Abstract

ADVERTENCE ON CLIMATE CHANGE AND DIETARY CHOICES AMONG ADULTS IN COIMBATORE, TAMILNADU, INDIA

K. Anusuya Devi*, A. Swarnalatha, S. Arvinth, M. Harinivashini and M. C. Anitha

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Abstract

Background: The food system is a significant contributor to global Green House Gas emissions. Greenhouse gases are produced at all stages in the system, from farming and its inputs through food distribution, utilisation, and the disposal of waste. Objectives: The present study is designed with the objectives of understanding the perceived knowledge, awareness, and practices of adults regarding climate change issues and their interrelations between food consumption and climate change. Methods: The study was carried out with 407 college students and employees aged between 20 and 60 years from Coimbatore were selected. Data was collected with the structured and validated questionnaire eliciting information about climate friendly foods. Results: The majority of the selected respondents say that paratha (21 percent) has high Global Warming Potential Gas followed by dosa with 10.3% and bread with 7% respectively. In cereals, majority of the selected respondents conveyed that basmathi rice and maida (24.6%) has high global warming potential gas producer, whereas butter was reported with high global gas warming producer in milk and milk products. One-fourth of the literate respondents had knowledge about the relationship between climate change and food consumption pattern. Conclusion: It is an emerging need to create mass awareness programs on climate change and food security.

Keywords: Climte change, food consumption, green house gas, mass awareness program.