Quarta parte / Que medidas tomámos

4.12 A Questão das Calorias

Todas as fontes online foram acedidas no dia

  1. Produzem 30% das emissões de gases com efeito de estufa 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.

    ocupam 40% da superfície terrestre Food and Agriculture Organization of the United Nations, ‘Food and agriculture data’, FAOSTAT, 2019, https://www.fao.org/faostat/en/#data/RL.

    esgotam, pelo menos, 70% da água potável da Terra 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).

    a principal fonte da perda de biodiversidade e da poluição por substâncias 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.

    a principal causa… de má saúde e má nutrição 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.

    O impacto ambiental de cada alimento varia bastante 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. dados recolhidos em quase 40 mil quintas Ibid.

    As dietas… transição para uma maior quantidade total de 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.

    o consumo médio diário por pessoa aumentou 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.

    Os países ricos são os principais responsáveis 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. os sistemas alimentares ultrapassarão os objetivos de sustentabilidade 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.

    ultrapassaremos 1,5°C de aquecimento Clark et al., ‘Global food system emissions’.

    A terra adicional necessária para a produção futura 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.

    uma dieta mais à base de vegetais reduziria em 50 a 70% 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. beneficiando também outros aspetos do meio ambiente Springmann et al., ‘Options for keeping the food system within environmental limits’.

    um terço dos alimentos produzidos não são consumidos 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.

    pouco provável que seja possível alcançar o 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.

    Muitos dos alimentos mais sustentáveis do ponto de vista ambiental são também os mais saudáveis 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.

    reduziriam 10% da taxa mundial de mortalidade prematura 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.