Mitigating the greenhouse gas emissions of food through realistic consumer choices

Hoolohan, Claire and Berners-Lee, Mike and McKinstry-West, James and Hewitt, C. N. (2013) Mitigating the greenhouse gas emissions of food through realistic consumer choices. Energy Policy, 63. pp. 1065-1074. ISSN 0301-4215

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Abstract

The greenhouse gas (GHG) emissions embodied in 66 different food categories together with self-reported dietary information are used to show how consumer choices surrounding food might lead to reductions in food-related GHG emissions. The current UK-average diet is found to embody 8.8 kg CO2e person−1 day−1. This figure includes both food eaten and food wasted (post-purchase). By far the largest potential reduction in GHG emissions is achieved by eliminating meat from the diet (35% reduction), followed by changing from carbon-intensive lamb and beef to less carbon-intensive pork and chicken (18% reduction). Cutting out all avoidable waste delivers an emissions saving of 12%. Not eating foods grown in hot-houses or air-freighted to the UK offers a 5% reduction in emissions. We show how combinations of consumer actions can easily lead to reductions of 25% in food related GHG emissions. If such changes were adopted by the entire UK population this would be equivalent to a 71% reduction in the exhaust pipe emissions of CO2 from the entire UK passenger car fleet (which totalled 71 Mt CO2e year−1 in 2009).

Item Type:
Journal Article
Journal or Publication Title:
Energy Policy
Uncontrolled Keywords:
/dk/atira/pure/subjectarea/asjc/2300/2308
Subjects:
ID Code:
67036
Deposited By:
Deposited On:
08 Oct 2013 13:34
Refereed?:
Yes
Published?:
Published
Last Modified:
25 Sep 2020 06:52