Climate factors of foods

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Global Warming Potential

The Global Warming Potential is an index that measures the radiative forcing of a unit mass of a given well-mixed greenhouse gas in the present-day atmosphere integrated over a chosen time horizon, relative to that of carbon dioxide.

Global Warming Potential for gases relevant to agriculture(a)

Obs	Greenhouse_gas	20	100	500	Description
1	Nitrous oxide	289	298	153
2	Methane	72	25	7.6

Food consumption patterns and climate change

Carbon dioxide, methane, and nitrous oxide emissions from farm to table for 22 items commonly consumed in Sweden(kg CO2 equivalents/kg product)

Obs	Commonly comsumed foods	Carbon dioxide	Nitrous oxide	Methane	Total	Description
1	Carrots: domestic, fresh	0.38	0.04	0.0	0.42
2	Potatoes: cooked, domestic	0.40	0.06	0.0	0.45
3	Honey	0.46	0.0	0.0	0.46
4	Whole wheat: domestic, cooked	0.54	0.08	0.0	0.63
5	Apples: fresh, overseas by boat	0.80	0.02	0.0	0.82
6	Soybeans: cooked, overseas by boat	0.92	0.0	0.0	0.92
7	Milk: domestic, 4% fat	0.45	0.14	0.45	1.0
8	Sugar: domestic	1.04	0.03	0.0	1.1
9	Italian pasta: cooked	0.96	0.12	0.0	1.1
10	Oranges: fresh, overseas by boat	1.1	0.10	0.0	1.2
11	Rice: cooked	0.59	0.21	0.52	1.3
12	Green beans: South Europe, boiled	1.2	0.12	0.0	1.3
13	Herring: domestic, cooked	1.5	0.0	0.0	1.5
14	Vegetables: frozen, overseas by boat, boiled	2.2	0.05	0.0	2.3
15	Eggs: Swedish, cooked	1.7	0.74	0.04	2.5
16	Rapeseed oil: from Europe	1.5	1.5	0.0	3.0
17	Chicken: fresh, domestic, cooked	3.1	1.2	0.01	4.3
18	Cod: domestic, cooked	8.5	0.0	0.0	8.5
19	Pork: domestic, fresh, cooked	3.9	1.6	3.8	9.3
20	Cheese: domestic	5.0	1.3	4.5	11
21	Tropical fruit: fresh, overseas by plane	11	0.23	0.0	11
22	Beef: domestic, fresh, cooked	6.9	6.6	17	30

Values represent kg CO2 equivalents over a 100-y time period.