Online Resources for the Article

Online Resources for the article:

“The Diet-related GHG Index: construction and validation of a brief questionnaire-based index”

Online ResourceA

Not all food/beverage purchases are reported by all households in the GfK panel. To increase the likelihood that the household employed in the analysis would portray the household’s food purchases in a relatively representative manner, households were excluded if one or more of the following conditions were met (this was done before adjustment to the average adult Danes energy intake, cf. the section “Standardisation of energy intake, kg purchase of food and diet-related GHG emission”):

-infrequent reports of food/beverage purchase in 2012 (less than 9weeks),

-low reported food/beverage expenditure in 2012 (under 2500 Danish Kr),

-low reported food/beverage quantities in 2012 (under 150 Kg/person),

-low (under 150 kg CO2-equiv) or very high (over 3000 kg CO2-equiv) diet-related GHGe in 2012

Furthermore, to ensure that the dietary pattern observed through the households food/beverage purchase was credible regarding energy intake, GHGe levels and diet composition, households were excluded if one or more of the following conditions were met (this was done after adjustment to the average adult Danes energy intake, cf. the section “Standardisation of of energy intake, kg purchase of food and diet-related GHG emission”):

-Very low or very high energycontent as calculated from the purchased food/beverages in 2012 (under 92103 or over 1842068 kcal/person)

-Very low or very high GHGe as calculated from the purchased food/beverages in 2012 (under 250 or over 3000kg CO2-equiv),

-Very high purchases of one or more of the following food/beverage categories: dairy and Ice (over 400 kg/person in 2012), vegetables (over 400 kg/person in 2012), fruits (over 400 kg/person in 2012), eggs (over 50 kg/person in 2012), chicken (over 50 kg/person in 2012), sugar (over 60 kg/person in 2012), potatoes (over 205 kg/person in 2012) and beverages (930 kg/person in 2012).

Online Resource B

In Table B1 and B2 the panel households that responded and did not respond to the questionnaire, respectively, are compared across 13 food groups on share of food intake, food budget and GHGe. These two tables can be read in conjunction with Table 1 of the manuscript. In Table B1, all households are included as long as any volume of food purchase was recorded. In Table B2, households were only included if food purchase for at least 150 kg was recorded over at least 9 different weeks in 2012. Shares were calculated after adjusting to the average Danes daily caloric intake, cf. the method section of the manuscript.

In both tables the difference between those households that responded and did not respond to the questionnaire are quite small. The highest observed differences are 3-4% percentage points. Also, the purchase patterns are chiefly similar to the purchase pattern used for index development (N=1350; see Table 1 in the manuscript and the inclusion criteria described in Online Resource A).

