Nutrient density as a metric for comparing greenhouse gas emissions from food production
Natalie A Doran-Browne, Richard J Eckard, Ralph Behrendt, Ross S Kingwell
CLIMATIC CHANGE | SPRINGER | Published : 2015
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 CH4 and N2O emissions, as well as producing CO2 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 maln..View full abstract
This research was funded by the University of Melbourne and the Future Farm Industries Cooperative Research Centre, as well as Dairy Australia, Meat and Livestock Australia, Australian Wool Innovation and the Australian Government Department of Agriculture, Fisheries and Forestry under its Carbon Farming Futures, Filling the Research Gap Program. The authors are grateful for assistance provided by Anneline Padayachee.