Greenhouse gas emissions, water footprint, and ecological footprint of food purchases according to their degree of processing in Brazilian metropolitan areas: a time-series study from 1987 to 2018
Jacqueline Tereza da Silva, Josefa Maria Fellegger Garzillo, Fernanda Rauber, Alana Kluczkovski, Ximena Schmidt Rivera, Gabriela Lopes da Cruz, Angelina Frankowska, Carla Adriano Martins, Maria Laura da Costa Louzada, Carlos Augusto Monteiro, Christian Reynolds, Sarah Bridle, Renata Bertazzi Levy
Abstract
BACKGROUND: The consumption of ultra-processed foods has increased worldwide and has been related to the occurrence of obesity and other non-communicable diseases. However, little is known about the environmental effects of ultra-processed foods. We aimed to assess the temporal trends in greenhouse gas emissions (GHGE), water footprint, and ecological footprint of food purchases in Brazilian metropolitan areas, and how these are affected by the amount of food processing. METHODS: In this time-series study, we used data from five Brazilian Household Budget Surveys (1987-88, 1995-96, 2002-03, 2008-09, 2017-18) to calculate GHGE, water footprint, and ecological footprint per 1000 kcal of food and beverages purchased. Food items were classified into NOVA food groups: unprocessed or minimally processed foods (G1); processed culinary ingredients (G2); processed foods (G3); and ultra-processed foods (G4). We calculated the proportion each NOVA food group contributes to daily kcal per person. Linear regression was performed to evaluate trends of the environmental impacts across the years. FINDINGS: <0·0001). We found no significant change in contribution by any other NOVA food groups to any of the three environmental indicators over the study period. INTERPRETATION: The environmental effects of the Brazilian diet have increased over the past three decades along with increased effects from ultra-processed foods. This means that dietary patterns in Brazil are becoming potentially more harmful to human and planetary health. Therefore, a shift in the current trend would be needed to enhance sustainable healthy food systems. FUNDING: Science and Technologies Facilities Council-Global Challenges Research Fund.