Menu Changes Under NYC's Revised Food Standards Were Associated With A Reduction In Greenhouse Gas Emissions.

Λεπτομέρειες βιβλιογραφικής εγγραφής
Τίτλος:	Menu Changes Under NYC's Revised Food Standards Were Associated With A Reduction In Greenhouse Gas Emissions.
Συγγραφείς:	Moore ERH; E. R. H. Moore (em885@cornell.edu), Cornell University, Ithaca, New York., Moran AJ; Alyssa J. Moran, University of Pennsylvania, Philadelphia, Pennsylvania; and Johns Hopkins University, Baltimore, Maryland., Stadler L; Laura Stadler, New York City Department of Health and Mental Hygiene, New York, New York., Solomon E; Elizabeth Solomon, New York City Department of Health and Mental Hygiene., Angell SY; Sonia Y. Angell, Johns Hopkins University, and Columbia University, New York, New York., Neff RA; Roni A. Neff, Johns Hopkins University.
Πηγή:	Health affairs (Project Hope) [Health Aff (Millwood)] 2026 May; Vol. 45 (5), pp. 585-593.
Τύπος έκδοσης:	Journal Article
Γλώσσα:	English
Στοιχεία περιοδικού:	Publisher: Project Hope Country of Publication: United States NLM ID: 8303128 Publication Model: Print Cited Medium: Internet ISSN: 2694-233X (Electronic) Linking ISSN: 02782715 NLM ISO Abbreviation: Health Aff (Millwood) Subsets: MEDLINE
Imprint Name(s):	Publication: : Bethesda, MD : Project Hope Original Publication: Millwood, Va. : Project Hope, c1981-
Ιατρικοί όροι (MeSH):	Greenhouse Gases/analysis , Menu Planning/standards , Greenhouse Effect/prevention & control , Nutrition Policy, New York City ; Humans ; Nutritive Value
Περίληψη:	Local policy makers increasingly have implemented nutrition standards for municipal programs to advance population health and climate change goals. Yet little is known about the impact of these policies. In 2008, New York City established nutrition standards for food purchased and served by city agencies, and in 2022, it revised the standards to limit meat and increase plant-based options. Using menu data from four agencies serving 77 percent of all city meals, we examined changes in their entrée offerings, as well as greenhouse gas and nutrition content associated with their total menu offerings, from fiscal year 2019 through fiscal year 2024. All agencies reduced the frequency of beef entrées offered on menus and increased the frequency of vegetarian entrées. Changes in total menu offerings were associated with an estimated reduction of 0.64 kilograms of carbon dioxide equivalent in greenhouse gas emissions per portion across all agencies and programs, while the nutrition content generally remained consistent. These findings suggest that municipal food standards can support greenhouse gas reductions without compromising nutrition, and they offer a model for other jurisdictions seeking to advance both population and environmental health goals.
Substance Nomenclature:	0 (Greenhouse Gases)
Entry Date(s):	Date Created: 20260504 Date Completed: 20260716 Latest Revision: 20260716
Update Code:	20260716
DOI:	10.1377/hlthaff.2025.01669
PMID:	42081764
Βάση Δεδομένων:	MEDLINE

Περιγραφή
ISSN:	2694-233X
DOI:	10.1377/hlthaff.2025.01669