Climate factors of foods

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Global Warming Potential

The Global Warming Potential is an index that measures the radiative forcing of a unit mass of a given well-mixed greenhouse gas in the present-day atmosphere integrated over a chosen time horizon, relative to that of carbon dioxide.

Table 1. Global warming potential for gases relevant to agriculture.

Global warming potential for gases(relative to CO2)

Obs	Greenhouse gas	20	100	500	Description
1	Nitrous oxide	289	298	153
2	Methane	72	25	7.6

Food consumption patterns and climate change

Table 2. Greenhouse gas emissions from farm to table for 22 food items commonly consumed in Sweden.

Climate factors of foods(kg CO2 equivalents/kg product)

Obs	Food	Carbon dioxide	Nitrous oxide	Methane	Total	Description
1	Carrots: domestic, fresh	0.38	0.04	0.0	0.42
2	Potatoes: cooked, domestic	0.40	0.06	0.0	0.45
3	Honey	0.46	0.0	0.0	0.46
4	Whole wheat: domestic, cooked	0.54	0.08	0.0	0.63
5	Apples: fresh, overseas by boat	0.80	0.02	0.0	0.82
6	Soybeans: cooked, overseas by boat	0.92	0.0	0.0	0.92
7	Milk: domestic, 4% fat	0.45	0.14	0.45	1.0
8	Sugar: domestic	1.04	0.03	0.0	1.1
9	Italian pasta: cooked	0.96	0.12	0.0	1.1
10	Oranges: fresh, overseas by boat	1.1	0.10	0.0	1.2
11	Rice: cooked	0.59	0.21	0.52	1.3
12	Green beans: South Europe, boiled	1.2	0.12	0.0	1.3
13	Herring: domestic, cooked	1.5	0.0	0.0	1.5
14	Vegetables: frozen, overseas by boat, boiled	2.2	0.05	0.0	2.3
15	Eggs: Swedish, cooked	1.7	0.74	0.04	2.5
16	Rapeseed oil: from Europe	1.5	1.5	0.0	3.0
17	Chicken: fresh, domestic, cooked	3.1	1.2	0.01	4.3
18	Cod: domestic, cooked	8.5	0.0	0.0	8.5
19	Pork: domestic, fresh, cooked	3.9	1.6	3.8	9.3
20	Cheese: domestic	5.0	1.3	4.5	11
21	Tropical fruit: fresh, overseas by plane	11	0.23	0.0	11
22	Beef: domestic, fresh, cooked	6.9	6.6	17	30

Values represent kg CO2 equivalents over a 100-y time period.