Why?

Lower your carbon footprint

Just how do you lower your carbon footprint? Most major European governments have now set up their own sustainability initiatives and many major food manufacturers have committed to reducing their environmental impact and securing a fair deal for producers across the world. But many experts believe the best way to ensure a sustainable future for global food production is to reduce our meat and dairy consumption. Plant-based eating offers tangible benefits in terms of reducing our environmental impact. So why shouldn’t we just buy products with carbon footprint labels? Counting the carbon footprint of what we eat is far easier said than done, as the vast majority of food items we buy don’t bear a carbon label. Assessing the carbon impact of any specific food product involves examining the whole product lifecycle - from field to fork. That includes tractors, factories, delivery trucks, storage and packaging.

What is a carbon footprint?

A ‘carbon footprint’ measures the total greenhouse gas emissions caused directly and indirectly by a person, organisation, event or product. The footprint considers all six of the Kyoto Protocol greenhouse gases: carbon dioxide (CO2), methane (CH4), nitrous oxide (N2O), hydrofluorocarbons (HFCs), perfluorocarbons (PFCs) and sulphur hexafluoride (SF6) (source: the Carbon Trust). Carbon footprinting has become a hot topic in the last couple of years and businesses are under increasing pressure to measure theirs and do their bit for the environment by seeking to reduce their impact on the planet.

If a product has a carbon label, it doesn’t necessarily mean it is a greener choice, but it is an indication that the company has taken the care to investigate its carbon footprint and that it is actively trying to reduce its impact on the environment. It won’t be easy, but over the coming months and years we should all begin to understand how our everyday choices on what we eat, what we wear, where we go and how we get there can have an impact on the planet. It’s important that the food industry reaches an agreement about how carbon is measured, so that carbon comparisons are fair. In the way that they now understand calorie labelling, shoppers will need to get to grips with what is ‘good’ and ‘bad’ when it comes to carbon labelling. Carbon labelling is not widespread enough at the moment for consumers to make informed, like-for-like choices and comparisons. Ultimately, carbon labelling should empower us to make a more informed environmental decision about the products we buy, and encourage food manufacturers to drive down their emissions.