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The Effect of Different Types of Diet on Greenhouse Gas Emissions in Greece

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  • Abeliotis, Konstadinos
  • Costarelli, Vassiliki
  • Anagnostopoulos, Konstadinos

Abstract

Diet modifications are explored for the mitigation of greenhouse gases emissions worldwide. The current paper aims at estimating the carbon footprint of the diet of the Greek consumers in 2011. Based on food items consumption data, equivalent CO2 emission factors, the total carbon footprint associated with the per capita Greek diet patterns is calculated. Data for this task are retrieved from readily available resources of existent literature. The per capita carbon footprint resulting from the consumption of food items in Greece in 2011 for the reference scenario is calculated to be 1,827.4 kg CO2/y. In addition, alternative diet scenarios are proposed, their carbon footprint is calculated and suggestions are made for possible sustainable dietary changes. The results indicate that transition to a lacto-ovo-vegetarian diet constitutes a very drastic change towards mitigating greenhouse gases. However its acceptance by the public is very questionable. Thus, the second alternative scenario, which anticipates the substitution of beef by mainly pork and chicken, becomes more relevant. These results could serve as a yardstick for policy interventions aiming at reducing GHG emissions via diet modifications in Greece.

Suggested Citation

  • Abeliotis, Konstadinos & Costarelli, Vassiliki & Anagnostopoulos, Konstadinos, 2016. "The Effect of Different Types of Diet on Greenhouse Gas Emissions in Greece," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 0(Number 1), pages 1-14, February.
  • Handle: RePEc:ags:ijofsd:232487
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    File URL: http://ageconsearch.umn.edu/record/232487/files/4-Konstadinos%20Abeliotis_%20Vassiliki%20Costarelli_%20Konstadinos%20Anagnostopoulos.pdf
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    References listed on IDEAS

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    1. Amani, Pegah & Schiefer, Gerhard, 2012. "Data Availability for Carbon Calculators in Measuring GHG Emissions Produced by the Food Sector," International Journal on Food System Dynamics, International Center for Management, Communication, and Research, vol. 0(Number 4), pages 1-16, March.
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    3. Vieux, F. & Darmon, N. & Touazi, D. & Soler, L.G., 2012. "Greenhouse gas emissions of self-selected individual diets in France: Changing the diet structure or consuming less?," Ecological Economics, Elsevier, vol. 75(C), pages 91-101.
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    8. Kramer, Klaas Jan & Moll, Henri C. & Nonhebel, Sanderine & Wilting, Harry C., 1999. "Greenhouse gas emissions related to Dutch food consumption," Energy Policy, Elsevier, vol. 27(4), pages 203-216, April.
    9. Carlsson-Kanyama, Annika, 1998. "Climate change and dietary choices -- how can emissions of greenhouse gases from food consumption be reduced?," Food Policy, Elsevier, vol. 23(3-4), pages 277-293, November.
    10. Nijdam, Durk & Rood, Trudy & Westhoek, Henk, 2012. "The price of protein: Review of land use and carbon footprints from life cycle assessments of animal food products and their substitutes," Food Policy, Elsevier, vol. 37(6), pages 760-770.
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    Agribusiness;

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