INIBIOMA   20415
INSTITUTO DE INVESTIGACIONES EN BIODIVERSIDAD Y MEDIOAMBIENTE
Unidad Ejecutora - UE
congresos y reuniones científicas
Título:
FOOD ADAPTATION TO CLIMATIC CHANGES
Autor/es:
GONZÁLEZ A.D
Lugar:
Buenos Aires
Reunión:
Workshop; Adaptación al Cambio Climático en sectores clave en América del Sur; 2012
Institución organizadora:
UBA
Resumen:
Food ingredients of high production efficiency were investigated with regards to climate change. In the last decade, an increase in the frequency of extreme climatic events have influenced the production and prices of most cereal and legume commodities. In addition, a large part of the world harvest is used with low efficiency to feed animals. Life cycle inventories clearly show that energy demand and the emission of GHGs (Greenhouse Gases) involved in animal-origin ingredients are far higher than those for plant-origin foods. Therefore, an adaptation strategy to use food resources with higher efficiency is proposed here. Mainly, it comprises a change consisting in partially replacing animal ingredients with plant-origin alternatives, and promoting new food preparations satisfying both, food habits and the need for adaptation.