Bread has recently been labeled a bad guy, with millions of people opting to ditch the dough and eat a gluten-free diet to stay trim and healthy. But it turns out there's another reason to steer clear of bread: it's having a massive impact on the environment.
|Bread is not as innocent as it seems.|
Scientists in the UK have worked out the greenhouse gas emissions produced by making a standard loaf of bread, pinpointing the emissions hotspots in the process. With GHG emissions equivalent to about half a kilo (1.3 pounds) of carbon dioxide per loaf, bread accounts for half a percent of the UK's total emissions. That may not seem like a lot, but considering that the nation's entire agriculture industry accounts for 10 percent of total emissions, it's clear that bread, as a single food product, has a pretty huge impact.
The good news is there's now a clear target to reduce the impact: Nearly half of the emissions (0.589kg, or 13.7oz) come from fertilizer used to grow the wheat. Writing in Nature Plants, Peter Horton and his colleagues from the University of Sheffield analyzed the whole manufacturing process, from planting the seed to putting the bread on the shelf. They found the bulk of the greenhouse gases come from the farm.
Read Lucy Goodchild van Hilten’s story on Ecowatch - “Scientists Uncover the True Cost of a Loaf of Bread.”