The food system accounts for 20-25% of the world’s total emissions of greenhouse gases. Reducing the climate footprint of food is an important part of reaching our climate targets.
There are large differences in climate footprint between different types of food. What ingredients, from where, and how the food is made matters. By choosing food with a lower number, you lower your own climate footprint, and show food producers that climate transparency pays off.
Behind the number in this report lies a detailed assessment of a wholefood production process of ”Marineret Sild (masked)”. The producer gets insight into where emissions occur and why. This gives the manufacturer knowledge to focus their efforts to reduce the climate footprint.