ENVIRONMENTAL IMPACTS OF FOOD CONSUMPTION AND ITS REDUCTION POTENTIALS

Abstract

Nutrition accounts for 30% of environmental impacts caused by the final consumption of Swiss households. It is the most important activity from an environmental point of view. We investigated possibilities to reduce the environmental impacts of food consumption, energy use and mobility in a systematic approach for different behavioral options of consumers. Most important improvements for nutrition can be expected on the level of diets and especially in the reduction of meat consumption. The approach has also been applied in the consumption sectors mobility and energy use of households. It allows for a systematic comparison of the reduction potential of environmental impacts due to different changes in consumer behavior.