Potential reduction of greenhouse gas emissions through dietary structure changes and guidelines for environmental sustainability
文献类型：期刊论文
| 作者 | Zhang, Fan1; Du, Yiqiong1,2; Deng, Xiangzheng1 |
| 刊名 | ENVIRONMENTAL IMPACT ASSESSMENT REVIEW
 |
| 出版日期 | 2025-08-01 |
| 卷号 | 115页码:107995 |
| 关键词 | Diet consumption Urban-rural difference Emissions inequality Food alternative scenario Emission reduction potential |
| ISSN号 | 0195-9255 |
| DOI | 10.1016/j.eiar.2025.107995 |
| 产权排序 | 1 |
| 文献子类 | Article |
| 英文摘要 | Changes in residents' dietary patterns significantly influence both dietary consumption and greenhouse gases (GHGs) emissions. Based on IPCC guidelines and input-output analysis, this study assess the spatiotemporal characteristics of GHGs emissions across different age groups, genders, and urban-rural regions. Furthermore, we simulate the potential for GHGs emissions reduction under five food substitution scenarios by 2050. The results indicate that the 15-64 age group emits approximately four times more GHGs emissions than other age groups, while urban areas emit about twice as much as rural areas. Among the scenarios, adopting a Mediterranean dietary structure to fill protein gaps leads to the lowest GHGs emissions, with an estimated reduction of 533.89 Mt. CO2eq by 2050. These findings suggest that adjusting sustainable dietary structures should be tailored to specific contexts, with a focus on substituting meat consumption with high-protein, low-carbon alternatives. This study provides insights for optimizing dietary structures and formulating policies aimed at reducing GHGs emissions associated with dietary consumption. |
| URL标识 | 查看原文 |
| WOS关键词 | CONSUMPTION ; MITIGATION ; CHINA |
| WOS研究方向 | Environmental Sciences & Ecology |
| 语种 | 英语 |
| WOS记录号 | WOS:001499676700003 |
| 出版者 | ELSEVIER SCIENCE INC |
| 源URL | [http://ir.igsnrr.ac.cn/handle/311030/214598]  |
| 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.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Key Lab Land Surface Pattern & Simulat, Beijing, Peoples R China; 2.Shanxi Univ, Inst Loess Plateau, Taiyuan, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhang, Fan,Du, Yiqiong,Deng, Xiangzheng. Potential reduction of greenhouse gas emissions through dietary structure changes and guidelines for environmental sustainability[J]. ENVIRONMENTAL IMPACT ASSESSMENT REVIEW,2025,115:107995. |
| APA | Zhang, Fan,Du, Yiqiong,&Deng, Xiangzheng.(2025).Potential reduction of greenhouse gas emissions through dietary structure changes and guidelines for environmental sustainability.ENVIRONMENTAL IMPACT ASSESSMENT REVIEW,115,107995. |
| MLA | Zhang, Fan,et al."Potential reduction of greenhouse gas emissions through dietary structure changes and guidelines for environmental sustainability".ENVIRONMENTAL IMPACT ASSESSMENT REVIEW 115(2025):107995. |
入库方式： OAI收割
来源：地理科学与资源研究所
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