气候变化领域集成服务门户(CCPortal): Public perceptions of how to reduce carbon footprints of consumer food choices

CCPortal

DOI	10.1088/1748-9326/ab465d
	Public perceptions of how to reduce carbon footprints of consumer food choices
	Kause A.; De Bruin W.B.; Millward-Hopkins J.; Olsson H.
发表日期	2019
ISSN	17489318
卷号	14 期号:11
英文摘要	Carbon footprints - the greenhouse gas (GHG) emissions associated with consumer food choices - substantially contribute to climate change. Life cycle analyses from climate and environmental sciences have identified effective rules for reducing these food-related GHG emissions, including eating seasonal produce and replacing dairy and red meat with plant-based products. In a national UK survey, we studied how many and which rules our participants generated for reducing GHG emissions of produce, dairy, and protein-rich products. We also asked participants to estimate GHG emission reductions associated with pre-selected rules, expressed in either grams or percentages. We found that participants generated few and relatively less effective rules, including ambiguous ones like 'Buy local'. Furthermore, participants' numerical estimates of pre-selected rules were less accurate when they assessed GHG emission reductions in grams rather than in percentages. Findings suggest a need for communicating fewer rules in percentages, for informing consumers about reducing food-related GHG emissions. © 2019 The Author(s). Published by IOP Publishing Ltd.
英文关键词	behavior change; carbon footprint; climate; communication; food
语种	英语
scopus关键词	Carbon footprint; Climate change; Communication; Emission control; Food products; Gas emissions; Life cycle; Nutrition; Surveys; Behavior change; climate; Environmental science; GHG emission; Life cycle analysis; Public perception; Red meats; Greenhouse gases; carbon emission; carbon footprint; consumption behavior; environmental economics; greenhouse gas; life cycle analysis; participatory approach; perception; shopping activity; United Kingdom
来源期刊	Environmental Research Letters
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/154742
作者单位	Centre for Decision Research, Leeds University Business School, Maurice Keyworth Building, University of Leeds, Leeds, LS2 9JT, United Kingdom; Harding Center for Risk Literacy, Max Planck Institute for Human Development, Lentzeallee 94, Berlin, D-14195, Germany; Priestley International Centre for Climate, University of Leeds, Leeds, LS2 9JT, United Kingdom; Department of Engineering and Public Policy, Carnegie Mellon University, 5000 Forbes Avenue (Baker Hall 129), Pittsburgh, PA 15213, United States; Sustainability Research Institute, School of Earth and Environment, University of Leeds, Leeds, LS2 9JT, United Kingdom; Santa Fe Institute, 1399 Hyde Park Road, Santa Fe, NM 87501, United States
推荐引用方式 GB/T 7714	Kause A.,De Bruin W.B.,Millward-Hopkins J.,et al. Public perceptions of how to reduce carbon footprints of consumer food choices[J],2019,14(11).
APA	Kause A.,De Bruin W.B.,Millward-Hopkins J.,&Olsson H..(2019).Public perceptions of how to reduce carbon footprints of consumer food choices.Environmental Research Letters,14(11).
MLA	Kause A.,et al."Public perceptions of how to reduce carbon footprints of consumer food choices".Environmental Research Letters 14.11(2019).