The contribution of a portion of meat, fish and eggs for climate change

• Main Author: Ferreira, Vicente
• Publication Date: 2019
• Other Authors: Domingos, Idalina, Esteves, Bruno, Cruz-Lopes, Luisa
• Format: Article
• Language: eng
• Source: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Download full: https://doi.org/10.29352/mill0203e.02.00191
• topic: Engineering, Technology, Management and Tourism

Introduction: The shift in dietary patterns of citizens will have a larger environmental footprint, in terms of greenhouse gas emissions and the use of natural resources. For example, diets high in milk and meat, particularly from ruminants, is associated with increasing emissions of methane from enteric fermentation, carbon dioxide from deforestation for pasture, and nitrous oxide from feed production. Objectives: For a more sustainable consumption the aim of this study was to quantify and compare the contribution to climate change of one portion of what you eat overall coming from the shelf of Food Wheel related with meat, poultry, fish and eggs to achieve a healthy, balanced diet. Methods: Life Cycle Assessment, based on ISO 14040/44 standards was the methodology used. The inventory analysis and, subsequently, the impact analysis were performed using the software SimaPro 8.5. The method chosen for the environmental impact assessment was IPCC 2013 GWP 100a. Results: The results show that a mackerel (fish) portion presents the lower ecological footprint followed by a portion of codfish, chicken, pork tenderloin, eggs, lobster and cow tenderloin, respectively. Conclusions: The main conclusion of this study is that life cycle impact assessment, using the IPCC 2013 GWP 100a, is a method that can help the people to choose the best food for a meal that is more environmentally friendly helping to mitigate the climate change.