Estimating greenhouse gas emissions from food consumption: methods and results

Lucile Rogissart (1) , Claudine Foucherot (1) , Valentin Bellassen (2)

1 Institute for Climate Economics
2 CESAER - Centre d'Economie et de Sociologie Rurales Appliquées à l'Agriculture et aux Espaces Ruraux

A large share of global greenhouse gases (GHG) emissions comes from food production and consumption. Measuring the total footprint of world diets remains however a challenge. The main reason is the lack of harmonization on consumption based emission accounting methods. While a few estimates are available, their results are often hardly comparable, may be rather different and sometimes contradictory. n this study “Estimating greenhouse gas emissions from food consumption: methods and results”, I4CE presents the range of consumption based emission accounting methods, their benefits or limits, and their results.

Mots clés: carbon; greenhouse gas; food

Domaines: Sciences du Vivant [q-bio]

Lucile Rogissart, Claudine Foucherot, Valentin Bellassen. Estimating greenhouse gas emissions from food consumption: methods and results. [Research Report] Inconnu. 2019, pp.20. ⟨hal-02119577⟩