Production methods
Food production methods have a particular impact on the level of greenhouse gas emissions. Here you will find the most important facts on climate and production methods.
Production methods (greenhouse, organic) also influence CO₂-eq emissions. Vegetables grown in greenhouses can cause up to 50 times higher emissions than vegetables grown in the open. The exception is greenhouses heated with non-fossil and CO₂-neutral fuels.
CO₂ emissions of outdoor and heated greenhouse cultivation (in g per kg of produce)
Produce | Outdoor cultivation | Heated greenhouse cultivation |
---|---|---|
Leeks | 0.19 | 5.4 |
Lettuce | 0.14 | 4.5 |
Cucumbers | 0.17 | 2.3 |
Peppers | 0.21 | 1.1 |
Tomatoes | 0.21 | 0.9 |
Source: Jungbluth, N. (2000). Umweltfolgen des Nahrungsmittelkonsums – Beurteilung von Produktmerkmalen auf Grundlage einer modularen Ökobilanz.
Food from organic production is also generally more climate-friendly, as organic fertilisers are preferred over energy-intensive artificial fertilisers. A life cycle assessment (LCA) shows 10% – 35% lower CO₂-eq emissions of organic products (dairy, wheat bread and vegetables) than of conventional foodstuffs*. Therefore, when sourcing food, it is important to pay special attention to production methods.
*Source: Lindenthal, T., Markut, T., Hortenhuber, S., Rudolph, G. (2010). Greenhouse gas emissions of organic and conventional foodstuffs in Austria.