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What is the greenest way to eat your greens?

Vijverberg, Emy LU (2023) EKHS34 20231
Department of Economic History
Abstract (Swedish)
The global food industry is the second main contributor to climate change whilst climate change also poses threats to future food security (Ritchie & Roser, 2020). One of the suggestions to decrease the environmental footprint of consumption and increase the resilience of food systems, is the shift to local production and consumption (Stein & Santini, 2021; Van Gameren et al., 2015). However, life-cycle assessment studies show that local vegetable production may have a higher environmental footprint compared to imported vegetables (Högberg, 2010). Yet,
LCAs only consider environmental impacts while for complete sustainability assessments an equal consideration of the social and economic dimension is crucial, as suggested in the triple... (More)
The global food industry is the second main contributor to climate change whilst climate change also poses threats to future food security (Ritchie & Roser, 2020). One of the suggestions to decrease the environmental footprint of consumption and increase the resilience of food systems, is the shift to local production and consumption (Stein & Santini, 2021; Van Gameren et al., 2015). However, life-cycle assessment studies show that local vegetable production may have a higher environmental footprint compared to imported vegetables (Högberg, 2010). Yet,
LCAs only consider environmental impacts while for complete sustainability assessments an equal consideration of the social and economic dimension is crucial, as suggested in the triple bottom line model (Brundtland, 1987). Therefore, by performing an multi-criteria assessment based on the TBL, this thesis has investigated the differences in sustainability potential between
locally grown and imported vegetables for consumption in Skåne, Sweden. The results show that Swedish vegetables are more sustainable than imported vegetables and stakeholders have indicated that increasing local production could be achievable under certain conditions. Supermarkets can play a key role in the transition towards more sustainable production and consumption of vegetables by offering more local and seasonal produce for a fair price. (Less)
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author
Vijverberg, Emy LU
supervisor
organization
alternative title
A comparative sustainability assessment based on the triple bottom line model for consumption of locally grown versus imported vegetables in Skåne, Sweden
course
EKHS34 20231
year
type
H1 - Master's Degree (One Year)
subject
keywords
sustainability, triple bottom line model, local production and consumption, comparative analysis, multi-criteria analysis
language
English
id
9130807
date added to LUP
2023-08-30 08:09:18
date last changed
2023-08-30 08:09:18
@misc{9130807,
  abstract     = {{The global food industry is the second main contributor to climate change whilst climate change also poses threats to future food security (Ritchie & Roser, 2020). One of the suggestions to decrease the environmental footprint of consumption and increase the resilience of food systems, is the shift to local production and consumption (Stein & Santini, 2021; Van Gameren et al., 2015). However, life-cycle assessment studies show that local vegetable production may have a higher environmental footprint compared to imported vegetables (Högberg, 2010). Yet,
LCAs only consider environmental impacts while for complete sustainability assessments an equal consideration of the social and economic dimension is crucial, as suggested in the triple bottom line model (Brundtland, 1987). Therefore, by performing an multi-criteria assessment based on the TBL, this thesis has investigated the differences in sustainability potential between 
locally grown and imported vegetables for consumption in Skåne, Sweden. The results show that Swedish vegetables are more sustainable than imported vegetables and stakeholders have indicated that increasing local production could be achievable under certain conditions. Supermarkets can play a key role in the transition towards more sustainable production and consumption of vegetables by offering more local and seasonal produce for a fair price.}},
  author       = {{Vijverberg, Emy}},
  language     = {{eng}},
  note         = {{Student Paper}},
  title        = {{What is the greenest way to eat your greens?}},
  year         = {{2023}},
}