The chart highlights the significant environmental impact of various protein sources, measured by the average carbon dioxide emissions per 100 grams of protein. Beef emerges as the most environmentally costly protein, with emissions reaching 50 kg of CO2, far surpassing other sources. Lamb follows, albeit with less than half the emissions of beef, at 20 kg. Dairy products like cheese also contribute notably to emissions, with 11 kg of CO2. In contrast, plant-based proteins such as beans and tofu have a minimal carbon footprint, emitting only 0.8 kg and 2 kg of CO2, respectively. This stark contrast underscores the potential environmental benefits of shifting dietary preferences towards plant-based proteins. The data suggests that even moderate changes in protein consumption patterns could lead to substantial reductions in carbon emissions. Interestingly, farmed fish and poultry, often considered more sustainable animal protein options, still emit significantly more CO2 than plant-based alternatives. This information could be pivotal for consumers and policymakers aiming to reduce environmental impact through dietary choices. The chart serves as a compelling visual argument for the environmental advantages of plant-based diets, highlighting the urgent need for more sustainable food production and consumption practices.
