Observation of food Habits

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

Meal Monday Tuesday Wednesda Thursday Friday

y

Breakfast Sago Upma Poha Omelette Uthappa

vada/khic
hdi

Lunch CHOLE EGG FISH ALOO MATAR

BHATURE CURRY GRAVY PALAK PANEER

Tea/Tucks cupcakes Dry fruits tucks bhakarwad Cream roll

i

Dinner Dal rice noodles curry Smashed salad

Potato

2. What are the ingredients of these meals?

a. Did you eat any meat/fish?

Ans. no

b. Which vegetables did you eat?

Ans. Onions.
● Broccoli.
● Mushroom.
● Lettuce.
● Capsicum.

C. Which fruit did you eat?

Ans. watermelon
Apple
Banana
 d. Explain how your food adds to the emission of
CO2

When considering the emission of CO2 from these food items, it's important
to understand the various factors that contribute to their carbon footprint.

1. Agricultural Practices:

● Fertilizer Use: The use of nitrogen-based fertilizers in vegetable

production can lead to the release of nitrous oxide (N2O), a potent
greenhouse gas, contributing to the overall carbon footprint.
● Land Use Change: The conversion of land for agricultural purposes
can result in the release of CO2 from soil and vegetation, impacting the
environment.

2. Transportation and Distribution:

● Food Miles: The distance these vegetables travel from farm to market
plays a role in their carbon footprint. Transportation, especially if it
involves long distances or inefficient modes of transport, contributes to
CO2.

3. Food Waste:

● Decomposition: When food items such as onions, broccoli, mushrooms,

lettuce, and capsicum are wasted and end up in landfills, they
decompose and emit methane (CH4), a potent greenhouse gas.

4. Energy Use:

● Refrigeration and Storage: The energy consumed in the refrigeration

and storage of these perishable items contributes to their overall
carbon footprint.

5. Packaging:
 ● Material Production: The production of packaging materials, such as
plastic or cardboard, and their subsequent disposal can contribute to
CO2 emissions.

6. Water Use:

● Irrigation: The water-intensive nature of vegetable production,

especially in regions where water scarcity is a concern, can indirectly
contribute to CO2 emissions through the energy-intensive processes
involved in water extraction and distribution.

7. Cooking and Preparation:

● Energy Consumption: The energy used in cooking and preparing these

foods also contributes to their carbon footprint, especially if derived
from non-renewable sources.

In conclusion, while individual food items like onions, broccoli, mushrooms,

lettuce, and capsicum may not directly emit CO2, the various stages of their
production, distribution, consumption, and waste management collectively
contribute to their overall carbon footprint and impact on CO2 emissions.

Which factors should be taken into

account if we want to calculate this emission?

When calculating the emissions associated with food production, several

factors should be taken into account to provide a comprehensive assessment
of their environmental impact. These factors include:

1. Life Cycle Assessment (LCA):

● Conducting a complete LCA of the food items, considering all stages

from agricultural production, processing, packaging, transportation,
retail, consumption, and waste management.

2. Agricultural Practices:
 ● Assessing the use of fertilizers, pesticides, and other chemical inputs,
as well as the associated emissions of greenhouse gases from soil
management.

3. Land Use Change:

● Considering the impact of land clearing and deforestation for

agricultural purposes, which releases CO2 stored in vegetation and soil.

4. Transportation and Distribution:

● Evaluating the distance travelled, mode of transportation, and

associated fuel consumption and emissions.

5. Food Waste:

● Accounting for the amount of food waste generated at each stage of

the supply chain and the emissions resulting from its disposal.

6. Energy Use:

● Considering the energy consumption associated with food processing,

refrigeration, and storage throughout the supply chain.

7. Packaging:

● Assessing the emissions associated with the production, use, and

disposal of packaging materials.

8. Water Use:

● Evaluating the water footprint of food production and its associated

energy use, especially in water-scarce regions.

9. Cooking and Preparation:

 ● Accounting for the energy consumption in households or commercial
kitchens during food preparation and cooking.

10. Waste Management:

● Considering the emissions from the decomposition of organic waste in

landfills or its treatment in other waste management systems.

By considering these factors, a more accurate assessment of the emissions

associated with food production and consumption can be obtained, allowing
for informed decision-making and the implementation of strategies to reduce
the environmental impact of the food supply chain.

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

meals contribute to global warming.

Ans. My score is 355,045