Foodprint

Ecological Assessment of Food

Besides mobility and housing food consumption plays an important role when we talk about the personal ecological footprint. Persons with high meat consumption produce a significant higher footprint compared to persons with low or no meat consumption. Biological products in most cases cause a (often significant) lower ecological pressure than conventional products.

The results summarized in the following documents show the main reasons for the ecological pressures and emissions that arise from the production of the different types of food (information available in German only).
Created by René Kollmann and Barbara Truger, Institute for Process and Particle Engineering, Graz University of Technology, 2014 based on following data bases.

• Weizen
• Gerste
• Roggen
• Hafer
• Mais
• Schweinefleisch
• Rindfleisch
• Hühnerfleisch
• Lammfleisch
• Milch
• Butter
• Käse
• Rahm
• Eier
• Kartoffel
• Reis
• Apfel
• Traube
• Pfirsich
• Banane
• Orange
• Erdbeere
• Karotte
• Gurke
• Salat
• Zwiebel
• Paprika
• Tomate
• Körnererbse
• Sojabohne
• Bier
• Wein
• Zucker
• Honig
• Kaffee
• Kakao
• Tee
• Pflanzliche Öle
• Zuchtfisch
• Hochseefisch

These new values will now be incorporated into the footprint calculators available on this website.