Geographic variability in the Chilean dietary carbon footprint: Major food contributors and associated factors

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dc.catalogadorjwg
dc.contributor.authorGutiérrez, Soledad
dc.contributor.authorCortes Arancibia, Sandra Isabel
dc.contributor.authorRuedlinger Standen, Jenny
dc.contributor.authorOjeda Valenzuela, Maria Jose
dc.contributor.authorFresán, Ujué
dc.date.accessioned2024-01-10T20:08:43Z
dc.date.available2024-01-10T20:08:43Z
dc.date.issued2023
dc.description.abstractAnthropogenic greenhouse gas emissions (GHGE) are behind climate change. In Chile, food system is the second source of GHGE. Changing Chileans dietary patterns is key to reducing such emissions. There is geographic variability in terms of dietary patterns within the country. Here we investigated the dietary GHGE in five different geographical zones, along with the main contributing food groups and socio-demographic variables. Data for 4676 individuals were obtained from the 2010–2011 National Survey of Food Consumption. The carbon footprint value of each food was obtained from studies using life cycle assessment methodology. Median and percentiles of dietary GHGE were calculated, expressed in kilograms of carbon dioxide equivalent per person per day (kgCO2eq/person/d) and compared among zones by Kruskal-Wallis and Dunn's tests. Logistic regression models were fitted to analyzed associations among the variables of interest and quartiles of GHGE. Diet-related GHGE ranged from 3.50 (2.34–5.12) in the North-Central Zone to 4.66 (2.89–6.69) kgCO2eq/person/d in the South zone. Meat accounted for 53–58% of the GHGE in all the zones, followed by dairy products with 12–13%. Higher GHGE were significantly associated with energy intake (kcal/d) in all of the zones, with high socioeconomic level in the North-Central, South and Metropolitan zones, and with urban residence in the South-Central zone. Tailored policies considering geographic variability are warranted to promote healthy and sustainable diets among the Chilean population.
dc.fechaingreso.objetodigital2024-01-10
dc.fuente.origenORCID
dc.identifier.doi10.1016/j.jclepro.2023.139118
dc.identifier.urihttps://doi.org/10.1016/j.jclepro.2023.139118
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/80419
dc.information.autorucEscuela de Medicina; Cortes Arancibia Sandra Isabel; 0000-0003-3293-1419; 1005970
dc.information.autorucEscuela de Medicina; Ojeda Valenzuela Maria Jose; ; 1124120
dc.language.isoen
dc.nota.accesocontenido completo
dc.revistaJournal of Cleaner Production
dc.rightsacceso abierto
dc.subjectGreenhouse gas emissions
dc.subjectFood pattern
dc.subjectLife cycle assessment
dc.subjectMeat
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.subject.ods13 Climate action
dc.subject.ods11 Sustainable cities and communities
dc.subject.odspa13 Acción por el clima
dc.subject.odspa11 Ciudades y comunidades sostenibles
dc.titleGeographic variability in the Chilean dietary carbon footprint: Major food contributors and associated factors
dc.typeartículo
dc.volumen427
sipa.codpersvinculados1005970
sipa.codpersvinculados1124120
sipa.trazabilidadORCID;2024-01-08
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