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Nutrient density as a metric for comparing greenhouse gas emissions from food production

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  • Natalie Doran-Browne
  • Richard Eckard
  • Ralph Behrendt
  • Ross Kingwell

Abstract

Dietary Guidelines for many countries recommend that people should eat ‘nutrient dense’ foods, which are foods with a high nutrient to energy ratio; and that people should limit their intake of saturated fat, added salt or added sugar. In addition, consumers and environmentalists increasingly want their food to be produced with a low impact on the environment, including reduced greenhouse gas emissions (GHGE), yet agriculture is a major source of CH 4 and N 2 O emissions, as well as producing CO 2 emissions. Current research on GHGE from agriculture does not incorporate the nutritional value of the foods studied. However, the nutritional content of food is important, given the prevalence of malnutrition, including obesity (due to over-consumption of foods high in energy yet low nutritional density), and the negative health impacts they produce. This paper introduces the metric, emissions/unit nutrient density, and compares the results with three other metrics: emissions intensity (t CO 2 e/t product), emissions/t protein and emissions/GJ. The food products examined are wheat flour, milk, canola oil, lean lamb, lean beef, untrimmed lamb and untrimmed beef. The metric t CO 2 e/unit nutrient density was the preferred metric to use when examining GHGE from food production because it compares different types of products based on their nutritional value, rather than according to singular nutrients such as protein, or specific attributes such as product weight or energy content. Emissions/unit nutrient density has the potential to inform consumer choices regarding foods that have a higher nutritional content relative to the GHGE generated. Further analysis would be useful to develop and expand the use of this metric further. Copyright Springer Science+Business Media Dordrecht 2015

Suggested Citation

  • Natalie Doran-Browne & Richard Eckard & Ralph Behrendt & Ross Kingwell, 2015. "Nutrient density as a metric for comparing greenhouse gas emissions from food production," Climatic Change, Springer, vol. 129(1), pages 73-87, March.
  • Handle: RePEc:spr:climat:v:129:y:2015:i:1:p:73-87
    DOI: 10.1007/s10584-014-1316-8
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    References listed on IDEAS

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    1. Elinor Hallström & Quentin Gee & Peter Scarborough & David A. Cleveland, 2017. "A healthier US diet could reduce greenhouse gas emissions from both the food and health care systems," Climatic Change, Springer, vol. 142(1), pages 199-212, May.
    2. Marta Bianchi & Anna Strid & Anna Winkvist & Anna-Karin Lindroos & Ulf Sonesson & Elinor Hallström, 2020. "Systematic Evaluation of Nutrition Indicators for Use within Food LCA Studies," Sustainability, MDPI, vol. 12(21), pages 1-17, October.

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