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dc.contributor.authorBatlle Bayer, Laura
dc.contributor.authorBala Gala, Alba
dc.contributor.authorAlbertí Bueno, Jaume
dc.contributor.authorXifré Oliva, Ramón
dc.contributor.authorAldaco García, Rubén 
dc.contributor.authorFullana i Palmer, Pere
dc.contributor.otherUniversidad de Cantabriaes_ES
dc.date.accessioned2021-03-09T11:22:33Z
dc.date.available2022-09-30T23:31:46Z
dc.date.issued2020-09
dc.identifier.issn0921-3449
dc.identifier.issn1879-0658
dc.identifier.otherCTM2016-76176-C2-2-Res_ES
dc.identifier.urihttp://hdl.handle.net/10902/20914
dc.description.abstractThis 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.sponsorshipThis 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.extent17 p.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rights© 2020. This manuscript version is made available under the CC-BY-NC-ND 4.0 licensees_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceResources, Conservation and Recycling, 2020, 160, 104856es_ES
dc.subject.otherCarbon footprintes_ES
dc.subject.otherLand usees_ES
dc.subject.otherBlue wateres_ES
dc.subject.otherDietses_ES
dc.subject.otherSustainabilityes_ES
dc.subject.otherNutritiones_ES
dc.titleFood affordability and nutritional values within the functional unit of a food LCA. An application on regional diets in Spaines_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherVersionhttps://doi.org/10.1016/j.resconrec.2020.104856es_ES
dc.rights.accessRightsopenAccesses_ES
dc.identifier.DOI10.1016/j.resconrec.2020.104856
dc.type.versionacceptedVersiones_ES


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© 2020. This manuscript version is made available under the CC-BY-NC-ND 4.0 licenseExcepto si se señala otra cosa, la licencia del ítem se describe como © 2020. This manuscript version is made available under the CC-BY-NC-ND 4.0 license