Table B1. Comparison of GfK households that responded and did not respond to the 2012 questionnaire on kg food intake, household food budget, and GHGe from food purchase across 13 food categoriesa
Share of food intake
(in kg) / Share of household food budget (in Danish Kroner) / Share of GHGe (in kg CO2-equiv)
Non-responders
(N=1108) / Questionnaire responders (N=1642) / Non-responders
(N=1108) / Questionnaire responders (N=1642) / Non-responders
(N=1108) / Questionnaire responders (N=1642)
Milk and dairy / 17% / 13% / 9% / 8% / 15% / 12%
Cheese / 2% / 2% / 8% / 8% / 14% / 15%
Flour and bread / 11% / 9% / 10% / 8% / 15% / 12%
Vegetables / 9% / 8% / 12% / 11% / 9% / 8%
Fruits / 6% / 7% / 7% / 7% / 4% / 4%
Meat (non-poultry) / 5% / 5% / 19% / 20% / 23% / 24%
Fish / 1% / 1% / 5% / 6% / 2% / 3%
Eggs / 1% / 1% / 2% / 2% / 2% / 2%
Poultry / 1% / 1% / 3% / 3% / 3% / 3%
Fats / 1% / 1% / 2% / 2% / 1% / 2%
Sugar etc. / 1% / 1% / 2% / 2% / 1% / 1%
Beverages (excl. water and milk) b / 39% / 43% / 16% / 18% / 9% / 12%
Potaotes / 6% / 7% / 5% / 5% / 1% / 3%
aHouseholds were only included if at least 1 kg of food purchase was recorded in 2012.
b Actual kg intake of concentrated beverages were estimated by multiplying the recorded kg of concentrated/dry purchases with the following factors: kg instant coffee and cocoa*60, kg coffee beans*26,6, kg tea leaves*100, kg squash*6, kg concentrated juice*14,2
Table B2. Comparison of GfK households that responded and did not respond to the 2012 questionnaire on kg food intake, household food budget, and GHGe from food purchase across 13 food categoriesa
Share of food intake
(in kg) / Share of household food budget (in Danish Kroner) / Share of GHGe (in kg CO2-equiv)
Non-responders
(N=521) / Questionnaire responders (N=1545) / Non-responders
(N=521) / Questionnaire responders (N=1545) / Non-responders
(N=521) / Questionnaire responders (N=1545)
Milk and dairy / 16% / 13% / 9% / 8% / 15% / 12%
Cheese / 2% / 2% / 8% / 8% / 16% / 15%
Flour and bread / 10% / 9% / 10% / 8% / 13% / 12%
Vegetables / 9% / 8% / 12% / 11% / 9% / 8%
Fruits / 6% / 7% / 7% / 7% / 4% / 5%
Meat (non-poultry) / 5% / 5% / 19% / 20% / 21% / 24%
Fish / 1% / 1% / 5% / 6% / 3% / 3%
Eggs / 1% / 1% / 2% / 2% / 2% / 2%
Poultry / 1% / 1% / 3% / 3% / 3% / 3%
Fats / 1% / 1% / 2% / 2% / 2% / 2%
Sugar etc. / 1% / 1% / 2% / 2% / 1% / 1%
Beverages (excl. water and milk) b / 39% / 43% / 16% / 18% / 10% / 12%
Potaotes / 7% / 7% / 5% / 5% / 3% / 3%
aHouseholds were only included if at least 150 kg of food purchase was recorded in 2012 and there were reports in at least 9 different weeks of the year.
b Actual kg intake of concentrated beverages were estimated by multiplying the recorded kg of concentrated/dry purchases with the following factors: kg instant coffee and cocoa*60, kg coffee beans*26,6, kg tea leaves*100, kg squash*6, kg concentrated juice*14,2

Online Resource C

Coefficients used to calculate food-related CO2 emissions.

In all 104 food/beverage groups were defined and assigned a CO2 equivalent value per kg food. All groups are outlined in Table C below together with the data source from which the value was taken (in the right-hand column).

