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dc.contributorUniversitat Ramon Llull. Facultat de Ciències de la Salut Blanquerna
dc.contributorGrup de Recerca Global Research on Wellbeing - GRoW
dc.contributor.authorMuñoz-Martínez, Júlia
dc.contributor.authorAbejón Elías, Ricardo
dc.contributor.authorBatlle-Bayer, Laura
dc.contributor.authorCussó Parcerisas, Irene
dc.contributor.authorCarrillo Álvarez, Elena
dc.date.accessioned2024-07-09T15:45:28Z
dc.date.created2023-06
dc.date.issued2023-09
dc.identifier.urihttp://hdl.handle.net/20.500.14342/4161
dc.description.abstractThe global food system is failing to appropriately nourish the population and has been identified as a driving force for environmental degradation. Changing current diets to healthier and more sustainable ones is key to decrease the incidence of non-communicable diseases and force changes at the production stage that will release environmental pressure. The determination of such diets is a challenge since it should be context specific, culturally acceptable, affordable, nutritionally adequate, and environmentally friendly. Through multiobjective optimization we aimed to determine a sustainable and healthy diet(SHD) in Spain with the minimum cost and environmental impact (assessed through GHGe, land use and blue-water use) that deviate the least from current consumption. Additionally, this research also compares the optimised diet with the Spanish food-based dietary guidelines(FBDG), and explores the potential benefits of reducing animal meat and milk while replacing them with plant-based alternatives. Compared to current consumption, a SHD in Spain can be more nutritious and reduce cost, GHGe, land and blue-water use by 32%, 46%, 27%, and 41%, respectively. The Spanish intake displayed the worst nutritional assessment and the highest values for GHGe and land use. The Spanish FBDG showed the highest cost and blue-water usage. Further analysis revealed that plant-based meat alternatives are not necessary to achieve a nutritionally adequate diet at the minimum cost and environmental impact. Shifting to fortified plant-based milk alternatives may add additional environmental benefits. This work emphasizes the potentiality of using optimization to determine a SHD and identifies important gaps to be fulfilled in future research.ca
dc.format.extent49 p.ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofJournal of Cleaner Production, 2023, 424: 138775ca
dc.rights© Elsevierca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subject.otherCarn -- Substitutsca
dc.subject.otherLlet -- Substitutsca
dc.subject.otherLlet vegetalca
dc.subject.otherDietèticaca
dc.subject.otherDietaca
dc.titleOptimizing sustainable, affordable and healthy diets and estimating the impact of plant-based substitutes to milk and meat: A case study in Spainca
dc.typeinfo:eu-repo/semantics/articleca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2025-08-31T02:00:00Z
dc.embargo.terms24 mesosca
dc.subject.udc613ca
dc.identifier.doihttps://doi.org/10.1016/j.jclepro.2023.138775ca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca


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© Elsevier
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/
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