Reducing GHG emissions while improving diet quality: exploring the potential of reduced meat, cheese and alcoholic and soft drinks consumption at specific moments during the day

Table 1 Scenarios to reduce dietary GHG emission for people in highest tertile of dietary GHG emission

Foods	Consumption occasion	Reductions/replacements	Scenario
Cheese	In between meals	Cheese without bread^a 50% replaced by nuts (mixed, unsalted) 50% replaced by cherry tomatoes	‘Cheese’
		Cheese with bread^a 50% replaced by peanut butter 50% replaced by vegetable sandwich spread	‘Cheese’
Meat	Dinner	Red/processed meat consumption reduced by 50% (not replaced)	‘Meat50’
		Red/processed meat consumption reduced by 75% (not replaced)	‘Meat75’
Drinks	All day	Alcoholic drinks and soft drinks^b 50% replaced by tap water	‘Water50’
		Alcoholic drinks and soft drinks^b 100% replaced by tap water	‘Water100’
Combinations		Combination of Cheese + Meat50 + Water50	‘Combi50’
		Combination of Cheese + Meat75 + Water100	‘Combimax’

^aRandom replacement of consumptions on a population level by plant-based substitutes of the same quantity (in grams)
^bSoft drinks were defined as all cold non-alcoholic drinks, excluding tap water and dairy drinks but including fruit drinks, fruit nectars, vegetable juices, carbonated drinks, syrups, lemonades, vitamin waters, mineral waters, energy drinks, sports drinks and iced tea

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