18
Food groups vary widely in their relative impact on eCO2 or their emissions per serving. Within the US, between 14% and 22% of eCO2 produced annually is 16 due to the impacts of meat production. Due to methods of production, transportation and waste generated by animals, the amount of energy used per kilogram of meat produced is more than ten 17 times that of plant based products.
Indeed, while red meat comprises just 11% of the 18 caloric intake in the U.S., it is estimated it accounts 19 for a nearly 25% of the nation’s carbon foodprint. Figure 5.1 describes the results of an extensive full life-cycle analysis of meat, dairy and vegetable 20 proteins. This study uses an LCA that includes emissions before and after the product leaves the farm (including waste disposal) and has been shown to be consistent with other studies.
45.0 40.0
39.2
35.0
kg eCO2
30.0
27.0
25.0 20.0 15.0
13.5
12.1 11.9 10.9
10.0
6.9 6.1 4.8
5.0
2.9 2.7 2.5 2.3 2.2 2.0 2.0 2.0 1.9 1.1 0.9
0.0
Figure 5.1 Emissions/Kg of Food Type
kg of Consumed Food
Image 5.3 Food Preparation
Image 5.2 Food Preparation 18
USDA Economic Research Service, Food Availability Data System
22 16 17
United States Food and Agriculture Organization 2006
Baldwin, Cheryl. Sustainability in the Food Industry. Ames, Iowa: Wiley-Blackwell/IFT Press, 2009. Print.
http://static.ewg.org/reports/2011/meateaters/pdf/report_ewg _meat_eaters_guide_to_health_and_climate_2011.pdf 20
http://static.ewg.org/reports/2011/meateaters/pdf/report_ewg _meat_eaters_guide_to_health_and_climate_2011.pdf