从低碳饮食来帮助个人健康及提升环境质量

Adopting Low-carbon Diet to Help Individual Health and Improve Environment Quality

根据联合国研究估计,约18%的温室气体来自与农牧业相关的排放,这显示食物系统对于全球暖化有相当大的影响,因此联合国也开始呼吁人们从饮食行为来减少温室气体排放。以2005年生效的京都议定书中管制的6种类温室气体来看,与饮食较有关的温室气体,大多来自化石燃料燃烧及农业活动(二氧化碳CO2、甲烷CH4、氧化亚氮N2O)。因此选择低碳饮食的大原则,就是使在食物种植、畜养或加工制造的过程中所产生的温室气体尽可能减少。在兼顾营养价值及环境生态的条件下,建立一种低碳、多蔬、低卡路里饮食的生活态度,不但可兼具营养、健康,同时还能保护地球。

Research of the UN shows that about 18% of the greenhouse gases come from discharges re-lated to agriculture and animal husbandry. This means that the food system contributes greatly to the global warming and,as a consequent,the UN is calling that people choose their diet behavior to reduce dischar-ges of the greenhouse gases. Viewed from the 6 greenhouse gases controlled by the Kyoto Protocol of 2005, most of the greenhouse gases related to food come from burning of fossil fuels and agricultural activities （CO2 ,CH4 and N2 O）. The cardinal principle of choosing low - carbon diet,therefore,is to minimize the greenhouse gases generated in the process of growing food,raising animals and processing foods and to a-dopt a low - carbon,vegetable - rich and low - calorie diet well - balanced between both nutrients and the environment can better protect our globe and keep us nourished and healthy.