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Alimentos, producción ganadera, energía, cambio climático y salud
Anthony J McMichael1, John W Powles, Colin D Butler
1National Centre for Epidemiology and Population Health, The Australian National University, Canberra, Australia. tony.mcmichael@anu.edu.au
Lancet (London, England)
|September 18, 2007
Resumen
Reducir el consumo mundial de carne es clave para mitigar el cambio climático y mejorar la salud. Un objetivo propuesto de 90 g por persona al día, con carne roja limitada, puede abordar estos desafíos.
Área de la Ciencia:
- Ciencias ambientales Ciencias ambientales.
- Ciencias de la Nutrición Ciencias de la Nutrición
- Salud Pública La salud pública.
Sus antecedentes:
- Los sistemas alimentarios modernos vinculan la energía, la nutrición y la salud, presentando desafíos políticos complejos.
- La producción mundial de alimentos, particularmente la ganadería, contribuye significativamente a las emisiones de gases de efecto invernadero y al cambio climático.
- La desnutrición y la sobrenutrición generalizadas (obesidad) plantean graves consecuencias para la salud.
Objetivo del estudio:
- Para analizar los impactos en la salud y el medio ambiente del actual consumo mundial de carne.
- Proponer estrategias políticas para reducir el consumo de carne y las emisiones del ganado.
- Investigar la viabilidad de un enfoque internacional de "contracción y convergencia".
Principales métodos:
- Revisión de los datos actuales sobre el consumo mundial de carne y sus variaciones.
- Análisis de la contribución de la producción ganadera a las emisiones de gases de efecto invernadero.
- Evaluación de los riesgos para la salud asociados con el alto consumo de carne y los impactos del cambio climático en la seguridad alimentaria.
Principales resultados:
- El promedio mundial de consumo de carne es de 100 g por persona al día, con importantes disparidades regionales.
- La producción ganadera representa aproximadamente el 20% de las emisiones globales totales de gases de efecto invernadero.
- El alto consumo de carne está relacionado con el cambio climático y enfermedades específicas, que amenazan los rendimientos alimentarios.
Conclusiones:
- Reducir el consumo mundial de productos de origen animal y la intensidad de las emisiones del ganado es crucial.
- Una estrategia internacional de "contracción y convergencia" es un enfoque viable.
- Se propone un objetivo global de 90 g de carne por persona al día, con un máximo de 50 g de carne roja de rumiantes.
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