EFFECT OF DIETARY CHANGES ON AGRICULTURAL CARBON EMISSIONS IN CHINA

Global warming caused by carbon emissions is intensifying, and carbon emissions from dietary consumption have also received increasing attention in recent years.The dietary structure and needs of Chinese residents have undergone significant changes with the development of society and economy.This study collected panel data on food production and consumption in China from 2013 to 2020, and quantitatively evaluated the impact of changes in food production and consumption structure on carbon emissions using IPCC and life cycle carbon footprint parameters.The spatial differences in dietary structure among provinces in China were revealed, and the emission reduction potential of future food consumption in China was explored based on nutritional needs.Results show that grain production increased carbon emissions by 10%, while consumption growth drove a 17% rise.The consumption gap between urban and rural areas in China is gradually narrowing.There are still many provinces where the population's dietary consumption fails to meet the nutritional requirements.Therefore, food consumption structure should be adjusted by suitably increasing the consumption of milk and decreasing that of grains and meat.Adjusting consumption structure and reducing waste can reduce carbon emissions by 15%.This study guides residents toward healthy diets and low-carbon consumption synergistically.