Loading…
Reduction of the carbon footprint of college freshman diets after a food-based environmental science course
The goal of this study was to evaluate the impact of a two-quarter freshman course series entitled “Food: A Lens for Environment and Sustainability” (Food cluster) on the carbon footprint of food choices by college freshmen attending a large public university in California. Students enrolled in the...
Saved in:
| Published in: | Climatic change 2019-06, Vol.154 (3-4), p.547-564 |
|---|---|
| Main Authors: | , , , , , , , , , , , , , |
| Format: | Article |
| Language: | English |
| Subjects: | |
| Citations: | Items that this one cites Items that cite this one |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| cited_by | cdi_FETCH-LOGICAL-c319t-a3df284472f8bbf60c20cf44b63c0706f7f0982a744bd90d27fe994f0a5a180f3 |
|---|---|
| cites | cdi_FETCH-LOGICAL-c319t-a3df284472f8bbf60c20cf44b63c0706f7f0982a744bd90d27fe994f0a5a180f3 |
| container_end_page | 564 |
| container_issue | 3-4 |
| container_start_page | 547 |
| container_title | Climatic change |
| container_volume | 154 |
| creator | Jay, Jennifer A. D’Auria, Raffaella Nordby, J. Cully Rice, David Andy Cleveland, David A. Friscia, Anthony Kissinger, Sophie Levis, Marc Malan, Hannah Rajagopal, Deepak Reynolds, Joel R. Slusser, Wendelin Wang, May Wesel, Emily |
| description | The goal of this study was to evaluate the impact of a two-quarter freshman course series entitled “Food: A Lens for Environment and Sustainability” (Food cluster) on the carbon footprint of food choices by college freshmen attending a large public university in California. Students enrolled in the course completed a baseline questionnaire about their diets in early fall quarter and then again at follow-up, about 6 months later at the end of the winter quarter. The control group consisted of freshmen enrolled in a different course series entitled “Evolution of the Cosmos and Life” (Cosmos cluster). The instruction in the Food cluster included lecture material on general environmental science and life cycle analyses of food, an analysis of a reading comparing the environmental footprint of various types of meats, and classroom exercises to calculate the environmental footprint of typical foods. The Cosmos cluster instruction included climate change, but no information about food. While the two groups were statistically indistinguishable at baseline, throughout the period of the study, Food cluster students decreased (a) their overall dietary carbon footprint for a 2000-kcal normalized diet by 7% (
p
= 0.062), (b) the beef component of their dietary carbon footprint by 19% (
p
= 0.024), and (c) their reported ruminant consumption by 28% (
p
|
| doi_str_mv | 10.1007/s10584-019-02407-8 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2213654440</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2213654440</sourcerecordid><originalsourceid>FETCH-LOGICAL-c319t-a3df284472f8bbf60c20cf44b63c0706f7f0982a744bd90d27fe994f0a5a180f3</originalsourceid><addsrcrecordid>eNp9kEtLxDAUhYMoOI7-AVcB19GbNG3apQy-YEAQXYc0vZnpONOMSUbw35tawZ2r--Ccc7kfIZccrjmAuokcyloy4A0DIUGx-ojMeKkKxmUNx2QGvCoZADSn5CzGzdgpUc3I-wt2B5t6P1DvaFojtSa0eXLep33ohzTurd9ucYXUBYzrnRlo12OK1LiEgZpR27HWROwoDp998MMOh2S2NNoeB5sz_SFEPCcnzmwjXvzWOXm7v3tdPLLl88PT4nbJbMGbxEzROVFLqYSr29ZVYAVYJ2VbFRYUVE45aGphVF51DXRCOWwa6cCUhtfgijm5mnL3wX8cMCa9yfeHfFILwYuqlFJCVolJZYOPMaDT-d2dCV-agx6h6gmqzlD1D1RdZ1MxmeLIZoXhL_of1zcSnnsz</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2213654440</pqid></control><display><type>article</type><title>Reduction of the carbon footprint of college freshman diets after a food-based environmental science course</title><source>ABI/INFORM Global</source><source>Springer Nature:Jisc Collections:Springer Nature Read and Publish 2023-2025: Springer Reading List</source><creator>Jay, Jennifer A. ; D’Auria, Raffaella ; Nordby, J. Cully ; Rice, David Andy ; Cleveland, David A. ; Friscia, Anthony ; Kissinger, Sophie ; Levis, Marc ; Malan, Hannah ; Rajagopal, Deepak ; Reynolds, Joel R. ; Slusser, Wendelin ; Wang, May ; Wesel, Emily</creator><creatorcontrib>Jay, Jennifer A. ; D’Auria, Raffaella ; Nordby, J. Cully ; Rice, David Andy ; Cleveland, David A. ; Friscia, Anthony ; Kissinger, Sophie ; Levis, Marc ; Malan, Hannah ; Rajagopal, Deepak ; Reynolds, Joel R. ; Slusser, Wendelin ; Wang, May ; Wesel, Emily</creatorcontrib><description>The goal of this study was to evaluate the impact of a two-quarter freshman course series entitled “Food: A Lens for Environment and Sustainability” (Food cluster) on the carbon footprint of food choices by college freshmen attending a large public university in California. Students enrolled in the course completed a baseline questionnaire about their diets in early fall quarter and then again at follow-up, about 6 months later at the end of the winter quarter. The control group consisted of freshmen enrolled in a different course series entitled “Evolution of the Cosmos and Life” (Cosmos cluster). The instruction in the Food cluster included lecture material on general environmental science and life cycle analyses of food, an analysis of a reading comparing the environmental footprint of various types of meats, and classroom exercises to calculate the environmental footprint of typical foods. The Cosmos cluster instruction included climate change, but no information about food. While the two groups were statistically indistinguishable at baseline, throughout the period of the study, Food cluster students decreased (a) their overall dietary carbon footprint for a 2000-kcal normalized diet by 7% (
p
= 0.062), (b) the beef component of their dietary carbon footprint by 19% (
p
= 0.024), and (c) their reported ruminant consumption by 28% (
p
< 0.001). At follow-up, the overall dietary footprints for Food cluster students were 4153 and 5726 g CO
2-eq
/day for female and male students, respectively, compared to 4943 and 6958 g CO
2-eq
/day for female and male Cosmos students. In the Food cluster, both genders decreased their reported ruminant meat consumption by about a serving per week, while reported ruminant meat consumption increased for males in the control group. Modest, voluntary dietary changes such as those observed in this study could play an important role in mitigating climate change. Extrapolated across the entire US population, the difference in dietary carbon footprint observed between the Food cluster and control group would amount to 33% of the reduction required for the 2013 President’s Climate Action Plan (2013).</description><identifier>ISSN: 0165-0009</identifier><identifier>EISSN: 1573-1480</identifier><identifier>DOI: 10.1007/s10584-019-02407-8</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Atmospheric Sciences ; Carbon ; Carbon dioxide ; Carbon footprint ; Climate action ; Climate change ; Climate change mitigation ; Climate Change/Climate Change Impacts ; Clusters ; Colleges & universities ; Consumption ; Control ; Cosmos ; Diet ; Earth and Environmental Science ; Earth Sciences ; Ecological footprint ; Environmental impact ; Environmental science ; Evolution ; Females ; Food ; Food analysis ; Foods ; Life cycle ; Life cycle analysis ; Life cycles ; Males ; Meat ; Reduction ; Students ; Sustainability</subject><ispartof>Climatic change, 2019-06, Vol.154 (3-4), p.547-564</ispartof><rights>Springer Nature B.V. 2019</rights><rights>Climatic Change is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-a3df284472f8bbf60c20cf44b63c0706f7f0982a744bd90d27fe994f0a5a180f3</citedby><cites>FETCH-LOGICAL-c319t-a3df284472f8bbf60c20cf44b63c0706f7f0982a744bd90d27fe994f0a5a180f3</cites><orcidid>0000-0001-5417-1516</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2213654440/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$H</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2213654440?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,780,784,11688,27924,27925,36060,44363,74895</link.rule.ids></links><search><creatorcontrib>Jay, Jennifer A.</creatorcontrib><creatorcontrib>D’Auria, Raffaella</creatorcontrib><creatorcontrib>Nordby, J. Cully</creatorcontrib><creatorcontrib>Rice, David Andy</creatorcontrib><creatorcontrib>Cleveland, David A.</creatorcontrib><creatorcontrib>Friscia, Anthony</creatorcontrib><creatorcontrib>Kissinger, Sophie</creatorcontrib><creatorcontrib>Levis, Marc</creatorcontrib><creatorcontrib>Malan, Hannah</creatorcontrib><creatorcontrib>Rajagopal, Deepak</creatorcontrib><creatorcontrib>Reynolds, Joel R.