Environmental and nutritional impacts of dietary changes in Spain during the COVID-19 lockdown

被引：96

作者：

Batlle-Bayer, Laura ^{[1
]}

Aldaco, Ruben ^{[2
]}

Bala, Alba ^{[1
]}

Puig, Rita ^{[3
]}

Laso, Jara ^{[2
]}

Margallo, Maria ^{[2
]}

Vazquez-Rowe, Ian ^{[4
]}

Anto, Josep Maria ^{[5
]}

Fullana-I-Palmer, Pere ^{[1
]}

机构：

[1] Univ Pompeu Fabra, Life Cycle & Climate Change ESCI UPF, Passeig Pujades 1, Barcelona 08003, Spain

[2] Univ Cantabria, Dept Chem & Biomol Engn, Avda Castros Sn, Santander 39005, Spain

[3] Univ Lleida UdL, Dept Comp Sci & Ind Engn, Pla Massa 8, Igualada 08700, Spain

[4] Pontificia Univ Catolica Peru, Dept Engn, Peruvian LCA Network PELCAN, Ave Univ 1801, Lima 15088, Peru

[5] ISGlobal, Campus Mar,Av Dr Aiguader 88, Barcelona 08003, Spain

来源：

SCIENCE OF THE TOTAL ENVIRONMENT | 2020年 / 748卷

关键词：

Life cycle assessment; Food habits; National dietary guidelines; Planetary health diet; Sustainability; HEALTH;

D O I：

10.1016/j.scitotenv.2020.141410

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

The COVID lockdown has affected food purchases and eating habits. In this regard, this short communication assesses the nutritional and environmental impacts of these changes during the COVID lockdown in Spain, by applying Life Cycle Assessment and an energy- and nutrient-corrected functional unit. Three environmental impacts were studied (GlobalWarming Potential, BlueWater Footprint and Land Use) and a total of sevenweekly diet scenarioswere designed: two pre-COVID diets for March and April in 2019 (MAR19, APR19), one COVID diet (COVID) and two alternative diets, one based on the National Dietary Guidelines (NDG) and another one on the Planetary Health Diet (PHD). Results show that the COVID diet had larger energy intake and lower nutritional quality, aswell as higher environmental impacts (between 30 and 36%) than the pre-COVID eating patterns. Further research is needed to account for food affordability within this assessment, as well as to analyze how eating patterns will evolve after the COVID lockdown. Finally, the definition of short guidelines for sustainable food behaviors for future possible lockdowns is suggested, as well as the introduction of sustainable indicators within NDGs. (C) 2020 Elsevier B.V. All rights reserved.

引用

页数：6

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