In outdoor cultivation, carbon dioxide and nitrous oxide are the dominant greenhouse gases. Carbon dioxide is produced mainly from the use of fossil energy. Nitrous oxide is mainly formed when nitrogen is put into the ground and in the production of mineral fertiliser nitrogen. Generally, outdoor cultivation requires less energy compared to greenhouse production, but has a higher energy consumption than traditional agricultural crops.
The biggest climate impact from greenhouse cultivation comes from heating. The choice of fuel used for heating has a direct impact on how much greenhouse gases the production generates. The production of mineral fertilisers and the share of climate impact from transports are basically negligible when compared to northern European production in heated greenhouses. When cultivating in unheated greenhouses, the cultivation itself is responsible only for a small part of the climate impact.
In conventional farming of fruit, plant protection products are used. Fruit and berries that have been sprayed little or not at all, such as from organic farming, contribute to a non-toxic environment. Chemical treatments are also used after the harvest, known as post-harvest treatments, to inhibit ripening and fungus attack, e.g. in apples
It is proposed that the criteria include fresh, frozen, dried and canned fruit. It is proposed that the criteria also apply to compound products with a content of fruit of at least 20% of the individual product.
Examples of products to which the criteria apply:
- Fruit and fruit products (such as fruit drinks, juice, canned fruit)
- Berries and berry products (such as smoothies, purees)
- Nuts and seeds
Subject matter of contract
Sustainably produced fruit