Quatrième partie / Qu’avons-nous fait jusqu’ici ?

4.12 L’enjeu alimentaire

Toutes les sources numériques ont été consultées le

  1. Ils produisent 30 % de toutes les émissions de gaz à effet de serre 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.

    occupent 40 % des surfaces émergées Organisation des Nations unies pour l’alimentation et l’agriculture, ‘Food and agriculture data’, FAOSTAT, 2019, https://www.fao.org/faostat/en/#data/RL.

    consomment au moins 70 % de l’eau douce mondiale 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).

    la principale cause du recul de la biodiversité et de la pollution par des éléments nutritifs 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.

    à l’origine d’une nutrition et d’une santé mauvaises 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: Article e2013637118, https://doi.org/10.1073/pnas.2013637118.

    L’impact environnemental de chacun des aliments varie considérablement 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.

  2. les données de près de quarante mille exploitations agricoles Ibid.

    les régimes alimentaires sont plus abondants 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.

    l’apport calorique moyen par personne et par jour 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.

    Ces nations fortunées sont les premières responsables 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.

  3. les systèmes alimentaires dépasseront les objectifs de viabilité environnementale 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.

    nous dépasserons 1,5 °C de réchauffement Clark et al., ‘Global food system emissions’.

    L’expansion des superficies agricoles pour augmenter la production de nourriture 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.

    les produits d’origine végétale […] baisse de 50 à 70 % des émissions 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.

  4. d’autres bienfaits pour l’environnement Springmann et al., ‘Options for keeping the food system within environmental limits’.

    un tiers de la nourriture produite n’est pas consommé Gustavsson, J., et al., Global Food Losses and Food Waste: Extent, Causes and Prevention, Organisation des Nations unies pour l’alimentation et l’agriculture, 2011, https://www.fao.org/3/mb060e/mb060e00.htm.

    peu probable que nous tenions l’objectif 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.

    Nombre des aliments respectueux de l’environnement sont aussi les meilleurs pour notre santé 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.

    réduiraient la mortalité prématurée de 10 % au niveau mondial 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.