Knowledge for better food systems

Showing results for: Carbon footprint

Image: Robert Colletta, Photograph of a fully mature Perca flavescens (Mitchill, 1814) - yellow perch, Wikimedia Commons, Public Domain
11 June 2019

This paper by FCRN member Elinor Hallström assesses the nutritional content and climate impact of 37 seafood products. The paper finds high variability in nutritional and climate performance, with no consistent correlation between nutrition and climate impact across different seafood species. The paper calls for dietary advice to promote species with low climate impact and high nutritional value, including sprat, herring, mackerel and perch.

8 May 2019

This report from the UK’s Committee on Climate Change sets out how the UK can reach net zero emissions by 2050 using existing technologies. It notes that current policies do not do enough to meet existing climate targets, and calls for “clear, stable and well-designed policies” to be introduced across the economy without delay. If replicated across the world, the plan would give a greater than 50% chance of limiting warming to 1.5°C.

Image: Pixnio, Hen poultry bird, Public domain
16 April 2019

This paper traces mass, energy flows and emissions in the beef, poultry and pork supply chains in Germany (including all emissions from the animal production stages, and emissions from energy use at subsequent stages). It outlines the potential of different strategies to reduce consumption-based emissions. It finds that the greatest emissions reductions could come from dietary change, i.e. replacing some meat consumption with consumption of soybeans and nuts, or replacing some meat consumption with offal consumption.

Image: DanaTentis, Sardines fish lunch, Pixabay, Pixabay Licence
26 March 2019

FCRN member Christian Reynolds uses linear programming to calculate diets that meet both health and greenhouse gas emission criteria while being affordable for different income groups in the UK. Generally, the optimised diets are higher in plant-based foods than diets consumed in the UK in 2013, although seafood is higher in the optimised diet than in 2013 diets.

26 February 2019

The UK’s Food and Drink Federation (FDF) has published its 2018 environmental progress report. FDF members report a 53% reduction in their greenhouse gas emissions from energy use in manufacturing operations since 1990, and a 39% reduction in water consumption since 2008.

Image: Pxhere, Landscape grass horizon, CC0 Public Domain
26 February 2019

This paper, by John Lynch of the University of Oxford’s LEAP project, finds that carbon footprint studies of beef cattle typically do not report separate values for emissions of different greenhouse gases such as methane and nitrous oxide. Instead, studies generally report only an aggregated figure in the form of the 100-year Global Warming Potential (GWP100) as CO2-equivalent.

Image: Max Pixel, Cows on pasture, CC0 Public Domain
26 February 2019

This paper, by researchers from the University of Oxford’s LEAP project, models the climate impacts of beef cattle and cultured meat over the next 1000 years using a climate model that treats carbon dioxide, methane and nitrous oxide separately, instead of using the widespread Global Warming Potential, which assigns a CO2-equivalent value to each greenhouse gas according to warming caused over a specified timeframe.​

Image: Pixnio, Food meal knife, Public domain
4 February 2019

FCRN member Diego Rose has written a paper on the links between dietary choices in the United States (based on real dietary data), environmental impacts, and nutrition quality, finding that the diets with the lowest greenhouse gas emissions per calorie generally scored better on the US Healthy Eating Index.

Image: RBerteig, cool, Flickr, Creative Commons Attribution 2.0 Generic
29 January 2019

This paper models the system-wide changes and consequent shifts in pre-retail greenhouse gas emissions that might result from introducing a Europe- or North American-style refrigerated food chain to sub-Saharan Africa. Total emissions might increase or decrease, depending on the scenario.

Image: United Soybean Board, Soybean Field Rows, Flickr, Creative Commons Attribution 2.0 Generic
29 January 2019

This paper presents a ‘carbon benefits index’ to measure how land use change contributes to global carbon storage and reduction in greenhouse gas emissions. The index accounts for both the carbon that could be stored if the land were reforested, and the carbon emissions of producing the same food elsewhere.

Image: Red apple fruits, Pixabay, CC0 license
15 January 2019

People tend to underestimate the greenhouse gas emissions and energy use associated with different food types, according to this paper, but are likely to buy lower-emission food types when provided with information on greenhouse gas emissions.

10 December 2018

Non-profit organisation Ceres has produced an overview of resources (standards, methodologies, tools, and calculators) for assessing greenhouse gas emissions from agricultural production and agriculturally-driven land use change.

10 December 2018

The Centre for Biological Diversity has calculated the emissions produced by the food offered at the ongoing COP24 climate conference, arguing that the many meat-based options mean the menu has an “unnecessarily high carbon foodprint”.

Image: USDA, Alley cropping, Flickr, Creative Commons Attribution 2.0 Generic
10 December 2018

So-called natural climate solutions in the United States (such as changing management of forests, grassland and agricultural land) could create annual emissions savings equivalent up to 21% of current US emissions according to this paper.

Image: stu_spivack, cheese, Flickr, Creative Commons Attribution-ShareAlike 2.0 Generic
29 October 2018

This paper calculates the carbon footprints of food supply across different European Union countries. Annual footprints vary from 610 to 1460 CO2 eq. per person, with Bulgaria having the lowest footprint and Portugal having the highest footprint. Meat and eggs account for the largest share of the carbon footprint (on average 56%), while dairy products account for a further 27%.

Image: Alan Light, GIOCO restaurant, Chicago, Flickr, Creative Commons Attribution 2.0 Generic
8 October 2018

FCRN member Eugene Mohareb of the University of Reading is the lead author on a paper that quantifies greenhouse gas (GHG) emissions associated with the US food supply chain. The paper argues that the majority of food system emissions could be best mitigated by urban areas and urban consumers (see below for definitions), rather by production side mitigation measures. The paper assesses how municipalities and urban dwellers might be able to contribute to deep, long-term emissions cuts along the food supply chain.

Image: Leon Brooks, Pina plantation, Wikimedia Commons, Public domain
4 September 2018

A recent paper uses data from three countries (Ghana, Mexico and Poland) to determine whether more carbon can be kept in above-ground stocks by land sparing (increasing farms yields to minimise the conversion of natural habitats to farmland) or land sharing (increasing carbon stocks on farms, at the cost of converting more natural habitat to farmland because of lower yields). Land sparing maintained the highest above-ground carbon stocks in all cases studied.

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