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

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.