Study Shows Vegetarianism More Effective in Reducing GHG Emissions

A recent study titled "Food-Miles and the Relative Climate Impacts of Food Choices in the United States" concludes that dietary changes to consume less meat and dairy products or shifting to a vegetarian diet "achieves more [greenhouse gas] GHG reduction than buying all locally sourced food."

The study, available here, found that "although food is transported long distances in general (1640 km delivery and 6760 km life-cycle supply chain on average) the GHG emissions associated with food are dominated by the production phase, contributing 83% of the average U.S. household's 8.1 t CO2e/yr footprint for food consumption."  Different food groups "exhibit a large range in GHG-intensity; on average red meat is around 150% more GHG-intensive than chicken or fish."

The study was conducted by Christopher L. Weber and H. Scott Matthews of the Department of Civil Engineering and Department of Engineering and Public Policy at Carnegie Mellon University.  Funding for the study was provided by an EPA Science to Achieve Results Fellowship and a National Science Foundation MUSES grant.

To read the full-text of the study click here.

Posted: 09/01/2010