Yoghurt

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


Yoghurt
Carbon Footprint
GHG Emissions Facts
Per one kilogram
Total:1.43 kg CO₂e
1,430 gCO₂e
Source: meta-analysis[1]

Yoghurt refers to the food produced by bacterial fermentation of milk. 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 1.43 kg carbon dioxide equivalent (CO2e) per kilogram.[1]

The primary source for this environmental impact information is a meta-analysis published in the Journal of Cleaner Production. The data for yoghurt was calculated from 11 global warming potential (GWP) values published in seven life cycle assessment (LCA) studies. The GWP values for yoghurt had a median of 1.31 kg CO2e. These GWP ranged from 1.17 to 2 and had a standard deviation of 0.25.[1]




Other products

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

Carbon footprints of similar products
Product Total (kg CO2e)
Yogurt (1 kg) 1.31
Yoghurt (1 kg) 1.43
Cream (1 L) 5.32
Cheese (1 kg) 8.86

See also

  • Dairy - comparison of the GHG emissions from dairy products.

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