评估芬兰营养充足和低气候影响饮食的成本
Xavier Irz1,2, Laura Sares-Jäske3, Heli Tapanainen3
1Department of Economics and Management, University of Helsinki, Helsinki, Finland.
Current developments in nutrition
|May 15, 2024
概括
芬兰的可持续饮食是负担得起的,但文化接受是关键. 减少饮食温室气体排放 (GHGEs) 提供营养和成本效益,支持粮食系统的可持续性.
科学领域:
- 粮食系统分析 粮食系统分析
- 营养科学 营养科学
- 环境科学环境科学
背景情况:
- 饮食转变对于粮食系统的可持续性至关重要,但可能受到可持续选择成本的限制.
- 这项研究调查了芬兰营养充足,文化可接受,温室气体排放低的饮食的成本.
研究的目的:
- 描述芬兰可持续饮食的成本.
- 评估营养和环境限制对饮食成本和可接受性的影响.
- 为食品系统可持续性的饮食变革战略提供信息.
主要方法:
- 开发了两个优化模型,以确定符合营养和低GHGE要求的饮食.
- 模型根据芬兰人口统计数据进行校准,使用饮食,预算和生命周期评估数据.
- 模拟的场景包括"仅健康"",健康和GHGE-33%,"和"健康和GHGE-50%.
主要成果:
- 最低成本饮食显著减少了温室气体排放量和成本,但缺乏多样性和文化接受.
- 文化上可以接受的饮食,与当前模式的最小偏离,成本略低,气候影响较低.
- 减少温室气体大大降低了由于替代这些饮食的成本.
结论:
- 文化接受度,而不是负担能力,是采用可持续饮食的主要障碍.
- 降低饮食的气候足迹可以改善营养和负担能力.
- 饮食变化对于芬兰食品系统的可持续性至关重要,需要关注味道,便利性和社会规范.
关键词:
气候变化 气候变化 气候变化费用 费用 费用 费用 费用 费用饮食 饮食 饮食 饮食环境影响环境影响环境影响食物消费 食物消费 食物消费这只是过渡的过渡.优化的优化优化优化.可持续性 可持续性 可持续性更多相关视频
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