Meat Eaters Guide: Methodology - Environmental Working Group
Meat Eaters Guide: Methodology - Environmental Working Group
Meat Eaters Guide: Methodology - Environmental Working Group
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Table 25. Greenhouse Gas Emissions from Canned Tuna Production (at farmgate)<br />
Tuna Production Sys-<br />
tem<br />
European wild, cooked,<br />
for canning<br />
kg of CO 2 e per kg of edible tuna<br />
3.23<br />
Table 26. Greenhouse Gas Emissions from Tuna Consumption (post-farmgate)<br />
Emission Source kg of CO e per kg of consumed tuna<br />
2<br />
Processing 1.44<br />
Domestic transport 0.29<br />
Ocean transport 0.09<br />
Refrigeration (retail) 0.00<br />
Home cooking 0.00<br />
Waste disposal 0.10<br />
Total 1.92<br />
Calculation for Total Overall Greenhouse Gas Emissions from Tuna Production and Consumption<br />
b. Sources of GHG Emissions<br />
Most emissions (68 percent) come the production phase of fishing wild tuna, primarily due to diesel<br />
combustion. Post-farmgate emissions account for 32 percent of canned tuna’s carbon footprint.<br />
That’s primarily due to the significant emissions associated with processing and packaging tuna (24<br />
percent), followed by the emissions from transport (5 percent) and waste disposal (2 percent).<br />
Figure 8. Tuna: Sources of Greenhouse Gas Emissions<br />
<strong>Environmental</strong> <strong>Working</strong> <strong>Group</strong> <strong>Meat</strong> <strong>Eaters</strong> <strong>Guide</strong>: <strong>Methodology</strong> 2011 39
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