Opting for more environmentally-friendly food and drink choices could cut greenhouse gas emissions from everyday grocery shopping by over 25%, according to a new study.
The research was conducted by The George Institute for Global Health and Imperial College London and was published in the Nature Food journal.
It zeroed in on the Australian market, estimating the annual emissions from grocery purchases of around 7,000 Australian households. It used data on ingredients, weights, and production life cycles from The George Institute’s FoodSwitch database.
Greenhouse gas emissions
The findings revealed that meat products, while comprising only 11% of total purchases, were responsible for nearly half (49%) of all greenhouse gas emissions. Conversely, fruits, vegetables, nuts, and legumes made up 25% of purchases but only 5% of emissions.
In addition, it highlighted the substantial impact of choosing greener options. For instance, replacing a frozen meat lasagne with a vegetarian one could reduce emissions by up to 71%.
In 2019, over 31 million tonnes of food-related greenhouse gas emissions were attributable to products consumed in Australian homes. This is equivalent to the emissions produced by more than six million cars driving an average of 22,500 km each year.
To encourage more sustainable shopping habits, the study suggests implementing on-pack labelling of greenhouse gas emissions in the grocery sector.
Changes to consumption patterns
Lead author and epidemiologist Dr. Allison Gaines emphasised the need for significant changes in food and beverage consumption patterns, especially in high-income countries like Australia, to meet global emissions targets.
“While consumers are increasingly aware of the environmental impact of the food system and willing to make more sustainable food choices, they have lacked reliable information to identify the more environmentally friendly options,” she commend.
The food and agricultural sector is responsible for about one-third of total global greenhouse gas emissions. The combined health and environmental costs of the global food system are estimated to be between $10 trillion and $14 trillion annually.
A recent report in The Lancet suggested that transitioning to healthier, lower-emission diets could prevent more than 12 million deaths per year.
“The results of our study show the potential to significantly reduce our environmental impact by switching like-for-like products,” Dr Gaines added. “This is something consumers could, and would probably like, to do if we put emissions information onto product label.”
‘Taking too long’
Elsewhere, in an editorial published in the Australia and New Zealand Journal of Public Health, Professor Simone Pettigrew, Program Director of Food Policy at The George Institute for Global Health, stated that Australia is taking too long to improve the sustainability of its food system, jeopardising the goal of achieving a net-zero future.
“There is currently no standardised framework for regulating the climate or planetary health parameters of our food supply. However, by leveraging studies like this, we can develop innovative ways to help consumers make informed choices and drive positive change,” she said.
