Minimise GHGE while satisfying nutritional (RDIs), acceptability, and health constraint
Amount of food
Nutritional (nutrient and energy), acceptability (mean total amount of food and beverage that was constrained between 80 and 140% of observed intake and percentile on calculated mean observed diet), and healthy constraints (established lower and upper limit)
To create a sustainable and healthy Italian diet with low GHGE that meets dietary requirements and reflects current food intake patterns