Food-Level Analysis to Identify Dietary Choices With the Highest Nutritional Quality and Lowest Greenhouse Gas Emissions and Price

Improving diet sustainability through evolution of food choices: review of epidemiological studies on the environmental impact of diets

Perignon, Marlène
Vieux, Florent
Soler, Louis Georges
Masset, G.
Darmon, Nicole

January 2017

The Food and Agriculture Organization defines sustainable diets as nutritionally adequate, safe, hea...

Identifying Sustainable Foods: The Relationship between Environmental Impact, Nutritional Quality, and Prices of Foods Representative of the French Diet

Masset, Gabriel
Soler, Louis Georges
Vieux, Florent
Darmon, Nicole

January 2014

International audienceBackground Sustainable diets, as defined by the Food and Agriculture Organizat...

High nutritional quality is not associated with low greenhouse gas emissions in self-selected diets of French adults

Vieux, Florent
Soler, Louis Georges
Touazi, Djilali
Darmon, Nicole, N.

January 2013

International audienceBackground: Healthy diets are supposed to be more environmentally friendly bec...

Consumption of foods with the highest nutritional quality, and the lowest greenhouse gas emissions and price, differs between socio-economic groups in the UK population

Magaly Aceves-Martins
Ruth L Bates
Leone CA Craig
Neil Chalmers
Graham Horgan
Bram Boskamp
Baukje de Roos

December 2023

Abstract Objective: To establish a baseline understanding of whether consuming food with the highes...

Consumption of foods with the highest nutritional quality, and the lowest GHGE and price, differs between socioeconomic groups in the UK population

Aceves Martins, Magaly
Slater, Ruth
Craig, Leone
Chalmers, Neil
Horgan, Graham W
Boskamp, Bram
de Roos, Baukje

October 2023

Financial support This research was funded by the Scottish Government’s Rural and Environment Scienc...

Healthy and sustainable diets that meet greenhouse gas emission reduction targets and are affordable for different income groups in the UK

Reynolds, Christian J.
Horgan, Graham W.
Whybrow, Stephen
Macdiarmid, Jennie I.

February 2020

We thank Amandine Perrin and Hubert Ehlert for their help writing some of the early linear programmi...

Sustainable diets in the UK—developing a systematic framework to assess the environmental Impact, cost and nutritional quality of household food purchases

Wrieden, Wendy
Halligan, Joel
Goffe, Louis
Barton, Karen
Leinonen, I.

September 2019

Sustainable diets should not only respect the environment but also be healthy and affordable. Howeve...

How low can dietary greenhouse gas emissions be reduced without impairing nutritional adequacy, affordability and acceptability of the diet? A modelling study to guide sustainable food choices

Ferrari, Gaël
Barré, Tangui
Vieux, Florent
Maillot, Matthieu
Amiot-Carlin, Marie-Josèphe

January 2016

Objective: To assess the compatibility between reduction of diet-related greenhouse gas emissions (G...

Promoting dietary changes for achieving health and sustainability targets

Bellamy, Angelina Sanderson
Furness, Ella
Mills, Susanna
Clear, Adrian
Finnigan, Samantha Mitchell
Meador, Elliot
Milne, Alice E.
Sharp, Ryan T.

April 2023

Globally, about 21–37% of total greenhouse gas (GHG) emissions are attributable to food systems. Die...

Variations in greenhouse gas emissions of individual diets: Associations between the greenhouse gas emissions and nutrient intake in the United Kingdom

Rippin, HL
Cade, JE
Berrang-Ford, L
Benton, TG
Hancock, N
Greenwood, DC

November 2021

Background Food production accounts for 30% of global greenhouse gas (GHG) emissions. Less enviro...

Identifying Sustainable Foods: The Relationship between Environmental Impact, Nutritional Quality, and Prices of Foods Representative of the French Diet

Masset, Gabriel
Soler, Louis-Georges
Vieux, Florent
Darmon, Nicole

June 2014

AbstractBackgroundSustainable diets, as defined by the Food and Agriculture Organization, need to co...

Ready meals, especially those that are animal-based and cooked in an oven, have lower nutritional quality, higher greenhouse gas emissions and are more expensive than equivalent home-cooked meals

Aceves Martins, Magaly
Denton, Philippa
de Roos, Baukje

January 2023

Open Access via the CUP Agreement Acknowledgments. Ruth L. Bates, Leone C.A. Craig, Neil Chalmers, G...

Improving diet sustainability through evolution of food choices: review of epidemiological studies on the environmental impact of diets

Perignon, Marlène
Vieux, Florent
Soler, Louis Georges
Masset, G.
Darmon, Nicole

January 2017

The Food and Agriculture Organization defines sustainable diets as nutritionally adequate, safe, hea...

Identifying Sustainable Foods: The Relationship between Environmental Impact, Nutritional Quality, and Prices of Foods Representative of the French Diet

Masset, Gabriel
Soler, Louis Georges
Vieux, Florent
Darmon, Nicole

January 2014

International audienceBackground Sustainable diets, as defined by the Food and Agriculture Organizat...

