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International Climate Protection pp 283–289Cite as

How Can CO2 Emission Be Reduced During Food Production?

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Abstract

Calculating carbon footprint is the first step towards reducing it. We focus on measuring the CO2 emission of food products, from raw materials, through production (or service provision), distribution, consumer use and disposal/recycling. Comparison analysis shows the sensibility of the measurement to different steps of technology. It helps identify possible ways of reducing the rate of charging the environment. We intend to encourage producers and consumers to be more environmental friendly.

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References

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Author information

Authors and Affiliations

  1. Budapest Business School, Budapest, Hungary

    Éva Erdélyi

  2. Szent István University, Gödöllő, Hungary

    Daniella Boksai

Authors
  1. Éva Erdélyi
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  2. Daniella Boksai
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Corresponding author

Correspondence to Éva Erdélyi .

Editor information

Editors and Affiliations

  1. Institute of Sustainable and Environmental Chemistry, Leuphana University of Lüneburg, Lüneburg, Germany

    Michael Palocz-Andresen

  2. Institute of Forest- and Environmental Techniques, University of Sopron, Sopron, Hungary

    Dóra Szalay

  3. Institute of Applied Arts, University of Sopron, Sopron, Hungary

    András Gosztom

  4. István Széchenyi Management and Organisation Doctoral School, University of Sopron, Sopron, Hungary

    László Sípos

  5. Plant Protection Institute, Centre for Agricultural Researches, Hungarian Academy of Sciences, Martonvásár, Hungary

    Tímea Taligás

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Erdélyi, É., Boksai, D. (2019). How Can CO2 Emission Be Reduced During Food Production?. In: Palocz-Andresen, M., Szalay, D., Gosztom, A., Sípos, L., Taligás, T. (eds) International Climate Protection. Springer, Cham. https://doi.org/10.1007/978-3-030-03816-8_36

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  • DOI: https://doi.org/10.1007/978-3-030-03816-8_36

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-03815-1

  • Online ISBN: 978-3-030-03816-8

  • eBook Packages: EnergyEnergy (R0)

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