The environmental cost of producing food
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The food we eat has an environmental cost beyond what we see on the price tag. Food and non-alcoholic beverages bought in 2003 contributed 46,000 kilotonnes of greenhouse gas (GHG) emissions in Canada—equivalent to 6.4% of all GHG emissions.
Almost one-quarter of food-related GHG emissions were attributable to producing fresh and frozen meat. Beef alone accounted for 15% of the GHG emissions resulting from household spending on food.
More energy was used in 2003 to produce prepared foods (19%) than any other food group. Dairy and eggs came a close second, at 18%, while fresh and frozen meat accounted for 14%.
Much of this food is not eaten, however. In 2007, 38% of the solid food available for retail sale was wasted—the equivalent of 183 kilograms per person. Waste occurs from spoilage and other losses in stores, restaurants and homes.
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