TableC
Commoditygroup / Specificfood/beverage / KgCO2e (kg) / Source
Dairy products / Butter[1] / 2.85 / Nielsen et al.
Dairy products / Cheese / 11.30 / Nielsen et al.
Dairy products / Eggs / 2.00 / Mogensen et al.
Dairy products / Ice cream / 0.64 / Mogensen et al.
Dairy products / Milk, “mini” 0.5 % / 1.23[2] / Nielsen et al.
Dairy products / Milk, low fat 1,5 % / 1.20 / Nielsen et al.
Dairy products / Milk, skimmed 0.1 % / 1.24 / Nielsen et al.
Dairy products / Milk,whole 3.5 % / 1.14 / Nielsen et al.
Dairy products / Spreadable (kærgården)[3] / 2.37 / Nielsen et al.
Drinks / Beer / 0.90 / Mogensen et al.
Drinks / Bottledwater / 0.10 / Mogensen et al.
Drinks / Coffee, tea and cocoa / 7.96 / Wallén et al.
Drinks / Orange juice / 1.00 / Mogensen et al.
Drinks / Soft drinks / 0.56 / Wallén et al.
Drinks / Wine / 2.10 / Mogensen et al.
Fish / Cod, fresh / 1.20 / Nielsen et al.
Fish / Cod, frozenfillet / 3.20 / Nielsen et al.
Fish / Flatfish, fresh / 3.30 / Nielsen et al.
Fish / Flatfish, freshfillet / 7.40 / Nielsen et al.
Fish / Herring, fresh / 0.63 / Nielsen et al.
Fish / Herring, freshfillet / 1.30 / Nielsen et al.
Fish / Herring, frozenfillet / 1.80 / Nielsen et al.
Fish / Lobster / 20.20 / Nielsen et al.
Fish / Mackerel, freshfillet / 0.51 / Nielsen et al.
Fish / Mackerel, fresh / 0.22 / Nielsen et al.
Fish / Mussels, fresh / 0.09 / Nielsen et al.
Fish / Shrimp, peeled and frozen / 10.50 / Nielsen et al.
Fish / Trout, filletfrozen / 4.47 / Nielsen et al.
Fish / Trout, wholefresh / 1.80 / Mogensen et al.
Flour and bread / Biscuits and crackers / 2.64 / Wallén et al.
Flour and bread / Buns and cakes / 0.91 / Wallén et al.
Flour and bread / Crispbread / 2.65 / Wallén et al.
Flour and bread / Oatflakes / 0.79 / Nielsen et al.
Flour and bread / Pasta / 0.80 / Mogensen et al.
Flour and bread / Rice / 3.30 / Mogensen et al.
Flour and bread / Rolls, fresh / 0.93 / Nielsen et al.
Flour and bread / Rolls, frozen / 1.26 / Nielsen et al.
Flour and bread / Rye bread, fresh / 0.79 / Nielsen et al.
Flour and bread / Rye flour / 1.00 / Nielsen et al.
Flour and bread / Wheatbread, frozen / 1.20 / Nielsen et al.
Flour and bread / Wheatflour / 1.13 / Nielsen et al.
Fruit / Bananas / 0.50 / Mogensen et al.
Fruit / Citrus / 0.51 / Audsley et al.
Fruit / Coconuts / 1.78 / Audsley et al.
Fruit / Figs / 0.43 / Audsley et al.
Fruit / Grapefruit / 0.70 / Audsley et al.
Fruit / Grapes / 0.42 / Audsley et al.
Fruit / Guavas, mangos etc. / 1.78 / Audsley et al.
Fruit / Kiwi / 0.88 / Audsley et al.
Fruit / Lemons / 0.51 / Audsley et al.
Fruit / Melons (RoW)[4] / 1.74 / Audsley et al.
Fruit / Oranges / 0.70 / Mogensen et al.
Fruit / Pineapples / 1.78 / Audsley et al.
Fruit / Plums / 0.32 / Audsley et al.
Fruit / Strawberries / 1.00 / Mogensen et al.
Meat, beef / Beef, fillet / 44.80 / Nielsen et al.
Meat, beef / Beef, steak / 42.40 / Nielsen et al.
Meat, beef / Flanchet / 22.40 / Nielsen et al.
Meat, beef / Foreend (bov) / 24.60 / Nielsen et al.
Meat, beef / Beef, minced / 4.37 / Nielsen et al.
Meat, beef / Outside (yderlår) / 22.30 / Nielsen et al.
Meat, beef / Round (klump) / 22.20 / Nielsen et al.
Meat, beef / Tenderloin / 68.00 / Nielsen et al.
Meat, chicken / Chicken, fresh / 3.16 / Nielsen et al.
Meat, chicken / Chicken, frozen / 3.65 / Nielsen et al.
Meat, other / Sheep / 12.00 / Audsley et al.
Meat, other / Turkey / 3.76 / Audsley et al.
Meat, pork / Ham, neck and bacon / 2.95 / Nielsen et al.
Meat, pork / Pork minced / 2.31 / Nielsen et al.
Meat, pork / Porkloin / 3.32 / Halberg et al.
Meat, pork / Sausages / 0.37 / Wallén et al.
Meat, pork / Tenderloin / 4.56 / Nielsen et al.
Oil and fats / Cooking oil / 3.53 / Wallén et al.
Oil and fats / Margarine / 2.12 / Wallén et al.
Other / Jam and marmelade / 0.81 / Wallén et al.
Other / Ketchup / 1.30 / Mogensen et al.
Sugar / Chocolate and sweets / 1.80 / Wallén et al.
Sugar / Honey / 0.46 / Carlsson-Kanyama
Sugar / Sugar / 0.96 / Nielsen et al.
Vegetables / Artichokes / 0.48 / Audsley et al.
Vegetables / Asparagus (UK) / 1.94 / Audsley et al.
Vegetables / Avocados / 0.43 / Audsley et al.
Vegetables / Cabbage / 0.50 / Mogensen et al.
Vegetables / Carrots, conventional / 0.12 / Halberg et al.
Vegetables / Chillies and peppers, dry / 1.30 / Audsley et al.
Vegetables / Chillies and peppers, green (UK) / 5.88 / Audsley et al.
Vegetables / Cucumbers / 4.37 / Halberg et al.
Vegetables / Eggplants / 1.30 / Audsley et al.
Vegetables / Frozenpotato products / 0.57 / Wallén et al.
Vegetables / Garlic / 0.68 / Audsley et al.
Vegetables / Ginger / 0.88 / Audsley et al.
Vegetables / Green beans,boiled / 1.30 / Carlsson-Kanyama
Vegetables / Lettuce / 1.50[5] / Mogensen et al.
Vegetables / Mushroom / 1.00 / Audsley et al.
Vegetables / Onions / 0.38 / Halberg et al.
Vegetables / Otherpotato products / 2.37 / Wallén et al.
Vegetables / Pepper / 0.87 / Audsley et al.
Vegetables / Potatoes / 0.22 / Nielsen et al.
Vegetables / Processedvegetables / 0.30 / Wallén et al.
Vegetables / Pulses / 0.64 / Wallén et al.
Vegetables / Pumpkins / 2.22 / Audsley et al.
Vegetables / Rootcrops / 0.50 / Wallén et al.
Vegetables / Spinach / 2.22 / Audsley et al.
Vegetables / Tomatoes, conventional / 3.45 / Halberg et al.

