Food production is one of the primary contributors to greenhouse gas emissions worldwide. According to a study published in the journal Science, food production is responsible for approximately 26% of global anthropogenic greenhouse gas (GHG) emissions.
A greenhouse gas is any gas in the atmosphere which absorbs and re‐emits heat, and thereby keeps the planet’s atmosphere warmer than it otherwise would be. The main GHGs in the Earth’s atmosphere are water vapour, carbon dioxide (CO2), methane (CH4), nitrous oxide (N2O) and ozone.
Greenhouse gases are released during various stages of food production, from growing and rearing to processing and transportation. These greenhouse gases make up a food’s “carbon footprint”, which varies greatly among food products.
Based on carbon dioxide equivalent (CO2e) measurements below, beef comes in first place as the food with the largest carbon footprint, emitting an astounding 99.48 kilograms of CO2e per kilogram of the final meat product. Lamb ranks second, which produces roughly 39.72 kilograms of CO2e per kilogram of the final product.
In contrast, plant-based foods such as rice, tomatoes, maize, peas, nuts… produce significantly fewer CO2e emissions than other animal-based foods. For instance, rice production emits only 4.45 kilograms of CO2e per kilogram of the end product, which is 22 times less than beef. Additionally, nuts produce just 0.43 kgs of CO2e per kilogram of the final productIn contrast, plant-based foods such as rice, tomatoes, maize, peas, nuts… produce significantly fewer CO2e emissions than other animal-based foods. For instance, rice production emits only 4.45 kilograms of CO2e per kilogram of the end product, which is 22 times less than beef. Additionally, nuts produce just 0.43 kgs of CO2e per kilogram of the final product.
Overall, plant-based foods tend to have a considerably lower carbon footprint than animal-based ones, making them more sustainable and environmentally friendly alternatives in the fight against climate change.