Total carbon footprint in United States would be reduced by >35 percent if all consumers switched to lower carbon substitute<\/p>\n<\/h3>\n
By Elana Gotkine HealthDay Reporter<\/b><\/p>\n
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FRIDAY, Oct. 27, 2023 (HealthDay News) — Making small dietary changes can lower the carbon footprint, according to a study published online Oct. 26 in Nature Food<\/em>.<\/p>\n Anna H. Grummon, Ph.D., from the Stanford University School of Medicine in Palo Alto, California, and colleagues used dietary intake data from a sample of 7,753 U.S. children and adults to identify simple, actionable dietary substitutions from higher- to lower-carbon foods (such as substituting chicken for beef in mixed dishes). The potential impact of these substitutions was simulated on dietary carbon emissions and dietary quality.<\/p>\n The researchers found that the total dietary carbon footprint in the United States would be reduced by more than 35 percent if all consumers who ate the high-carbon foods consumed a lower-carbon substitute. Consumers’ overall dietary quality would be improved by 4 to 10 percent if these substitutions were adopted, with benefits projected for all age, gender, and racial and ethnic groups.<\/p>\n “It’s really a win-win,” Grummon said in a statement. “If you are a person who wants to make a dietary change for either health or environmental reasons and you make the changes that we propose, you’re likely to see the benefits you want.”<\/p>\n Abstract\/Full Text (subscription or payment may be required)<\/a><\/p>\n <\/i><\/p>\n