Changes in Food Consumption and Environmental Impact in Spain
Author Information
Author(s): Álvarez-Álvarez Laura, Rubín-García María, Vitelli-Storelli Facundo, Botella-Juan Lorena, Fernández-Villa Tania, Martín-Sánchez Vicente
Primary Institution: University of León
Hypothesis
The study aims to estimate the evolution of the environmental impact of food consumption in the Spanish population, assessed in terms of greenhouse gas emissions.
Conclusion
The study found a reduction in greenhouse gas emissions associated with food consumption in Spain due to decreased consumption of red meat, fish, dairy products, and fats.
Supporting Evidence
- The environmental impact of the Spanish diet decreased from 3978.1 g CO2-eq in 2006 to 3281.4 g CO2-eq in 2023.
- Consumption of red meat decreased from 39.9 kg/year to 35.5 kg/year over the study period.
- Adherence to the Mediterranean Diet increased slightly from 34 points in 2006 to 35 points in 2023.
Takeaway
Over the years, people in Spain have been eating less meat and dairy, which is better for the environment because it means less pollution from food.
Methodology
Data from the Household Budget Survey covering approximately 24,000 households from 2006 to 2023 was analyzed to estimate the environmental impact of food consumption.
Potential Biases
Potential underestimation of food intake due to reliance on self-reported data from surveys.
Limitations
The study does not account for food consumption outside the home and lacks differentiation between age groups and socio-economic levels.
Participant Demographics
Spanish adult population, with data collected from a diverse range of households.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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