This thesis examines the greenhouse gas emissions associated with China's changing diet in three research papers. These papers identify the merits and shortcomings of input-output analysis for finding the embodied emissions in China's diet, develop consistent and comparable carbon emission factors for China, and analyse the impacts of consumption, production efficiency, and changes in dietary structure and food imports on China's food-related greenhouse gases between 1989 and 2009. This thesis describes how overall consumption was a greater driver in China's increased greenhouse gas emissions than diet or imports and that improvements in food production cut these emissions by almost 40%.
|Qualification||Doctor of Philosophy|
|Award date||1 Mar 2017|
|Publication status||Unpublished - 2017|