Greenhouse gas emissions in the food system: Current and alternative dietary scenarios

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dc.contributor.authorBayram, Hatice Merve
dc.contributor.authorOzturkcan, S. Arda
dc.date.accessioned2024-09-11T19:53:06Z
dc.date.available2024-09-11T19:53:06Z
dc.date.issued2022
dc.departmentİstanbul Gelişim Üniversitesien_US
dc.description.abstractBACKGROUND: There is a growing interest in diets due to the high contribution to greenhouse gas emissions (GHGE). OBJECTIVE: The study was aimed to estimate the impact on GHGE of replacing the current diet with eight alternative diets, which would be associated with GHGE, to contribute to the discussion of how dietary changes affect the GHGE. METHODS: The latest National Nutrition and Health Survey was utilized to determine the nutrient composition of Turkey's current diet, with eight dietary scenarios designed to meet the National Dietary Guidelines. RESULTS: The current diet had the highest GHGE with 3254.50 g CO(2)eq/person/day with beef, lamb, and cheese products accounting for the majority of emissions (18.61%, 17.15%, and 10.89%, respectively). The Model diet had a GHGE of 2994.18 g CO2eq/person/day, whereas vegetarian diets had the lowest (lacto-ovo vegetarian diet with 1944.95 g CO(2)eq/person/day and vegan diet with 1166.80 g CO(2)eq/person/day). Low energy efficiencies were associated with high diet-related GHGE levels. CONCLUSION: When evaluating future dietary guidelines for a sustainable diet, our study highlighted the need of integrating both health and environmental aspects. The present study found that dietary changes would significantly contribute to lowering GHGE. These findings will be beneficial in informing Turkey's nutrition, agriculture, and public policymakers.en_US
dc.identifier.doi10.3233/MNM-220006
dc.identifier.endpage477en_US
dc.identifier.issn1973-798X
dc.identifier.issn1973-7998
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85145770035en_US
dc.identifier.startpage463en_US
dc.identifier.urihttps://doi.org/10.3233/MNM-220006
dc.identifier.urihttps://hdl.handle.net/11363/8067
dc.identifier.volume15en_US
dc.identifier.wosWOS:000903407400001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherIos Pressen_US
dc.relation.ispartofMediterranean Journal of Nutrition And Metabolismen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240903_Gen_US
dc.subjectSustainabilityen_US
dc.subjectsustainable dieten_US
dc.subjectgreenhouse gas emissionsen_US
dc.subjectenvironmental impacten_US
dc.subjectscenario analysisen_US
dc.subjectnutrient efficienciesen_US
dc.titleGreenhouse gas emissions in the food system: Current and alternative dietary scenariosen_US
dc.typeArticleen_US

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