The European Green Deal improves the sustainability of food systems but has uneven economic impacts on consumers and farmers

Hervé Guyomard (), Louis-Georges Soler (), Cécile Détang-Dessendre () and Vincent Réquillart
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Hervé Guyomard: SDAR Bretagne Normandie - Services déconcentrés d'appui à la recherche Bretagne-Normandie - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Louis-Georges Soler: UMR PSAE - Paris-Saclay Applied Economics - AgroParisTech - Université Paris-Saclay - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Cécile Détang-Dessendre: INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement

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Abstract: The European Green Deal aims notably to achieve a fair, healthy, and environmentally friendly food system in the European Union. We develop a partial equilibrium economic model to assess the market and non-market impacts of the three main levers of the Green Deal targeting the food chain: reducing the use of chemical inputs in agriculture, decreasing post-harvest losses, and shifting toward healthier average diets containing lower quantities of animal-based products. Substantially improving the climate, biodiversity, and nutrition performance of the European food system requires jointly using the three levers. This allows a 20% reduction in greenhouse gas emissions of food consumption and a 40–50% decrease in biodiversity damage. Consumers win economically thanks to lower food expenditures. Livestock producers lose through quantity and price declines. Impacts on revenues of food/feed field crop producers are positive only when the increase in food consumption products outweighs the decrease in feed consumption.

Date: 2023-10-07
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Published in Communications Earth & Environment, 2023, 4 (1), pp.358. ⟨10.1038/s43247-023-01019-6⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04297892

DOI: 10.1038/s43247-023-01019-6

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