High nutritional quality is not associated with low greenhouse gas emissions in self-selected diets of French adults

Vieux, Florent
Soler, Louis Georges
Touazi, Djilali
Darmon, Nicole, N.

January 2013

International audienceBackground: Healthy diets are supposed to be more environmentally friendly bec...

Consumption of foods with the highest nutritional quality, and the lowest greenhouse gas emissions and price, differs between socio-economic groups in the UK population

Magaly Aceves-Martins
Ruth L Bates
Leone CA Craig
Neil Chalmers
Graham Horgan
Bram Boskamp
Baukje de Roos

December 2023

Abstract Objective: To establish a baseline understanding of whether consuming food with the highes...

Consumption of foods with the highest nutritional quality, and the lowest GHGE and price, differs between socioeconomic groups in the UK population

Aceves Martins, Magaly
Slater, Ruth
Craig, Leone
Chalmers, Neil
Horgan, Graham W
Boskamp, Bram
de Roos, Baukje

October 2023

Financial support This research was funded by the Scottish Government’s Rural and Environment Scienc...

Healthy and sustainable diets that meet greenhouse gas emission reduction targets and are affordable for different income groups in the UK

Reynolds, Christian J.
Horgan, Graham W.
Whybrow, Stephen
Macdiarmid, Jennie I.

February 2020

We thank Amandine Perrin and Hubert Ehlert for their help writing some of the early linear programmi...

Sustainable diets in the UK—developing a systematic framework to assess the environmental Impact, cost and nutritional quality of household food purchases

Wrieden, Wendy
Halligan, Joel
Goffe, Louis
Barton, Karen
Leinonen, I.

September 2019

Sustainable diets should not only respect the environment but also be healthy and affordable. Howeve...

How low can dietary greenhouse gas emissions be reduced without impairing nutritional adequacy, affordability and acceptability of the diet? A modelling study to guide sustainable food choices

Ferrari, Gaël
Barré, Tangui
Vieux, Florent
Maillot, Matthieu
Amiot-Carlin, Marie-Josèphe

January 2016

Objective: To assess the compatibility between reduction of diet-related greenhouse gas emissions (G...

Promoting dietary changes for achieving health and sustainability targets

Bellamy, Angelina Sanderson
Furness, Ella
Mills, Susanna
Clear, Adrian
Finnigan, Samantha Mitchell
Meador, Elliot
Milne, Alice E.
Sharp, Ryan T.

April 2023

Globally, about 21–37% of total greenhouse gas (GHG) emissions are attributable to food systems. Die...

Variations in greenhouse gas emissions of individual diets: Associations between the greenhouse gas emissions and nutrient intake in the United Kingdom

Rippin, HL
Cade, JE
Berrang-Ford, L
Benton, TG
Hancock, N
Greenwood, DC

November 2021

Background Food production accounts for 30% of global greenhouse gas (GHG) emissions. Less enviro...

Identifying Sustainable Foods: The Relationship between Environmental Impact, Nutritional Quality, and Prices of Foods Representative of the French Diet

Masset, Gabriel
Soler, Louis-Georges
Vieux, Florent
Darmon, Nicole

June 2014

AbstractBackgroundSustainable diets, as defined by the Food and Agriculture Organization, need to co...

Ready meals, especially those that are animal-based and cooked in an oven, have lower nutritional quality, higher greenhouse gas emissions and are more expensive than equivalent home-cooked meals

Aceves Martins, Magaly
Denton, Philippa
de Roos, Baukje

January 2023

Open Access via the CUP Agreement Acknowledgments. Ruth L. Bates, Leone C.A. Craig, Neil Chalmers, G...

Improving diet sustainability through evolution of food choices: review of epidemiological studies on the environmental impact of diets

Perignon, Marlène
Vieux, Florent
Soler, Louis Georges
Masset, G.
Darmon, Nicole

January 2017

The Food and Agriculture Organization defines sustainable diets as nutritionally adequate, safe, hea...

Identifying Sustainable Foods: The Relationship between Environmental Impact, Nutritional Quality, and Prices of Foods Representative of the French Diet

Masset, Gabriel
Soler, Louis Georges
Vieux, Florent
Darmon, Nicole

January 2014

International audienceBackground Sustainable diets, as defined by the Food and Agriculture Organizat...

High nutritional quality is not associated with low greenhouse gas emissions in self-selected diets of French adults

Vieux, Florent
Soler, Louis Georges
Touazi, Djilali
Darmon, Nicole, N.

January 2013

International audienceBackground: Healthy diets are supposed to be more environmentally friendly bec...

Food-Level Analysis to Identify Dietary Choices With the Highest Nutritional Quality and Lowest Greenhouse Gas Emissions and Price

Abstract

Extracted data

Food-Level Analysis to Identify Dietary Choices With the Highest Nutritional Quality and Lowest Greenhouse Gas Emissions and Price

Abstract

Extracted data

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