Trends in Diet-Related Greenhouse Gas Emissions and Water Footprint in Türkiye: Insights From the Türkiye Nutrition and Health Survey 2010 and 2017

Abstract

Sustainable diets can improve environmental health by supporting food security and promoting healthy living for future generations. This study aimed to assess changes over time in the consumption of foods within the national diet and diet-related environmental indicators, specifically greenhouse gas emissions (GHGE) and water footprint (WF). Individual food consumption was assessed using 24-hour dietary recalls from the Turkiye Nutrition and Health Surveys (TNHS) conducted in 2010 and 2017. GHGE and WF were calculated based on these dietary data. According to the TNHS 2010 and 2017, GHGE increased by 16<middle dot>1 %, total WF by 17 %, green WF by 19<middle dot>3 %, blue WF by 9<middle dot>4 % and grey WF by 10<middle dot>9 % (p < 0<middle dot>001). During the same period, the consumption of red meats (by 72 %), eggs (by 42<middle dot>5 %) and fats (by 53<middle dot>6 %) increased significantly (p < 0<middle dot>001). Conversely, the most notable decrease in consumption was observed for fresh vegetables and fruits, which declined by 17<middle dot>5 % and 6<middle dot>9 %, respectively (p < 0<middle dot>001). In 2010 and 2017, red meats (GHGE: +29<middle dot>8 %; total WF: +23<middle dot>6 %) and fats (GHGE: +14<middle dot>3 %; total WF: +13<middle dot>6 %) were the foods that increased their contribution to GHGE and total WF the most. Although the GHGE and total WF values of T & uuml;rkiye's national diet remain below the global average, both indicators increased in 2017 compared to 2010. Despite the rising consumption of animal-based foods in recent years, the predominance of cereals in the national diet has played a key role in keeping GHGE and total WF below the global average.