Simple dietary substitutions can reduce carbon footprints and improve dietary quality across diverse segments of the US population-Reference-Cited by-同舟云学术

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Simple dietary substitutions can reduce carbon footprints and improve dietary quality across diverse segments of the US population

Published:2023-10-26 Issue:11 Volume:4 Page:966-977
ISSN:2662-1355
Container-title:Nature Food
language:en
Short-container-title:Nat Food

Author:

Grummon Anna H.^ORCID,Lee Cristina J. Y.^ORCID,Robinson Thomas N.^ORCID,Rimm Eric B.,Rose Donald^ORCID

Funder

U.S. Department of Health & Human Services | NIH | National Heart, Lung, and Blood Institute

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Animal Science and Zoology,Food Science

Link

https://www.nature.com/articles/s43016-023-00864-0.pdf

Reference73 articles.

1. Poore, J. & Nemecek, T. Reducing food’s environmental impacts through producers and consumers. Science 360, 987–992 (2018).

2. Crippa, M. et al. Food systems are responsible for a third of global anthropogenic GHG emissions. Nat. Food 2, 198–209 (2021).

3. Afshin, A. et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet 393, 1958–1972 (2019).

4. Willett, W. et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet 393, 447–492 (2019).

5. Rose, D., Heller, M. C. & Roberto, C. A. Position of the Society for Nutrition Education and Behavior: the importance of including environmental sustainability in dietary guidance. J. Nutr. Educ. Behav. 51, 3–15.e1 (2019).

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