GHGe coefficient references:

Audsley et al., E., Brander, M., Chatterton, J., Murphy-Bokern, D., Webster, C., and Williams, A. (2009).How low can we go? An assessment of greenhouse gas emissions from the UK food system and the scope to reduce them by 2050.FCRN-WWF-UK.

Carlsson-Kanyama, A., Pipping Ekström, M., Shanahan, H.: “Food and life cycle energy inputs: consequences of diet and ways to increase efficiency”. EcologicalEconomics 44 (2003) 293_/307

Halberg, N., Dalgaard, R., Rasmussen, M (2006). Miljøvurdering af konventionel og økologisk avl af grøntsager. Miljøstyrelsen arbejdsrapport 5/2006.

Mogensen, L., Knudsen, M. T., & Hermansen, J. E., (2009).Beregning af klimaaftryk for middagsretter til klimakogebog, Department of Agroecology and environment, Aarhus University, No. 657434, 19 p., Oct 22, 2009.

Nielsen PH, Nielsen AM, Weidema BP, Dalgaard R and Halberg N(2003).LCA food database. (accessed 01 October 2014).

Wallén, A., Brandt, N., Wennersten, R., (2004): Does the Swedish consumer’s choice of food influence greenhouse emissions? Environmental Science and Policy 7: 525–535.

Online Resource D

In Table D1 and D2 contributions of the food groups to diet-related GHGe are reported across volume quintiles (kg purchased food) and energy quintiles (kcal) in order to identify possible consequences of the standardisation. The numbers were calculated before energy standardization (cf. the section Standardisation of energy intake, kg purchase of food and diet-related GHGe). In households with more than 1 person, we rescaled to kg/per person and energy/per person so that all observations are comparable.

