Superfoods: celebrated by wellness gurus, adored by chefs, and, if you follow headlines, apparently environmental villains. Avocados guzzle water. Almonds destroy bee colonies. Quinoa fuels deforestation. Or so the story goes. But let’s take a step back.
In the sustainability conversation, it’s easy to get swept up in the latest controversy and lose sight of the bigger picture. When we look at the climate impact of individual ingredients, context is everything. So today, we’re digging into the data behind these three so-called “problematic” superfoods, and why they're not the sustainability disasters you’ve been led to believe. In fact, they're often far more climate-friendly than animal-based alternatives.
Avocados: Not as Thirsty as You Think
The avocado's reputation took a nosedive when reports revealed its high water use. It's true— avocados require a lot of water, especially in regions like Mexico and Chile, where irrigation can stress local supplies. Research shows that it takes about 2,000 litres of water to produce 1kg of avocados.
This might sound alarming until you compare it to animal products. Beef, for example, consumes more than 15,000 litres of water per kg, not to mention its sky-high emissions from methane and land use.
Even better? When you look at the carbon footprint, which is often a more accurate measure of climate impact, avocados come in relatively low. The average footprint of avocados is around 1.6 kg CO₂e per kg, based on data from Our World in Data. That's over ten times lower than beef, and significantly lower than chicken and cheese too.
So, yes, avocados use quite a lot of water—but their total climate impact is still much lower than almost any animal-based product.
Almonds: Still Better Than Dairy
Almonds have taken heat for two things: their water use and the role of commercial almond farming in honeybee deaths.
Let’s start with water. Almonds are indeed thirsty. California almonds, which make up 80% of global production, use about 12 litres of water per nut. That’s significant, especially in drought-prone areas.
Let’s put it in context. Almond milk, a frequent target of sustainability debates, still has a far lower carbon footprint than dairy milk. According to Poore and Nemecek’s landmark study, a glass of dairy milk produces nearly three times more greenhouse gas emissions than almond milk. And dairy production also uses more land, emits methane, and contributes heavily to biodiversity loss.
Now, about the bees. Commercial beekeeping practices during almond pollination season have led to increased bee stress and colony collapse. This is a valid concern—but it's also not unique to almond farming. Intensive agriculture across the board, including crops like apples, pumpkins, and even coffee, rely on commercial pollination. The real issue here is how we do industrial agriculture—not almonds themselves.
Quinoa: More Popular, Not More Problematic
From a climate perspective, quinoa stands out as a smart choice. As a hardy, drought-resistant crop, it thrives in poor soils with minimal need for synthetic fertilizers, making it a lower-emission alternative to more resource-intensive staples. Its ability to grow in challenging environments means it places less pressure on ecosystems and agricultural inputs.
According to the FAO, quinoa's adaptability to climate stress makes it a key crop for sustainable food systems in a warming world. Additionally, the expansion of quinoa production to regions like Europe and North America helps shorten supply chains and reduce emissions from long-distance transport.
The Bigger Picture: It’s All in the CO2e
Avocados, almonds, and quinoa all have environmental trade-offs. But so does every ingredient. What matters most is how they stack up compared to the foods they replace.
Let’s zoom out. According to Klimato’s own greenhouse gas analysis, plant-based ingredients tend to have significantly lower emissions than meat, dairy, and eggs. That holds true even when factoring in water use, transport, and land impact.
Here’s the truth: if you're replacing a grilled chicken with a quinoa and avocado bowl, you're still making a climate-conscious choice.
And when food businesses optimize their menus with tools like Klimato’s recipe analysis platform, they can cut emissions dramatically without compromising on taste or profit margins.
What Food Businesses Should Take Away
If you're running a restaurant, hotel, or catering service, sustainability can feel like navigating a minefield of consumer opinions and viral headlines. But the data is clear:
• Avocados, almonds, and quinoa are still more climate-friendly than animal-based foods.
• The problem isn’t superfoods—it’s super misconceptions.
• With the right tools and transparency, plant-based menus can be both sustainable and scalable.
The food sustainability conversation needs nuance, not clickbait. And it’s time to stop unfairly villainizing ingredients that are, in reality, helping us move in the right direction.
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