biblioteca
Mudança de dieta, consumo de carne e sustentabilidade
ALEKSANDROWIZA, LUKAZS ET AL. THE IMPACTS OF DIETARY CHANGE ON GREENHOUSE GAS EMISSIONS, LAND USE, WATER USE, AND HEALTH: A SYSTEMATIC REVIEW. PLOS, VOL. 11(11), E0165797, NOVEMBER 2016.
Food production is a major driver of greenhouse gas (GHG) emissions, water and land use, and dietary risk factors are contributors to non-communicable diseases. Shifts in dietary patterns can therefore potentially provide benefits for both the environment and health. However, there is uncertainty about the magnitude of these impacts, and the dietary changes necessary to achieve them. We systematically review the evidence on changes in GHG emissions, land use, and water use, from shifting current dietary intakes to environmentally sustainable dietary patterns. We find 14 common sustainable dietary patterns across reviewed studies, with reductions as high as 70–80% of GHG emissions and land use, and 50% of water use (with medians of about 20–30% for these indicators across all studies) possible by adopting sustainable dietary patterns.
BEKKER, GERBEN ET AL. EXPLICIT AND IMPLICIT ATTITUDE TOWARD NA EMERGING FOOD TECHNOLOGY: THE CASE OF CULTURES MEAT. APPETITE, VOL. 108, JANUARY 2017, P. 245-254.
Cultured meat is an unfamiliar emerging food technology that could provide a near endless supply of high quality protein with a relatively small ecological footprint. To understand consumer acceptance of cultured meat, this study investigated the influence of information provision on the explicit and implicit attitude toward cultured meat. Three experiments were conducted using a Solomon four-group design to rule out pretest sensitization effects. The first experiment (N = 190) showed that positive or negative information about cultured meat changed the explicit attitude in the direction of the information. This effect was smaller for participants who were more familiar with cultured meat. In the second experiment (N = 194) positive information was provided about solar panels, an attitude object belonging to the same sustainable product category as sustainable food products such as cultured meat.
CARDOSO, GABRIELLE APARECIDA. CONSUMO ALIMENTAR E ESTILO DE VIDA: UM ESTUDO LONGITUDINAL COM ESTUDANTES UNIVERSITÁRIOS. 2016. TESE (DOUTORADO EM CIÊNCIA E TECNOLOGIA DE ALIMENTOS) – ESCOLA SUPERIOR DE AGRICULTURA LUIZ DE QUEIROZ, UNIVERSIDADE DE SÃO PAULO, PIRACICABA, 2016.
A universidade é um local de aprendizagem no qual conhecimento acadêmico, social e cultural permeia a relação entre os estudantes, onde estes terão a oportunidade de vivenciar diferentes situações durante o curso. A maior preocupação é como esta experiência influenciará o estado nutricional com a possível mudança dos hábitos cotidianos, como abuso de bebidas alcoólicas, uso irrestrito de suplementos vitamínicos e alimentares e a alimentação inadequada.
CASSOL, A.; SCHNEIDER, S. PRODUÇÃO E CONSUMO DE ALIMENTOS: NOVAS REDES E ATORES. LUA NOVA, VOL. 95, MAY-AUG 2015.
Este artigo analisa o processo de constituição das novas formas de produção e consumo de alimentos e suas relações. Seu objetivo central consiste em verificar qual é o papel desempenhado pelos consumidores nesse processo. O campo de observação empírica para realização do estudo foram grupos coletivos de aquisição de alimentos da Itália e as feiras de venda direta no Rio Grande do Sul, Brasil, constituindo-se em dois casos específicos. Foram verificadas entre eles diferenças significativas nas rotinas de consumo por parte dos consumidores, cujas motivações, valores e atribuições relacionadas aos alimentos e ao seu consumo mostram características particularizadas.
