基於營養價值及應用生命週期分析碳足跡下之研究最佳低碳飲食方案

Abstract

全球氣候變遷與環境問題日益嚴峻，食品系統作為主要的溫室氣體排放來源之一，對實現永續發展目標（Sustainable Development Goals, SDGs）及巴黎協定氣候目標構成挑戰。在此背景下，低碳飲食被認為是減少碳足跡並改善飲食健康的有效策略。本研究以生命週期分析（Life Cycle Assessment, LCA）方法為基礎，構建了一個涵蓋食品營養成分與碳足跡數據的整合性資料庫。研究收集並整合了多個國內外資料來源，包括臺灣地區的食品營養成分資料庫、Ecoinvent、Agri-footprint，以及 LCA Food Database，針對食品原料取得及服務前運輸階段進行系統性碳排放評估。 為實現低碳飲食方案的科學化設計，本研究開發了一套基於線性規劃的最佳化工具，以碳足跡最小化為目標，並在滿足基本營養需求的前提下提供符合永續發展的飲食建議。該工具針對團膳供應商及家庭消費者的需求，提供精確的食品採購策略與方案設計。案例研究結果顯示，透過應用此工具，飲食行為的碳排放量可有效減少約 60%，同時滿足每日膳食營養需求。本研究的結果為政策制定者、食品供應鏈管理者及消費者提供了實證基礎，支持低碳飲食的實踐與永續食品系統的建構。 此外，研究成果強調推動本地化採購、降低乳製品比例、優化蛋白質來源及多樣化飲食選擇的重要性。本研究不僅填補了食品碳足跡與營養成分整合的數據缺口，還提供了一種具有操作性與應用性的模型，適用於多種地區與場景的低碳飲食推廣，促進食品系統與環境的協調發展。

Global climate change and environmental issues are becoming increasingly severe. The food system, as a major source of greenhouse gas emissions, poses significant challenges to achieving the Sustainable Development Goals (SDGs) and the climate targets outlined in the Paris Agreement. Against this backdrop, low-carbon diets are recognized as an effective strategy to reduce carbon footprints while improving dietary health. This study employs the Life Cycle Assessment (LCA) method to construct a comprehensive database that integrates food nutritional composition and carbon emission data. Data were collected and consolidated from various domestic and international sources, including Taiwan's Food Nutrition Database, Ecoinvent, Agri-footprint, and the LCA Food Database, to systematically assess carbon emissions in the raw material acquisition and pre-service transportation stages. To achieve a scientifically designed low-carbon dietary plan, this study developed an optimization tool based on linear programming with the objective of minimizing carbon footprints while meeting basic nutritional requirements. This tool provides precise food procurement strategies and dietary plan designs tailored to the needs of meal service providers and household consumers. The case study results indicate that adopting this tool can effectively reduce dietary carbon emissions by approximately 60%, while also meeting daily dietary nutritional needs. The findings of this study provide empirical evidence for policymakers, food supply chain managers, and consumers, supporting the implementation of low-carbon diets and the construction of sustainable food systems. Furthermore, the research highlights the importance of promoting localized procurement, reducing dairy product consumption, optimizing protein sources, and enhancing dietary diversity. This study not only addresses the data gap in integrating food carbon footprints and nutritional composition but also offers an actionable and applicable model suitable for promoting low-carbon diets across various regions and contexts, fostering harmony between food systems and the environment.