food eco impact

Label information

Welcome to the Eco Impact Label information page.

The traffic light tool is designed to help you make environmentally conscious meal choices. 

This tool estimates the carbon footprint of each meal, providing an easy way to highlight a dish’s environmental impact. 

The score reflects the emissions associated with the production of the dish, including how the ingredients are produced and transformed.

The label ranges have been developed using the recommended carbon budgets for healthy diets and sustainable food production.

Dishes with an A and B label align with recommended sustainable diets, including the Eat Lancet planetary health diet, the IPCC 2030 carbon budget, the Livewell diet, SGR 1.5 Compatible Lifestyle Carbon Budget, and the World Resource Institute Cool Food Pledge.

  • Green

    Green represents the best food items with the lowest carbon footprint, which align with  the planetary health diet.

    Less than 1.64 kgCO2e / kg

  • light green

    Light green indicates food items with a low carbon footprint, and still within the boundaries of recommended sustainable diets.

    1.64 - 2.88 kgCO2e / kg

  • yellow

    Yellow indicates food items aligned with the current average emissions of food consumed in the UK and Europe, up to 3 times higher than the planetary health diet.

    2.88 - 4.92 kgCO2e / kg

  • Orange

    Orange indicates food items with a high carbon footprint, 3 to 4 times higher than the planetary health diet.

    4.92 - 6.56 kgCO2e / kg

  • red

    Red indicates the food items with a very high carbon footprint, over 4 times higher than the planetary health diet.

    Over 6.56 kgCO2e / kg

All label boundaries are based on a kgCO2e per kg of product. 

Emissions are calculated using the Agribalyse Database which provides farm to fork emissions. The Agribalyse database also aligns with the proposed EU methodology for food environmental indicators.

Why should we assess the environmental impacts of food production?  

CO2e

The greenhouse gases emissions associated with meals are generated from the agricultural or livestock production processes, land use changes, manufacturing, and transport of the food items. By selecting meals with a lower carbon footprint, we are choosing meals which tend to have a lower impact on the environment.

BIODIVERSITY

Sustainable land use is essential; selecting food items whose production promotes the conservation of natural habitats and biodiversity can help mitigate biodiversity loss.

WATER CONSERVATION

Water conservation is critical; foods with lower water scarcity scores help preserve vital water resources.

ECOSYSTEMS

Protecting ecosystems is vital; there are many threats to ecosystems and making informed food choices helps mitigate these effects.

some facts to consider

  • in the last 50 years, 70% of biodiversity has been lost.

  • 77% of agricultural land is utilised for meat and dairy whilst only producing 18% of the global calories we require.

  • 23% of agricultural land is utilised for crops, producing 82% of the global calories we require with plant-based food.

a vegan, vegetarian or flexitarian diet provides health and environmental benefits AND HELPS MITIGATE ANIMAL SUFfering.

Reduce your carbon footprint by eating less meat, and help the planet to stay at the 1.5C threshold.

Why Eat More Plants? 

a Plant-based diet HAS BEEN SCIENTIFICALLY PROVEN TO REDUCE your risk of heart disease, DIABETES, STROKE AND OTHER CHRONIC DISEASES.

Eating more plant-based foods ENCOURAGES WEIGHTLOSS AND HELPS COMBAT OBESITY.

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