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FactuallyVegan
Frequently Asked Question
Environment & Climate

What is the carbon footprint of different foods?

Last reviewed: August 8, 2026

Summary

Plant-based foods consistently produce far fewer greenhouse gas emissions than animal products. According to the largest meta-analysis of global food systems (Poore & Nemecek, 2018), producing a kilogram of beef emits about 60 kg of CO2-equivalents, while tofu emits about 3 kg and legumes under 1 kg.

Supported by 1 cited source

Key Points

  • 1The study found that the food supply chain creates roughly 13.7 billion metric tons of CO2-equivalents annually, representing about 26% of all anthropogenic greenhouse gas emissions.
  • 2Animal products provide just 18% of global calories and 37% of protein (Poore & Nemecek, 2018), yet account for approximately 57% of food's greenhouse gas emissions (Xu et al., 2021, Nature Food).
  • 3Animal agriculture also occupies about 83% of the world's agricultural land.

Evidence Summary

The most comprehensive study on food's environmental impact is Poore & Nemecek (2018), published in Science. It analyzed data from approximately 38,700 farms across 119 countries, covering 40 food products.

Approximate emissions per kilogram of food (CO2-equivalents):

  • Beef (beef herd): ~60 kg

  • Lamb & mutton: ~24 kg

  • Cheese: ~21 kg

  • Pork: ~7 kg

  • Poultry: ~6 kg

  • Eggs: ~4.5 kg

  • Tofu: ~3 kg

  • Grains: ~1.4 kg

  • Legumes (beans, lentils): ~0.9 kg

Values are global means from Our World in Data's analysis of Poore & Nemecek data. Actual emissions vary enormously by production system and region.

The variation within food categories is also significant. For beef, emissions per 100 grams of protein range from 9 kg CO2eq at the lowest-impact farms to over 105 kg CO2eq at the highest. However, even the lowest-impact animal products generally exceed the emissions of average plant-based protein sources.

Supporting Evidence

Sources:

The Bottom Line

Poore & Nemecek concluded that shifting away from animal products would reduce food's greenhouse gas emissions by approximately 49%, food's land use by 76%, and food's acidification by 50%.

Sources & Evidence

1 source cited across 1 claim

1

Animal products provide just 18% of global calories and 37% of protein (Poore &...

Observational
Reducing food's environmental impacts through producers and consumers — Poore J, Nemecek T (2018)

Disclaimer: This content is for informational purposes only and does not constitute medical or nutritional advice. Consult a qualified healthcare professional before making dietary changes.