How low can dietary greenhouse gas emissions be reduced without impairing nutritional adequacy, affordability and acceptability of the diet? A modelling study to guide sustainable food choices

OBJECTIVE: To assess the compatibility between reduction of diet-related greenhouse gas emissions (GHGE) and nutritional adequacy, acceptability and affordability dimensions of diet sustainability. DESIGN: Dietary intake, nutritional composition, GHGE and prices were combined for 402 foods selected...

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Detalles Bibliográficos
Autores principales: Perignon, Marlène, Masset, Gabriel, Ferrari, Gaël, Barré, Tangui, Vieux, Florent, Maillot, Matthieu, Amiot, Marie-Josèphe, Darmon, Nicole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2016
Materias:
Research Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10448381/
https://www.ncbi.nlm.nih.gov/pubmed/27049598
http://dx.doi.org/10.1017/S1368980016000653

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10448381/
https://www.ncbi.nlm.nih.gov/pubmed/27049598
http://dx.doi.org/10.1017/S1368980016000653

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