The food we eat is responsible for almost a third of our global carbon footprint. In research recently published in the Journal of Cleaner Production we ranked fresh foods based on how much greenhouse gas is produced from farm to fork.
Perhaps unsurprisingly, we found that red meat is the most emissions-intensive food we consume. But we also found that field-grown vegetables produce the least greenhouse gas. For instance, it takes about 50 onions to produce a kilogram of greenhouse gas, but only 44 grams of beef to produce the same amount.
We hope that chefs, caterers and everyday foodies will use this information to cook meals without cooking the planet.
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