Abstract
BackgroundThe typical Western diet is associated with high levels of greenhouse gas (GHG) emissions and with obesity and other diet-related diseases. This study aims to determine the impact of adjustments to the current diet at specific moments of food consumption, to lower GHG emissions and improve diet quality.MethodsFood consumption in the Netherlands was assessed by two non-consecutive 24-h recalls for adults aged 19–69 years (n = 2102). GHG emission of food consumption was evaluated with the use of life cycle assessments. The population was stratified by gender and according to tertiles of dietary GHG emission. Scenarios were developed to lower GHG emissions of people in the highest tertile of dietary GHG emission; 1) reducing red and processed meat consumed during dinner by 50% and 75%, 2) replacing 50% and 100% of alcoholic and soft drinks (including fruit and vegetable juice and mineral water) by tap water, 3) replacing cheese consumed in between meals by plant-based alternatives and 4) two combinations of these scenarios. Effects on GHG emission as well as nutrient content of the diet were assessed.ResultsThe mean habitual daily dietary GHG emission in the highest tertile of dietary GHG emission was 6.7 kg CO2-equivalents for men and 5.1 kg CO2-equivalents for women. The scenarios with reduced meat consumption and/or replacement of all alcoholic and soft drinks were most successful in reducing dietary GHG emissions (ranging from − 15% to − 34%) and also reduced saturated fatty acid intake and/or sugar intake. Both types of scenarios lead to reduced energy and iron intakes. Protein intake remained adequate.ConclusionsReducing the consumption of red and processed meat during dinner and of soft and alcoholic drinks throughout the day leads to significantly lower dietary GHG emissions of people in the Netherlands in the highest tertile of dietary GHG emissions, while also having health benefits. For subgroups of the population not meeting energy or iron requirements as a result of these dietary changes, low GHG emission and nutritious replacement foods might be needed in order to meet energy and iron requirements.
Highlights
The typical Western diet is associated with high levels of greenhouse gas (GHG) emissions and with obesity and other diet-related diseases
There were no significant differences in Metabolic equivalents (MET) scores for women in the three tertiles of dietary GHG emission
This study aimed to provide suggestions for dietary change to reduce GHG emissions and at the same time improve nutrient quality of diets associated with high GHG emissions among Dutch adults
Summary
The typical Western diet is associated with high levels of greenhouse gas (GHG) emissions and with obesity and other diet-related diseases. This study aims to determine the impact of adjustments to the current diet at specific moments of food consumption, to lower GHG emissions and improve diet quality. The typical Western diet has a high environmental impact and is associated with obesity and other diet-related diseases, and it can currently not be called sustainable. Increasing the efficiency of food production systems is not enough to reduce GHG emissions to acceptable levels: our consumption patterns will have to change as well [6, 8]. Shifting to healthier diets will only result in reduced GHG emissions if consumers choose healthy foods with a relatively low impact on GHG emissions [9, 10]. Diets containing 2000 kcal per day may vary from ~ 2 to > 12 kg CO2-equivalents (CO2-eq) per day [11]
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