The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policy

The estimated greenhouse gas emissions from daily dietary intakes of Irish adults is 6.5 kg of CO2 equivalents per person.

• Males, younger consumers, those with secondary education, and student employment status are associated with significantly higher greenhouse gas emissions.
• Red meat contributes the most to greenhouse gas emissions, with a mean intake of 47 g/d resulting in 1646 g CO2 equivalents.
• Dairy and starchy staples follow as significant contributors, with mean daily emissions of 732 g CO2 equivalents and 647 g CO2 equivalents, respectively.
• The lowest emissions are linked to the consumption of vegetables, fruits, and legumes/pulses/nuts.
• A single measure is not sufficient to address dietary emissions; a range of evidence-based mitigation strategies should be considered.

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