Optimizing dietary habits for climate benefits in China: Greenhouse gas emissions and sustainable substitution strategies
文献类型：期刊论文
| 作者 | Du, Yiqiong2,3; Zhao, Zhe1; Zhang, Fan2; Du, Ziqiang3 |
| 刊名 | SUSTAINABLE PRODUCTION AND CONSUMPTION
 |
| 出版日期 | 2024-11-01 |
| 卷号 | 51页码:292-302 |
| 关键词 | Dietary structure Protein gap Food substitution scenario Greenhouse gas emissions Emissions reduction potential |
| DOI | 10.1016/j.spc.2024.09.024 |
| 产权排序 | 2 |
| 英文摘要 | The transition in dietary patterns will impact future food consumption and greenhouse gas emissions (GHGs). In this study, we employed the Intergovernmental Panel on Climate Change (IPCC) coefficient method to evaluate the GHGs associated with dietary consumption across 31 provinces in China from 1978 to 2022. Additionally, we simulated the greenhouse gas emission reduction potential and the spatio-temporal changes under five food substitution scenarios for the period 2022-2050. The results indicated that GHGs from animal-based foods increased the most, rising from 1673.1 Mt. CO2eq in 1978 to 6660.3 Mt. CO2eq in 2022, with pork being the largest source of emissions, accounting for approximately 44 %. The grain-based food substitution scenario resulted in the lowest GHG emissions, about 533.88 Mt. CO2eq. Conversely, the plant-based food substitution scenario had the highest emissions, reaching 635.49 Mt. CO2eq. This study provides a benchmark for improving regional dietary structures and formulating policies aimed at reducing GHGs through dietary consumption. |
| WOS研究方向 | Science & Technology - Other Topics ; Environmental Sciences & Ecology |
| WOS记录号 | WOS:001331098200001 |
| 源URL | [http://ir.igsnrr.ac.cn/handle/311030/208212]  |
| 专题 | 陆地表层格局与模拟院重点实验室_外文论文 |
| 通讯作者 | Zhang, Fan |
| 作者单位 | 1.Liaoning Univ, Sch Econ, Shenyang, Peoples R China 2.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Key Lab Land Surface Pattern & Simulat, Beijing, Peoples R China 3.Shanxi Univ, Inst Loess Plateau, Taiyuan, Peoples R China |
| 推荐引用方式 GB/T 7714 | Du, Yiqiong,Zhao, Zhe,Zhang, Fan,et al. Optimizing dietary habits for climate benefits in China: Greenhouse gas emissions and sustainable substitution strategies[J]. SUSTAINABLE PRODUCTION AND CONSUMPTION,2024,51:292-302. |
| APA | Du, Yiqiong,Zhao, Zhe,Zhang, Fan,&Du, Ziqiang.(2024).Optimizing dietary habits for climate benefits in China: Greenhouse gas emissions and sustainable substitution strategies.SUSTAINABLE PRODUCTION AND CONSUMPTION,51,292-302. |
| MLA | Du, Yiqiong,et al."Optimizing dietary habits for climate benefits in China: Greenhouse gas emissions and sustainable substitution strategies".SUSTAINABLE PRODUCTION AND CONSUMPTION 51(2024):292-302. |
入库方式： OAI收割
来源：地理科学与资源研究所
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