Driving Forces of Changing Environmental Pressures from Consumption in the European Food System

Philipp Schepelmann,Cathy Maguire,Roberto Zoboli,Mathieu Saurat,Giovanni Marin,José Acosta-Fernandez,An Vercalsteren,Maarten Christis,Katrien Boonen

doi:10.3390/su12198265

Abstract

The paper provides an integrated assessment of environmental and socio-economic effects arising from final consumption of food products by European households. Direct and indirect effects accumulated along the global supply chain are assessed by applying environmentally extended input–output analysis (EE-IOA). EXIOBASE 3.4 database is used as a source of detailed information on environmental pressures and world input–output transactions of intermediate and final goods and services. An original methodology to produce detailed allocation matrices to link IO data with household expenditure data is presented and applied. The results show a relative decoupling between environmental pressures and consumption over time and shows that European food consumption generates relatively less environmental pressures outside Europe (due to imports) than average European consumption. A methodological framework is defined to analyze the main driving forces by means of a structural decomposition analysis (SDA). The results of the SDA highlight that while technological developments and changes in the mix of consumed food products result in reductions in environmental pressures, this is offset by growth in consumption. The results highlight the importance of directing specific research and policy efforts towards food consumption to support the transition to a more sustainable food system in line with the objectives of the EU Farm to Fork Strategy.

Highlights

Food is a basic human need but overconsumption, scarcity and insecurity can jeopardize health and quality of life
The results show a relative decoupling between environmental pressures and consumption over time and shows that European food consumption generates relatively less environmental pressures outside Europe than average European consumption
The objective of the analysis is to provide a detailed assessment of the different environmental pressures and some relevant socioeconomic effects caused by food consumption in the European Environment Agency (EEA) member countries

Summary

Introduction

Food is a basic human need but overconsumption, scarcity and insecurity can jeopardize health and quality of life. The food system inextricably links human health and social wellbeing with environmental sustainability. The EAT-Lancet Commission on Food, Planet, Health highlighted how sustainable diets have lower environmental impacts and contribute to food and nutrition security [2]. Europe is highly dependent on imported final and intermediate products to satisfy European domestic demand for food with trade resulting in negative impacts outside Europe [3]. Results based on single-country environmentally extended input–output analysis (EE-IOA) for nine EU member states suggested that in 2005 final consumption in the ‘food area’ contributed to 21% of greenhouse gas emissions, 49% of acidifying emissions, 20% of ground ozone precursors and 40% of total material requirement [6]. Life cycle assessment (LCA) approaches used to calculate the environmental footprint of food consumption for the EU28 for 2010, with environmental impact categories with impacts broken down by food products, highlighted the large contribution of meat and dairy products to environmental pressures [8]

Methods

Results

Conclusion