</creatorcontrib><creatorcontrib>Slusser, Wendelin</creatorcontrib><creatorcontrib>Wang, May</creatorcontrib><creatorcontrib>Wesel, Emily</creatorcontrib><title>Reduction of the carbon footprint of college freshman diets after a food-based environmental science course</title><title>Climatic change</title><addtitle>Climatic Change</addtitle><description>The goal of this study was to evaluate the impact of a two-quarter freshman course series entitled “Food: A Lens for Environment and Sustainability” (Food cluster) on the carbon footprint of food choices by college freshmen attending a large public university in California. Students enrolled in the course completed a baseline questionnaire about their diets in early fall quarter and then again at follow-up, about 6 months later at the end of the winter quarter. The control group consisted of freshmen enrolled in a different course series entitled “Evolution of the Cosmos and Life” (Cosmos cluster). The instruction in the Food cluster included lecture material on general environmental science and life cycle analyses of food, an analysis of a reading comparing the environmental footprint of various types of meats, and classroom exercises to calculate the environmental footprint of typical foods. The Cosmos cluster instruction included climate change, but no information about food. While the two groups were statistically indistinguishable at baseline, throughout the period of the study, Food cluster students decreased (a) their overall dietary carbon footprint for a 2000-kcal normalized diet by 7% (
p
= 0.062), (b) the beef component of their dietary carbon footprint by 19% (
p
= 0.024), and (c) their reported ruminant consumption by 28% (
p
< 0.001). At follow-up, the overall dietary footprints for Food cluster students were 4153 and 5726 g CO
2-eq
/day for female and male students, respectively, compared to 4943 and 6958 g CO
2-eq
/day for female and male Cosmos students. In the Food cluster, both genders decreased their reported ruminant meat consumption by about a serving per week, while reported ruminant meat consumption increased for males in the control group. Modest, voluntary dietary changes such as those observed in this study could play an important role in mitigating climate change. Extrapolated across the entire US population, the difference in dietary carbon footprint observed between the Food cluster and control group would amount to 33% of the reduction required for the 2013 President’s Climate Action Plan (2013).</description><subject>Atmospheric Sciences</subject><subject>Carbon</subject><subject>Carbon dioxide</subject><subject>Carbon footprint</subject><subject>Climate action</subject><subject>Climate change</subject><subject>Climate change mitigation</subject><subject>Climate Change/Climate Change Impacts</subject><subject>Clusters</subject><subject>Colleges & universities</subject><subject>Consumption</subject><subject>Control</subject><subject>Cosmos</subject><subject>Diet</subject><subject>Earth and Environmental Science</subject><subject>Earth Sciences</subject><subject>Ecological footprint</subject><subject>Environmental impact</subject><subject>Environmental science</subject><subject>Evolution</subject><subject>Females</subject><subject>Food</subject><subject>Food analysis</subject><subject>Foods</subject><subject>Life cycle</subject><subject>Life cycle analysis</subject><subject>Life cycles</subject><subject>Males</subject><subject>Meat</subject><subject>Reduction</subject><subject>Students</subject><subject>Sustainability</subject><issn>0165-0009</issn><issn>1573-1480</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>M0C</sourceid><recordid>eNp9kEtLxDAUhYMoOI7-AVcB19GbNG3apQy-YEAQXYc0vZnpONOMSUbw35tawZ2r--Ccc7kfIZccrjmAuokcyloy4A0DIUGx-ojMeKkKxmUNx2QGvCoZADSn5CzGzdgpUc3I-wt2B5t6P1DvaFojtSa0eXLep33ohzTurd9ucYXUBYzrnRlo12OK1LiEgZpR27HWROwoDp998MMOh2S2NNoeB5sz_SFEPCcnzmwjXvzWOXm7v3tdPLLl88PT4nbJbMGbxEzROVFLqYSr29ZVYAVYJ2VbFRYUVE45aGphVF51DXRCOWwa6cCUhtfgijm5mnL3wX8cMCa9yfeHfFILwYuqlFJCVolJZYOPMaDT-d2dCV-agx6h6gmqzlD1D1RdZ1MxmeLIZoXhL_of1zcSnnsz</recordid><startdate>20190601</startdate><enddate>20190601</enddate><creator>Jay, Jennifer A.</creator><creator>D’Auria, Raffaella</creator><creator>Nordby, J. Cully</creator><creator>Rice, David Andy</creator><creator>Cleveland, David A.</creator><creator>Friscia, Anthony</creator><creator>Kissinger, Sophie</creator><creator>Levis, Marc</creator><creator>Malan, Hannah</creator><creator>Rajagopal, Deepak</creator><creator>Reynolds, Joel R.</creator><creator>Slusser, Wendelin</creator><creator>Wang, May</creator><creator>Wesel, Emily</creator><general>Springer Netherlands</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7ST</scope><scope>7TG</scope><scope>7TN</scope><scope>7UA</scope><scope>7WY</scope><scope>7WZ</scope><scope>7XB</scope><scope>87Z</scope><scope>88I</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FK</scope><scope>8FL</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BKSAR</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>F1W</scope><scope>F28</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>H97</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>KL.