Analysis and valuation of the health and climate change cobenefits of dietary change

By M. Springmann, H. C. J. Godfray, M. Rayner, P. Scarborough. Proceedings of the National Academy of Sciences of the United States of America, 2016

1,107 citations recorded by the source corpus.

Subfields: Ecology, Health, Toxicology and Mutagenesis, Renewable Energy, Sustainability and the Environment

View Paper: https://www.semanticscholar.org/paper/c72710d10c615d005cc487036201edb86bc4af5c

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Citations in the corpus

Why aren’t we taking action? Psychological barriers to climate-positive food choices (2016, background): “Recent analyses indicate that restricted consumption of meat is associated with multiple benefits: reduction of chronic-disease morality, healthcare costs, and GHG emissions (e.g., Springmann et al. 2016).”
Comparative analysis of environmental impacts of agricultural production systems, agricultural input efficiency, and food choice (2017, background): “Adoption of lowmeat and no-meat diets in nations with excess meat consumption (Springmann et al 2016), sustainable increases in crop yields (Foley et al 2011, Mueller et al 2012), and adoption of low-impact and otherwise more efficient agricultural systems (Robertson and Vitousek 2009), would offer…”
Multiple health and environmental impacts of foods (2019, neutral): “, refs (12, 13)), but have not decomposed 74 these multifaceted impacts to individual foods at quantities consumed on a daily basis.”
Technical potentials and costs for reducing global anthropogenic methane emissions in the 2050 timeframe –results from the GAINS model (2020, background): “…calls for widespread implementation in the 2050 timeframe of behavioural options, e.g., human diet changes that reducemeat andmilk consumption (e.g, Springmann et al 2016, Clune et al 2017,Willett et al 2019) and general institutional and social reforms indirectlymitigating greenhouse gas…”
The Lancet Countdown on health and climate change: from 25 years of inaction to a global transformation for public health. (2017, background): “A transition to 1701 healthier diets, with reduced red and processed meat consumption, and higher consumption of 1702 locally and seasonally produced fruits and vegetables, could provide significant emissions savings.(159) 1703 Tracking progress towards more sustainable diets requires consistent and”
Equity and sustainability in the Anthropocene: a social–ecological systems perspective on their intertwined futures (2018, background): “Such a transition could bring significant positive consequences for sustainability and for social, cultural and economic dimensions of equity [95,97], but must challenge the status and consumption dynamic where meat is seen as a status food, and manage environmental disconnects.”