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    Rights statement: This is the author’s version of a work that was accepted for publication in Science of the Total Environment. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Science of the Total Environment, 779, 2021 DOI: 10.1016/j.scitotenv.2021.146497

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The potential benefits of dietary shift in China: Synergies among acceptability, health, and environmental sustainability

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The potential benefits of dietary shift in China : Synergies among acceptability, health, and environmental sustainability. / Yin, J.; Zhang, X.; Huang, W.; Liu, L.; Zhang, Y.; Yang, D.; Hao, Y.; Chen, Y.

In: Science of the Total Environment, Vol. 779, 146497, 20.07.2021.

Research output: Contribution to Journal/MagazineJournal articlepeer-review

Harvard

Yin, J, Zhang, X, Huang, W, Liu, L, Zhang, Y, Yang, D, Hao, Y & Chen, Y 2021, 'The potential benefits of dietary shift in China: Synergies among acceptability, health, and environmental sustainability', Science of the Total Environment, vol. 779, 146497. https://doi.org/10.1016/j.scitotenv.2021.146497

APA

Yin, J., Zhang, X., Huang, W., Liu, L., Zhang, Y., Yang, D., Hao, Y., & Chen, Y. (2021). The potential benefits of dietary shift in China: Synergies among acceptability, health, and environmental sustainability. Science of the Total Environment, 779, [146497]. https://doi.org/10.1016/j.scitotenv.2021.146497

Vancouver

Author

Yin, J. ; Zhang, X. ; Huang, W. ; Liu, L. ; Zhang, Y. ; Yang, D. ; Hao, Y. ; Chen, Y. / The potential benefits of dietary shift in China : Synergies among acceptability, health, and environmental sustainability. In: Science of the Total Environment. 2021 ; Vol. 779.

Bibtex

@article{c19ef67e6530422e95f0c7dc45bdea00,
title = "The potential benefits of dietary shift in China: Synergies among acceptability, health, and environmental sustainability",
abstract = "The transition to a healthier diet recommended by national dietary guidelines in China may not achieve sufficient environmental benefits. This study assesses China's potential of transforming into a sustainable diet and the trade-offs among reducing food-related environmental impacts, improving nutritional quality and respecting eating habits. We used multi-objective optimization to build optimized scenarios, with the lowest environmental footprint and greatest acceptability (i.e., with the minimum departure from the currently observed diet) as optimization goals, and adequate macro- and micronutrient intake levels as constraints. In doing so, we assessed the actual benefits and synergies of reducing carbon footprint (CF), water footprint (WF), and ecological footprint (EF) and improving health and respecting dietary acceptance under the corresponding scenarios. The results show that CF, WF and EF can be reduced by up to 19%, 15% and 30% respectively, while satisfying nutritional constraints and achieving the minimum deviation from the current food combination. The greatest synergistic benefits for CF, WF and EF are achieved when the minimum CF is the optimization goal; the maximum synergistic benefits for the environment, health and acceptability are achieved when the CF is reduced by 10%. Our findings identify the trade-offs and synergies dietary changes considering nutritional benefits, environmental sustainability and acceptability, and reveal the challenges and opportunities for achieving such synergies. {\textcopyright} 2021 Elsevier B.V.",
keywords = "Diet optimization, Environmental footprint, Environmental-health-acceptability nexus, Integrative benefits, Sustainable diet, Synergy and trade-offs, Carbon footprint, Commerce, Economic and social effects, Environmental impact, Multiobjective optimization, Sustainable development, Ecological footprint, Environmental footprints, Environmental sustainability, Trade off, Water footprint, Nutrition",
author = "J. Yin and X. Zhang and W. Huang and L. Liu and Y. Zhang and D. Yang and Y. Hao and Y. Chen",
note = "This is the author{\textquoteright}s version of a work that was accepted for publication in Science of the Total Environment. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Science of the Total Environment, 779, 2021 DOI: 10.1016/j.scitotenv.2021.146497",
year = "2021",
month = jul,
day = "20",
doi = "10.1016/j.scitotenv.2021.146497",
language = "English",
volume = "779",
journal = "Science of the Total Environment",
issn = "0048-9697",
publisher = "Elsevier Science B.V.",

}

RIS

TY - JOUR

T1 - The potential benefits of dietary shift in China

T2 - Synergies among acceptability, health, and environmental sustainability

AU - Yin, J.

