| This is an incomplete assessment. The following life cycle stages may be missing:
|GHG Emissions Facts|
|Per one kilogram bone-free meat|
|Total:||7.12 kg CO₂e|
Pork (AU) refers to the bone-free meat from domestic raised in Australia. 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. The information 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 7.12 kg carbon dioxide equivalent (CO2e) per kilogram bone-free meat.
The principal source for this environmental impact information is a systematic review published in the Journal of Cleaner Production. The information for pork was calculated from 11 global warming potential (GWP) values published in three life cycle assessment (LCA) studies. The GWP values for pork had a median of 7.65 kg CO2e. These GWP ranged from 3.9 to 9.49 and had a standard deviation of 1.81.
The table below lists products in the meat category with the lowest total GHG emissions.
|Product||Total (kg CO2e)|
|Duck (1 kg)||3.09|
|Kangaroo (1 kg)||4.1|
|Chicken (1 kg)||4.12|
|Rabbit (1 kg)||4.7|
- Meat - comparison of the environmental impacts of meats
- 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