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Greenhouse gas (GHG) emissions deriving from food represent approx. one fifth of the total EU GHG emission balance when all upstream emissions from fertilizers and imports etc. are taken into account. Avoiding unnecessary food wastage, eating less meat and more organic and vegetarian produce can reduce EU GHG emissions by up to 25 percent by 2030. This is one of the findings being presented by Oeko-Institut’s researchers at the final stakeholder conference for the EUPOPP project on sustainable consumption in Brussels on 5th July 2011.