Table D1.Absolute (in Kg CO2/year) and relative contribution to GHGe of 13 food groups across energyintake (kilocalory) quintiles (N=1350)
Quintile 1 / Quintile 2 / Quintile 3 / Quintile 4 / Quintile 5 / Total
KgCO2
(share in %) / % point diff. from avg. / KgCO2
(share in %) / % point diff. from avg. / KgCO2
(share in %) / % point diff. from avg. / KgCO2
(share in %) / % point diff. from avg. / KgCO2
(share in %) / % point diff. from avg. / KgCO2
(share in %)
Milk and dairy / 68,3 / (13%) / 2% / 85,5 / (12%) / 0% / 92,5 / (11%) / -1% / 109,1 / (11%) / 0% / 141,0 / (11%) / 0% / 99,3 / (11%)
Cheese / 83,3 / (16%) / 0% / 112,5 / (15%) / -1% / 139,2 / (16%) / 0% / 162,2 / (16%) / 0% / 201,4 / (16%) / 0% / 139,7 / (16%)
Flour and bread / 59,2 / (12%) / 0% / 82,8 / (11%) / -1% / 102,0 / (12%) / 0% / 121,6 / (12%) / 0% / 155,4 / (12%) / 0% / 104,2 / (12%)
Vegetables / 46,0 / (9%) / 1% / 63,0 / (9%) / 1% / 71,0 / (8%) / 0% / 69,4 / (7%) / -1% / 90,8 / (7%) / -1% / 68,0 / (8%)
Fruits / 25,1 / (5%) / 0% / 31,4 / (4%) / 0% / 40,8 / (5%) / 0% / 44,2 / (4%) / 0% / 53,4 / (4%) / 0% / 39,0 / (4%)
Meat / 117,3 / (23%) / -1% / 191,1 / (26%) / 2% / 202,6 / (24%) / -1% / 243,1 / (24%) / 0% / 301,6 / (24%) / 0% / 211,1 / (24%)
Fish / 16,4 / (3%) / 0% / 26,0 / (4%) / 0% / 31,8 / (4%) / 0% / 34,5 / (3%) / 0% / 42,7 / (3%) / 0% / 30,3 / (3%)
Eggs / 8,1 / (2%) / 0% / 11,3 / (2%) / 0% / 12,9 / (2%) / 0% / 16,4 / (2%) / 0% / 21,6 / (2%) / 0% / 14,1 / (2%)
Chicken / 14,6 / (3%) / 0% / 19,4 / (3%) / 0% / 23,0 / (3%) / 0% / 26,5 / (3%) / 0% / 35,2 / (3%) / 0% / 23,7 / (3%)
Fats / 7,3 / (1%) / 0% / 10,2 / (1%) / 0% / 12,6 / (1%v / 0% / 16,8 / (2%) / 0% / 24,4 / (2%) / 0% / 14,3 / (2%)
Sugar etc. / 3,3 / (1%) / 0% / 5,0 / (1%) / 0% / 6,5 / (1%) / 0% / 9,3 / (1%) / 0% / 14,2 / (1%) / 0% / 7,7 / (1%)
Beverages (excl. water and milk) / 50,9 / (10%) / -2% / 79,8 / (11%) / -1% / 105,3 / (12%) / 0% / 120,5 / (12%) / 0% / 161,0 / (13%) / 1% / 103,5 / (12%)
Potatoes / 11,2 / (2%) / 0% / 15,3 / (2%) / 0% / 17,3 / (2%) / 0% / 18,8 / (2%) / 0% / 26,9 / (2%) / 0% / 17,9 / (2%)
All food groups / 511,0 / (100%) / 733,3 / (100%) / 857,5 / (100%) / 992,4 / (100%) / 1269,7 / (100%) / 872,8 / (100%)

In Table D1, data is divided into quintiles on basis of energy intake. It is seen in the quintile specific columns labelled ‘% point difference from average’ that the relative contribution to GHGe of the food groups are very similar across all quintiles.

