The greenhouse gas emissions from food consumption in Turkey: a regional analysis with developmental parameters†

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dc.authorscopusid57219660704
dc.authorscopusid54407324500
dc.contributor.authorBayram, Hatice Merve
dc.contributor.authorOzturkcan, Arda
dc.date.accessioned2024-09-11T19:58:53Z
dc.date.available2024-09-11T19:58:53Z
dc.date.issued2023
dc.departmentİstanbul Gelişim Üniversitesien_US
dc.description.abstractDue to the expected growth rate in world energy consumption in the near future, it is critical to estimate future energy consumption and associated environmental problems as precisely as possible. This study aims to describe total greenhouse gas emissions (GHGE) linked to different geographical diet profiles in Turkey, to map the environmental impacts that these generate. We used the last Address Based Population Registration System results to identify regions, populations, and some developmental parameters such as population density, the population growth rate, gross domestic product per capita, and socio-economic development scores, and the latest National Nutrition and Health Survey to determine the nutrient composition of Turkey's regional diets. The West Marmara diet had the highest GHGE levels, at 2983.79 g CO2-eq. per person per day, followed by the Istanbul diet and South-eastern Anatolia diet (2941.73 g CO2-eq. per person per day and 2935.08 g CO2-eq. per person per day) whereas the Mediterranean diet had the lowest, at 2623.90 g CO2-eq. per person per day. The contributions of beef and lamb to total diet weight (both were 0.98%) were lower than their contribution to total GHGE (21.65% and 21.04%). Our findings indicated that dietary changes could significantly help to reduce GHGE. Additionally, GHGE of diets might be associated with developmental parameters, but we did not find statistical differences. If the balance between natural resources and economic growth factors cannot be achieved in developing countries such as Turkey, which is a member of the United Nations, the environment will start to suffer and environmental sustainability will become a distant goal. Therefore, more studies are needed to confirm these results. © 2023 The Author(s).en_US
dc.identifier.doi10.1039/d2fb00027j
dc.identifier.endpage99en_US
dc.identifier.issn2753-8095en_US
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85169310786en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage92en_US
dc.identifier.urihttps://doi.org/10.1039/d2fb00027j
dc.identifier.urihttps://hdl.handle.net/11363/8571
dc.identifier.volume1en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherRoyal Society of Chemistryen_US
dc.relation.ispartofSustainable Food Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240903_Gen_US
dc.titleThe greenhouse gas emissions from food consumption in Turkey: a regional analysis with developmental parameters†en_US
dc.typeArticleen_US

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