Want to feel really green?
Hold the lettuce next time you order a BLT
Contrary to what Arnold Schwarzenegger told COP21, eating your greens could accelerate global warming : a Carnegie Mellon study finds eating lettuce is more than three times worse in greenhouse gas emissions than eating bacon.
The study finds USDA recommendations to consume more fruits, vegetables, dairy and seafood more harmful to the environment because those foods represent relatively high resource use and GHG emissions per calorie. The authors measured changes in energy use, blue water footprint and GHG emissions associated with U.S. food consumption patterns.
“Eating lettuce is over three times worse in greenhouse gas emissions than eating bacon,” said Paul Fischbeck, professor of social and decisions sciences and engineering and public policy. “Lots of common vegetables require more resources per calorie than you would think. Eggplant, celery and cucumbers look particularly bad when compared to pork or chicken.”
Abstract
This article measures the changes in energy use, blue water footprint, and greenhouse gas (GHG) emissions associated with shifting from current US food consumption patterns to three dietary scenarios, which are based, in part, on the 2010 USDA Dietary Guidelines (US Department of Agriculture and US Department of Health and Human Services in Dietary Guidelines for Americans, 2010, 7th edn, US Government Printing Office, Washington, 2010). Amidst the current overweight and obesity epidemic in the USA, the Dietary Guidelinesprovide food and beverage recommendations that are intended to help individuals achieve and maintain healthy weight. The three dietary scenarios we examine include (1) reducing Caloric intake levels to achieve “normal” weight without shifting food mix, (2) switching current food mix to USDA recommended food patterns, without reducing Caloric intake, and (3) reducing Caloric intake levels and shifting current food mix to USDA recommended food patterns, which support healthy weight. This study finds that shifting from the current US diet to dietary Scenario 1 decreases energy use, blue water footprint, and GHG emissions by around 9 %, while shifting to dietary Scenario 2 increases energy use by 43 %, blue water footprint by 16 %, and GHG emissions by 11 %. Shifting to dietary Scenario 3, which accounts for both reduced Caloric intake and a shift to the USDA recommended food mix, increases energy use by 38 %, blue water footprint by 10 %, and GHG emissions by 6 %. These perhaps counterintuitive results are primarily due to USDA recommendations for greater Caloric intake of fruits, vegetables, dairy, and fish/seafood, which have relatively high resource use and emissions per Calorie.