Browsing by Author "Clark H"

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    Correction: Barnsley et al. Lifetime Climate Impacts of Diet Transitions: A Novel Climate Change Accounting Perspective. Sustainability 2021, 13, 5568
    (MDPI (Basel, Switzerland), 2022-07) Barnsley JE; Chandrakumar C; Gonzalez-Fischer C; Eme PE; Bourke BEP; Smith NW; Dave LA; McNabb WC; Clark H; Frame DJ; Lynch J; Roche JR
    The authors would like to make the following corrections about the published paper The changes are as follows: (1) Replacing the Conflicts of Interest: Conflicts of Interest: The authors declare no conflict of interest. with Conflict of Interest: The Ministry for Primary Industries (MPI) is the regulator for New Zealand’s entire primary sector. As regulator, we are responsive to the needs of all food-producing industries and have a wide range of other responsibilities. In a practical sense, our role includes protecting New Zealand from biological risk, increasing food production, minimising environmental impacts, and ensuring the food we produce in New Zealand is safe for consumers. The primary sector is wide-ranging and includes our arable and horticulture industries, as well as our red meat, dairy, fisheries and aquaculture industries. The authors apologize for any inconvenience caused and state that the scientific conclusions are unaffected. The original publication has also been updated.
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    Lifetime climate impacts of diet transitions: a novel climate change accounting perspective
    (MDPI (Basel, Switzerland), 2021-05-17) Barnsley JE; Chandrakumar C; Gonzalez-Fischer C; Eme PE; Bourke BEP; Smith NW; Dave LA; McNabb WC; Clark H; Frame DJ; Lynch J; Roche JR; Carolan M
    Dietary transitions, such as eliminating meat consumption, have been proposed as one way to reduce the climate impact of the global and regional food systems. However, it should be ensured that replacement diets are indeed nutritious and that climate benefits are accurately accounted for. This study uses New Zealand food consumption as a case study for exploring the cumulative climate impact of adopting the national dietary guidelines and the substitution of meat from hypothetical diets. The new GWP* metric is used as it was designed to better reflect the climate impacts of the release of methane than the de facto standard 100-year Global Warming Potential metric (GWP100). A transition at age 25 to the hypothetical dietary guideline diet reduces cumulative warming associated with diet by 7 to 9% at the 100th year compared with consuming the average New Zealand diet. The reduction in diet-related cumulative warming from the transition to a hypothetical meat-substituted diet varied between 12 and 15%. This is equivalent to reducing an average individual's lifetime warming contribution by 2 to 4%. General improvements are achieved for nutrient intakes by adopting the dietary guidelines compared with the average New Zealand diet; however, the substitution of meat items results in characteristic nutrient differences, and these differences must be considered alongside changes in emission profiles.