Overall impact of the 40 most produced foods on the environment
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IMPACT OF TOP 40 PRODUCTS ON THE ENVIRONMENT | ||||||
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Protein rich products (for a 100g protein) |
GHG emissions (kg CO2 equivalent[1]) |
Land use (m2 year) |
Acidification[2] (kg SO2eq.[3]) |
Eutrophisation[4] (g PO2eq.) |
Use of water (kL equivalent) | |
Beef (meat) π₯© | 50 | 164 | 0,189 | 0,177 | 871 | |
Lamb & Mutton π | 20 | 185 | 0,087 | 0,060 | 1082 | |
Beef (dairy) π₯ | 17 | 22 | 0,209 | 0,209 | 1650 | |
Crustaceans[5] π¦ | 18 | 2 | 0,060 | 0,098 | 1394 | |
Cheese π§ | 11 | 41 | 0,149 | 0,089 | 4735 | |
Pig meat π | 7,6 | 11 | 0,083 | 0,044 | 1073 | |
Fish[6] π | 6,0 | 3.7 | 0,025 | 0,092 | 1315 | |
Poultry meat π | 5,7 | 7,1 | 0,064 | 0,030 | 402 | |
Eggs π₯ | 4,2 | 5,7 | 0,052 | 0,021 | 556 | |
Tofu π± | 2,0 | 2,2 | 0,006 | 0,006 | 139 | |
Groundnuts[7] π₯ | 1,2 | 3,5 | 0,018 | 0,011 | 1431 | |
Other legumes π± | 0,8 | 7,3 | 0,019 | 0,015 | 364 | |
Peas π± | 0,4 | 3,4 | 0,008 | 0,007 | 353 | |
Nuts π° | 0,3 | 7,9 | 0,019 | 0,009 | 1914 | |
Milks (for a 1L ) |
Cow Milk π₯ | 3,2 | 8.9 | 0,149 | 0,089 | 628 |
Rice milk π₯ | 1,2 | 0,3 | 270 | |||
Soy milk π₯ | 1,0 | 0,7 | 0,003 | 0,001 | 26 | |
Oat milk π₯ | 0,9 | 0,8 | 48 | |||
Almond milk π₯ | 0,7 | 0,5 | 371 | |||
Starch-rich products (for a 1000 kCAL) |
Manioc / Yucca π | 1,4 | 1,9 | 0,003 | 0,001 | 0 |
Rice (flooded) πΎ | 1,2 | 0,8 | 0,024 | 0,030 | 1962 | |
Oatmeal πΎ | 0,9 | 2,9 | 0,007 | 0,007 | 302 | |
Potatoes π₯ | 0,6 | 1,2 | 0,003 | 0,003 | 43 | |
Wheat & rye π | 0,6 | 1,4 | 0,012 | 0,007 | 567 | |
Corn (flour) π½ | 0,4 | 0,7 | 0,007 | 0,002 | 120 | |
Oils (for 1L) |
Palm oil: π΄ | 7,3 | 2,4 | 0,018 | 0,011 | 7 |
Soybean oil: π± | 6,3 | 11 | ,016 | ,011 | 418 | |
Olive oil: π± | 5,4 | 26 | ,041 | ,040 | 2322 | |
Rapeseed oil: πΌ | 3,8 | 11 | 0,029 | 0,019 | 234 | |
Sunflower oil: π» | 3,6 | 18 | ,027 | ,051 | 943 | |
Vegetables (for 1Kg) |
Tomatoes π | 2,1 | 0,8 | 0,011 | 0,005 | 235 |
Brassicas π₯¦ | 0,5 | 0,6 | 0,007 | 0,004 | 97 | |
Onions & leeks πΏ | 0,5 | 0,4 | 0,003 | 0,002 | 11 | |
Root vegetables π₯ | 0,4 | 0,3 | 0,003 | 0,001 | 23 | |
Fruits (for 1Kg) |
Berries π | 1,5 | 2,4 | 0,010 | 0,005 | 292 |
Bananas π | 0,9 | 1,9 | 0,005 | 0,002 | 86 | |
Apples π | 0,4 | 0,6 | 0,003 | 0,001 | 140 | |
Citrus π | 0,4 | 0,9 | 0,003 | 0,002 | 65 | |
Sugars (for 1Kg) |
Cane sugar π | 3,2 | 2,0 | 0,015 | 0,014 | 492 |
Beet sugar π± | 1,8 | 1,8 | 0,011 | 0,004 | 170 | |
Alcoholic beverages (for 1 unit[8]) |
Beer (5%) πΊ | 0,24 | 0,22 | 0,006 | 0,002 | 15 |
Wine (12.5%) π· | 0,14 | 0,14 | 0,011 | 0,004 | 68 | |
Stimulants (for 1 serving) |
Dark chocolat (50g) π« | 2,3 | 3,4 | 0,017 | 0,031 | 209 |
Coffee (15g) β | 0,4 | 0,3 | 0,046 | 0,060 | 14 |
- β Including methane for instance
- β The acidity of a soil is defined by its hydrogen potential (pH). Below a certain threshold (~ 6 on the pH scale), the soil is too acidic for most cultivated plants: it limits biological activity (fertility) and its structure is degraded. Indeed, acidity influences the uptake of nutrients and trace elements by a plant, as well as the presence of deep roots or earthworms that structure and aerate the soil.
- β soils or waters (ex: ocean acidification due to fish and crustacean water farming)
- β Excessive intake of nutrients into the water, resulting in overgrowth, oxygen depletion and ecosystem imbalance. e.g. nitrogen + phosphorus
- β π¦ farmed)
- β π farmed
- β π₯ mainly peanuts
- β 10ml of 100% alcohol