Rethinking Our Food Systems – From the Ground Up!
Low-Carbon Footprint Foods
The carbon footprint of food is determined by various factors, including agricultural practices, land use, energy inputs, and processing. By giving preference to low-carbon footprint foods, you can make conscious food choices that combat climate change.
Here are some foods in the top categories that have less greenhouse gas emissions- factoring from seed to harvest.
Look for these signs that highlight low-carbon footprint items within different food groups!
- High yields & grows quickly
- Easily harvested & processed
- Tolerant to drought conditions and a wide range of soil types
- Well suited to hot climates with unpredictable weather
- Resistant to droughts due to highly developed root system
- Matures quickly
- Drought & heat tolerant
- Nitrogen efficient
- Requires little water to produce
- Resistant to pests and disease
- Adaptable to a wide range of climates
- Tolerant in both drought and waterlogged conditions
Want more information? Check out these sources:
- See the impact of your food on climate, emissions, water and wildlife
- Chart: The Carbon Footprint of the Food Supply Chain
- The environmental footprint of global food production
- Greenhouse gas emissions per kilogram of food product
- Wonky Fruit and Veg: The Carbon Footprint of Food – Circular Ecology
- Root Vegetables (Carrot etc) Carbon Footprint | 0.04kg CO2e
- Carbon Footprint of Tree Nuts Based Consumer Products
- Are Nuts Bad for the Environment? 3 Facts (You Should Know)
- Environmental Impacts of Food Production – Our World in Data
- Treenuts and groundnuts in the EAT-Lancet reference diet: Concerns regarding sustainable water use – ScienceDirect