Food production leaves a significant environmental footprint. However, there are many ways to reduce it.
The food chain impacts the environment through the emission of greenhouse gases, the use of chemicals, and by affecting our local biological environment. The food chain affects the environment through farming, primary production, the food processing industry, retail and supply chains and finally, through preparation and consumption.
If you want to reduce your climate footprint as related to your own or public food consumption, you can, for example, replace vegetables grown in fossil-fuel driven greenhouses during the winter with seasonal root vegetables that have been stored and have not been transported over long distances.
Environmentally intelligent fish and meat alternatives on your plate
Beef and pork meat can advantageously be replaced by beans and lentils, and tiger prawns, which carry a host of negative ecological and social effects, can be replaced with mussels, which do not require nearly as much energy to produce.
If you are planning menus in the public healthcare and care sector, simple choices can have significantly positive consequences. Here you can read about good examples of climate smart, quality conscious and tasty school food.
The part of the chain that has the biggest impact on your environmental footprint can differ among the varieties of foods and depending on the level of processing, but many life-cycle analyses indicate that primary production generally accounts for the greatest percentage.
That if schools are to serve lunch to 8,000 pupils in a certain area, more than two cows are needed to have enough ground beef to make meatballs for everyone.