WHY?
Twenty-seven percent of global heating results from methane – 83 times as powerful a greenhouse gas as is carbon dioxide (CO2) but which also clears from the atmosphere much more quickly. ‘Natural gas’ is methane, and coal mines leak it- making a move to renewable power, and divestment from fossil fuel extraction, important. But food production accounts for substantial methane release- from fermenting rice fields, but mainly ruminant animals (cows, sheep) which belch methane. Some 60kg CO2e (over 30,000 litres) are emitted per kg beef produced. Cheese accounts for 20kg CO2e (>10,000 litres) per kg. Pasteurising and refrigerating dairy products have a huge energy cost. Food transport also has a large carbon footprint. Overall, food production accounts for 34% of global GHG emissions, and 73% of tropical and subtropical deforestation. Refrigeration of food in the UK alone accounted for 12,900,000 tonnes CO2 emissions in 2023, 20% of GHG emissions related to food come from transport.
Plant-rich diets are also very good for health – and their consumption will also lower the carbon-cost of (avoided) healthcare.
Conferences have a very high carbon footprint which relates to travel, power supply at the venue, and food consumed. Addressing all of these issues can have a huge direct impact on emissions a) directly b) by seeding behaviour change in delegates and c) by changing the venues to low carbon for all who use them.
- Koen Deconinck. Carbon Footprints for Food Systems (2023) Available at https://www.wto.org/english/tratop_e/tessd_e/9_oecd_presentation.pdf
- Foster A, Brown T, Evans J. Carbon emissions from refrigeration used in the UK food industry Int J Refriger (2023) 297-303.
- European Commission. Field to fork: global food miles generate nearly 20% of all CO2 emissions from food. Available at https://environment.ec.europa.eu/news/field-fork-global-food-miles-generate-nearly-20-all-co2-emissions-food-2023-01-25_en (Accessed 23rd February 2023)
HOW?
Move food for all meetings and conferences to plant-rich and non-ruminant.
For your organisation:
- Commit to a plant-rich menu (ideally- but less important- local, seasonal) for all internal meetings, dinners and conferences.
- Supply only tap water; 1 litre of bottled water uses 340ml oil for manufacture and distribution
- Move from dairy milk to oat milk – this has a much lower carbon, land and water footprint.
- Read the ‘How to prioritise plant-based and sustainably sourced food’ guide
For the NHS:
Engage to make UK hospitals ‘Plant rich by default’ – as is the case in New York now. Other examples include the University of Florida Hospital and the approach taken by Montefiore to tackle hunger and disease.
For members:
- Encourage all to do the same.
- For those who want to eat meat occasionally, suggest that they eliminate red meat (beef, lamb), reduce portion sizes and move to local poultry and pork instead.
- Further information, recipes and a free app are available from Forkranger.
Case studies and support
Importance of governance: presentation
Case study: Royal College of Psychiatrists
