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City-wide greenhouse gas emissions of communities nearby the world heritage site of Ayutthaya, Thailand

ABSTRACT: Climate change has emerged one of the greatest threats to sustainable development. Cities are a major contributor to high carbon dioxide levels. This research aimed to quantify city-wide GHG emissions and investigate the potential for climate change mitigation in communities near the World Heritage Site (WHS) of Ayutthaya, Thailand via the multi-criteria analytical hierarchy process (AHP). The total city-wide GHG emission of Ayutthaya Municipality in 2018 was 99,137.04 tCO2eq (1.93 tCO2eq per capita). Energy and waste sectors were the two largest emitters. Pratuchai, the most populated subdistrict and the WHS location, was the largest source of GHGs. However, the cultural heritage site emitted only 0.2% of total GHGs. Based on the IPCC2013 LCA method, residential sector accounted for the largest share (74%), while the WHS contributed only < 1% of total energy-related CO2 emissions. If all the Thailand’s Nationally Determined Contribution (NDC) Roadmap are fully implemented in the residential sector, total GHGs would be reduced by 9735.47% tCO2eq and 6846.86 tCO2eq in 2030. Based on expert interviews, AHP pairwise comparison showed that energy-saving strategies were more preferable than renewable energy technologies. For climate policy initiative, ‘feasibility of implementation’ had the highest AHP weight (0.45) followed by ‘policy feasibility’ (0.39), and ‘environmental performance’ (0.16).

SUBMITTER: Yensukho P

PROVIDER: S-EPMC9192723 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature

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Project description:BackgroundFood production accounts for 30% of global greenhouse gas (GHG) emissions. Less environmentally sustainable diets are also often more processed, energy-dense and nutrient-poor. To date, the environmental impact of diets have mostly been based on a limited number of broad food groups.ObjectivesWe link GHG emissions to over 3000 foods, assessing associations between individuals' GHG emissions, their nutrient requirements and their demographic characteristics. We also identify additional information required in dietary assessment to generate more accurate environmental impact data for individual-level diets.MethodsGHG emissions of individual foods, including process stages prior to retail, were added to the UK Composition Of Foods Integrated Dataset (COFID) composition tables and linked to automated online dietary assessment for 212 adults over three 24-hour periods. Variations in GHG emissions were explored by dietary pattern, demographic characteristics and World Health Organization Recommended Nutrient Intakes (RNIs).ResultsGHG emissions estimates were linked to 98% (n = 3233) of food items. Meat explained 32% of diet-related GHG emissions; 15% from drinks; 14% from dairy; and 8% from cakes, biscuits and confectionery. Non-vegetarian diets had GHG emissions 59% (95% CI 18%, 115%) higher than vegetarian. Men had 41% (20%, 64%) higher GHG emissions than women. Individuals meeting RNIs for saturated fats, carbohydrates and sodium had lower GHG emissions compared to those exceeding the RNI.DiscussionPolicies encouraging sustainable diets should focus on plant-based diets. Substituting tea, coffee and alcohol with more sustainable alternatives, whilst reducing less nutritious sweet snacks, presents further opportunities. Healthier diets had lower GHG emissions, demonstrating consistency between planetary and personal health. Further detail could be gained from incorporating brand, production methods, post-retail emissions, country of origin, and additional environmental impact indicators.

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City-wide greenhouse gas emissions of communities nearby the world heritage site of Ayutthaya, Thailand

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