This paper compares the carbon footprint of broiler meat production in Europe with two uses of insect protein: either as chicken feed (in the place of soybean meal), or as food for direct consumption by humans. There is high variation in performance between insect species. On average, the carbon footprint per kg of protein produced for human consumption is lowest in the case of consuming insect protein directly as food, where the insects are fed on low-value industrial side streams. Replacing soybean meal chicken feed with insects can increase the carbon footprint, especially if the insects are fed on industrially produced composite feed as opposed to a waste stream.

Carbon credits generated through feed supplementation to reduce methane emissions from cattle farming have been approved under the CORSIA scheme, which is an international agreement on offsetting increases in carbon dioxide emissions from aviation. The feed supplement, created by Swiss company Mootral, is based on compounds from garlic and citrus and has been found to reduce methane emissions by an average of 30% in a trial on a commercial dairy farm. 

In 2015, 34% of anthropogenic greenhouse gas emissions were caused by the food system, according to this paper - a proportion that has fallen over time. Most of these emissions (71%) were from agriculture and land use or land use change, with the rest from other supply chain stages.

This paper provides an overview of the environmental impacts of pet food production at the global level. It finds that, depending on the data source used, dry pet food production accounts for 1.1-2.9% of global agricultural emissions, 0.8-1.2% of global agricultural land use, and 0.2-0.4% of agricultural water extraction.

Table members Ximena Schmidt Rivera, Sarah Bridle and Christian Reynolds have co-authored this paper, which finds that the cooking method used to prepare foods at home in the UK can account for up to 61% of total emission for some food types, and that emissions from cooking can be easily reduced. The paper is based on a survey of how UK consumers actually cook various foodstuffs, as opposed to recipe recommendations.

The FCRN’s Tara Garnett took part in a webinar titled “Do we need to stop eating meat and dairy to tackle climate change?” organised by Carbon Brief. The panel also included Prof Pete Smith of the University of Aberdeen, Dr Helen Harwatt of Chatham House and Dr Modi Mwatsama of the Wellcome Trust. The webinar covered the climate impacts of different food types, carbon sequestration through restoration of native vegetation, health impacts of animal products and the cultural and economic factors influencing dietary patterns. 

This paper, co-authored by the FCRN’s Tara Garnett and John Lynch of the Oxford Livestock, Environment and People programme, identifies and discusses four challenges associated with attributional life cycle assessment.

In this paper, FCRN member Michael MacLeod reports that global aquaculture produced around 0.49% of global greenhouse gas emissions in 2017 - a similar quantity to the emissions from sheep meat production. When emissions are measured per kg of edible product, the paper finds aquaculture to have low emissions intensity relative to meat from goats, cattle, buffalo and sheep and similar emissions intensity to meat from pigs and chickens.

FCRN member David Cleveland uses the University of California as a case study and finds that integrating climate and food policies could contribute substantially to reducing institutional greenhouse gas emissions by accounting for Scope 3 emissions (which would include emissions from food purchased by the institution).