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Assessing the Carbon Emission Driven by the Consumption of Carbohydrate-Rich Foods: The Case of China

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  • Xiaoke Yang

    (College of Management, Fujian Agriculture and Forestry University, Fuzhou 350002, China)

  • Zhihang Zhang

    (Teagasc Food Research Centre, Ashtown, 15 Dublin, Ireland)

  • Huangyixin Chen

    (College of Management, Fujian Agriculture and Forestry University, Fuzhou 350002, China)

  • Rongrong Zhao

    (College of Management, Fujian Agriculture and Forestry University, Fuzhou 350002, China)

  • Zhongyue Xu

    (College of Management, Fujian Agriculture and Forestry University, Fuzhou 350002, China)

  • Anguo Xie

    (College of Food &Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)

  • Qiuhua Chen

    (College of Management, Fujian Agriculture and Forestry University, Fuzhou 350002, China)

Abstract

Background: Carbohydrate-rich (CR) foods are essential parts of the Chinese diet. However, CR foods are often given less attention than animal-based foods. The objectives of this study were to analyze the carbon emissions caused by CR foods and to generate sustainable diets with low climate impact and adequate nutrients. Methods: Twelve common CR food consumption records from 4857 individuals were analyzed using K-means clustering algorithms. Furthermore, linear programming was used to generate optimized diets. Results: Total carbon emissions by CR foods was 683.38g CO 2 eq per day per capita, accounting for an annual total of 341.9Mt CO 2 eq. All individuals were ultimately divided into eight clusters, and none of the popular clusters were low carbon or nutrient sufficient. Optimized diets could reduce about 40% of carbon emissions compared to the average current diet. However, significant structural differences exist between the current diet and optimized diets. Conclusions: To reduce carbon emissions from the food chain, CR foods should be a research focus. Current Chinese diets need a big change to achieve positive environmental and health goals. The reduction of rice and wheat-based foods and an increase of bean foods were the focus of structural dietary change in CR food consumption.

Suggested Citation

  • Xiaoke Yang & Zhihang Zhang & Huangyixin Chen & Rongrong Zhao & Zhongyue Xu & Anguo Xie & Qiuhua Chen, 2019. "Assessing the Carbon Emission Driven by the Consumption of Carbohydrate-Rich Foods: The Case of China," Sustainability, MDPI, vol. 11(7), pages 1-15, March.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:7:p:1875-:d:218034
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    2. Shuai Qin & Hong Chen & Haokun Wang, 2021. "Spatial–Temporal Heterogeneity and Driving Factors of Rural Residents’ Food Consumption Carbon Emissions in China—Based on an ESDA-GWR Model," Sustainability, MDPI, vol. 13(22), pages 1-17, November.

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