background preloader

Consommation durable

Facebook Twitter

Grabbing the bull by the horns: it’s time to cut industrial meat and dairy to save the climate. Feedlot in Arizona.

Grabbing the bull by the horns: it’s time to cut industrial meat and dairy to save the climate

Decreasing meat and dairy consumption, especially in North America and Europe, would make a significant impact on the climate. (Photo: Wongaboo) When we think of the big drivers of climate change, cars and air travel often come to mind. Food Climate Research Network (FCRN) Food Climate Research Network (FCRN) The study examined the potential to mitigate climate change through the food system and the health care system.

Food Climate Research Network (FCRN)

Potentiels d'expansion de la consommation collaborative pour réduire les impa... Alimentation durable : la France bonne élève du G20. Carbon price would result in food costs rising 3% Carbon pricing internalises the costs of climate change: in a nutshell, products with higher footprints cost more.

Carbon price would result in food costs rising 3%

Around $100 (€94) per tonne of greenhouse gas (GHG) emissions is widely regarded as the minimum price required to spur enough investment in reductions to keep global warming under 2°C, the target set out in the Paris Agreement. Indeed, two thirds of the national pledges made in the deal refer to carbon pricing. Cerin – Cholé-doc : « Quelle compatibilité entre qualités nutritionnelle et environnementale de l’alimentation en France ? » Food Climate Research Network (FCRN) The index includes three nutrients which, for health reasons, should be encouraged (essential fatty acids, dietary fibre and plant protein) and three which should be limited (saturated fat, salt and added sugar) combined with energy density.

Food Climate Research Network (FCRN)

The SNRF index then relates these health-related nutritional characteristics with greenhouse gas emissions of foods to divide foodstuffs into three general groups shown in the figure below. Food Climate Research Network (FCRN) Food Climate Research Network (FCRN) By ambitiously modelling the intricate relationships between the agricultural, economic, environmental and health aspects of the global food system, the authors produce forecasts of the effects of an emissions derived food tax on agricultural emissions and global health.

Food Climate Research Network (FCRN)

Tax levels adopted in the study are designed to internalise all the climate related costs of food consumption. For 18 food groups, the appropriate tax level in a country is calculated using commodity and location specific emissions factors and an emissions price of $52 tCO2e−1 w. These price adjustments are fed into the framework which predicts emissions reductions and health impacts in each country in the year 2020. The health impacts are calculated using a comparative risk assessment framework, that relates dietary and weight related risk factors to disease states that include, heart disease, type 2 diabetes and cancer. The initial analysis looks at the effects of levying weighted GHG taxes on all food commodities. German Environment Agency: ‘Tax animal products to tackle climate change’ – EurActiv.com. Meat and dairy farming is more damaging to the environment than producing cereals, fruits or vegetables.

German Environment Agency: ‘Tax animal products to tackle climate change’ – EurActiv.com

Germany’s Federal Environment Agency (UBA) has called for higher taxes on animal products, but the idea is controversial. EurActiv Germany reports. Agriculture is a big contributor to climate change. In a recent study, the UBA highlighted the fact that farming is the largest emitter of nitrous oxide and methane, a greenhouse gas around 25 times more powerful than carbon dioxide. This conclusion led the UBA to a controversial conclusion, namely that VAT reductions on animal products such as meat and cheese amount to environmentally harmful subsidies. The agency criticised the fact that animal products benefit from a VAT rate of just 7%, the same rate as cereals, fruits or vegetables, despite the fact that they are far more damaging to the environment. For example, one kilo of beef can generate up to 28kg of CO2 equivalent. Beyond calorie counting: assessing the sustainability of food provided for public consumption. The method quantifies 11 sustainability categories and 36 indicators in food provisioning.

Beyond calorie counting: assessing the sustainability of food provided for public consumption

FOODSCALE has previously been used to assess food sustainability in university canteens in Germany and hotel breakfast buffets in Sweden; in this paper the authors use the method to comparatively assess food provision in five settings in Ireland. The results presented in the paper show that there is significant variation in the sustainability of food provided and the researchers highlight the potential of the method to generate comparative research from different regions and settings.

Triming the excess: environmental impacts of discretionary food consumption in Australia. This study estimates the environmental impacts of what it terms discretionary foods - foods and drinks that do not provide nutrients that the body particularly needs, including: cakes and biscuits; confectionary and chocolate; pastries and pies; ice confections; butter, cream, and spreads which contain predominantly saturated fats; processed meats and fattier/salty sausages; potato chips, crisps and other fatty or salty snack foods; sugar-sweetened soft drinks and cordials, sports and energy drinks and alcoholic drinks).

