The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policy

Show simple item record

dc.contributor.author Hyland, John J.
dc.contributor.author Henchion, Maeve M.
dc.contributor.author McCarthy, Mary
dc.contributor.author McCarthy, Sinéad N.
dc.date.accessioned 2017-11-08T11:39:17Z
dc.date.available 2017-11-08T11:39:17Z
dc.date.issued 2016-07-26
dc.identifier.citation Hyland, J. J., Henchion, M., McCarthy, M. and McCarthy, S. N. (2016) 'The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policy', Public Health Nutrition, 20(4), pp. 726-738. doi: 10.1017/S1368980016002573 en
dc.identifier.volume 20 en
dc.identifier.issued 4 en
dc.identifier.startpage 726 en
dc.identifier.endpage 738 en
dc.identifier.issn 1368-9800
dc.identifier.uri http://hdl.handle.net/10468/4994
dc.identifier.doi 10.1017/S1368980016002573
dc.description.abstract To evaluate the greenhouse gas emissions (GHGE) associated with the diet of Irish adults. GHGE were estimated by applying conversion factors to habitual food consumption data taken from the National Adult Nutrition Survey, which was representative of the population. Descriptive analyses were undertaken for GHGE for the total population, as well as accounting for energy misreporting and across categories of sociodemographic and socio-economic factors and tertiles of emissions. Republic of Ireland. Adults aged 18–87 years (n 1500). The GHGE derived from daily dietary intakes was estimated as 6·5 kg of CO2 equivalents (CO2eq) per person. Males, younger consumers, those with secondary education and student employment status were associated with significantly higher GHGE. Red meat was the highest contributor to GHGE with 1646 g CO2eq arising from a mean intake of 47 g/d. Dairy and starchy staples were the next largest dietary GHGE sources, with mean daily emissions of 732 g CO2eq and 647 g CO2eq, respectively. The lowest emissions were associated with consumption of vegetables, fruits and legumes/pulses/nuts. Based on profiling using actual food consumption data, it is evident that one single measure is not sufficient and a range of evidence-based mitigation measures with potential to lower emissions throughout the food chain should be considered. The research contributes towards an improved understanding of the climatic impact of the dietary intakes of Irish adults and can serve to inform a sustainability framework to guide action in food and nutrition policy development. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM) funding instrument (grant number 13/F/527)) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Cambridge University Press en
dc.rights © The Authors 2016. Published by Cambridge University Press (CUP) on behalf of The Nutrition Society en
dc.subject Dietary greenhouse gas emissions en
dc.subject Sustainable diets en
dc.subject Food consumption en
dc.title The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policy en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Mary McCarthy, Cork University Business School, University College Cork, Cork, Ireland. +353-21-490-3000 Email: m.mccarthy@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.internal.rssid 388253969
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Public Health Nutrition en
dc.internal.IRISemailaddress m.mccarthy@ucc.ie


Files in this item

This item appears in the following Collection(s)

Show simple item record

This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement