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Table 5 Average emission factors from packaging of dairy products, meat, fish and vegetables and fruits

From: Can a shift to regional and organic diets reduce greenhouse gas emissions from the food system? A case study from Qatar

Product Kg CO2 Kg product−1 References
Dairy products 0.053 Lindethal et al.[57], Williams and Wilkström [59]
Meat 0.150 Williams and Wilkström [59]
Fish 0.122 Ziegler et al. [60]
Vegetables and fruits 0.062 Lindethal et al. [59], Sonesson et al. [58]