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Facts

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.