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Study With Data From 112 Countries Shows That Eating Habits Of Almost Half Of The World Population Already Exceed The Emissions Limit Compatible With The Climatic Goal Of 2 °C, Indicating That Dietary Changes Are Decisive To Contain Global Warming In The Coming Decades
A study led by the University of British Columbia analyzed food emissions in 112 countries and concluded that 44% of the world population will need to change eating habits to limit global warming to 2 °C, a percentage that could reach 90% by 2050.
Global Impact Of Food Choices On Emissions
Food choices exert a direct influence on climate change, according to research conducted by Dr. Juan Diego Martinez during his PhD at the Institute of Resources, Environment and Sustainability at the University of British Columbia.
The study highlights that food systems account for more than one-third of global greenhouse gas emissions caused by human activity.
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The analysis indicates that 44% of the world population already exceeds the emissions limit compatible with the climatic goal of keeping warming below 2 °C.
This number grows significantly when future projections are considered, reaching approximately 90% of the global population by 2050 due to the continuous increase in emissions and population growth.
Methodology Based On Data From 112 Countries
The researchers used data from 112 countries, responsible for 99% of global greenhouse gas emissions related to food.
In each country, the population was divided into ten income groups, allowing to assess inequalities in food consumption and their respective associated emissions.
For each person, a food emissions budget was calculated that combined emissions from direct consumption of food, global food production, and supply chains. These values were compared to the maximum emissions limit that the planet can support to keep global warming below 2 °C.
Concentration Of Emissions Among Large Consumers
The study revealed that the top 15% highest emitters related to food are responsible for 30% of total global food emissions.
This volume is equivalent to the combined emissions produced by the bottom 50% of the world population.
This high-emission group includes wealthier individuals in countries with high food emissions, such as Brazil and Australia, along with nations less associated with high consumption.
Despite this, the problem is not limited to the wealthiest groups, as diets above the recommended limit are widespread across various segments of society.
Specific Situation Of Canada And Future Projections
In Canada, the situation appears particularly critical. According to the study, all ten income groups in the country have food emissions above the recommended limit for the 2 °C target.
This means that, regardless of income bracket, current dietary patterns contribute excessively to global warming.
Martinez emphasizes that the results are conservative, as they are based on data from 2012. Since then, both greenhouse gas emissions and the global population have continued to grow, reinforcing the need for broader and more urgent changes in eating habits.
Why Diet Is Central To The Climate Debate
While debates about reducing flights, adopting electric cars, and decreasing luxury consumption are relevant, the study argues that food occupies a central role as it is a universal necessity.
Unlike air travel or consumption of expensive products, everyone needs to eat daily.
Thus, emissions from food production are not a problem restricted to the wealthiest. Globally, about half of the population needs to change their eating habits, making diet one of the broadest areas of individual action possible to mitigate climate change.
Reduction Of Food Waste As A Strategy
One of the main recommendations of the study is to reduce food waste. Eating only what is necessary and reusing leftovers decreases carbon emissions associated with food production and reduces the time spent preparing meals, simplifying daily food routines.
The reduction of waste is presented as a practical, accessible measure with immediate impact, capable of contributing to the reduction of emissions without requiring radical changes in the short term. Still, the authors emphasize that this isolated action is not enough.
Central Role Of Beef In Emissions
Another highlighted point is the need to reduce beef consumption. In Canada, beef alone accounts for 43% of emissions related to the diet of an average person, making it the single most impactful factor on climate in the diet.
Martinez notes that if the commitments made under the Kyoto Protocol had been fully met, beef consumption might not be such a significant challenge today.
At this stage, however, reducing food emissions has become essential to avoid the worst climate impacts.
Cultural Challenges And Scientific Evidence
The researcher acknowledges that changing eating habits, especially related to beef consumption, is a significant cultural challenge. He reports having grown up in Latin America, where high beef consumption is an integral part of the food culture.
Even in the face of these difficulties, Martinez emphasizes that the scientific evidence is clear and can no longer be ignored. Maintaining current consumption patterns jeopardizes the possibility of achieving the internationally established climate targets.
Individual Choices And Systemic Effects
The study encourages people to “vote with their forks,” highlighting that individual choices serve as a starting point for broader changes.
As more people adopt and discuss diets with lower climate impact, pressure grows for political leaders to support policies aimed at transforming food systems.
According to the authors, changes in eating habits can generate chain effects, influencing political decisions, industrial practices, and production strategies.
Even small daily changes, when adopted on a large scale, have the potential to significantly reduce global emissions associated with food, although there is still cultural resistance in many countries.
This article was based on the study “Greenhouse Gas Emissions From The Diet Of 2.7 Billion People Already Exceed The Personal Carbon Footprint Needed To Meet The 2 °C Climate Target,” by Juan Diego Martinez and Navin Ramankutty, published on November 11, 2025, in the journal Environmental Research: Food Systems, DOI 10.1088/2976-601X/ae10c0.
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