The environmental sustainability of the Dutch diet : background report to 'What's on our plate? : safe, healthy and sustainable diets in the Netherlands
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A. Hollander (author), E.H.M. Temme (author), M.C. Zijp (author)
|Auteur(s)||Hollander, A. ; Temme, E. H. M.. ; Zijp, M. C..|
|Bilthoven : Rijksinstituut voor Volksgezondheid en Milieu (RIVM)|
|1 online resource (PDF, 101 pages) illustrations|
|RIVM report (2016-0198)|
|Toelichting (Engels)||In this report, the Dutch National Institute for Public Health and the Environment (RIVM) describes in what ways and to what extent the production of foods as consumed in the Netherlands has an impact on the environment. Meat and dairy (including cheese) contribute most environmental impact, followed by drinks. For many foods, the production phase (agricultural phase) causes the largest environmental burden. Production of meat and dairy requires a large area of land and high inputs of water. These foods also have the highest impact on acidification and eutrophication. The production of fruit requires a relatively high amount of water. Although the primary production phase is most important for the total environmental impact of most foods, the use of fossil fuels and raw materials for packaging, transport, conservation and preparation of food products are also relevant. This report provides an overview of the current knowledge on the environmental sustainability of foods and diets eaten in the Netherlands.|