Todas las fuentes en línea se consultaron el
-
Son responsables del 30 por ciento de las emisiones de gases de efecto invernadero
Crippa, M., et al., ‘Food systems are responsible for a third of global anthropogenic GHG emissions’, Nature Food, 2 (3), 2021: 198–209, https://doi.org/10.1038/s43016-021-00225-9.ocupan el 40 por ciento de la superficie terrestre
Food and Agriculture Organization of the United Nations, ‘Food and agriculture data’, FAOSTAT, 2019, https://www.fao.org/faostat/en/#data/RL.consumen al menos el 70 por ciento del agua dulce
Molden, D., ed., Water for Food, Water for Life: A Comprehensive Assessment of Water Management in Agriculture (London and Colombo: Earthscan and the International Water Management Institute, 2007).el factor más importante de la pérdida de biodiversidad y de la contaminación por nutrientes
Tilman D., et al., ‘Future threats to biodiversity and pathways to their prevention’, Nature, 546 (7656), 2017: 73–81, https://doi.org/10.1038/nature22900; Vitousek, P. M., et al., ‘Human domination of Earth’s ecosystems’, Science, 277 (5325), 1997: 494–9, https://doi.org/10.1126/science.277.5325.494.una fuente esencial de problemas de salud y nutrición
Afshin, A., et al., ‘Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017’, Lancet, 393 (10184), 2019: 1958–72, https://doi.org/10.1016/S0140-6736(19)30041-8; Domingo, N. G. G., et al., ‘Air quality-related health damages of food’, Proceedings of the National Academy of Sciences, 118 (20), 2021: artículo e2013637118, https://doi.org/10.1073/pnas.2013637118.El impacto ambiental varía considerablemente de un alimento a otro
Poore, J., and Nemecek, T., ‘Reducing food’s environmental impacts through producers and consumers’, Science, 360 (6392), 2018: 987–92, https://doi.org/10.1126/science.aaq0216. -
datos extraídos de casi cuarenta mil granjas
Ibid.Las dietas están cambiando: a medida que las poblaciones prosperan, se incluyen más alimentos
Tilman, D., et al., ‘Global food demand and the sustainable intensification of agriculture’, Proceedings of the National Academy of Sciences, 108 (50), 2011: 20260–64, https://doi.org/10.1073/pnas.1116437108.el consumo medio por persona y día ha pasado
Clark, M., et al., ‘The role of healthy diets in environmentally sustainable food systems’, Food Nutrition Bulletin, 41 (2) supplement, 2020: S31–S58, https://doi.org/10.1177%2F0379572120953734.Las naciones ricas son las que tienen la mayor responsabilidad
Springmann, M., et al., ‘Options for keeping the food system within environmental limits’, Nature, 562 (7728), 2018: 519–25, https://doi.org/10.1038/s41586-018-0594-0. -
los sistemes alimentarios superarán los objetivos de sostenibilidad ambiental
Ibid.; Clark, M. A., et al., ‘Global food system emissions could preclude achieving the 1.5°C and 2°C climate change targets’, Science, 370 (6517), 2020: 705–8, https://doi.org/10.1126/science.aba7357.superaremos un calentamiento de 1,5°C
Clark et al., ‘Global food system emissions’.La necesidad de tierra para cubrir las necesidades futuras de producción de alimentos
Williams, D. R., et al., ‘Proactive conservation to prevent habitat losses to agricultural expansion’, Nature Sustainability, 4 (4), 2021: 314–22, https://doi.org/10.1038/s41893-020-00656-5.una dieta más basada en los vegetales […] 50-70 por ciento
Springmann et al., ‘Options for keeping the food system within environmental limits’; Clark et al., ‘Global food system emissions’; Willett, W., et al., ‘Food in the Anthropocene: the EAT–Lancet commission on healthy diets from sustainable food systems’, Lancet, 393 (10170), 2019: 447–92, https://doi:10.1016/S0140-6736(18)31788-4; Tilman, D., and Clark, M., ‘Global diets link environmental sustainability and human health’, Nature 515, (7528), 2014: 518–22, https://doi.org/10.1038/nature13959; Springmann, M., et al., ‘Analysis and valuation of the health and climate change cobenefits of dietary change’, Proceedings of the National Academy of Sciences, 113 (15), 2016: 4146–51, https://doi.org/10.1073/pnas.1523119113. -
entre otros beneficios ambientales
Springmann et al., ‘Options for keeping the food system within environmental limits’.un tercio del alimento producido no se consume
Gustavsson, J., et al., Global Food Losses and Food Waste: Extent, Causes and Prevention, Food and Agriculture Organization of the United Nations, 2011, https://www.fao.org/3/mb060e/mb060e00.htm.es poco probable que alcancemos el objetivo climático de 1,5°C
Springmann et al., ‘Options for keeping the food system within environmental limits’; Clark, M. A., et al., ‘Global food system emissions’; Leclère, D., et al., ‘Bending the curve of terrestrial biodiversity needs an integrated strategy’, Nature, 585 (7826), 2020: 551–6, https://doi.org/10.1038/s41586-020-2705-y.los alimentos más sostenibles están entre los más sanos y nutritivos
Clark, M., et al., ‘Multiple health and environmental impacts of foods’, Proceedings of the National Sciences, 116 (46), 2019: 23357–62, https://www.pnas.org/content/116/46/23357; van Dooren, C., et al., ‘Proposing a novel index reflecting both climate impact and nutritional impact of food products’, Ecological Economics, 131, 2017: 389–98, https://doi.org/10.1016/j.ecolecon.2016.08.029.reducirían la mortalidad prematura en todo el planeta en un 10 por ciento
Springmann, M., et al., ‘Health and nutritional aspects of sustainable diet strategies and their association with environmental impacts: a global modelling analysis with country-level detail’, Lancet Planetary Health, 2 (10), 2018: e451–e461, https://doi.org/10.1016/S2542-5196(18)30206-7.