| This is an incomplete assessment. The following life cycle stages may be missing:
|GHG Emissions Facts|
|Per one kilogram|
|Total:||11.52 kg CO₂e|
|Source: literature review|
Butter refers to the dairy product made from butterfat by churning. The environmental impact information on this page includes greenhouse gas (GHG) emissions that are caused by the materials, production, packaging, and transport life cycle stages. The information omits the carbon footprint of retail sale and consumer transport, storage, cooking, and disposal. The average or mean carbon footprint or GHG emissions, attributed to the product life-cycle stages from material production to distribution, are 11.52 kg carbon dioxide equivalent (CO2e) per kilogram.
The main source for this carbon footprint information is a systematic literature review published in the Journal of Cleaner Production. The environmental impact information for butter was obtained from eight global warming potential (GWP) values published in four life cycle assessment (LCA) studies. The GWP values for butter had a median of 9.25 kg CO2e. These GWP ranged from 3.7 to 25 and had a standard deviation of 7.37.
The table below lists products in the dairy category with the lowest total GHG emissions.
|Product||Total (kg CO2e)|
|Yogurt (1 kg)||1.31|
|Yoghurt (1 kg)||1.43|
|Cream (1 L)||5.32|
|Cheese (1 kg)||8.86|
- Dairy - comparison of the GHG emissions from dairy products.
- S.J. Clune, E. Crossin, K. Verghese. Systematic review of greenhouse gas emissions for different fresh food categories. J. Clean. Prod., 140 (Part 2) (2016), pp. 766–783 http://dx.doi.org/10.1016/j.jclepro.2016.04.082