Misbehaviour dominates GHG emissions from food loss and waste

2026/03/19 by Ke Yin, Jingyu Zhu, Mo Wu +12 · 1 voice · 1 citation
Agricultural and Biological Sciences · Environmental Science · Health Professions · #Agriculture Sustainability and Environmental Impact #Food Security and Health in Diverse Populations #Food Waste Reduction and Sustainability

paper · doi:10.1038/s41558-026-02596-y

crossref issued 2026/03/19 · crossref published 2026/03/19 · crossref published-online 2026/03/19 · openalex publication_date 2026/03/19 · crossref created 2026/03/19 · openalex created_date 2026/03/20 · crossref published-print 2026/04/01 · crossref deposited 2026/04/10 · crossref indexed 2026/06/16 · openalex updated_date 2026/07/29

Citations

• Reducing food’s environmental impacts through producers and consumers
• Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
• Temporary reduction in daily global CO2 emissions during the COVID-19 forced confinement
• The global challenge of hidden hunger: perspectives from the field

Cited by

• Food loss and waste GHG emissions under various interventions and their climate change impacts by 2050

Discussions

• Lebensmittelverluste (LV) tragen zu 20% der globalen Treibhausgasemissionen bei. Überproduktion und übermäßiger Konsum verursachen 60% der durch LV bedingten Emissionen. Fleischkonsum macht davon 50% [bsky, 1 points, 0 comments]