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Comparing nutritional, economic, and environmental performances of diets according to their levels of greenhouse gas emissions

Author

Listed:
  • Louise Seconda

    (Université Paris 13
    Agence de l’Environnement et de la maîtrise de l’Energie)

  • Julia Baudry

    (Université Paris 13)

  • Benjamin Allès

    (Université Paris 13)

  • Christine Boizot-Szantai

    (INRA Aliss UR 1303)

  • Louis-Georges Soler

    (INRA Aliss UR 1303)

  • Pilar Galan

    (Université Paris 13)

  • Serge Hercberg

    (Université Paris 13
    Hôpital Avicenne)

  • Brigitte Langevin

    (Solagro)

  • Denis Lairon

    (Aix Marseille Université)

  • Philippe Pointereau

    (Solagro)

  • Emmanuelle Kesse-Guyot

    (Université Paris 13)

Abstract

In response to climate change, reduction of GHGEs (greenhouse gas emissions) from food systems is required. Shifts of agricultural practices and dietary patterns could reduce GHGEs. We aimed to characterize observed diets with different levels of GHGEs and compare their nutritional, economic, and environmental performances. Food consumptions of 34,193 French adults participating in the NutriNet-Santé Cohort were assessed using a food frequency questionnaire. Nutritional, environmental, and economic indicators were computed for each individual diet. Adjusted means of food group intakes, contribution of food groups to dietary GHGEs, nutritional, environmental, and economic indicators were compared between weighted quintiles of GHGEs. Diets with high GHGEs (ranging from 2318 to 4099 kgCO2eq/year) contained more animal-based food and provided more calories. Few differences were found for unhealthy food (alcohol or sweet/fatty food) consumption across the categories of dietary GHGEs. Diets with low GHGEs were characterized by a high nutritional quality. Primary energy consumption and land occupation increased with GHGEs (from Q1: 3978 MJ/year (95%CI = 3958–3997) to Q5: 8980 MJ/year (95%CI = 8924–9036)) and (from Q1: 1693 m2/year (95%CI = 1683–1702) to Q5: 7188 m2/year (95%CI = 7139–7238)), respectively. Finally, participants with lower GHGE related-diets were the highest organic food consumers. After adjustment for sex, age, and energy intake, monetary diet cost increased with GHGEs (from Q1: 6.89€/year (95%CI = 6.84–6.93) to Q5: 7.68€/year (95%CI = 7.62–7.74)). Based on large observational cohort, this study provides new insights concerning the potential of current healthy and emergent diets with low monetary cost and good nutritional quality to promote climate mitigation. However, the question of a large acceptability remains.

Suggested Citation

  • Louise Seconda & Julia Baudry & Benjamin Allès & Christine Boizot-Szantai & Louis-Georges Soler & Pilar Galan & Serge Hercberg & Brigitte Langevin & Denis Lairon & Philippe Pointereau & Emmanuelle Kes, 2018. "Comparing nutritional, economic, and environmental performances of diets according to their levels of greenhouse gas emissions," Climatic Change, Springer, vol. 148(1), pages 155-172, May.
    • Handle: RePEc:spr:climat:v:148:y:2018:i:1:d:10.1007_s10584-018-2195-1
    DOI: 10.1007/s10584-018-2195-1
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    2. Anthony Fardet & Edmond Rock, 2020. "Ultra-Processed Foods and Food System Sustainability: What Are the Links?," Sustainability, MDPI, vol. 12(15), pages 1-26, August.
    3. Bingli Clark Chai & Johannes Reidar van der Voort & Kristina Grofelnik & Helga Gudny Eliasdottir & Ines Klöss & Federico J. A. Perez-Cueto, 2019. "Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets," Sustainability, MDPI, vol. 11(15), pages 1-18, July.
    4. Lluís Serra-Majem & Laura Tomaino & Sandro Dernini & Elliot M. Berry & Denis Lairon & Joy Ngo de la Cruz & Anna Bach-Faig & Lorenzo M. Donini & Francesc-Xavier Medina & Rekia Belahsen & Suzanne Piscop, 2020. "Updating the Mediterranean Diet Pyramid towards Sustainability: Focus on Environmental Concerns," IJERPH, MDPI, vol. 17(23), pages 1-20, November.

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