Mitigating the greenhouse gas emissions embodied in food through realistic consumer choices

By C. Hoolohan, Mike Berners-Lee, J. McKinstry-West, C. Hewitt. 2013

196 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Consumer-Related Food Waste: Causes and Potential for Action (2015, background): “was found that from four consumer behavior changes that can crucially reduce GHG emissions, one is a reduction of waste (two are related to meat consumption, and another is avoidance of air freight) [72].”
Vegan Killjoys at the Table—Contesting Happiness and Negotiating Relationships with Food Practices (2014, background): “Firstly there is a scientific argument that veganism can constitute the lowest carbon eating practice [4–6] and there is thus a duty to investigate it further, especially given the urgency of climate change.”
Greedy or needy? Land use and climate impacts of food in 2050 under different livestock futures (2017, background): “…alter, decrease or eliminate consumption of animal products, through transitioning to alternatives with lower impact – variously or including poultry (Hoolohan et al., 2013), aquaculture (Roberts et al., 2015), artificial meat/milk (Post, 2012) or plant-based protein (Popp et al., 2010; Stehfest…”
Low carbon lifestyles: A framework to structure consumption strategies and options to reduce carbon footprints (2016, background): “Numerous studies point to the fact that food waste is an important issue related to reducing emissions (Hoolohan et al., 2013; Papargyropoulou et al., 2014).”