. 2017 Mar 20;20(9):1699–1709. doi: 10.1017/S1368980017000349

Table 2.

Composition and environmental impacts (pReCiPe, GHGE, FEU, LO) of current diets, diets optimised without environmental constraints (‘nutritionally optimised’) and diets at the ‘critical point’; as well as the contribution of each food group to the overall environmental impact of the total diet in pReCiPe (%pReCiPe). Dutch men and women aged 31–50 years

	Men aged 31–50 years						Women aged 31–50 years
	Current		‘Nutritionally optimised’		‘Critical point’		Current		‘Nutritionally optimised’		‘Critical point’
	g/d	%pReCiPe	g/d	%pReCiPe	g/d	%pReCiPe	g/d	%pReCiPe	g/d	%pReCiPe	g/d	%pReCiPe
Food group*
Beverages	2298	16	2298	18	2298	21	2236	14	2236	15	2236	19
Bread	185	4	185	5	185	6	141	4	141	4	141	5
Cereals and cereal products	65	2	65	3	65	3	59	2	59	2	59	3
Cheese	41	6	32	6	29	6	38	8	9	2	17	5
Eggs	12	1	12	1	12	1	11	1	11	1	11	2
Fats, oils and savoury sauces	73	6	73	7	73	7	53	6	49	5	50	6
Fish	18	2	27	3	26	4	18	2	48	8	45	8
Fruits	108	2	108	2	108	2	124	3	124	3	124	4
Legumes	3	0	228	9	227	10	4	0	66	3	66	3
Meat, meat products and poultry	137	33	82	22	65	11	91	29	80	27	43	9
Milk and milk products	406	10	369	10	393	13	340	10	292	9	295	11
Mixed dishes	2	0	2	0	2	0	4	0	4	0	4	0
Nuts, seeds and snacks	36	4	16	2	16	2	30	4	24	3	25	4
Pastry and biscuits	47	3	47	3	47	4	50	3	34	2	44	3
Potatoes	128	2	128	2	128	3	81	1	81	2	81	2
Savoury bread spreads	6	0	6	0	6	0	3	0	3	0	3	0
Soups	64	4	8	0	8	0	62	6	172	6	151	5
Soya and vegetarian products	0	0	0	0	0	0	9	0	74	1	9	0
Sugar, sweets and sweet sauces	41	1	41	1	41	2	33	1	33	1	43	2
Vegetables	143	4	143	4	143	5	139	4	175	6	180	8
Indicator of environmental impact
pReCiPe (points/d)	0·53		0·45		0·39		0·42		0·41		0·32
GHGE (kg CO₂ equivalents/d)	4·6		3·7		3·3		3·6		3·6		2·8
FEU (MJ/d)	39·8		37·9		36·3		31·9		35·4		31·1
LO (m²×year/d)	5·0		4·1		3·4		4·0		3·6		2·6

GHGE, greenhouse as emissions; FEU, fossil energy use; LO, land occupation.

Corresponds with food groups in the Dutch Food Composition Database⁽ ²⁰ ⁾.