The CO2 footprint of food

The CO2 footprint of food

The current debate about climate change and its impacts sheds light on an aspect that has often been overlooked in the past: the carbon footprint of food. This summarizes all greenhouse gas emissions that arise in connection with the production, processing, transport, storage, sale and disposal of a particular food. Each of these stages plays an important role in determining the final carbon footprint of a food. As a result, our food choices play a crucial role in our personal CO2 emissions and therefore our impact on climate change.

CO2 footprint of different foods

Meat and dairy products

Meat and dairy products cause a particularly high CO2 footprint. This is because animals like cows produce methane, a particularly strong greenhouse gas. A study by the United Nations Environmental Program (UNEP) showed that the meat and dairy industry is responsible for 14.5% of global greenhouse gas emissions. According to a study by the University of Oxford, greenhouse gas emissions would be significantly lower if fewer meat and dairy products were consumed.

Plant food

Compared to meat and dairy products, plant-based foods typically have a significantly lower carbon footprint. This is because plants absorb CO2 from the atmosphere and convert it into oxygen. However, there are differences between different types of plant foods. For example, fruits and vegetables grown out of season in greenhouses cause more CO2 emissions than those grown in season and outdoors.

Processed foods

Processed foods also have a high CO2 footprint. This is due to the additional emissions that arise during the processing and packaging of these foods. For example, the production of sugar, oil or flour requires a lot of energy, which leads to more CO2 emissions than with unprocessed foods.

How can we reduce our CO2 footprint?

Consume less meat and dairy products

Consuming less meat and dairy products is an important measure to reduce your carbon footprint. According to the Intergovernmental Panel on Climate Change (IPCC), reduced demand for these products could significantly contribute to reducing greenhouse gas emissions.

Regional and seasonal shopping

Regional and seasonal foods usually have a lower CO2 footprint. When you buy food produced in your region, reduces the emissions that arise during transport. At the same time, seasonal foods are usually less CO2-intensive because they can be grown under natural conditions and need less energy for cooling or storage.

Wearing less food

Around a third of all the food produced worldwide land in the trash. By avoiding food waste, the CO2 footprint can be significantly reduced. Every food we throw away has already caused CO2 emissions in its production-from agriculture to transport to processing.

Final word

The CO2 footprint of our food is an important aspect that we should include in our efforts to combat climate change. By consciously choosing our food and reducing food waste, we can all make our contribution. Because even if our influence may be limited as individuals and individuals, it becomes a significant factor in total. Because: Small steps can lead to major changes.

Ultimately, it is about making enlightened decisions and being aware of the effects of our food selection. The CO2 footprint of our food can help us make more sustainable decisions and make our contribution to combating climate change. Because each of us can make a difference - and the beginning could be as simple as what we put in our shopping cart.

Sources for further research

World Agriculture Report (2009) “Eating the Planet: Feeding and fueling the world sustainably, fairly and humanely – a scoping study”, Stockholm Environment Institute and Friends of the Earth.

Green E., Hanna R., Yu K., Fomekong R. and V. Daepp (2018): “Reducing Food’s Environmental Impacts Through Producers and Consumers”, Journal Science.

FAO (2013): “Tackling climate change through livestock”, UN Food and Agriculture Organization.