</scope><scope>KR7</scope><scope>L.-</scope><scope>L.G</scope><scope>L6V</scope><scope>M0C</scope><scope>M2O</scope><scope>M2P</scope><scope>M7S</scope><scope>MBDVC</scope><scope>P5Z</scope><scope>P62</scope><scope>PATMY</scope><scope>PCBAR</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>R05</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-5417-1516</orcidid></search><sort><creationdate>20190601</creationdate><title>Reduction of the carbon footprint of college freshman diets after a food-based environmental science course</title><author>Jay, Jennifer A. ; D’Auria, Raffaella ; Nordby, J. Cully ; Rice, David Andy ; Cleveland, David A. ; Friscia, Anthony ; Kissinger, Sophie ; Levis, Marc ; Malan, Hannah ; Rajagopal, Deepak ; Reynolds, Joel R. ; Slusser, Wendelin ; Wang, May ; Wesel, Emily</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-a3df284472f8bbf60c20cf44b63c0706f7f0982a744bd90d27fe994f0a5a180f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Atmospheric Sciences</topic><topic>Carbon</topic><topic>Carbon dioxide</topic><topic>Carbon footprint</topic><topic>Climate action</topic><topic>Climate change</topic><topic>Climate change mitigation</topic><topic>Climate Change/Climate Change Impacts</topic><topic>Clusters</topic><topic>Colleges & universities</topic><topic>Consumption</topic><topic>Control</topic><topic>Cosmos</topic><topic>Diet</topic><topic>Earth and Environmental Science</topic><topic>Earth Sciences</topic><topic>Ecological footprint</topic><topic>Environmental impact</topic><topic>Environmental science</topic><topic>Evolution</topic><topic>Females</topic><topic>Food</topic><topic>Food analysis</topic><topic>Foods</topic><topic>Life cycle</topic><topic>Life cycle analysis</topic><topic>Life cycles</topic><topic>Males</topic><topic>Meat</topic><topic>Reduction</topic><topic>Students</topic><topic>Sustainability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jay, Jennifer A.</creatorcontrib><creatorcontrib>D’Auria, Raffaella</creatorcontrib><creatorcontrib>Nordby, J. Cully</creatorcontrib><creatorcontrib>Rice, David Andy</creatorcontrib><creatorcontrib>Cleveland, David A.</creatorcontrib><creatorcontrib>Friscia, Anthony</creatorcontrib><creatorcontrib>Kissinger, Sophie</creatorcontrib><creatorcontrib>Levis, Marc</creatorcontrib><creatorcontrib>Malan, Hannah</creatorcontrib><creatorcontrib>Rajagopal, Deepak</creatorcontrib><creatorcontrib>Reynolds, Joel R.</creatorcontrib><creatorcontrib>Slusser, Wendelin</creatorcontrib><creatorcontrib>Wang, May</creatorcontrib><creatorcontrib>Wesel, Emily</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Environment Abstracts</collection><collection>Meteorological & Geoastrophysical Abstracts</collection><collection>Oceanic Abstracts</collection><collection>Water Resources Abstracts</collection><collection>Access via ABI/INFORM (ProQuest)</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Advanced Technologies & Aerospace Collection</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Earth, Atmospheric & Aquatic Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 3: Aquatic Pollution & Environmental Quality</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>Meteorological & Geoastrophysical Abstracts - Academic</collection><collection>Civil Engineering Abstracts</collection><collection>ABI/INFORM Professional Advanced</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Research Library</collection><collection>Science Database</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Advanced Technologies & Aerospace Database</collection><collection>ProQuest Advanced Technologies & Aerospace Collection</collection><collection>Environmental Science Database</collection><collection>Earth, Atmospheric & Aquatic Science Database</collection><collection>One Business (ProQuest)</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>University of Michigan</collection><collection>Environment Abstracts</collection><jtitle>Climatic change</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jay, Jennifer A.</au><au>D’Auria, Raffaella</au><au>Nordby, J. Cully</au><au>Rice, David Andy</au><au>Cleveland, David A.</au><au>Friscia, Anthony</au><au>Kissinger, Sophie</au><au>Levis, Marc</au><au>Malan, Hannah</au><au>Rajagopal, Deepak</au><au>Reynolds, Joel R.