We have previously looked at the comparisons in carbon footprint of food products based on mass: the greenhouse gas emissions from one kilogram of food product. In 2019, 28,338 were listed as threatened with extinction. Which foods used the most and least freshwater in their production? As the world’s population has expanded and gotten richer, the demand for all three has seen a rapid increase. As the data here shows, only 0.16% of food miles come from air travel. over a distance of one kilometre. Half of the world’s habitable land is used for agriculture, Food production is responsible for one-quarter of the world’s greenhouse gas emissions, You want to reduce the carbon footprint of your food? Poore & Nemecek (2018) report that of the 9.4 billion tonne-kilometers of global food transport, air-freight accounted for only 15 million. Global Food Security, 19, 48-55. For example, wastage of processed fruit and vegetables is ~14% lower than fresh, and 8% lower for seafood.13. Global Ecology and Biogeography, 19(5), 589-606. In the visualization we see GHG emissions from 29 different food products – from beef at the top to nuts at the bottom. Gustavsson, G., Cederberg, C., Sonesson, U., Emanuelsson, A. It is often hard for consumers to identify foods that have travelled by air because they’re rarely labeled as such. You might think that this figure of 6% is strongly dependent on where in the world you live – that if you live somewhere very remote, that the role of transport must be much higher. As an example: producing 100 grams of protein from peas emits just 0.4 kilograms of carbon dioxide equivalents (CO2eq). Please consult our full legal disclaimer. Ten percent emit less than 9 kgCO2eq. We can manage the pre-production process—factory inspection, prototype evaluations—to  ensure that your product meets your expectations. Scarcity-weighted water use represents freshwater use weighted by local water scarcity. IPCC, 2014: Climate Change 2014: Synthesis Report. Not only has demand for all three increased, but they are also strongly interlinked: food production requires water and energy; traditional energy production demands water resources; agriculture provides a potential energy source. Some fruit and vegetables tend to fall into this category. In 2019, 24,001 species were threatened by ‘agriculture and aquaculture’. Whether you buy it from the farmer next door or from far away, it is not the location that makes the carbon footprint of your dinner large, but the fact that it is beef. For each product you can see from which stage in the supply chain its emissions originate. The runoff of nitrogen and other nutrients from agricultural production systems is a leading contributor. The European Environment Agency reports that the EU’s total greenhouse gas emissions in 2017 were approximately 4.5 billion tonnes of carbon dioxide equivalents. So its total footprint would be around 0.67 kg CO2eq per kg, which still makes it a low-carbon food option. The state of the world’s land and water resources for food and agriculture (SOLAW) – Managing systems at risk. We need inputs such as fertilizers to meet growing food demands, and we can’t stop cattle from producing methane. But they also have their own share of downsides. This 31% of emissions relates to on-farm ‘production’ emissions only: it does not include land use change or supply chain emissions from the production of crops for animal feed: these figures are included separately in the other categories. Reducing food’s environmental impacts through producers and consumers. Transporting food by air emits around 50 times as much greenhouse gases as transporting the same amount by sea. The most important insight from this study: there are massive differences in the GHG emissions of different foods: producing a kilogram of beef emits 60 kilograms of greenhouse gases (CO2-equivalents). Eating locally would only have a significant impact if transport was responsible for a large share of food’s final carbon footprint. Foods which are air-freighted tend to be those which are highly perishable. Species can be filtered by threat categories in the IUCN’s search function here. And it produces 60% lower emissions because its footprint is shared with dairy co-products. If we combine pastures used for grazing with land used to grow crops for animal feed, livestock accounts for 77% of global farming land. Combined, land use and farm-stage emissions account for more than 80% of the footprint for most foods. To put this in context: it’s around three times the global emissions from aviation.45 Or, if we were to put it in the context of national emissions, it would be the world’s third largest emitter.46 Only China (21%) and the United States (13%) emitted more.47. transport) for each food group.37. This is a preliminary article from a new and ongoing project which focuses on the environmental impacts of food. Regardless of where you get your beef or lamb from, substituting with chicken and pork is likely to reduce your carbon footprint. Durable packaging, refrigeration and food processing can all help to prevent food waste. You might notice that this is lower than our earlier figure of 35 kgCO2eq – this represents the mean emissions from beef. People often think that eating ‘local’ – buying foods which are produced close to home – is one of the most effective ways to reduce our carbon footprint. Even in countries which showed less concern, a large percentage saw it as a major threat: 59% in the US said it was a serious threat.This was a marked increase in concern from similar polls conducted a few years earlier. In this study, the authors looked at data across more than 38,000 commercial farms in 119 countries.15, In this comparison we look at the total GHG emissions per kilogram of food product. IPCC, Geneva, Switzerland, 151 pp. The red curve shows the sum of all protein products. There is rightly a growing awareness that our diet and food choices have a significant impact on our carbon ‘footprint’. The role of trade in the greenhouse gas footprints of EU diets. These charts are interactive so you can add and remove products using the ‘add food’ button. Since you will not be there to oversee the production of your goods, you may find that the quality is not up to par with your specs. Decreased Nutritional Potential There are four key elements to consider when trying to quantify food GHG emissions. Informazioni su dispositivo e connessione Internet, incluso l'indirizzo IP, Attività di navigazione e di ricerca durante l'utilizzo dei siti web e delle app di Verizon Media.