1 / 4

Masset G, et al. J Acad Nutr Diet . 2014;114(6).

RESEARCH. Identifying Sustainable Foods: The Relationship between Environmental Impact, Nutritional Quality, and Prices of Foods Representative of the French Diet. Gabriel Masset, PhD ; Louis-Georges Soler, PhD ; Florent Vieux, PhD ; Nicole Darmon, PhD. Masset G, et al.

nardo
Download Presentation

Masset G, et al. J Acad Nutr Diet . 2014;114(6).

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. RESEARCH Identifying Sustainable Foods: The Relationship between Environmental Impact, Nutritional Quality, and Prices of Foods Representative of the French Diet Gabriel Masset, PhD; Louis-Georges Soler, PhD; Florent Vieux, PhD; Nicole Darmon, PhD Masset G, et al. J Acad Nutr Diet. 2014;114(6).

  2. RESEARCH Figure 1: Medians and interquartile range for greenhouse gas emissions (GHGE) and prices, across food groups (dashed lines represent the overall median) Ruminant meats: very low variability Masset G, et al. J Acad Nutr Diet. 2014;114(6).

  3. RESEARCH Identification of “Sustainable foods” across food groups • Sustainable foods were identified as those meeting three sustainability criteria: • Greenhouse gas emissions < overall median • SAIN:LIM > overall median • Price (per kg or per kcal) < overall median Masset G, et al. J Acad Nutr Diet. 2014;114(6).

  4. RESEARCH Sustainability criteria across food groups Median, overall median across all foods; GHGE, Greenhouse gas emissions; SAIN:LIM, indicator of nutritional quality for foods, based on the SAIN:LIM nutrient profile model Sustainable foods were identified as those meeting the three sustainability criteria (using either price/kg or /kcal) Masset G, et al. J Acad Nutr Diet. 2014;114(6).

More Related