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中国工程院院士、广东工业大学环境生态研究院杨志峰教授和东莞理工学院生态环境工程技术研发中心苏美蓉教授团队在最新一期《自然-食物》（Nature Food）上发表论文给出了这一评估结果。从全国来看，食物生产的水资源消耗、土地利用、活性氮排放和磷排放需要削减54-95%，才能保持在安全界限内，而部分省区则需要削减高达99%。
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