Switches in food and beverage product purchases can reduce greenhouse gas emissions in Australia

Abstract

Switching between similar food and beverage products may reduce greenhouse gas emissions (GHGe). Here, using consumer data linked to 23,550 product-specific GHGe values, we estimated annual GHGe attributable to product purchases consumed at home in Australia and calculated reductions from specific switches. Potential changes to mean Health Star Rating, mean energy density and the proportion of ultraprocessed foods purchased were assessed. Approximately 31 million tonnes of GHGe were attributable to products consumed at home in 2019, the three highest contributors of GHGe being 'meat and meat products' (49%), 'dairy' (17%) and 'non-alcoholic beverages' (16%). Switching higher-emission products for 'very similar' lower-emission products could reduce total emissions by 26%. Switches to 'less similar' lower-emission products could lead to a 71% reduction. Switches had little impact on the average Health Star Rating, energy density of purchases and proportion of ultraprocessed foods purchased. Directing manufacturing and marketing towards lower-environmental-impact products and signposting such options to consumers are key.

Fig. 1. Ranking of major food categories.

The illustration compares rankings by emissions intensity and total emissions attributable to foods and beverages brought into Australian homes in 2019. Emission intensity data have been published previously.

Fig. 2. Average GHGe for foods and beverages.

This graph illustrates GHGe representative of products brought into the home per person in Australia in 2019 according to quintiles of socio-economic position. Shading and per cent values indicate proportions of GHGe attributable to different food categories. Intake from restaurants and take-away venues are not considered here. For ease of presentation, any category contributing less than <10% of emissions does not have the percentage listed.

Fig. 3. Potential overall reductions in GHGe.

a,b, The graphs illustrate potential reductions in GHGe attributable to foods and beverages brought into the home in Australia in 2019 by making switches to alternative ‘very similar’ products (a) and to alternative ‘less similar’ products (b). The shading indicates proportions of GHGe attributable to different food categories. The HSR is a score from 0.5 stars (least optimal nutritional profile) to 5.0 stars (most optimal nutritional profile). UPFs are based on the NOVA classification, a system that classifies products as group 1 (minimally processed), group 2 (culinary ingredient), group 3 (processed) or group 4 (ultraprocessed).