AU - Zhang, X.

AU - Huang, W.

AU - Liu, L.

AU - Zhang, Y.

AU - Yang, D.

AU - Hao, Y.

AU - Chen, Y.

N1 - This is the author’s version of a work that was accepted for publication in Science of the Total Environment. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Science of the Total Environment, 779, 2021 DOI: 10.1016/j.scitotenv.2021.146497

PY - 2021/7/20

Y1 - 2021/7/20

N2 - The transition to a healthier diet recommended by national dietary guidelines in China may not achieve sufficient environmental benefits. This study assesses China's potential of transforming into a sustainable diet and the trade-offs among reducing food-related environmental impacts, improving nutritional quality and respecting eating habits. We used multi-objective optimization to build optimized scenarios, with the lowest environmental footprint and greatest acceptability (i.e., with the minimum departure from the currently observed diet) as optimization goals, and adequate macro- and micronutrient intake levels as constraints. In doing so, we assessed the actual benefits and synergies of reducing carbon footprint (CF), water footprint (WF), and ecological footprint (EF) and improving health and respecting dietary acceptance under the corresponding scenarios. The results show that CF, WF and EF can be reduced by up to 19%, 15% and 30% respectively, while satisfying nutritional constraints and achieving the minimum deviation from the current food combination. The greatest synergistic benefits for CF, WF and EF are achieved when the minimum CF is the optimization goal; the maximum synergistic benefits for the environment, health and acceptability are achieved when the CF is reduced by 10%. Our findings identify the trade-offs and synergies dietary changes considering nutritional benefits, environmental sustainability and acceptability, and reveal the challenges and opportunities for achieving such synergies. © 2021 Elsevier B.V.

AB - The transition to a healthier diet recommended by national dietary guidelines in China may not achieve sufficient environmental benefits. This study assesses China's potential of transforming into a sustainable diet and the trade-offs among reducing food-related environmental impacts, improving nutritional quality and respecting eating habits. We used multi-objective optimization to build optimized scenarios, with the lowest environmental footprint and greatest acceptability (i.e., with the minimum departure from the currently observed diet) as optimization goals, and adequate macro- and micronutrient intake levels as constraints. In doing so, we assessed the actual benefits and synergies of reducing carbon footprint (CF), water footprint (WF), and ecological footprint (EF) and improving health and respecting dietary acceptance under the corresponding scenarios. The results show that CF, WF and EF can be reduced by up to 19%, 15% and 30% respectively, while satisfying nutritional constraints and achieving the minimum deviation from the current food combination. The greatest synergistic benefits for CF, WF and EF are achieved when the minimum CF is the optimization goal; the maximum synergistic benefits for the environment, health and acceptability are achieved when the CF is reduced by 10%. Our findings identify the trade-offs and synergies dietary changes considering nutritional benefits, environmental sustainability and acceptability, and reveal the challenges and opportunities for achieving such synergies. © 2021 Elsevier B.V.

KW - Diet optimization

KW - Environmental footprint

KW - Environmental-health-acceptability nexus

KW - Integrative benefits

KW - Sustainable diet

KW - Synergy and trade-offs

KW - Carbon footprint

KW - Commerce

KW - Economic and social effects

KW - Environmental impact

KW - Multiobjective optimization

KW - Sustainable development

KW - Ecological footprint

KW - Environmental footprints

KW - Environmental sustainability

KW - Trade off

KW - Water footprint

KW - Nutrition

U2 - 10.1016/j.scitotenv.2021.146497

DO - 10.1016/j.scitotenv.2021.146497

M3 - Journal article

VL - 779

JO - Science of the Total Environment

JF - Science of the Total Environment

SN - 0048-9697

M1 - 146497

ER -