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  • Observation of Food Habits Sankkalp

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    The document describes the typical weekly meals and snacks of an individual. It includes a breakfast, lunch, and dinner option for each day of the week. The individual is an eggitarian, so they do not eat meat or fish. They eat vegetables like onions, potatoes, and peas. Fruits they eat include muskmelon, sweet lemon, papaya, and watermelon. When asked how food contributes to CO2 emissions, the individual explains that digestion of some foods like animal products produces gases like methane. Food production, transportation, and processing can also create CO2 emissions. Key factors to consider in calculating a food's carbon footprint are its production methods, land use, transportation and distribution needs, processing energy use

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    The document describes the typical weekly meals and snacks of an individual. It includes a breakfast, lunch, and dinner option for each day of the week. The individual is an eggitarian, so they do not eat meat or fish. They eat vegetables like onions, potatoes, and peas. Fruits they eat include muskmelon, sweet lemon, papaya, and watermelon. When asked how food contributes to CO2 emissions, the individual explains that digestion of some foods like animal products produces gases like methane. Food production, transportation, and processing can also create CO2 emissions. Key factors to consider in calculating a food's carbon footprint are its production methods, land use, transportation and distribution needs, processing energy use

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    © All Rights Reserved
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    476 views3 pages

    Observation of Food Habits Sankkalp

    Uploaded by

    api-708462735
    The document describes the typical weekly meals and snacks of an individual. It includes a breakfast, lunch, and dinner option for each day of the week. The individual is an eggitarian, so they do not eat meat or fish. They eat vegetables like onions, potatoes, and peas. Fruits they eat include muskmelon, sweet lemon, papaya, and watermelon. When asked how food contributes to CO2 emissions, the individual explains that digestion of some foods like animal products produces gases like methane. Food production, transportation, and processing can also create CO2 emissions. Key factors to consider in calculating a food's carbon footprint are its production methods, land use, transportation and distribution needs, processing energy use

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    © All Rights Reserved
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    of 3

    Observation of Food Habits

    q1. Which meals do you eat (including snacks)?

    Meal Monday Tuesday Wednesday Thursday Friday

    Breakfast 2 Egg 2 Egg 2 Egg 2 Egg 2 Egg


    omelette omelette omelette omelette omelette

    Lunch[with Chole Egg Curry Kofta AlooPalak Matar


    chapati or Bhature Gravy Paneer
    Bhakri]

    Snacks cupcake Dry fruits Tucks Bhakarwadi Cream roll

    Dinner Amboli Soup ALoo Kheer Bhakri


    Tomato, Paratha Green with
    Broccoli, Leafy
    Corn, Vegetables
    Pumkin

    q2. What are the ingredients of these meals?

    a. Did you eat any meat/fish?


    – I am eggetarian
    b. Which vegetables did you eat?
    - I ate onions, Potatoes, Peas.
    c. Which fruits did you eat?
    - Muskmelon, Sweet Lemon, Papaya, Watermelon
    Q3. 3. Explain how your food adds to the emission of CO2. Which factors
    should be taken into account if we want to calculate this emission?

    - Sure! When you eat food, it goes through a process


    called digestion. Some foods, especially those from
    animals like cows, produce gases during digestion. These
    gases, like methane, are released into the air and
    contribute to the problem of too much carbon dioxide
    (CO2) in the atmosphere. Additionally, the production
    and transportation of food can also create CO2
    emissions. So, the food we eat can indirectly add to the
    amount of CO2 in the air, which is not good for the
    environment.
    - To calculate the carbon footprint of food, consider:

    1. **Production Methods:** Farming practices, especially


    livestock methods.
    2. **Land Use and Deforestation:** Impact of land use change.
    3. **Transportation and Distribution:** Food miles, packaging,
    and transport mode.
    4. **Processing and Energy Use:** Energy-intensive processing
    methods and energy sources.
    5. **Waste Management:** Food waste and waste treatment
    practices.
    6. **Choice of Ingredients:** Type of food, seasonality, and
    locality.
    7. **Emission Factors:** Standardised values for specific foods.
    8. **Carbon Sequestration:** Regenerative practices that
    offset emissions.

    Q4. Go to www.eatlowcarbon.org and try to find out to what extent


    your meals contribute
    to global warming.

    -My score is 2,873

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