Poster Presentation Nutrition Society of Australia 50th Annual Scientific Meeting 2026

Creation of an updated database applying Global Warming Potential Star (GWP*) values to the AUSNUT 2023 food composition database (146950)

Elizabeth Neale 1 , Cassandra Nikodijevic 1 , James Dorey 2 , Ebony Hol 1 , Joel Craddock 1 , KELLY LAMBERT 1 , Karen Charlton 3
  1. School of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, NSW, Australia
  2. School of Earth, Atmospheric and Life Sciences, University of Wollongong, Wollongong, NSW, Australia
  3. School of Health Sciences, University of Newcastle, Newcastle, NSW, Australia

The food supply is a large contributor to greenhouse gas emissions, with food systems contributing approximately 34% of total emissions globally(1). The Global Warming Potential Star (GWP*), which can be used to quantify the impact of the food supply on the environment, refers to the amount of carbon dioxide equivalents produced by food items. GWP* values for n=232 Australian food products have been published(2). Our team previously applied GWP* values to the food composition database AUSNUT 2011-13, to facilitate the calculation of the climate impact of Australian diets(3). With the recent release of AUSNUT 2023, this database must now be updated. The aim of this study was to create an updated database by systematically matching GWP* values to AUSNUT 2023 foods, to allow continued calculation of the climate footprint of Australian dietary data. To create the GWP*-AUSNUT 2023 database, AUSNUT 2023 foods were first matched to corresponding foods in AUSNUT 2011-13 using the AUSNUT 2023 to 2011-13 Matching File. All new AUSNUT 2023 foods without a match were then reviewed, and GWP* values were applied via a systematic approach. Initially, GWP* values were matched to AUSNUT 2023 foods based on conceptual similarities, where an appropriate GWP* item existed (e.g Beef, mince, <5% fat, raw was matched to the GWP* item ‘Beef meat’, with a GWP* value of 16.68 CO2e/kg). GWP* values were then calculated for composite foods with multiple ingredients using the AUSNUT 2023 Recipe File, or based on AUSNUT 2023 food descriptions and commercial food labels. These composite food calculations were then checked in the R programming language. GWP* values for remaining foods were then approximated using other strategies such as calculating the average GWP* for each sub-major or minor food group, or adjusting based on other GWP* values (for example dried fruits). Finally, AUSNUT 2023 foods were excluded if no appropriate match could be found. The process of assigning GWP* values to new AUSNUT 2023 foods was conducted by two researchers independently, with any disagreements resolved via consensus and discussion with the research team. This process allowed for the creation of the GWP*-AUSNUT 2023 database. This updated database will support the estimation of the climate impact from dietary data collected recently in Australia and into the future, facilitating planning of dietary changes needed to decrease greenhouse gas emissions from the food supply.

  1. Crippa M, Solazzo E, Guizzardi D et al. (2021) Nat Food 2, 198–209
  2. Ridoutt B, Baird D, & Hendrie GA (2021) Nutrients 13, 1122
  3. Neale E, Balvert T, Crinnion H et al. (2025) Nutrients 17, 464