Low-carbon diet
Low-carbon diet
A Low-carbon diet (pronunciation: loʊ-kɑːrbən daɪət) is a dietary plan designed to help reduce the greenhouse gas emissions resulting from consumption of food. The term is derived from the concept of a carbon footprint, which is a measure of the impact human activities have on the environment in terms of the amount of greenhouse gases produced.
Etymology
The term "Low-carbon diet" is a combination of the words "low" and "carbon", indicating a diet low in carbon emissions, and "diet", which refers to the kinds of food that a person, animal, or community habitually eats. The term is a play on the concept of a low-carb diet, which is a diet plan that restricts carbohydrates, such as those found in sugary foods, pasta and bread.
Related Terms
- Carbon Footprint: The total amount of greenhouse gases that are emitted into the atmosphere by particular human activities.
- Sustainable Agriculture: Farming in sustainable ways, which means meeting society's present food and textile needs, without compromising the ability for current or future generations to meet their needs.
- Vegetarianism: The practice of abstaining from the consumption of meat, and may also include abstention from by-products of animal slaughter.
- Veganism: The practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.
See Also
External links
- Medical encyclopedia article on Low-carbon diet
- Wikipedia's article - Low-carbon diet
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