The Evolution of Dietary Consumption in the Spanish Adult Population and Its Relationship with Environmental Sustainability

Abstract

Background/objective: The relationship between food consumption and environmental sustainability is becoming increasingly evident. The aim of this study was to estimate the evolution of the environmental impact of food consumption in the Spanish population, assessed in terms of greenhouse gas (GHG) emissions.

Methods: Data collected from the Household Budget Survey were included, from approximately 24,000 households for the period of 2006-2023. The environmental impact of diet, in terms of GHG emissions, was estimated from the EAT-Lancet Commission tables, and the adherence to the Mediterranean Diet (MedDiet) was calculated using the Dietary Score index.

Results: The environmental impact of the Spanish diet, in terms of GHG, followed a downward trend over the years analysed, from 3978.1 g CO₂-eq in 2006 to 3281.4 g CO₂-eq in 2023, a decrease of 17.5%. The food groups with the largest decrease in consumption during this period were red meat (from 39.9 kg/year to 35.5 kg/year), fish (from 24.3 kg/year to 19.0 kg/year), and dairy products (from 113.4 kg/year to 99.7 kg/year). The level of adherence to the MedDiet increased slightly from 34 points in 2006 to 35 points in 2023 due to an increase in the amount of vegetables (42.7 kg/year vs. 44.3 kg/year) and grains consumed (53.1 kg/year vs. 72.6 kg/year) and a decrease in fish consumption (24.3 kg/year vs. 19.0 kg/year).

Conclusions: In Spain, a reduction in GHG emissions associated with food consumption was observed due to a decrease in the consumption of red meat, fish, dairy products, and fats. National surveys are very useful tools to analyse the impact of food consumption on climate change and to assess the effect of the policies implemented to contain it.

Keywords: dietary patterns; environmental footprint; greenhouse gases; household budget survey.

Figure 1

Evolution of the carbon footprint of Spanish households per food group and consumption by group. Note: GHG indicates greenhouse gas emissions; RM_FS_D_F, group of red meat, fish and seafood, dairy, and fats; Pou_Eggs, group of poultry and eggs; Others, group consisting of vegetables, fruits, legumes, potatoes, grains, sugar, and alcohol.

Figure 2

Change in the share of GHG emissions in Spanish households since 2006. Note: GHG indicates greenhouse gas emissions; RM_FS_D_F, group of red meat, fish and seafood, dairy, and fats; Pou_Eggs, group of poultry and eggs; Others, group consisting of vegetables, fruits, legumes, potatoes, grains, sugar, and alcohol.

Figure 3

Joinpoint regression models for trends in GHG emissions from consumption of different food groups over the period 2006–2023. (A) Model for global GHG emission trends; (B) Model for trends in GHG emissions from red meat, seafood, dairy and fat consumption; (C) Model for GHG emission trends from poultry and egg consumption; (D) Model for GHG emission trends from consumption of vegetables, fruits, pulses, potatoes, cereals, sugar and alcohol.