CODERONI, S.; PERITO, M. SUSTAINABLE CONSUMPTION IN THE CIRCULAR ECONOMY. AN ANALYSIS OF CONSUMERS’ PURCHASE INTENTIONS FOR WASTE-TO-VALUE FOOD. JOURNAL OS CLEANER PRODUCTION, VOL. 252, APRIL 2020, 119870.
This study is aimed at evaluating the relative influence of socio-demographic and psychological features that rule the extent to which consumers engage in the circular economy, purchasing waste-to-value (WTV) food enriched with ingredients otherwise wasted in the supply chain.
477 Italian consumers replied to a web-based questionnaire administered through different social media networks. Two different consumers’ purchase intentions were analysed: consumers were asked both if they would be willing to buy WTV food and if they would buy WTV food if this would help to reduce the environmental impact of agricultural production.DIJKSTRA, J.; OENEMA, O.; BANNINK, A. DIETARY STRATEGIES TO REDUCING N EXCRETION FROM CATTLE: IMPLICATIONS FOR METHANE EMISSIONS. CURRENT OPINION IN ENVIRONMENTAL SUSTAINABILITY, VOL. 3, ISSUES 5, OCTOBER 2011, P. 414-422.
Ruminants turn human inedible products into human edible products, but at a cost of excretion of various pollutants. Implications of dietary measures for cattle to reduce faecal and urinary nitrogen losses on methane emissions are reviewed. Reducing the dietary protein content decreases nitrogen excretion in faeces and urine, but the effect on methane production is less clear. Methane production may decline if starch or digestible nutrients escaping rumen fermentation replace protein, but will rise if dietary fibre levels increase. Hence, mitigation options aimed at reducing urinary nitrogen excretion may result in elevated methane emission levels, depending on fibre level.
GARNETT, TARA. FOOD SUSTAINABILITY: PROBLEMS, PERSPECTIVES AND SOLUTIONS. CAMBRIDGE UNIVERSITY PRESS, JOURNAL PROCEEDINGS OF THE NUTRITION SOCIETY, VOL. 72, ISSUE 1, JANUARY 2013.
The global food system makes a significant contribution to climate changing greenhouse gas emissions with all stages in the supply chain, from agricultural production through processing, distribution, retailing, home food preparation and waste, playing a part. It also gives rise to other major environmental impacts, including biodiversity loss and water extraction and pollution. Policy makers are increasingly aware of the need to address these concerns, but at the same time they are faced with a growing burden of food security and nutrition-related problems, and tasked with ensuring that there is enough food to meet the needs of a growing global population. In short, more people need to be fed better, with less environmental impact. How might this be achieved? Broadly, three main ‘takes’ or perspectives, on the issues and their interactions, appear to be emerging.
GEPHART, JESSICA ET AL. THE ENVIRONMENTAL COST OF SUBSISTENCE: OPTIMIZING DIETS TO MINIMIZE FOOTPRINTS. SCI TOTAL ENVIRONMENTAL, MAY 2016, P. 130-127.
The question of how to minimize monetary cost while meeting basic nutrient requirements (a subsistence diet) was posed by George Stigler in 1945. The problem, known as Stigler’s diet problem, was famously solved using the simplex algorithm. Today, we are not only concerned with the monetary cost of food, but also the environmental cost. Efforts to quantify environmental impacts led to the development of footprint (FP) indicators. The environmental footprints of food production span multiple dimensions, including greenhouse gas emissions (carbon footprint), nitrogen release (nitrogen footprint), water use (blue and green water footprint) and land use (land footprint), and a diet minimizing one of these impacts could result in higher impacts in another dimension. In this study based on nutritional and population data for the United States, we identify diets that minimize each of these four footprints subject to nutrient constraints.
HALLSTRÖM, E.; DAVIS, J.; SONESSON, U. USING DIETARY QUALITY SCORES TO ASSESS SUSTAINABILITY OF FOOD PRODUCTS AND HUMAN DIETS: A SYSTEMATIC REVIEW. ECOLOGICAL INDICATORS, VOL. 93, OCTOBER 2018, P. 2019-230.
