Concurrent economic and environmental impacts of food consumption: are low emissions diets affordable?
Sustainability of food consumption concerns both environmental and economic issues. In fact, the United Nations Food and Agricultural Organization defines as sustainable diets those that are protective and respectful of ecosystems, culturally acceptable, economically affordable, besides ensuring an adequate and healthy nutrition.In this paper, a systematic methodology to plan menus complying with nutritional and health issues, close to current eating habits, affordable and with low greenhouse gas emissions is presented.