In Table D2 where data is divided into quintiles on basis of volume (kg food purchase) the relative contribution is also quite similar, on the whole. However, in the case of beverages the GHGe contribution is somewhat different, particularly when comparing the highest and lowest quintiles. Thus, GHGe in quintile 1 was 5% below the average, while in quintile 5 the GHGe was 3% above average. In proportions, the GHGe contribution from beverages in quintile 1 is 42% ((1-0.07/0.12)*100) lower than the average level, and in quintile 5 it is 25% (0.15/0.12*100) higher than the average. In Table D3 the consequence of this differential on absolute GHGe levels per year is discerned by setting the contribution of beverages to the sample average (cf. the Total column) in quintile 1 and quintile 5.As it can be seen, GHGe increases with 26 and drops by 37 kg CO2-equiv/year in quintile 1 and quintile 5, respectively.

Table D2.Absolute (in Kg CO2/year) and relative contribution to GHGe of 13 food groups across food volume(kilogram purchased food) quintiles (N=1350)
Quintile 1 / Quintile 2 / Quintile 3 / Quintile 4 / Quintile 5 / Total
KgCO2
(share in %) / % point diff. from avg. / KgCO2
(share in %) / % point diff. from avg. / KgCO2
(share in %) / % point diff. from avg. / KgCO2
(share in %) / % point diff. from avg. / KgCO2
(share in %) / % point diff. from avg. / KgCO2
(share in %)
Milk and dairy / 67,2 / (13%) / 1% / 81,9 / (11%) / 0% / 89,8 / (10%) / -1% / 113,0 / (11%) / (0% / 144,5 / (12%) / 0% / 99,3 / (11%)
Cheese / 83,4 / (16%) / 0% / 126,1 / (17%) / 1% / 140,7 / (16%) / 0% / 156,2 / (16%) / (0% / 192,0 / (15%) / -1% / 139,7 / (16%)
Flour and bread / 72,3 / (14%) / 2% / 90,8 / (13%) / 1% / 106,3 / (12%) / 0% / 114,6 / (11%) / 0% / 137,0 / (11%) / -1% / 104,2 / (12%)
Vegetables / 46,8 / (9%) / 1% / 62,8 / (9%) / 1% / 69,1 / (8%) / 0% / 73,5 / (7%) / 0% / 88,1 / (7%) / -1% / 68,0 / (8%)
Fruits / 25,0 / (5%) / 0% / 33,3 / (5%) / 0% / 35,2 / (4%) / 0% / 42,8 / (4%) / 0% / 58,7 / (5%) / 0% / 39,0 / (4%)
Meat / 137,9 / (26%) / 2% / 167,2 / (23%) / -1% / 203,6 / (24%) / 0% / 254,5 / (25%) / 1% / 292,4 / (23%) / -1% / 211,1 / (24%)
Fish / 17,4 / (3%) / 0% / 24,9 / (3%) / 0% / 33,5 / (4%) / 0% / 32,7 / (3%) / 0% / 42,9 / (3%) / 0% / 30,3 / (3%)
Eggs / 8,7 / (2%) / 0% / 10,8 / (2%) / 0% / 13,8 / (2%) / 0% / 16,0 / (2%) / 0% / 20,9 / (2%) / 0% / 14,1 / (2%)
Chicken / 15,1 / (3%) / 0% / 20,4 / (3%) / 0% / 24,0 / (3%) / 0% / 25,3 / (3%) / 0% / 34,0 / (3%) / 0% / 23,7 / (3%)
Fats / 8,9 / (2%) / 0% / 10,7 / (1%) / 0% / 13,5 / (2%) / 0% / 17,2 / (2%) / 0% / 21,0 / (2%) / 0% / 14,3 / (2%)
Sugar etc. / 4,3 / (1%) / 0% / 5,6 / (1%) / 0% / 7,3 / (1%) / 0% / 9,5 / (1%) / 0% / 11,7 / (1%) / 0% / 7,7 / (1%)
Beverages (excl. water and milk) / 36,3 / (7%) / -5% / 71,1 / (10%) / -2% / 102,6 / (12%) / 0% / 124,3 / (12%) / 1% / 183,3 / (15%) / 3% / 103,5 / (12%)
Potatoes / 11,3 / (2%) / 0% / 16,5 / (2%) / 0% / 18,1 / (2%) / 0% / 18,8 / (2%) / 0% / 24,9 / (2%) / 0% / 17,9 / (2%)
All food groups / 534,5 / (100%) / 722,1 / (100%) / 857,5 / (100%) / 998,3 / (100%) / 1251,4 / (100%) / 872,8 / (100%)
Table D3. Change in GHGe (kg CO2/year) after adjustment of the contribution from beverage to the sample average – in food volume quintile 1 and quintile 5
Before / After adjustment / Absolute change in GHGe
GHGe quintile 1 / 534,5 / 560,4 / 25,9
GHGe quintile 5 / 1251,4 / 1214,8 / -36,6

