| This is an incomplete assessment. The following life cycle stages may be missing:
|GHG Emissions Facts|
|Per one kilogram|
|Total:||8.86 kg CO₂e|
|Source: literature review|
Cheese refers to the products produced by the coagulation of the milk protein casein. 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. It 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 8.86 kg carbon dioxide equivalent (CO2e) per kilogram.
The principal source for this carbon footprint information is a literature review published in the Journal of Cleaner Production. The environmental impact data for cheese was obtained from 38 global warming potential (GWP) values published in 22 life cycle assessment (LCA) studies. The GWP values for cheese had a median of 8.55 kg CO2e. These GWP ranged from 5.33 to 16.35 and had a standard deviation of 2.07.
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