Carbon footprint of avoidable food waste

When food is thrown away, the CO2 that went into growing, harvesting, storing, transporting and cooking it is wasted. Here are the foods that contribute most to CO2 emissions:

• 

  19%
  Meals

• 

  17%
  Meat & fish

• 

  16%
  Drink

• 

  11%
  Fresh vegetables & salads

• 

  11%
  Dairy and eggs

• 

  8%
  Bakery

• 

  5%
  Fresh fruit

• 

  4%
  Sauces & spices

• 

  4%
  Staple foods

• 

  3%
  Processed vegetables

• 

  1%
  Cakes and desserts

• 

  1%
  Confectionery & snacks

• 

  < 0.5%
  processed fruit

• 

  < 0.5%
  Oil & fat

• 

  < 0.5%
  Other