dc.contributor.author | Batlle Bayer, Laura | |
dc.contributor.author | Bala Gala, Alba | |
dc.contributor.author | Albertí Bueno, Jaume | |
dc.contributor.author | Xifré Oliva, Ramón | |
dc.contributor.author | Aldaco García, Rubén | |
dc.contributor.author | Fullana i Palmer, Pere | |
dc.contributor.other | Universidad de Cantabria | es_ES |
dc.date.accessioned | 2021-03-09T11:22:33Z | |
dc.date.available | 2022-09-30T23:31:46Z | |
dc.date.issued | 2020-09 | |
dc.identifier.issn | 0921-3449 | |
dc.identifier.issn | 1879-0658 | |
dc.identifier.other | CTM2016-76176-C2-2-R | es_ES |
dc.identifier.uri | http://hdl.handle.net/10902/20914 | |
dc.description.abstract | This study assesses the environmental impacts associated with current regional-average diets in Spain, and it evaluates the environmental benefits of adopting a diet based on the National Dietary Guidelines (NDG). To establish a fair method for diets' comparison among the different regions, a novel functional unit (FU), that considers both the nutritional and the socio-economic dimensions, was developed. Diets in north-western regions have larger impacts due to the high caloric energy and ruminant meat intake, as well as for being less affordable. The adoption of the NDG-based diet can potentially reduce the environmental impacts (GHG emissions, blue water footprint and land use) between 15 and 60% of current regional eating patterns. This study highlights the importance of properly selecting the FU, and integrating the concept of food affordability within the FU in diet LCAs. | es_ES |
dc.description.sponsorship | This study is part of the Ceres-Procon Project: Food production and consumption strategies for climate change mitigation (CTM2016-76176-C2-2-R)(AEI/FEDER,UE), financed by the Spanish Ministry of Economy and Competitiveness, which aims to determine strategies to improve the sustainability of current food production and consumption. | es_ES |
dc.format.extent | 17 p. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | © 2020. This manuscript version is made available under the CC-BY-NC-ND 4.0 license | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.source | Resources, Conservation and Recycling, 2020, 160, 104856 | es_ES |
dc.subject.other | Carbon footprint | es_ES |
dc.subject.other | Land use | es_ES |
dc.subject.other | Blue water | es_ES |
dc.subject.other | Diets | es_ES |
dc.subject.other | Sustainability | es_ES |
dc.subject.other | Nutrition | es_ES |
dc.title | Food affordability and nutritional values within the functional unit of a food LCA. An application on regional diets in Spain | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.relation.publisherVersion | https://doi.org/10.1016/j.resconrec.2020.104856 | es_ES |
dc.rights.accessRights | openAccess | es_ES |
dc.identifier.DOI | 10.1016/j.resconrec.2020.104856 | |
dc.type.version | acceptedVersion | es_ES |