The increased recognition of inter-relationships between the environmental and health effects of food has resulted in a new fast-growing research area. Development of methods for integrated analysis of environmental and nutritional impacts is essential to facilitate policy decisions and actions for sustainable food systems. Dietary quality scores is one of the methods suggested to combine environmental and nutritional assessments of foods, meals and diets. This systematic review provides an overview of how dietary quality scores are used in environmental sustainability studies of food products and diets. The review includes 24 articles applying 20 different types of dietary quality scores.
IRZ, XAVIER ET AL. WELFARE AND SUSTAINABILITY EFFECTS OF DIETARY RECOMMENDATIONS. ECOLOGICAL ECONOMICS, VOL. 130, OCTOBER 2016, P. 139-155.
The paper develops a framework combining a model of rational behaviour under dietary constraints, an epidemiological model of diet-related mortality, and a life-cycle-analysis model of environmental impact, which permits the ex-ante assessment of dietary recommendations in multiple sustainability dimensions (i.e., taste cost, welfare effect, deaths avoided, reductions in greenhouse gas emissions and acidification). It is applied to compare in a French context the relative effects and efficiency of six popular sustainable diet recommendations. The results confirm the synergies between the health and environmental dimensions: healthy-eating recommendations usually have a positive effect on the environment, although some exceptions exist.
MARTINELLI, S.; CAVALLI, S. ALIMENTAÇÃO SAUDÁVEL E SUSTENTÁVEL: UMA REVISÃO NARRATIVA SOBRE DESAFIOS E PERSPECTIVAS. CIÊNCIA, SAÚDE COLETIVA, VOL. 24(11) NOVEMBRO 2019.
Parte-se do princípio que um sistema alimentar insustentável não é capaz de produzir alimentos saudáveis para o consumo. A alimentação só pode ser considerada saudável se for também sustentável, devendo ultrapassar a perspectiva nutricional. Assim, realizou-se uma revisão narrativa de literatura acerca de sistemas alimentares saudáveis e sustentáveis, englobando aspectos de produção, processamento, comercialização e consumo, visando levantar seus desafios e perspectivas de consolidação.
MOBERG, EMMA ET AL. TAXING FOOD CONSUMPTION TO REDUCE ENVIRONMENTAL IMPACTS – IDENTIFICATION OF SYNERGIES AND GOAL CONFLICTS. FOOD POLICY, VOL. 101, MAY 2021, 102090.
This study analysed the environmental impacts of taxation on Swedish food consumption and sought to identify potential synergies and goal conflicts between environmental aspects. This was done by analysing various taxation scenarios to reduce environmental impacts of food, including taxation based on: climate impact; a score based on weighting of several environmental impacts; and adjusted rates of value-added tax (VAT).
NASTASIJEVIC, I.; LAKICEVIC, B.; TEODOROVIC, V. MEAT SAFETY IN THE CLIMATE CHANGE CONTEXT. PROCEDIA FOOD SCIENCE, VOL. 5, 2015, P. 203-206.
Climate change is a global phenomenon in the 21st century which may have impact on the occurrence of meatborne hazards at multiple points in the meat chain continuum, from the primary production through to consumption. The assurance of meat safety is a complex task, which requires strong inter-sectoral cooperation between relevant stakeholders such as Competent Authority, Academia, Food Industry and Consumers. The emerging food safety risks due to climate change may pose a serious challenge to the meat safety control system. Therefore, a better understanding of anticipated changes would be of the utmost importance for governments to ensure preparedness.
PETROVIC, ZORAN ET AL. MEAT PRODUCTION AND CONSUMPTION ENVIRONMENTAL CONSEQUENCES. PROCEDIA FOOD SCIENCE, VOL. 5, 2015, 235-238.
