Cited by 334Agriculture Sustainability and Environmental ImpactFood Waste Reduction and SustainabilityEnvironmental Impact and Sustainability

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Greenhouse Gas Emission Estimates of U.S. Dietary Choices and Food Loss

Heller, Martin C., Keoleian, Gregory A.·2015·Journal of Industrial Ecology

DOI 10.1111/jiec.12174

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Abstract

Summary: Dietary behavioral choices have a strong effect on the environmental impact associated with the food system. Here, we consider the greenhouse gas (GHG) emissions associated with production of food that is lost at the retail and consumer level, as well as the potential effects on GHG emissions of a shift to dietary recommendations. Calculations are based on the U.S. Department of Agriculture's (USDA) food availability data set and literature meta‐analysis of emission factors for various food types. Food losses contribute 1.4 kilograms (kg) carbon dioxide equivalents (CO 2 ‐eq) capita −1 day −1 (28%) to the overall carbon footprint of the average U.S. diet; in total, this is equivalent to the emissions of 33 million average passenger vehicles annually. Whereas beef accounts for only 4% of the retail food supply by weight, it represents 36% of the diet‐related GHG emissions. An iso‐caloric shift from the current average U.S. diet to USDA dietary recommendations could result in a 12% increase in diet‐related GHG emissions, whereas a shift that includes a decrease in caloric intake, based on the needs of the population (assuming moderate activity), results in a small (1%) decrease in diet‐related GHG emissions. These findings emphasize the need to consider environmental costs of food production in formulating recommended food patterns.

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Authors: Heller, M. C., & Keoleian, G. A.
Affiliations: University of Michigan (US)
Corresponding author: Heller, Martin C.
ORCID: Heller, Martin C.
Keoleian, Gregory A.
Venue: Journal of Industrial Ecology
Publisher: Springer Science and Business Media LLC
Published: 2014-09-04
Volume: 19
Issue: 3
Pages: 391-401
ISSN: 1088-1980 (ISSN-L)
1530-9290
DOI: 10.1111/jiec.12174
OpenAlex: W1557062754
Semantic Scholar: 17a57888c71bd1d785be73b3a276365214ecaae3
Cited by: 329
References: 38
Citations by year: 2026: 18 · 2025: 32 · 2024: 22 · 2023: 27 · 2022: 15 · 2021: 35 · 2020: 38 · 2019: 51 · 2018: 35 · 2017: 22 · 2016: 26 · 2015: 7 · 2014: 1
FWCI: 16.16
Type: journal article
Language: en
Open access: closed
Licence: onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations: Journal of Industrial Ecology (publishedVersion)
Topics: Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
Physical Sciences › Environmental Science › Environmental Engineering › Environmental Impact and Sustainability
Keywords: greenhouse gas emissions, food systems, food loss, food choice, carbon footprint, beef, dietary recommendations, energy intake, emission factors, environmental impact of food production

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Greenhouse Gas Emission Estimates of U.S. Dietary Choices and Food Loss

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