Saxe, Henrik5; Larsen, Thomas Meinert6; Mogensen, Lisbeth4
1 Section for Production, Markets and Policy, Department of Food and Resource Economics, Faculty of Science, Københavns Universitet2 Obesity Research, Department of Nutrition, Exercise and Sports, Faculty of Science, Københavns Universitet3 Food Design and Consumer Behavior, Department of Food Science, Faculty of Science, Københavns Universitet4 Institut for Agroøkologi - Jordbrugsproduktion og Bæredygtighed5 Food Design and Consumer Behavior, Department of Food Science, Faculty of Science, Københavns Universitet6 Obesity Research, Department of Nutrition, Exercise and Sports, Faculty of Science, Københavns Universitet
The potential greenhouse gas (GHG) emissions from the production of food for three different diets are compared using consequential Life Cycle Assessment. Diet 1 is an Average Danish Diet (ADD); diet 2 is based on the Nordic Nutritional Recommendations (NNR), whilst diet 3 is a New Nordic Diet (NND) developed by the OPUS project. The NND contains locally produced Nordic foods where more than 75 % is organically produced. NNR and NND include less meat and more fruit and vegetables than the ADD. All diets were adjusted to contain a similar energy and protein content. The GHG emissions from the provision of NNR and NND were lower than for ADD, 8 % and 7 % respectively. If GHG emissions from transport (locally produced versus imported food) are also taken into account, the difference in GHG emissions between NND and ADD increases to 12 %. If the production method (organic versus conventional) is taken into account so that the ADD contains the actual ratio of organically produced food (6.6 %) and the NND contains 80 %, the GHG emissions for the NND are only 6 % less than for the ADD. When the NND was optimised to be more climate friendly, the global warming potential of the NND was 27 % lower than it was for the ADD. This was achieved by including less beef, and only including organic produce if theGHG emissions are lower than for the conventional version, or by substituting all meat with legumes, dairy products and eggs.
Climatic Change, 2013, Vol 116, Issue 2, p. 249-262