New study provides carbon footprint league table for food

The research identifies a clear greenhouse
 gas emissions hierarchy for fresh food.

The greenhouse gas emissions dataset by researchers at RMIT University and Lancaster University will help consumers and catering firms calculate the environmental impact of the fresh food they eat and the menus they serve.

The new research suggests altering our eating habits for the good of the environment.

RMIT’s Associate Professor Karli Verghese and Dr Enda Crossin, working with Lancaster’s Dr Stephen Clune, have identified a clear greenhouse gas emissions hierarchy emerging across food categories.

Grains, fruit and vegetables were found to have the lowest impact, followed by nuts and pulses. Chicken and pork (non-ruminant meat) had a medium impact.

Fish also had a medium impact on average, however results between species varied significantly.  Meat from beef and lamb (ruminant animals with multiple guts) had the highest impact.

Read the RMIT story - “New study provides carbon footprint league table for food.”