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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-19499
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dc.contributor.authorErnstoff, Alexi-
dc.contributor.authorTu, Qingshi-
dc.contributor.authorFaist, Mireille-
dc.contributor.authorDel Duce, Andrea-
dc.contributor.authorMandlebaum, Sarah-
dc.contributor.authorDettling, Jon-
dc.date.accessioned2020-02-19T15:00:06Z-
dc.date.available2020-02-19T15:00:06Z-
dc.date.issued2019-
dc.identifier.issn2071-1050de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/19499-
dc.description.abstractThis study compares the environmental impacts of meatless and meat-containing meals in the United States according to consumption data in order to identify commercial opportunities to lower environmental impacts of meals. Average consumption of meal types (breakfast, lunch, dinner) were assessed using life cycle assessment. Retail and consumer wastes, and weight losses and gains through cooking, were used to adjust the consumption quantities to production quantities. On average, meatless meals had more than a 40% reduction in environmental impacts than meat-containing meals for any of the assessed indicators (carbon footprint, water use, resource consumption, health impacts of pollution, and ecosystem quality). At maximum and minimum for carbon footprint, meat-containing dinners were associated with 5 kgCO2e and meatless lunches 1 kg CO2e. Results indicate that, on average in the US, meatless meals lessen environmental impacts in comparison to meat-containing meals; however, animal products (i.e., dairy) in meatless meals also had a substantial impact. Findings suggest that industrial interventions focusing on low-impact meat substitutes for dinners and thereafter lunches, and low-impact dairy substitutes for breakfasts, offer large opportunities for improving the environmental performance of the average diet.de_CH
dc.language.isoende_CH
dc.publisherMDPIde_CH
dc.relation.ispartofSustainabilityde_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectDietde_CH
dc.subjectLife Cycle Assessmentde_CH
dc.subjectVegetariande_CH
dc.subject.ddc338.927: Umweltökonomie und nachhaltige Entwicklungde_CH
dc.titleComparing the environmental impacts of meatless and meat-containing meals in the United Statesde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementSchool of Engineeringde_CH
zhaw.organisationalunitInstitut für Nachhaltige Entwicklung (INE)de_CH
dc.identifier.doi10.3390/su11226235de_CH
dc.identifier.doi10.21256/zhaw-19499-
zhaw.funding.euNode_CH
zhaw.issue22de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume11de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.author.additionalNode_CH
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Ernstoff, A., Tu, Q., Faist, M., Del Duce, A., Mandlebaum, S., & Dettling, J. (2019). Comparing the environmental impacts of meatless and meat-containing meals in the United States. Sustainability, 11(22). https://doi.org/10.3390/su11226235
Ernstoff, A. et al. (2019) ‘Comparing the environmental impacts of meatless and meat-containing meals in the United States’, Sustainability, 11(22). Available at: https://doi.org/10.3390/su11226235.
A. Ernstoff, Q. Tu, M. Faist, A. Del Duce, S. Mandlebaum, and J. Dettling, “Comparing the environmental impacts of meatless and meat-containing meals in the United States,” Sustainability, vol. 11, no. 22, 2019, doi: 10.3390/su11226235.
ERNSTOFF, Alexi, Qingshi TU, Mireille FAIST, Andrea DEL DUCE, Sarah MANDLEBAUM und Jon DETTLING, 2019. Comparing the environmental impacts of meatless and meat-containing meals in the United States. Sustainability. 2019. Bd. 11, Nr. 22. DOI 10.3390/su11226235
Ernstoff, Alexi, Qingshi Tu, Mireille Faist, Andrea Del Duce, Sarah Mandlebaum, and Jon Dettling. 2019. “Comparing the Environmental Impacts of Meatless and Meat-Containing Meals in the United States.” Sustainability 11 (22). https://doi.org/10.3390/su11226235.
Ernstoff, Alexi, et al. “Comparing the Environmental Impacts of Meatless and Meat-Containing Meals in the United States.” Sustainability, vol. 11, no. 22, 2019, https://doi.org/10.3390/su11226235.


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