Eat less meat: CO2 emission of our food

The carbon dioxide emissions (carbon footprint) caused by our personal behavior is driven to a large extent by the type and quality of our food. The amount of greenhouse gases caused by the production of food differs very much from one food type to the other (see table below). Worst is meat and in particular beef.

A environmental friendly and "climate change friendly" nourishment is characterised as follows:   

  • Very little (or no) meat
  • Eat primarily organic food
  • Saisonal food is preferred
  • Regionally produced food is preferred

 

CO2-Emissions (in g CO2e per kg food):

Food groupFood
CO2-Emissions (in g
per kg food)
Meat and sausagesBeef13’300
Raw sausages8’000
Ham (pork)4’800
Poeltry3’500
Pork3’250
Milk- and dairy productsButter23’800
Hard cheese8’500
Cream7’600
Eggs1’950
Quark (curd)1’950
Farmer cheese1’950
Margarine1’350
Yogurt1’250
Milk950
FruitsApples550
Strawberries300
Baked goodsBrown bread750
White bread

650

Example:

The production of 1 kg beef causes about 13.3 kg of CO2. The same quantity of CO2 is released when you burn about 6 liters of petrol!

 

CO2e means "CO2 equivalents" 

Source of data:
Pendos CO2-Zähler: ISBN: 978-3-86612-141-6 (The book is written in German language)

 

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