The Chilean Diet: Is It Sustainable?

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dc.catalogadorjwg
dc.contributor.authorGormaz, Teresita
dc.contributor.authorCortés Arancibia, Sandra Isabel
dc.contributor.authorTiboni-Oschilewski, Ornella
dc.contributor.authorWeisstaub, Gerardo
dc.date.accessioned2024-01-15T14:49:45Z
dc.date.available2024-01-15T14:49:45Z
dc.date.issued2022
dc.description.abstractFood systems are one of the main contributors to climate change. Sustainable diets are one strategy to mitigate climate change. Assessments and estimations at a national level are lacking, especially in the Global South, probably due to a lack of national surveys of food consumption and a limited interest in sustainable diets information. The objective of this study is to estimate and describe the carbon and water footprint of the Chilean population's diet in an overall estimation desegregated by region, age, sex, socioeconomic level and their main characterizations. This study is based on a secondary data analysis from the National Survey of Food Consumption made in 2010. The carbon and water footprint of the food subgroups/person/day were estimated. The results are compared by sex, age group, socioeconomic level, and macro zone. A carbon footprint of 4.67 kg CO2eq and a water footprint of 4177 L, both per person/day, were obtained. Animal-sourced foods, such as dairy and red meat, were responsible for 60.5% of the total carbon footprint and 52.6% of the water footprint. The highest values for both footprints were found in the following groups: men, adolescents, young adults, people with a higher socioeconomic level, and residents in the southern area of the country. The carbon footprint and water footprint values in Chile generated by food consumption would be above the world averages. Transforming the Chilean food system into a more sustainable one with changes in eating patterns is urgently required to attain this transformation.
dc.fechaingreso.objetodigital2024-01-15
dc.fuente.origenWOS
dc.identifier.doi10.3390/nu14153103
dc.identifier.eissn2072-6643
dc.identifier.urihttp://doi.org/10.3390/nu14153103
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/80456
dc.identifier.wosidWOS:000839802100001
dc.information.autorucEscuela de Medicina; Cortes Arancibia Sandra Isabel; 0000-0003-3293-1419; 1005970
dc.issue.numero15
dc.language.isoen
dc.nota.accesoContenido completo
dc.publisherMDPI
dc.revistaNUTRIENTS
dc.rightsAcceso abierto
dc.subjectwater footprint
dc.subjectcarbon footprint
dc.subjectsustainable diets
dc.subjectdietary sustainability assessment
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.subject.ods12 Responsible Consumption and Production
dc.subject.ods02 Zero Hunger
dc.subject.ods13 Climate Action
dc.subject.odspa12 Producción y consumo responsable
dc.subject.odspa02 Hambre cero
dc.subject.odspa13 Acción por el clima
dc.titleThe Chilean Diet: Is It Sustainable?
dc.typeartículo
dc.volumen14
sipa.codpersvinculados1005970
sipa.trazabilidadWOS;2022-10-11
sipa.trazabilidadORCID;2024-01-08
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