Meat Eaters Guide: Methodology - Environmental Working Group

Meat Eaters Guide: Methodology
Table 24. Greenhouse Gas Emissions from Imported Farmed Salmon Consumption (post-farmgate)
Emission Source kg of CO 2 e per kg of Consumed Salmon
Processing 1.68
Domestic transport 0.44
Ocean transport 0.22
Refrigeration (retail) 0.17
Home cooking 0.51
Waste disposal 0.30
Total 3.32 65
Calculation for Total Overall Greenhouse Gas Emissions from Imported Farmed Salmon Production and Consumption
b. Sources of GHG Emissions
Key sources of greenhouse gas emissions are from feed production, electricity generation and onfarm
fuel combustion, as well as indirect nitrous oxide emissions from nitrogen excreted into the
water. Feed production dominates production emissions. Post-farmgate emissions make up 28 percent
of the overall footprint of salmon. Processing (including freezing and packaging) accounts for
14 percent of total emissions, followed by waste disposal (6 percent), transport (including ocean and
domestic) 5 percent, and home cooking (4 percent).
8. Canned Tuna
The LCA model for canned tuna is based on input data for whole fish (frozen) caught in the Atlantic,
Indian and Pacific Oceans. 66
a. Production and Modeling Details
• Diesel for fishing vessels is the primary input required for the production of wild tuna.
• Processing and cooking yields about 46 kg of edible food per 100 kg of whole fish.
• Processing and cooking use electricity, natural gas and water as inputs and require treatment
of wastewater.
• Canning primarily uses steel as the packaging material.
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Environmental Working Group Meat Eaters Guide: Methodology 2011