Meat production is projected to double by 2020 due to increased, per capita global consumption of meat and population growth. The livestock sector is one of the most significant contributors to urgent environmental problems. In Europe, food consumption is responsible for approximately 30% of total greenhouse gas (GHG) emissions. Meat generally has a considerably higher carbon footprint than plant-based food. This is especially true for beef, due to the emissions of methane (CH4) from enteric fermentation in ruminants.
POORE, J.; NEMECEK, T. REDUCING FOOD’S ENVIRONMENTAL IMPACTS THROUGH PRODUCERS AND CONSUMERS. SCIENCE, VOL. 360, ISSUE 6392, JUN 2018, P. 987-992.
Food’s environmental impacts are created by millions of diverse producers. To identify solutions that are effective under this heterogeneity, we consolidated data covering five environmental indicators; 38,700 farms; and 1600 processors, packaging types, and retailers. Impact can vary 50-fold among producers of the same product, creating substantial mitigation opportunities. However, mitigation is complicated by trade-offs, multiple ways for producers to achieve low impacts, and interactions throughout the supply chain. Producers have limits on how far they can reduce impacts. Most strikingly, impacts of the lowest-impact animal products typically exceed those of vegetable substitutes, providing new evidence for the importance of dietary change.
RIBEIRO, H.; JAIME, P.; VENTURA, D. ALIMENTAÇÃO E SUSTENTABILIDADE. ESTUDOS AVANÇADOS, VOL. 31, 89, JAN-APR 2017.
Em todo amplo, diverso e complexo trajeto do alimento, do solo ao prato, há inúmeras interfaces com a in/sustentabilidade. O tema da alimentação e sua relação com a sustentabilidade planetária é antigo e, ao mesmo tempo, muito atual, portanto de fronteira, no sentido temporal, de vanguarda. Ao exigir olhares, investigações e soluções multidisciplinares é, também, um tema de fronteira de conhecimentos, por conta de suas múltiplas interfaces. Este ensaio, de autoria interdisciplinar, tem como objetivo pincelar um panorama e apresentar uma reflexão sobre as complexas e intrincadas questões que envolvem a alimentação, sob uma perspectiva da sustentabilidade global. Aborda, inicialmente, a produção de alimentos no campo, com crescente quimificação e ampliação de áreas para produção agropecuária.
ROHM, HARALD ET AL. CONSUMERS IN A SUSTAINABLE FOOD SUPPLY CHAIN (COSUS): UNDERSTANDING CONSUMER BEHAVIOR TO ENCOURAGE FOOD WASTE REDUCTION. FOODS, VOL. 6(12), 2017, P. 104.
Consumers are directly and indirectly responsible for a significant fraction of food waste which, for a large part, could be avoided if they were willing to accept food that is suboptimal, i.e., food that deviates in sensory characteristics (odd shape, discoloration), or that has a best-before date which is approaching or has passed, but that is still perfectly fine to eat. The choice to accept or discard suboptimal food is taken either before or after purchase (hence, in the retail store or in the household). The aim of the European research project COSUS (Consumers in a sustainable food supply chain) was to increase consumer acceptance of suboptimal food, before and after purchase, by implementing targeted strategies that are based on consumer insights, and that are feasible for and acceptable by the food sector. To reach this aim, different methodological approaches were applied to analyze this issue, to experiment with different aspects, and to test the resulting interventions.
RÖÖS, ELIN ET AL. EVALUATING THE SUSTAINABILITY OF DIETS – COMBING ENVIRONMENTAL AND NUTRITIONAL ASPECTS. ENVIRONMENTAL SCIENCE & POLICY, VOL. 47, MARCH 2015, P. 157-166.
This study examined two methods for jointly considering the environmental impact and nutritional quality of diets, which is necessary when designing policy instruments promoting sustainable food systems. Both methods included energy content and 18 macro- and micronutrients in the diet, the climate impact, land use and biodiversity damage potential. In Method 1, the content of different nutrients in the diet was normalised based on recommended intake or upper levels for average daily intake and presented together with the environmental impacts, which were normalised according to estimated sustainable levels. In Method 2, the nutritional quality of different diets was considered by calculating their nutrient density score, and the environmental impact was then expressed per nutrient density score. Three diets were assessed; a diet corresponding to Nordic recommendations, the current average Swedish diet and a lifestyle Low Carbohydrate-High Fat (LCHF) diet.