Online ResourceE

Food frequency questions and scoring procedure

The food frequency question items outlined in Table Ewere used in thescoring procedure that was constructed in the learning sampleto develop the Diet-related GHG Index.

Table E
Questions in Danish / Response options in Danish / Questions translated into English / Response options translated into English
Q1. Hvor ofte spiser du/I følgende typer varm mad:
-retter med oksekød/kalvekød / 1=Mere end 1 gang dagligt
1=5-7 gange om ugen
1=3-4 gange om ugen
1=1-2 gange om ugen
0=Sjældnere/aldrig / Q1. How often do you eat the following type of hot foods:
-dishes with beef / 1=More than 1 time per day
1=5-7 times per week
1=3-4 times per week
1=1-2 times per week
0=Less often/never
Q2. Hvor ofte spiser du følgendes slags pålæg?
-fed ost (+ 30 eller derovre) / 1=Mere end 1 gang dagligt
1=5-7 gange om ugen
0=3-4 gange om ugen
0=1-2 gange om ugen
0=Sjældnere/aldrig / Q2. How often do you eat the following types of bread filling:
-high fat cheese / 1=More than 1 time per day
1=5-7 times per week
0=3-4 times per week
0=1-2 times per week
0=Less often/never
Q3. Hvor ofte spiser du følgendes slags pålæg?
-kødpålæg/leverpostej / 5= Mere end 1 gang dagligt
4= 5-7 gange om ugen
3= 3-4 gange om ugen
2= 1-2 gange om ugen
1= Sjældnere/aldrig / Q3. How often do you eat the following types of bread filling:
-meat cuts, paté / 5=More than 1 time per day
4=5-7 times per week
3=3-4 times per week
2=1-2 times per week
1=Less often/never
Q4. Hvor ofte spiser du/I følgende slags grøntsager:
-Blandet salat, råkost? / 5= Mere end 1 gang dagligt
4= 5-7 gange om ugen
3= 3-4 gange om ugen
2= 1-2 gange om ugen
1= Sjældnere/aldrig / Q4. How often do you eat the following type of vegetables:
-salads / 5=More than 1 time per day
4=5-7 times per week
3=3-4 times per week
2=1-2 times per week
1=Less often/never
Q5. Hvor ofte spiser du følgende slags brød?
-groft franskbrød / grovboller / 1=Mere end 2 gange dagligt
1=1-2 gange dagligt
1=4-6 gange om ugen
0=1-3 gange om ugen
0=Sjældnere/aldrig / Q5. How often do you eat the following types of bread:
-Wholegrain bread/bun / 1=More than 2 times per day
1=1-2 times per day
1=4-6 times per week
0=1-3 times per week
0=Less often/never
Q6. Marker hvor ofte du eller andre i husstanden bruger følgende købte frosne varer i madlavningen.
-frosne flütes/brød / 1=Mere end 1 gang dagligt
1=5-7 gange om ugen
1=3-4 gange om ugen
1=1-2 gange om ugen
0=Sjældnere/aldrig / Q6. How often do you or others in the household use the following purchased frozen products in food preparation:
-frozen baguettes/bread / 1=More than 1 time per day
1=5-7 times per week
1=3-4 times per week
1=1-2 times per week
0=Less often/never
Q7. Hvor ofte spiser du noget af nedenstående?
-kager/kiks / 5=Mere end 2 gange dagligt
4=1-2 gange dagligt
3=4-6 gange om ugen
2=1-3 gange om ugen
1=Sjældnere/aldrig / Q7. How often do you eat:
-cakes/biscuits / 5=More than 2 times per day
4=1-2 times per day
3=4-6 times per week
2=1-3 times per week
1=Less often/never
Q8. Hvilken type fedtstof(fer) bruger du på dit brød? / 1=Intet (ellers=0) / Q8. What types of fats do you spread on bread? / 1=Nothing (else=0)
Q9 and Q10. Hvilken type fedtstof bruger du eller andre i husholdningen i madlavningen? / 1=Stegemargarine (ellers=0)
1=Olivenolie (ellers=0) / Q9 and Q10. What types of fats do you or others in the household use when preparing food? / 1=Margarine (else=0)
1=Olive oil (else=0)
Q11. Hvor ofte indtager du følgende slags drikke?
-te/kaffe / 1=Mere end 2 gange dagligt
1=1-2 gange dagligt
0=4-6 gange om ugen
0=1-3 gange om ugen
0=Sjældnere/aldrig / Q11. How often do you drink the following beverages:
-tea/coffee / 5=More than 2 times per day
4=1-2 times per day
3=4-6 times per week
2=1-3 times per week
1=Less often/never
Q12. Hvor ofte indtager du følgende slags drikke?
-vin / 5=Mere end 2 gange dagligt
4=1-2 gange dagligt
3=4-6 gange om ugen
2=1-3 gange om ugen
1=Sjældnere/aldrig / Q12. How often do you drink the following beverages:
-wine / 5=More than 2 times per day
4=1-2 times per day
3=4-6 times per week
2=1-3 times per week
1=Less often/never
Q13 Hvor ofte indtager du følgende slags drikke?
-spiritus (fx snaps, whiskey) / 5=Mere end 2 gange dagligt
4=1-2 gange dagligt
3=4-6 gange om ugen
2=1-3 gange om ugen
1=Sjældnere/aldrig / Q13. How often do you drink the following beverages:
-spirits / 5=More than 2 times per day
4=1-2 times per day
3=4-6 times per week
2=1-3 times per week
1=Less often/never

