Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture

  title={Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture},
  author={Sharon Friel and Alan D. Dangour and Tara Garnett and Karen Lock and Zaid Chalabi and Ian Roberts and Ainslie J. Butler and Colin D Butler and Jeff Waage and Anthony J. McMichael and Andy Haines},
  journal={The Lancet},
Public Health Co-benefits of Reducing Greenhouse Gas Emissions
The public health co-benefits that curbing climate change would have may make greenhouse gas (GHG) mitigation strategies more attractive and increase their implementation. The primary purpose of this
Global Greenhouse Gas Taxes on Food Products: Economy-wide, Environmental and Dietary Implications
Agricultural and food systems are contributing over 25% of global greenhouse gas (GHG) emissions. Demographic changes and increasing income are expected to further push the global diet towards more
Modelling the health impact of environmentally sustainable dietary scenarios in the UK
Modelled results suggest that public health and climate change dietary goals are in broad alignment with the largest results in both domains occurring when consumption of all meat and dairy products are reduced.
Livestock greenhouse gas emissions and mitigation potential in Europe
A reduction in food waste and consumption of livestock products linked with reduced production, are the most effective mitigation options, and if encouraged, would also deliver environmental and human health benefits.
The potential to reduce greenhouse gas emissions in the UK through healthy and realistic dietary change
The results of this study show that if, in the first instance, average diets among UK adults conformed to WHO recommendations, their associated GHG emissions would be reduced by 17 %.
Global cropland and greenhouse gas impacts of UK food supply are increasingly located overseas
The results imply that the UK is increasingly reliant on external resources and that the environmental impact of its food supply is increasingly displaced overseas.


Potential contributions of food consumption patterns to climate change.
It is suggested that changes in the diet toward more plant-based foods, toward meat from animals with little enteric fermentation, and toward foods processed in an energy-efficient manner offer an interesting and little explored area for mitigating climate change.
Greenhouse gas mitigation in agriculture
The global technical mitigation potential from agriculture (excluding fossil fuel offsets from biomass) by 2030, considering all gases, is estimated to be approximately 5500–6000CO2-eq. yr−1, with economic potentials of approximately 1500–1600, 2500–2700 and 4000–4300 Mt CO2- eq.−1.
Public health implications of meat production and consumption
It is of paramount importance for public health professionals to become aware of and involved in how the authors' food is produced and to address public health concerns surrounding feed formulations that include animal tissues, arsenic and antibiotics.
Diet and the environment: does what you eat matter?
It is found that a nonvegetarian diet exacts a higher cost on the environment relative to a vegetarian Diet, and this contribution came from the consumption of beef in the diet.
Livestock's long shadow: environmental issues and options.
Presentation de l'editeur : This report aims to assess the full impact of the livestock sector on environmental problems, along with potential technical and policy approaches to mitigation. The