Ready to reach the next level of low carbon deliciousness? Here are some resources to help.

Carbon and nutrition

  • Database of carbon footprints and protein contents of meat and meat-alternatives. Includes portion sizes and (where available) source location.
  • Database of full life cycle carbon footprints of Tesco products.
  • Online food diary tool analysing carbon content and nutritional content of your meals.

Packaging and transport

Transportation is a proportionally smaller emitter in the food chain, unless the goods are chilled/frozen and/or air freighted to the UK.

Higher carbon footprints:

  • Short-life items such as veggie sausages/burgers which need to be chilled or frozen.
  • Flown goods.

Lower carbon footprints:

  • Fresh local and seasonal produce.
  • Canned goods – industrial scale cooking tends to be more efficient than home cooking and cans are recyclable.
  • Dried goods – weigh less so lower transport footprint. However, the packaging is often not recyclable and cooking at home will add extra emissions. Use refill stations or bulk buying for lowest emissions.
  • Efficient cooking equipment such as an induction hob.




Eating out

  • The Good Food Oxford network includes many sustainable Oxfordshire restaurants.

Eating less or no meat is one of the biggest carbon cutting and healthy lifestyle changes you can make. Fine-tuning your veggie eating will of course make your diet more eco-friendly, but you’ll make a bigger impact but encouraging others to do the same.

If you’d like to speak to a institution or business about sustainable food, try these resources: