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    The greenhouse gas emissions of various dietary practices and intervention possibilities to reduce this impact

    Access Status
    Fulltext not available
    Authors
    Green, C.
    Joyce, A.
    Hallett, Jonathan
    Hannelly, T.
    Carey, G.
    Date
    2015
    Type
    Book Chapter
    
    Metadata
    Show full item record
    Citation
    Green, C. and Joyce, A. and Hallett, J. and Hannelly, T. and Carey, G. 2015. The greenhouse gas emissions of various dietary practices and intervention possibilities to reduce this impact, in Raphaely, T. and Marinova, D. (ed), Impact of Meat Consumption on Health and Environmental Sustainability, 1-26: IGI Global.
    Source Title
    Impact of Meat Consumption on Health and Environmental Sustainability
    DOI
    10.4018/978-1-4666-9553-5.ch001
    ISBN
    9781466695535
    School
    Department of Health Promotion and Sexology
    URI
    http://hdl.handle.net/20.500.11937/20171
    Collection
    • Curtin Research Publications
    Abstract

    This chapter examines the link between dietary choices and greenhouse gas (GHG) emissions and possible interventions to reduce this impact. The connections between climate change, food systems and public health are explored. It is shown that there is variance in the impact of different food types on GHG emissions, with animal products having the greatest impact. The role of food system activities in the production of GHG emissions is also explored. Dietary choices and GHG emissions are examined using case studies from a variety of countries. Results show that reduced animal food production has increased potential to reduce GHG emissions compared to technological mitigation or increased productivity measures. Finally, a systems science approach is used to explore possible interventions aimed at reducing consumption of animal products.

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