Definition of "climate friendly"

According to Crippa, M., Solazzo, E., Guizzardi, D., Monforti-Ferrario, F., Tubiello, F. N. & Leip A. (2021). Food systems are responsible for a third of global anthropogenic GHG emissionsNature Publication (34% of global GHG emissions).

Calculated from the Eat Lancet Commissions Report, IPCC and Vermeulen current emissions from the food system are between 8.5 - 13.7 GtCO₂-eq / yr (page 463) the emissions boundary calculated to be 5Gt (hence a necessary reduction of 41%-64%). Remark: the latest IPCC Report AR6 (page TS-88) summarizes that emissions increased to 17 GtCO₂-eq / yr (23%-42% of global GHG emissions) by 2018. In the IPCC Special Report on climate change and land different mitigation potentials of diets are discussed in chapter 5 (page 488). Highlighting the “Flexitarian” diet from Springmann Nature Publication as the minimal possible diet scenario that keeps greenhouse gas emissions (and in general our planetary option space) within a save limit by 2050 with a mitigation potential of 5.2 GtCO₂-eq / yr. Or as profiled in the Eat Lancet report as half of the emissions compared to a “business as usual” diet (figure 6 page 473).

In the 2012 publication from Vermeulen et al. emissions from our food system are estimated to be 9.8-16.9 GtCO₂-eq / yr, with 12.7% being the postproduction chain. Hence the reduction of the whole food supply chain that is needed to reach our climate goal of 5Gt are respectively 50 - 64% (a reduction from 10-16Gt to 5Gt).

Accordingly we define any meal that is 50% below the our current emissions as "climate friendly". We expect Europe to reach this target within the next 12 years. Hence pioneering products and restaurant should aim to reduce 50% of their emissions in the next 2-3 years. Already today everyone can provide a climate friendly option.

Average CO₂

We carefully calculate based on our data the average CO₂ consumption, which we use for comparison. Here you find more information on the latest results and the methodology: Average food consumption used for comparisons [EN/DE].

Average Food Amount

It relies on calculating the total CO₂, as well as the total amount of food in terms of relative macronutrients, to calculate a ratio. As it is described here: Daily Food Unit - DFU [EN/DE].

Comparison

Based on the comparison we can now clearly determine for each product, recipe, restaurant or any collection of foods the respective ratio and compare it with the average. The percentage - how much it is better - is used by Eaternity across the board to label meals as climate friendly. Or not. The formula you find here: Improvement percentage calculation [EN/DE]

You can find a documentation for the different thresholds of the more granular Eaternity ratings here:

2023-04-26-Legende_Eaternity_5-Symbol.pdf

2023-04-26-Legende_Eaternity_3-Stars.pdf

2024-04-12-Eaternity-Gastro-Climate-Footprint-Rating-Kitchen-EN.pdf

2024-04-12-Eaternity-Gastro-Eat-Climate-Friendly-Guest-EN.pdf

DE

Was sind klimafreundliche Lebensmittel?

Definition von „klimafreundlich “