- What is the single most important change I can make to reduce the carbon footprint of my food?
Eating less meat and dairy is the action which will have the highest impact on reducing the carbon footprint of your diet.
Food & Agriculture
- Does food impact on climate change?
Yes. The impact of food on climate change is very significant; from industrial agriculture, to the processing of foods, to the global trade of food and food wastage, food has an impact on the environment at every step of the supply chain. Industrial methods used in the mass production of food are energy- and resource-intensive. Agriculture is responsible for roughly 80 per cent of all food systems emissions, and for 75 per cent of global deforestation – a major driver of climate change.
Food systems account for as much as one third of the total global greenhouse gas (GHG) emissions caused by human activity. Compare this to the carbon footprint of cars – emissions from all the fuel-burning vehicles in the world account for just 14.5 per cent of total GHG emissions.
Different food products have different carbon footprints, depending on where and how they are produced, as well as how they are processed, distributed and disposed of. For example, one kilo of beef has a much bigger carbon footprint than a kilo of chicken, but both of these have a vastly bigger footprint than that of, say, a kilo of lentils.
- Is eating meat harmful for the environment?
The current consumption rate of meat in Western, industrialised countries is environmentally unsustainable. The UN Food and Agriculture Organisation has reported that livestock are responsible for 14.5 per cent of global greenhouse gas emissions.
Industrially processed meat is resource intensive: 30 per cent of arable land is used to grow livestock feed, and significantly more water is used in the rearing and processing of meat. Roughly 16,000 litres of water are needed to produce one kilo of beef, compared to 50 for a kilo of potatoes. Rearing fewer animals for meat production would free up land to grow crops for human consumption, something which will become increasingly necessary in order to ensure food security for a growing global population.
If current dietary patterns do not change, we will not be able to fulfil the target of curbing global warming at 2°C.
- Why should I eat organic food?
Organic food is produced using environment and animal friendly methods, so one of the reasons for buying organic food is that it has a less harmful impact on the environment. For example, non-organic, intensive farming tends to rely on the use of pesticides which damage soil, harm wildlife, and contaminate water supplies. Of the ‘non-organic’ foods sold in the UK, around 46% contain pesticide residues; one of the most widely used herbicides, Roundup, contains glyphosphate, a chemical which has been deemed ‘probably carcinogenic to humans’ by the World Health Organisation (WHO). Organic food production and farming methods also support biodiversity, meaning organic crops and livestock are less prone to mass outbreaks of disease, such as BSE (‘mad cow disease’).
On the other hand, organic certification can be expensive for agricultural producers, and organic food products expensive for the consumer. You can look for ‘non-spray’ vegetables at farmers’ markets as an alternative. It is also important to note that a significant amount of organic food products are imported, sometimes by air freight. This should be taken into consideration when weighing up different choices.
- Is it always better to eat locally grown or produced food?
On the whole, locally grown produce, locally reared meat or food items produced using local ingredients tend to have a lower carbon footprint, and are therefore less harmful to the environment. Buying food from a local producer or supplier usually means that the product has a shorter journey to make ‘from farm to fork’, and as a result, is responsible for a smaller amount of GHG emissions in the form of transport.
However, some food items produce more emissions when grown in Europe than if they had been produced in other parts of the world; for example, vegetables grown in greenhouses in Europe are more carbon intensive, due to the energy needed to generate heat, than those grown in hot climates in Southeast Asia. Many food items not grown in the UK, such as bananas, grains and pulses, are shipped rather than air-freighted, and therefore have a very low carbon footprint despite high food miles. Mike Berners-Leigh deals with this issue in his book How Bad are Bananas – read our review here.
Buying locally produced food does help protect and support local economies – you can find out where to buy local produce in Cambridge by taking a look at our Sustainable Food Directory.
- How big a problem is food waste?
UK households throw away 7 million tonnes of food each year, roughly equivalent to chucking out £60 worth of food a month! Households are responsible for roughly half of the UK’s food waste figures. Globally, 30% of all food doesn’t get eaten, although food waste occurs at different stages in the food chain in different parts of the world.
When we throw away food, we don’t just waste the product itself, but we also waste the resources that went into making it, including water and energy. If food waste were a country, it would be the third largest emitter of greenhouse gases, after the USA and China.
- Why should I compost?
When food goes to landfill, it decomposes anaerobically – without oxygen – and releases methane gas as a result; this is a greenhouse gas which contributes to global warming and climate change. Composting returns valuable nutrients to the soil, helps maintain its pH balance and moisture levels – so you’re doing your garden a favour! If you can’t compost at home, put your kitchen food waste into your green bin.
- Foodsource – A free online guide to food systems and sustainability by FCRN
- FCRN – Food Climate Research Network based in Oxford
- CEDAR – Centre for Diet and Activity Research based in Cambridge
- Soil Association
- CGIAR Big Facts – Research Program on Climate Change, Agriculture and Food Security
- Eating Better
- University of Cambridge Sustainable Food Policy