</au><au>Slusser, Wendelin</au><au>Wang, May</au><au>Wesel, Emily</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Reduction of the carbon footprint of college freshman diets after a food-based environmental science course</atitle><jtitle>Climatic change</jtitle><stitle>Climatic Change</stitle><date>2019-06-01</date><risdate>2019</risdate><volume>154</volume><issue>3-4</issue><spage>547</spage><epage>564</epage><pages>547-564</pages><issn>0165-0009</issn><eissn>1573-1480</eissn><abstract>The goal of this study was to evaluate the impact of a two-quarter freshman course series entitled “Food: A Lens for Environment and Sustainability” (Food cluster) on the carbon footprint of food choices by college freshmen attending a large public university in California. Students enrolled in the course completed a baseline questionnaire about their diets in early fall quarter and then again at follow-up, about 6 months later at the end of the winter quarter. The control group consisted of freshmen enrolled in a different course series entitled “Evolution of the Cosmos and Life” (Cosmos cluster). The instruction in the Food cluster included lecture material on general environmental science and life cycle analyses of food, an analysis of a reading comparing the environmental footprint of various types of meats, and classroom exercises to calculate the environmental footprint of typical foods. The Cosmos cluster instruction included climate change, but no information about food. While the two groups were statistically indistinguishable at baseline, throughout the period of the study, Food cluster students decreased (a) their overall dietary carbon footprint for a 2000-kcal normalized diet by 7% (
p
= 0.062), (b) the beef component of their dietary carbon footprint by 19% (
p
= 0.024), and (c) their reported ruminant consumption by 28% (
p
< 0.001). At follow-up, the overall dietary footprints for Food cluster students were 4153 and 5726 g CO
2-eq
/day for female and male students, respectively, compared to 4943 and 6958 g CO
2-eq
/day for female and male Cosmos students. In the Food cluster, both genders decreased their reported ruminant meat consumption by about a serving per week, while reported ruminant meat consumption increased for males in the control group. Modest, voluntary dietary changes such as those observed in this study could play an important role in mitigating climate change. Extrapolated across the entire US population, the difference in dietary carbon footprint observed between the Food cluster and control group would amount to 33% of the reduction required for the 2013 President’s Climate Action Plan (2013).</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s10584-019-02407-8</doi><tpages>18</tpages><orcidid>https://orcid.org/0000-0001-5417-1516</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0165-0009 |
| ispartof | Climatic change, 2019-06, Vol.154 (3-4), p.547-564 |
| issn | 0165-0009 1573-1480 |
| language | eng |
| recordid | cdi_proquest_journals_2213654440 |
| source | ABI/INFORM Global; Springer Nature:Jisc Collections:Springer Nature Read and Publish 2023-2025: Springer Reading List |
| subjects | Atmospheric Sciences Carbon Carbon dioxide Carbon footprint Climate action Climate change Climate change mitigation Climate Change/Climate Change Impacts Clusters Colleges & universities Consumption Control Cosmos Diet Earth and Environmental Science Earth Sciences Ecological footprint Environmental impact Environmental science Evolution Females Food Food analysis Foods Life cycle Life cycle analysis Life cycles Males Meat Reduction Students Sustainability |
| title | Reduction of the carbon footprint of college freshman diets after a food-based environmental science course |
| url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-24T23%3A31%3A05IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Reduction%20of%20the%20carbon%20footprint%20of%20college%20freshman%20diets%20after%20a%20food-based%20environmental%20science%20course&rft.jtitle=Climatic%20change&rft.au=Jay,%20Jennifer%20A.&rft.date=2019-06-01&rft.volume=154&rft.issue=3-4&rft.spage=547&rft.epage=564&rft.pages=547-564&rft.issn=0165-0009&rft.eissn=1573-1480&rft_id=info:doi/10.1007/s10584-019-02407-8&rft_dat=%3Cproquest_cross%3E2213654440%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c319t-a3df284472f8bbf60c20cf44b63c0706f7f0982a744bd90d27fe994f0a5a180f3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2213654440&rft_id=info:pmid/&rfr_iscdi=true |