Lettuce (heated greenhouse)
| This is an incomplete assessment. The following life cycle stages may be missing:
|GHG Emissions Facts|
|Per one kilogram|
|Total:||3.15 kg CO₂e|
|Source: literature review|
Lettuce (heated greenhouse) refers to the leaf of the lettuce plant grown in a heated greenhouse. 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 3.15 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 lettuce was obtained from five global warming potential (GWP) values published in three life cycle assessment (LCA) studies. The GWP values for lettuce had a median of 3.7 kg CO2e. These GWP ranged from 1.3 to 4.73 and had a standard deviation of 1.64.
The table below lists products in the vegetable category with the lowest total GHG emissions.
|Product||Total (kg CO2e)|
|Celery (1 kg)||0.18|
|Onion (1 kg)||0.18|
|Potato (1 kg)||0.2|
|Carrot (1 kg)||0.22|
- Vegetables - comparison of the GHG emissions from vegetables.
- 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