Turbot

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This is an incomplete assessment. The following life cycle stages may be missing:
 Usage  End-of-Life 


Turbot
Carbon Footprint
GHG Emissions Facts
Per one kilogram bone-free meat
Total:14.51 kg CO₂e
14,510 gCO₂e
Source: meta-analysis[1]

Turbot refers to the bone-free meat from fish known as turbot. 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 14.51 kg carbon dioxide equivalent (CO2e) per kilogram bone-free meat.[1]

The primary source for this environmental impact information is a meta-analysis published in the Journal of Cleaner Production. The data for turbot was calculated from two global warming potential (GWP) values published in two life cycle assessment (LCA) studies. The GWP values for turbot had a median of 14.51 kg CO2e. These GWP ranged from 9.63 to 19.4 and had a standard deviation of 6.91.[1]




Other products

The table below lists products in the fish category with the lowest total GHG emissions.

Carbon footprints of similar products
Product Total (kg CO2e)
Pilchard (1 kg) 1.1
Herring (1 kg) 1.17
Pollock (1 kg) 1.65
Carp (1 kg) 1.8

See also

  • Fish - comparison of the environmental impacts of fish

References[edit]

  1. 1.0 1.1 1.2 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