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dc.contributor.authorBatlle Bayer, Laura
dc.contributor.authorBala Gala, Alba
dc.contributor.authorGarcía Herrero, María Isabel 
dc.contributor.authorLemaire, Elodie
dc.contributor.authorSong, Guobao
dc.contributor.authorAldaco García, Rubén 
dc.contributor.authorFullana i Palmer, Pere
dc.contributor.otherUniversidad de Cantabriaes_ES
dc.date.accessioned2019-01-22T16:55:49Z
dc.date.issued2019-03-10
dc.identifier.issn0959-6526
dc.identifier.otherCTM2016-76176-C2-1-Res_ES
dc.identifier.urihttp://hdl.handle.net/10902/15469
dc.description.abstractThis study assesses the Greenhouse Gas (GHG) emissions and the nutritional quality of the current food consumption and losses of an average Spanish citizen, and compares them with two alternative diets: one following the Spanish dietary guidelines (The NAOS Strategy; NAOS), and another one based on the Mediterranean (MED) diet. The diet-related GHG emissions of current eating patterns would be reduced by 17% and 11%, when shifting to the NAOS and MED diets, respectively, and even more (42% and 35%) when diets' nutritional qualities are considered within the functional unit. In addition, food losses contribute 21% to diet's emissions. Our results suggest that national dietary guidelines (NDGs) can be a good policy tool, not only to lead to a healthier condition, but also to promote a shift towards a lower-carbon diets. Finally, it is recommended that life cycle-based indicators are added within the NDGs, to better communicate the environmental impacts of dietary choices, and ultimately enhance knowledge and awareness of consumers.es_ES
dc.description.sponsorshipThis research study is carried out as part of the Ceres-Procon Project: Food production and consumption strategies for climate change mitigation (CTM2016-76176-C2-1-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.extent29 p.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rights2018. 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.sourceJournal of Cleaner Production, 2019, 213, 588-598es_ES
dc.subject.otherGreenhouse gas emissionses_ES
dc.subject.otherLCAes_ES
dc.subject.otherDietes_ES
dc.subject.otherClimate changees_ES
dc.subject.otherImpact reductiones_ES
dc.subject.otherNutritiones_ES
dc.titleThe Spanish Dietary Guidelines: A potential tool to reduce greenhouse gas emissions of current dietary patternses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherVersionhttps://doi.org/10.1016/j.jclepro.2018.12.215es_ES
dc.rights.accessRightsembargoedAccesses_ES
dc.identifier.DOI10.1016/j.jclepro.2018.12.215
dc.type.versionacceptedVersiones_ES
dc.date.embargoEndDate2021-03-31


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2018. This manuscript version is made available under the CC-BY-NC-ND 4.0 licenseExcept where otherwise noted, this item's license is described as 2018. This manuscript version is made available under the CC-BY-NC-ND 4.0 license