TUCKER, CORRINA. THE SIGNIFICANCE OF SENSORY APPEAL FOR REDUCED MEAT CONSUMPTION. APPETITE, VOL. 81, OCTOBER 2014, P. 168-179.
Reducing meat (over-)consumption as a way to help address environmental deterioration will require a range of strategies, and any such strategies will benefit from understanding how individuals might respond to various meat consumption practices. To investigate how New Zealanders perceive such a range of practices, in this instance in vitro meat, eating nose-to-tail, entomophagy and reducing meat consumption, focus groups involving a total of 69 participants were held around the country.
TUKKER, ARNOLD ET AL. ENVIRONMENTAL IMPACTS OF CHANGES TO HEALTHIER DIETS IN EUROPE. ECOLOGICAL ECONOMICS, VOL. 70, ISSUE 10, AUGUST 2011, P. 1776-1788.
Food consumption causes, together with mobility, shelter and the use of electrical products, most life cycle impacts of consumption. Meat and dairy are among the highest contributors to environmental impacts from food consumption. A healthier diet might have less environmental impacts. Using the E3IOT environmentally extended input output database developed in an EU study on Environmental Impacts of Products (EIPRO), this paper estimates the difference in impacts between the European status quo and three simulated diet baskets, i.e. a pattern according to universal dietary recommendations, the same pattern with reduced meat consumption, and a ‘Mediterranean’ pattern with reduced meat consumption.
VANHAM, D.; MEKONNEN, M.; HOEKSTRA, A. THE WATER FOOTPRINT OF THE EU FOR DIFFERENT DIETS. ECOLOGICAL INDICATORS, VOL. 32, SETEMBER 2013, P. 1-8.
In this paper, the EU28 (EU27 and Croatia) water footprint of consumption (WFcons) for different diets is analysed: the current diet (REF, period 1996–2005), a healthy diet (DGE), a vegetarian (VEG) and combined (COM) diet. By far the largest fraction of the total WFcons (4815 lcd) relates to the consumption of edible agricultural goods (84%). The average EU28 diet is characterised by a too high energy intake and a too high ratio of animal to vegetal protein intake. For a healthy diet, the intake of some product groups should be reduced (sugar, crop oils, meat and animal fats) and of other product groups increased (vegetables and fruit). Especially the consumption of animal products accounts for high WF amounts.
VERBEKE, W.; SANS, P.; LOO, E. CHALLENGES AND PROSPECTS FOR CONSUMER ACCEPTANCE OF CULTURED MEAT. JOURNAL OF INTEGRATIVE AGRICULTURE, VOL. 14, ISSUE 2, FEBRUARY 2015, P. 285-294.
Consumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technology-related perceptions to product-specific expectations, and including wider contextual factors like media coverage, public involvement, and trust in science, policy and society. This paper discusses the case of cultured meat against this multitude of possible determinants shaping future consumer acceptance or rejection. The paper also presents insights from a primary exploratory study performed in April 2013 with consumers from Flanders (Belgium) (n=180). meat resulted in 43% of the participants indicating to be willing to try this novel food, while another 51% indicated to be ‘maybe’ willing to do so.
VINNARIA, M.; TAPIO, P. SUSTAINABILITY OF DIETS: FROM CONCEPTS TO GOVERNANCE. 2020 ENVIRON. RES. LETT. 15 095004.
The production of food for consumption produces environmental stress and raises ethical issues. As humans are able to choose different foodstuffs in their diets, food consumption guidance may have large benefits for the environment. Meat consumption is often identified as the most environmentally harmful foodstuff to produce and animal welfare and rights issues are receiving ever more attention. By combining both issues, this article proposes a conceptual framework for combining alternative dietary habits and agricultural production styles in general environmental policy strategies.
