Exploring the hidden emissions behind what we eat and the efforts to reduce them.

How much carbon comes with your meals? From breakfast to dinner, every plate carries an environmental cost. Hafsa Khalil delves into the unseen carbon emissions in our food choices and the initiatives aiming to shed light on this issue.

Making eco-friendly choices in areas like recycling or transport feels straightforward, but food decisions – a necessity for survival – present a tougher challenge. With the rise in extreme weather events, there’s a renewed push to achieve the UK’s goal of reducing greenhouse gas (GHG) emissions by over two-thirds by 2030.

Food journalist Thin Lei Win highlights that our dietary choices, made several times a day, are pivotal in the fight against climate change. Different foods have varying carbon footprints, with some being much larger culprits than others.

Take breakfast: Eggs, producing 43 kg of GHG annually, are eco-friendlier than sausages, while bread emits a modest 4 kg. Dairy milk, a breakfast staple, generates a hefty 49 kg, compared to almond milk’s 10 kg.

At dinner, red meats like lamb (339 kg) and beef (604 kg) are major emitters, whereas beans emit just 7 kg, making them a sustainable protein alternative. Even fish, though a healthier choice, contributes 146 kg annually in emissions.

To tackle this, companies like Foodsteps are pioneering carbon labelling for food items. Founded by Anya Doherty during her postgraduate research at Cambridge, Foodsteps helps consumers understand the carbon cost of their meals. Successful trials, such as those at University College London, have shown that transparency leads to impactful choices.

However, Thin Lei Win emphasises that systemic change from food companies is equally crucial. Studies reveal that food systems contribute over a third of global GHG emissions, with animal-based foods emitting twice as much as plant-based alternatives.

In regions with limited dietary options, meat often remains essential, but in areas like the UK, nutritional substitutes abound. Vegetarian Sarka Seborova notes that transitioning to a plant-based diet becomes second nature over time.

For those unwilling to forgo meat entirely, reducing consumption and avoiding food waste are key. “It’s about starting small,” Lei Win advises. For example, stretching bacon for multiple meals can significantly lower one’s footprint.

This nuanced approach – balancing nutrition and sustainability – is vital as discussions on food and climate continue to evolve.