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An approach to integrate carbon footprint and nutritional aspects for a sustainable food consumption

Abstract:

Background: Food consumption has a large influence on global warming. Although we must not forget that the main role of food is nutrient provision. This study develops an indicator to integrate the carbon footprint (CFP) and nutritional values of diets to facilitate sustainable food consumption. Methods: To provide a non-subjective weighting, the nonparametric technique "Data Envelopment Analysis" (DEA) was used to define the eco-nutritional-efficiency (ENE). The ENE, defined as the ratio "nutritional performance/environmental impact", ranges between 0 and 1, with 1 being efficient. Two DEA models are presented: model 1 focuses on the macronutrient content, whereas model 2 takes the recommended daily intake into account. They were tested through a case study consisting of 256 daily menus. Results: The case study showed that the vegetarian lunch was in all efficient menus. Western menus performed the worst due to a high CFP from meat. Both models led to ENEs between 0.42 and 1, therefore showing a potential CFP reduction of up to 58%. Model 2 is preferred because it focuses on nutritional recommendations. Conclusions: The ENE succeeds in aggregating the CFP and nutritional aspects to create a unique value that can support decision-making. Further investigation is needed to include micronutrients and other environmental impacts.