia), Toni Hannelly (Curtin University, Australia)and Gemma Carey (Australian National University, Australia)
Copyright: 2017
Pages: 26
Source title:
Public Health and Welfare: Concepts, Methodologies, Tools, and Applications
Source Author(s)/Editor(s): Information Resources Management Association (USA)
DOI: 10.4018/978-1-5225-1674-3.ch030
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Abstract
This chapter examines the link between dietary choices and greenhouse gas (GHG) emissions and possible interventions to reduce this impact. The connections between climate change, food systems and public health are explored. It is shown that there is variance in the impact of different food types on GHG emissions, with animal products having the greatest impact. The role of food system activities in the production of GHG emissions is also explored. Dietary choices and GHG emissions are examined using case studies from a variety of countries. Results show that reduced animal food production has increased potential to reduce GHG emissions compared to technological mitigation or increased productivity measures. Finally, a systems science approach is used to explore possible interventions aimed at reducing consumption of animal products.
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