Respondents in the validation sample were assigned a score (on the Diet-related GHG Index) through the following procedure:

For all items in Table D that are grey shaded (Q1, Q2, Q5, Q6, Q11), response options were recoded, i.e. dichotomized, into low frequency (=0) or high frequency usage (=1). Questions regarding fat on bread and fat used for food were also binary coded (0 or 1). In the remaining items (i.e. Q3, Q4, Q7, Q12, Q13), the values ranged from 1 to 5.

The following scoring procedure based on the unstandardized coefficients in Table 3 was then carried out:

Diet-related GHG score = / 1016.5 + q1*111.23 + q2*86.66 + q3*18.7 + q4*19.98 + q5*-39.67 + q6*-48.90 + q7*-77.15 + q8*74.51 + q9*-73.78 + q10*33.72 + q11*40.91 + q12*53.36 + q13*93.7

Following this, the Diet-related GHG score were divided into quintiles = the Diet-related GHG Index.

Online Resource F

Table F presents the average diet-related GHGe in kg CO2-equiv/year as calculated from the purchase data per quintile in the validation sample, and compares them with the average when the purchase data is disaggregated into similar groups.

Table F. Actual diet-related GHGe (in kg CO2equiv/year) in Validation Sample and Food Purchase Data– divided into quintiles
Validation Sample / Food Purchase Data
(N=622) / (N=622)
Avg. / N / Avg. / N
1st quintile / 1069.2 / 123 / 845.7 / 124
1095.6 / 126 / 102.8 / 125
1194.1 / 125 / 1155.0 / 124
1297.7 / 124 / 1319.0 / 125
5th quintile / 1357.6 / 124 / 1668.5 / 124
Total / 1202.7 / 622 / 1202,7 / 622
Observations were only used if there was no or one non-response on the 13 food frequency variables in Table 3. In cases of non-response to a food frequency question, the GHGe coefficient was set to the population average.

Online Resource G