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Sustainability 2018, 10(1), 134; https://doi.org/10.3390/su10010134

Simulating the Impact of Carbon Taxes on Greenhouse Gas Emission and Nutrition in the UK

1
Land Economy Environment and Society, SRUC, West Mains Road, Edinburgh EH9 3JG, UK
2
Rowett Institute of Nutrition and Health, University of Aberdeen, Foresterhill, Aberdeen AB24 2ZD, UK
*
Author to whom correspondence should be addressed.
Received: 27 October 2017 / Revised: 30 December 2017 / Accepted: 30 December 2017 / Published: 8 January 2018
(This article belongs to the Special Issue Carbon Footprint: As an Environmental Sustainability Indicator)
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Abstract

Greenhouse gas (GHG) emissions associated with food consumption have become particularly pertinent issues given recent warnings that the planet recently has experienced its hottest year. One way proposed to reduce those emissions is through a carbon consumption taxes. This study uses consumption, nutrient and GHG emission data to estimate the impact of two ad-valorem taxes: one applied by food category and another by the carbon emission of the products. The results suggest that the carbon consumption tax scenarios would reduce GHG emissions by a greater quantity relative to the ad-valorem tax scenario; however, the intake of important nutrients will also decrease in these scenarios. Therefore, creating an environmentally sustainable and nutritious diet through taxation is challenging and requires compromise between the nutrition and environmental sustainability. View Full-Text
Keywords: consumer demand; carbon tax; greenhouse gas emissions; nutrition consumer demand; carbon tax; greenhouse gas emissions; nutrition
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Revoredo-Giha, C.; Chalmers, N.; Akaichi, F. Simulating the Impact of Carbon Taxes on Greenhouse Gas Emission and Nutrition in the UK. Sustainability 2018, 10, 134.

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