数字农科院2.0

Chinese Food Consumption Adaptation and SustainabilityUnder Climate Warming

文献类型： 外文期刊

作者： 赵麟童;;黄泽颖;;龙文军

关键词： climate warming; food consumption; climate adaptation; sustainableconsumption

期刊名称： Sustainability

ISSN：

年卷期： 2025 年

页码：

收录情况： SCIE（2025版） ; ; SSCI（2025版）

摘要： Changes in food consumption are closely related to food production, loss, and waste. Fewstudies focused on people’s adaptation to climate warming through changes in food consumption quantity. This study examined how climate warming in the current year andthe preceding year affects the per capita consumption quantity of 14 food items, identifying both passive and active adaptations. The study employed a dynamic panel data regression model based on annual average daily temperatures from 1985 to 2022 in 30 provinces of China. We found that Chinese residents actively adapted to climate warming byincreasing their consumption of pork, mutton, eggs, and beef while decreasing their intakeof dairy products, aquatic products, vegetable oil, beans and tubers, and animal fats. Theypassively adapted to climate warming by increasing their consumption of dried and freshfruits, aquatic products, vegetable oil, animal fats, poultry, and beans and tubers whiledecreasing their consumption of grains, pork, dairy products, and beef. Moreover, climatewarming drove region and income specific dietary shifts through active and passive adaptations that raise pork eggs grains and oils while cutting beef poultry beans and tubersacross South/North and rich/poor areas. These findings will help policymakers achievethe goal of sustainable food consumption by aligning climate, nutrition, and equity targetsfor resilient food-system transitions

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