Vol. 33 (2023)
Artículos de Investigación

Evaluation of diet and its CO2 emissions in Mexican population during covid-19 home confinement

PDF (Español (España)) XML (Español (España))
  • Axel Roberto Kala Saldaña,
  • Enrique Espinosa Ayala,
  • Ramiro Baeza Jiménez,
  • Ofelia Márquez Molina
Axel Roberto Kala Saldaña
Maestría en Sociología de la Salud, Centro Universitario UAEM Amecameca, Universidad Autónoma del Estado de México
Enrique Espinosa Ayala
Centro Universitario UAEM Amecameca, Universidad Autónoma del Estado de México
Ramiro Baeza Jiménez
Centro de Investigación en Alimentación y Desarrollo, A.C
Ofelia Márquez Molina
Centro Universitario UAEM Amecameca, Universidad Autónoma del Estado de México
DOI: https://doi.org/10.15174/au.2023.3696

Published 2023-06-21

How to Cite

Kala Saldaña, A. R., Espinosa Ayala, E., Baeza Jiménez, R., & Márquez Molina, O. (2023). Evaluation of diet and its CO2 emissions in Mexican population during covid-19 home confinement. Acta Universitaria, 33, 1–12. https://doi.org/10.15174/au.2023.3696

Abstract

Human diet influences food production chains, which emit about 30% of global greenhouse gases. The objective is to identify changes in diet and CO2 production in Mexican adults before, during, and after covid-19 confinement. The frequency of food consumption was determined by an electronic questionnaire completed by 1114 participants from which the associated CO2 emissions were calculated. Three food groups (high, medium, and low environmental impact) were identified according to their embodied CO2. The most varied diets consumed after confinement were characterized by a significant decrease in the intake of animal products and an increase in fruits (0.5), vegetables (0.4), cereals (1.2), and legumes (0.3). Covid-19 confinement is identified as a factor for dietary modification and its associated CO2 emissions.

PDF (Español (España)) XML (Español (España))