Carbon Footprints & Dietary Impact

Analysis of greenhouse gas emissions from food consumption and related health impacts in Ghana

GHG Emissions Per Food Group

This index highlights the carbon footprint associated with different dietary choices and food production methods. This index informs strategies to mitigate emissions while maintaining food security. For example, promoting plant-based diets in urban areas can reduce emissions from livestock production. Encouraging sustainable agricultural practices supports both climate goals and food systems.

Total Food-Related Emissions

4.2 tonnes CO₂e per capita/year
Meat & Dairy 2.1 tCO₂e
  • Beef: 1.2 tCO₂e
  • Poultry: 0.5 tCO₂e
  • Dairy: 0.4 tCO₂e
Grains & Cereals 0.8 tCO₂e
  • Rice: 0.5 tCO₂e
  • Maize: 0.2 tCO₂e
  • Other: 0.1 tCO₂e
Vegetables & Fruits 0.5 tCO₂e
  • Vegetables: 0.3 tCO₂e
  • Fruits: 0.2 tCO₂e
Fish & Seafood 0.8 tCO₂e
  • Marine Fish: 0.5 tCO₂e
  • Freshwater Fish: 0.3 tCO₂e

Dietary Patterns

The Dietary Patterns index examines consumption trends and their alignment with sustainable practices. Shifting toward climate-friendly diets can reduce greenhouse gas emissions and improve resilience to food scarcity. For instance, promoting locally-sourced produce over imported goods can lower emissions while supporting local farmers. Awareness campaigns and policy shifts can encourage climate-conscious dietary choices.

Current Dietary Distribution

Traditional Diet 45%
Mixed Diet 35%
Western Diet 20%

Consumption Trends (2018-2023)

Increasing
  • Processed Foods: +15%
  • Meat Products: +12%
  • Dairy: +8%
Decreasing
  • Traditional Grains: -10%
  • Local Vegetables: -7%
  • Root Crops: -5%

NCD Prevalence

The Non-Communicable Diseases (NCD) Prevalence index maps the distribution of chronic illnesses and their implications for climate resilience. Communities with high NCD prevalence are more susceptible to adverse health outcomes during climate events. For example, areas with widespread hypertension may face increased challenges during heatwaves. Strengthening healthcare infrastructure and integrating climate considerations into public health policies can reduce these risks.

Diet-Related NCDs

Obesity & Overweight
28% prevalence
  • Urban: 35%
  • Rural: 21%
Diabetes
12% prevalence
  • Urban: 15%
  • Rural: 9%
Cardiovascular Diseases
17% prevalence
  • Urban: 20%
  • Rural: 14%

Dietary Risk Factors

High Impact
  • Excessive Sugar Intake
  • High Saturated Fats
  • Low Fiber Intake
Prevention Strategies
  • Balanced Diet Promotion
  • Traditional Food Revival
  • Nutrition Education