The real carbon footprint of food

The food and agriculture sector has a significant impact on the global greenhouse gas emissions, because it makes up almost a third of total emissions. Livestock are a key source of methane emissions – a very strong greenhouse gas that is more effective than carbon dioxide. Activities in these areas also contribute to biodiversity loss and deforestation. To a large extent, more than 80 %, the environmental impact of food is caused by its production, while transport accounts for only about 6 % carbon footprint. To illustrate, the production of one kilogram of beef produces 60 kg of CO2 equivalent, while transport adds only 0.5 to 1.5 kg of CO2 per kilogram.

Consumers often overestimate the impact of food transport and underestimate the differences between different types of food. For example, the carbon footprint of beef is more than a hundred times greater than that of potatoes. Therefore, switching to plant-based protein sources can reduce the carbon footprint of the diet by 50-80 %, which is much more effective than simply choosing locally produced beef. Foods are not the same and their production methods also vary considerably. Beef from the deforested Amazon can have up to 340kg of CO2 per kilogram, almost six times the world average, while production is more efficient in areas with rational land use. Even after accounting for transport emissions, for example New Zealand lamb has a lower carbon footprint in London than lamb from the British Isles.

Four ways to reduce your food carbon footprint:

1. Transition to a plant-based diet

One of the most effective ways to reduce emissions is to limit or completely eliminate meat and dairy products from the diet. In particular, Western eating habits, including American ones, contain a lot of red meat, which increases the carbon footprint and also affects health. Switching to a plant-based diet could reduce food-related emissions by up to 75 %. Even small changes, like less meat or switching to poultry, have a significant effect.

2. Emphasis on the sustainability of food production

The way food is produced significantly affects its environmental impact. Unsustainable methods can lead to deforestation and ecosystem degradation. Foods at greatest risk of unsustainable production include palm oil, beef and seafood. Become an informed consumer and buy products from sustainable sources. In the EU, many products must certify that they do not contribute to deforestation.

3. Preference for less demanding foods

Not all vegetarian alternatives are equally resource intensive. For example, cheese and almonds are more resource intensive than lentils or cereals. Cheese and almonds use more water and energy to produce. Eight times more water is used to produce a kilogram of almonds than a kilogram of wheat. Less demanding alternatives offer equivalent nutritional benefits and are often less expensive.

4. Reducing food waste

About 30 % of all food produced is thrown away, which would be enough to eliminate global hunger and malnutrition. This waste also contributes significantly to greenhouse gas emissions. If food waste were a country, its emissions would be the third largest in the world. Simple measures such as planned shopping, proper food storage, respecting the "sell by" date and composting can go a long way in reducing waste and carbon footprint.

While local food has its benefits, the origin of food should not be the only source of climate concern. Aim for less meat, demand sustainable production, choose resource-intensive foods sustainably and minimize food waste. These steps will help you reduce your environmental footprint. (Co2AI)