| This is an incomplete assessment. The following life cycle stages may be missing:
|GHG Emissions Facts|
|Per one kilogram bone-free meat|
|Total:||1.17 kg CO₂e|
Herring refers to the bone-free meat from herring. The environmental impact information on this page includes greenhouse gas (GHG) emissions that occur as a result of the materials, production, packaging, and transport life cycle stages. It does not include the environmental impact of retail sale and consumer transport, storage, cooking, and disposal. The average (mean) carbon footprint or GHG emissions, attributed to the product life-cycle stages from material production to distribution, are 1.17 kg carbon dioxide equivalent (CO2e) per kilogram bone-free meat.
The primary source for this environmental impact information is a meta-analysis published in the Journal of Cleaner Production. The data for herring was calculated from four global warming potential (GWP) values published in three life cycle assessment (LCA) studies. The GWP values for herring had a median of 1.16 kg CO2e. These GWP ranged from 0.98 to 1.39 and had a standard deviation of 0.17.
The table below lists products in the fish category with the lowest total GHG emissions.
|Product||Total (kg CO2e)|
|Pilchard (1 kg)||1.1|
|Herring (1 kg)||1.17|
|Pollock (1 kg)||1.65|
|Carp (1 kg)||1.8|
- Fish - comparison of the environmental impacts of fish
- 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