With consumer and industry demand for sustainable practices at an all-time high, food production facilities are under pressure to reduce their carbon emissions. Understanding where your facility stands in comparison to industry standards offers a crucial starting point for taking impactful actions. Today, we’ll cover current carbon footprint benchmarks in the food production industry and share actionable steps to help lower emissions, with Klimato as a valuable ally.
Why Carbon Benchmarking Matters in Food Production
The food production sector is a major greenhouse gas contributor, responsible for approximately 34% of all global emissions depending on production methods, regions, and specific food categories. The largest emissions typically come from the agricultural stage, with land use change (e.g., deforestation) and on-farm practices like fertilizer application and methane emissions from livestock.
Emissions from beef production, for instance, can be as high as 60 kg of CO₂-equivalent per kilogram produced, whereas plant-based foods, like peas, emit just 1 kg CO₂e per kilogram. Our World in Data outlines these benchmarks in detail, underscoring the disparity in emissions across food types.
Four Key Steps for Reducing Your Facility’s Carbon Footprint
Accurate Measurement and Tracking with Klimato
Starting with an accurate measurement of current emissions is crucial. Klimato’s carbon footprint calculator is a powerful tool designed for food businesses, enabling facilities to measure Scope 1, 2, and 3 emissions comprehensively. Understanding these categories is essential, as Scope 3 emissions from suppliers and other indirect sources can make up a large portion of a facility’s footprint.
Optimize Energy Use and Switch to Renewables
A considerable portion of food production emissions stems from energy used in processing, packaging, and transportation. Upgrading to energy-efficient equipment and renewable energy sources can substantially reduce carbon output. Research from the World Economic Forum shows that using renewables and enhancing energy efficiency can be impactful steps for emission reduction in food supply chains.
Sustainable Sourcing and Minimizing Food Waste
Sustainable sourcing practices, such as incorporating plant based foods and foods produced without deforestation, help reduce Scope 3 emissions by minimizing the carbon impact of raw materials. The Food and Agriculture Organization estimates that up to 25% of emissions from food production come from food waste. Reducing waste through efficient sourcing and durable packaging can lower emissions, a point highlighted by studies from Our World in Data on the food production lifecycle.
Compass Group Sweden made a significant shift by introducing more plant-based options into their menu. They successfully reduced food costs by 25% and saw an increase in profit margins. This strategic change allowed them to cater to the growing demand for sustainable dining options while maintaining a strong financial outlook.
Incorporate Carbon Offsetting as a Supplementary Strategy
While reduction is the primary goal, carbon offsets are supplementary tools for balancing unavoidable emissions. Companies aiming for net-zero often integrate offsets, especially for areas where emissions reductions are challenging to achieve directly. The Transition Pathway Initiative and industry reports underscore that offsets should complement—rather than replace—reduction efforts.
Using Klimato to Align with Industry Benchmarks
Klimato’s solution simplifies the process of tracking, reducing, and reporting on carbon emissions, offering a clear and actionable path toward meeting industry benchmarks. With increasing focus on sustainability in food production, meeting these benchmarks not only aligns with climate goals but also reinforces your competitive standing in an eco-conscious market.
This structured approach to emissions reduction, supported by Klimato’s insights and tools, helps food producers set realistic reduction targets, monitor their progress, and demonstrate their commitment to sustainability transparently.
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