WESTHOEK, HENK ET AL. FOOD CHOICES, HEALTH AND ENVIRONMENT: EFFECTS OF CURRING EUROPE”S MEAT AND DAIRY INTAKE. GLOBAL ENVIRONMENTAL CHANGE, VOL. 26, MAY 2014, P. 195-205.
Western diets are characterised by a high intake of meat, dairy products and eggs, causing an intake of saturated fat and red meat in quantities that exceed dietary recommendations. The associated livestock production requires large areas of land and lead to high nitrogen and greenhouse gas emission levels. Although several studies have examined the potential impact of dietary changes on greenhouse gas emissions and land use, those on health, the agricultural system and other environmental aspects (such as nitrogen emissions) have only been studied to a limited extent.
WILLETT, WALTER ET AL. FOOD IN THE ANTHROPOCENE: THE EAT-LANCET COMMISSION ON HEALTHY DIETS FROM SUSTAINABLE FOOD SYSTEMS. THE LANCET COMMISSIONS, VOL. 393, ISSUE 10170, FEBRUARY 2019, P. 447-492.
Food systems have the potential to nurture human health and support environmental sustainability; however, they are currently threatening both. Providing a growing global population with healthy diets from sustainable food systems is an immediate challenge.
INSTITUTO INTERAMERICANO DE COOPERAÇÃO PARA A AGRICULTURA. ECOGASTRONOMIA NA VISÃO DO SLOWFOOD.
Divulgar a Ecogastronomia enquanto ferramenta de promoção da educação alimentar e do gosto, de aproximação entre agricultoras(es) e cozinheiras(os) e de valorização das atividades não agrícolas no meio rural. Ao final deste curso, esperamos que possas: compreender e aplicar os conhecimentos sobre a abordagem e os princípios em relação à Ecogastronomia, desde a produção até a transformação e consumo dos alimentos.
MINISTÉRIO DO DESENVOLVIMENTO SOCIAL E COMBATE À FOME. MARCO DE REFERÊNCIA DE EDUCAÇÃO ALIMENTAR E NUTRICIONAL PARA AS POLÍTICAS PÚBLICAS. BRASÍLIA, DF: MDS; SECRETARIA NACIONAL DE SEGURANÇA ALIMENTAR E NUTRICIONAL, 2012.
A Educação Alimentar e Nutricional (EAN) alcançou um ponto importante de seu processo de construção. Após ter percorrido um longo caminho, permeado por “altos e baixos” e depois de ter superado obstáculos no sentido de alcançar mudanças conceituais e práticas significativas, atualmente a EAN se insere no âmbito das políticas públicas no contexto da promoção da saúde e da Segurança Alimentar e Nutricional (SAN).
MINISTÉRIO DA SAÚDE. GUIA ALIMENTAR PARA A POPULAÇÃO BRASILEIRA. 2. ED. BRASILÍA, MINISTÉRIO DA SAÚDE, 2014.
Nas últimas décadas, o Brasil passou por diversas mudanças políticas, econômicas, sociais e culturais que evidenciaram transformações no modo de vida da população. A ampliação de políticas sociais na área de saúde, educação, trabalho e emprego e assistência social contribuiu para a redução das desigualdades sociais e permitiu que o País crescesse de forma inclusiva. Também se observou rápida transição demográfica, epidemiológica e nutricional, apresentando como consequência maior expectativa de vida e redução do número de filhos por mulher, além de mudanças importantes no padrão de saúde e consumo alimentar da população brasileira.
arca do gosto. slow food brasil.
A Arca do Gosto é um catálogo mundial que identifica, localiza, descreve e divulga alimentos especiais ameaçados de extinção. Sabores quase esquecidos, mas ainda vivos, pelas mãos e sabedoria de poucos mestres artesãos, agricultores, produtores e cozinheiros. Muitos deles, alimentos com potenciais produtivos e comerciais reais.