Environmental and Agricultural Health

Environmental health relates dietary choices to their impact on energy use in producing and transporting food, greenhouse gas emissions, pollution, and agricultural sustainability.

Food-miles and the relative climate impacts of food choices in the United States.

Despite significant recent public concern and media attention to the environmental impacts of food, few studies in the United States have systematically compared the life-cycle greenhouse gas (GHG) emissions associated with food production against long-distance distribution, aka "food-miles." We find that although food is transported long distances in general (1640 km delivery and 6760 km life-cycle supply chain on average) the GHG emissions associated with food are dominated by the production phase, contributing 83% of the average U.S.

Environmental impacts of dietary recommendations and dietary styles: Germany as an example.

Besides technical improvements and a reduction of food losses in the food chain, diet shifts offer practicable opportunities to reduce environmental impacts in the agri-food sector on a low-cost basis. In this paper we analyze the environmental impacts of nutrition in Germany in the year 2006.

Cool cuisine-feed your body, mind, and planet.

This paper combines information from the book, Cool Cuisine-Taking the Bite Out of Global Warming (Gibbs Smith, 2008) with notes from the World of Healthy Flavors Conference (Culinary Institute of America, St. Helena, CA, USA, 2011). Cool Cuisine reports on connections between food choices and global warming, (what we termed the Global Warming Diet), both from a culinary and science point of view.

Modelling the health impact of environmentally sustainable dietary scenarios in the UK

Food is responsible for around one-fifth of all greenhouse gas (GHG) emissions from products consumed in the UK, the largest contributor of which is meat and dairy. The Committee on Climate Change have modelled the impact on GHG emissions of three dietary scenarios for food consumption in the UK. This paper models the impact of the three scenarios on mortality from cardiovascular disease and cancer.

The biodiversity hypothesis and allergic disease: world allergy organization position statement.

Biodiversity loss and climate change secondary to human activities are now being associated with various adverse health effects. However, less attention is being paid to the effects of biodiversity loss on environmental and commensal (indigenous) microbiotas. Metagenomic and other studies of healthy and diseased individuals reveal that reduced biodiversity and alterations in the composition of the gut and skin microbiota are associated with various inflammatory conditions, including asthma, allergic and inflammatory bowel diseases (IBD), type1 diabetes, and obesity.

Reducing the environmental impact of dietary choice: perspectives from a behavioural and social change approach.

Climate change is recognised as a significant public health issue that will impact on food security. One of the major contributors to global warming is the livestock industry, and, relative to plant-based agriculture, meat production has a much higher environmental impact in relation to freshwater use, amount of land required, and waste products generated.

Sustainable diets for the future: Can we contribute to reducing greenhouse gas emissions by eating a healthy diet?

Food systems account for 18-20% of UK annual greenhouse gas emissions (GHGEs). Recommendations for improving food choices to reduce GHGEs must be balanced against dietary requirements for health.

We assessed whether a reduction in GHGEs can be achieved while meeting dietary requirements for health.


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