Triming the excess: environmental impacts of discretionary food consumption in Australia

Mon Restau Responsable®, en route vers des cantines plus durables. Avec 8 millions de repas servis par jour, la restauration collective représente un secteur à fort impact sur l’environnement, l’agriculture française et joue un rôle déterminant pour la santé des convives.

Mon Restau Responsable®, en route vers des cantines plus durables

Promotion des circuits courts et d’une cuisine saine de qualité, introduction de produits issus de l’agriculture biologique, réduction du gaspillage alimentaire : les cantines françaises font face à de nombreux chantiers et doivent continuellement changer leurs pratiques, tant au niveau des achats, de l’élaboration des menus que des habitudes en cuisine. 90 jours, l’appli qui vous coache pour adopter plus de gestes écolos. Saviez-vous que chaque année, un foyer reçoit en moyenne 31 kg de publicité non adressées ?

90 jours, l’appli qui vous coache pour adopter plus de gestes écolos

Que 122 millions de sacs plastiques sont abandonnés sur les côtes du littoral français, polluant ainsi l’environnement ? Ou encore que 11% de notre consommation électrique annuelle provient de nos appareils électriques en veille ? Même en étant conscient de ces faits, le passage à l’action ne va parfois pas de soi. Et si une application mobile vous aidait à changer vos habitudes pour démultiplier vos éco-gestes au quotidien ? C’est le pari lancé par 90 jours, une appli mobile gratuite qui propose de vous accompagner, tel un coach personnalisé, pour adopter des éco-gestes répondant aux enjeux du changement climatique. Des circuits courts durables ? De l’utopie à la réalité...

Les circuits courts sont largement plébiscités et bénéficient d’a priori favorables sur les plans économique, social et environnemental. Food Ethics Council - Catering for sustainability. The Food Ethics Council was commissioned by WWF-UK and Sodexo UK & Ireland to undertake independent research to explore the business cases for adopting and promoting sustainable diets in the foodservice sector. The work comprised a mix of desk-based research and semistructuredinterviews with 16 senior foodservice sector personnel andother opinion leaders linked to the industry. The report, 'Catering for sustainability,' reflects the authors’ findings from the research and draws extensively on the interviewees’ insights and opinions.

Les enfants, finissez votre assiette… et mangez la cuillère. Alors qu'au siècle dernier le plastique a peu à peu envahi notre quotidien, notre alimentation (assiettes, couverts, verres, gobelets, bouteilles, plateaux repas livrés - voir à ce sujet les taxes dite « pique-nique » qui se multiplient de la Corée du Sud à la Belgique… et même à la France où le sujet est régulièrement évoqué puis repoussé depuis le Grenelle Environnement)… mais aussi notre environnement et les océans. DIM ASTREA, Agrosciences, Ecologie des Territoires, Alimentation - Publication du compte-rendu du séminaire "Alimentation et Changement Climatique" Le DIM ASTREA vous invite à lire le compte-rendu du séminaire "Alimentation et Changement Climatique" organisé le 4 décembre 2014 avec le DIM R2DS. Séminaire co-organisé par les DIM R2DS et ASTREA, il a permis de réunir chercheurs et acteurs d'Ile-de-France sur la thématique de l'alimentation et du changement climatique.

Conférences et tables-rondes ont composé cette journée qui a réuni plus de 100 personnes. La viande bio ne fait pas carton plein. Lean, green, mean, obscene…? What is efficiency? And is it sustainable? We all know that the food system today is undermining the environment upon which future food production depends. But while we generally agree that we need do something to make food systems more sustainable, we do not necessarily agree about what, exactly, should be done. This paper explores these questions by considering how stakeholders think about efficiency in relation to animal production and consumption, both terrestrial and aquatic. It takes as its starting point three broadly discernible views. One word that comes up time and again in discussions about the way forward is ‘efficiency.’ It is argued that we need to develop systems that are more environmentally efficient.

From one perspective, all animal production is inherently inefficient. This paper shows that these three takes on efficiency are founded on different ways of thinking about the inputs to, and the output and impacts arising from the food system. Science et climat : pour sauver la planète, il faut manger autrement. Which type of sustainable foodie are you? After surveying 942 people, researchers from the Wageningen University in the Netherlands classified consumers into four camps: unsustainers, curtailers, product-oriented consumers and sustainers. They said it wasn’t enough to look at the degree of a consumer’s sustainable food attitudes as past research had done, more investigation was needed into the type of sustainability they engaged in. Published in the journal Appetite, the results suggested one ‘meat-free’ day a week and eating smaller portions of meat were the most popular sustainable food behaviours, performed by 56.1% and 51.5% of the respondents, respectively.

Le Global Green Packaging prédit une belle croissance pour les emballages écologiques.