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Gidon Eshel
Bard College
15Publications
7H-index
237Citations
Publications 15
Newest
Published in Scientific Reports4.01
Gidon Eshel7
Estimated H-index: 7
(Bard College),
Paul Stainier (Harvard University)+ -3 AuthorsAkshay Swaminathan (Harvard University)
Because meat is more resource intensive than vegetal protein sources, replacing it with efficient plant alternatives is potentially desirable, provided these alternatives prove nutritionally sound. We show that protein conserving plant alternatives to meat that rigorously satisfy key nutritional constraints while minimizing cropland, nitrogen fertilizer (Nr) and water use and greenhouse gas (GHG) emissions exist, and could improve public health. We develop a new methodology for identifying nutri...
Published on Mar 1, 2019in Journal of Geophysical Research3.23
Gidon Eshel7
Estimated H-index: 7
(Bard College),
Archana Dayalu2
Estimated H-index: 2
(Harvard University)
+ 2 AuthorsEli Tziperman42
Estimated H-index: 42
(Harvard University)
Alon Shepon5
Estimated H-index: 5
(Weizmann Institute of Science),
Gidon Eshel7
Estimated H-index: 7
(Bard College)
+ 1 AuthorsRon Maymon57
Estimated H-index: 57
(Weizmann Institute of Science)
Food loss is widely recognized as undermining food security and environmental sustainability. However, consumption of resource-intensive food items instead of more efficient, equally nutritious alternatives can also be considered as an effective food loss. Here we define and quantify these opportunity food losses as the food loss associated with consuming resource-intensive animal-based items instead of plant-based alternatives which are nutritionally comparable, e.g., in terms of protein conten...
Published on Jan 1, 2018in Nature Ecology and Evolution
Gidon Eshel7
Estimated H-index: 7
(Bard College),
Alon Shepon5
Estimated H-index: 5
(Weizmann Institute of Science)
+ 5 AuthorsRon Maymon57
Estimated H-index: 57
(Weizmann Institute of Science)
Food production dominates land, water and fertilizer use and is a greenhouse gas source. In the United States, beef production is the main agricultural resource user overall, as well as per kcal or g of protein. Here, we offer a possible, non-unique, definition of ‘sustainable’ beef as that subsisting exclusively on grass and by-products, and quantify its expected US production as a function of pastureland use. Assuming today’s pastureland characteristics, all of the pastureland that US beef cur...
Published on Jul 1, 2017in Climatic Change4.17
Helen Harwatt6
Estimated H-index: 6
(LLU: Loma Linda University),
Joan Sabaté45
Estimated H-index: 45
(LLU: Loma Linda University)
+ 2 AuthorsWilliam J. Ripple46
Estimated H-index: 46
(OSU: Oregon State University)
Shifting dietary patterns for environmental benefits has long been advocated. In relation to mitigating climate change, the debate has been more recent, with a growing interest from policy makers, academics, and society. Many researchers have highlighted the need for changes to food consumption in order to achieve the required greenhouse gas (GHG) reductions. So far, food consumption has not been anchored in climate change policy to the same extent as energy production and usage, nor has it been...
Published on Oct 1, 2016in Environmental Research Letters6.19
Alon Shepon5
Estimated H-index: 5
(Weizmann Institute of Science),
Gidon Eshel7
Estimated H-index: 7
(Radcliffe Institute for Advanced Study)
+ 1 AuthorsRon Maymon57
Estimated H-index: 57
(Weizmann Institute of Science)
Feeding a growing population while minimizing environmental degradation is a global challenge requiring thoroughly rethinking food production and consumption. Dietary choices control food availability and natural resource demands. In particular, reducing or avoiding consumption of low production efficiency animal-based products can spare resources that can then yield more food. In quantifying the potential food gains of specific dietary shifts, most earlier research focused on calories, with les...
Published on Aug 2, 2016in Environmental Science & Technology7.15
Gidon Eshel7
Estimated H-index: 7
,
Alon Shepon5
Estimated H-index: 5
+ 1 AuthorsRon Maymon57
Estimated H-index: 57
Livestock farming incurs large and varied environmental burdens, dominated by beef. Replacing beef with resource efficient alternatives is thus potentially beneficial, but may conflict with nutritional considerations. Here we show that protein-equivalent plant based alternatives to the beef portion of the mean American diet are readily devisible, and offer mostly improved nutritional profile considering the full lipid profile, key vitamins, minerals, and micronutrients. We then show that replace...
Published on Apr 1, 2016in The FASEB Journal5.39
Helen Harwatt6
Estimated H-index: 6
(LLU: Loma Linda University),
Joan Sabaté45
Estimated H-index: 45
(LLU: Loma Linda University)
+ 2 AuthorsWilliam J. Ripple46
Estimated H-index: 46
(OSU: Oregon State University)
Numerous climate change analyses have highlighted the role of food consumption in achieving the required greenhouse gas reductions. We quantify an idealized example of this role, the greenhouse gas reductions from exchanging one food for another. We calculated the greenhouse gas savings from replacing beef, a popular high carbon footprint food, with a low carbon footprint food, black beans. The carbon footprint of beef was derived using total US consumption data from the US Department of Agricul...
Published on Aug 1, 2015in Environmental Research Letters6.19
Raymond T. Pierrehumbert49
Estimated H-index: 49
(University of Oxford),
Gidon Eshel7
Estimated H-index: 7
(Bard College)
An analysis of the climate impact of various forms of beef production is carried out, with a particular eye to the comparison between systems relying primarily on grasses grown in pasture ('grass-fed' or 'pastured' beef) and systems involving substantial use of manufactured feed requiring significant external inputs in the form of synthetic fertilizer and mechanized agriculture ('feedlot' beef). The climate impact is evaluated without employing metrics such as or global warming potentials. The a...
Published on Apr 1, 2015in The Journal of Agricultural Science1.33
Gidon Eshel7
Estimated H-index: 7
(Bard College),
Alon Shepon5
Estimated H-index: 5
(Weizmann Institute of Science)
+ 1 AuthorsRon Maymon57
Estimated H-index: 57
(Weizmann Institute of Science)
The high environmental costs of raising livestock are now widely appreciated, yet consumption of animal-based food items continues and is expanding throughout the world. Consumers’ ability to distinguish among, and rank, various interchangeable animal-based items is crucial to reducing environmental costs of diets. However, the individual environmental burdens exerted by the five dominant livestock categories – beef, dairy, poultry, pork and eggs – are not fully known. Quantifying those burdens ...
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