Vázquez-Rowe Ian, Larrea-Gallegos Gustavo, Villanueva-Rey Pedro, Gilardino Alessandro
Peruvian LCA Network, Department of Engineering, Pontificia Universidad Católica del Perú, San Miguel, Lima, Peru.
Department of Chemical Engineering, Institute of Technology, Universidade de Santiago de Compostela, Santiago de Compostela, Galicia, Spain.
PLoS One. 2017 Nov 16;12(11):e0188182. doi: 10.1371/journal.pone.0188182. eCollection 2017.
Food consumption accounts for an important proportion of the world GHG emissions per capita. Previous studies have delved into the nature of dietary patterns, showing that GHG reductions can be achieved in diets if certain foods are consumed rather than other, more GHG intensive products. For instance, vegetarian and low-meat diets have proved to be less carbon intensive than diets that are based on ruminant meat. These environmental patterns, increasingly analyzed in developed nations, are yet to be assessed in countries liked Peru where food purchase represents a relatively high percentage of the average household expenditure, ranging from 38% to 51% of the same. Therefore, food consumption can be identified as a potential way to reduce GHG emissions in Peru. However, the Peruvian government lacks a specific strategy to mitigate emissions in this sector, despite the recent ratification of the Paris Accord. In view of this, the main objective of this study is to analyze the environmental impacts of a set of 47 Peruvian food diet profiles, including geographical and socioeconomic scenarios. In order to do this, Life Cycle Assessment was used as the methodological framework to obtain the overall impacts of the components in the dietary patterns observed and primary data linked to the composition of diets were collected from the Peruvian National Institute for Statistics (INEI). Life cycle inventories for the different products that are part of the Peruvian diet were obtained from a set of previous scientific articles and reports regarding food production. Results were computed using the IPCC 2013 assessment method to estimate GHG emissions. Despite variations in GHG emissions from a geographical perspective, no significant differences were observed between cities located in the three Peruvian natural regions (i.e., coast, Andes and Amazon basin). In contrast, there appears to be a strong, positive correlation between GHG emissions and social expenditure or academic status. When compared to GHG emissions computed in the literature for developed nations, where the average caloric intake is substantially higher, diet-related emissions in Peru were in the low range. Our results could be used as a baseline for policy support to align nutritional and health policies in Peru with the need to reduce the environmental impacts linked to food production.
食品消费在全球人均温室气体排放中占重要比例。以往研究深入探讨了饮食模式的本质，表明如果食用某些食物而非其他温室气体排放强度更高的产品，饮食中的温室气体排放量可以降低。例如，事实证明，素食和低肉饮食的碳强度低于以反刍动物肉类为基础的饮食。这些在发达国家日益受到分析的环境模式，在秘鲁等国家尚未得到评估，在秘鲁，食品购买占家庭平均支出的比例相对较高，在家庭平均支出中占38%至51%。因此，食品消费可被视为秘鲁减少温室气体排放的一种潜在途径。然而，尽管秘鲁最近批准了《巴黎协定》，但秘鲁政府缺乏在该部门减排的具体战略。有鉴于此，本研究的主要目的是分析47种秘鲁食物饮食概况的环境影响，包括地理和社会经济情景。为了做到这一点，生命周期评估被用作方法框架，以获得所观察到的饮食模式中各组成部分的总体影响，并从秘鲁国家统计局（INEI）收集与饮食构成相关的原始数据。秘鲁饮食中不同产品的生命周期清单来自一组先前关于食品生产的科学文章和报告。使用IPCC 2013评估方法计算结果，以估计温室气体排放量。尽管从地理角度看温室气体排放存在差异，但在秘鲁三个自然区域（即海岸、安第斯山脉和亚马逊盆地）的城市之间未观察到显著差异。相比之下，温室气体排放与社会支出或学术地位之间似乎存在强烈的正相关。与文献中计算的发达国家的温室气体排放量相比，发达国家的平均热量摄入量要高得多，秘鲁与饮食相关的排放量处于较低水平。我们的结果可作为政策支持的基线，以使秘鲁的营养和健康政策与减少与食品生产相关的环境影响的需求保持一致。
