{"id":4136,"date":"2025-10-30T14:34:56","date_gmt":"2025-10-30T13:34:56","guid":{"rendered":"https:\/\/www.univ-lorraine.fr\/transition-ecologique\/?page_id=4136"},"modified":"2026-02-10T12:13:33","modified_gmt":"2026-02-10T11:13:33","slug":"sustainable-food","status":"publish","type":"page","link":"https:\/\/www.univ-lorraine.fr\/transition-ecologique\/en\/sustainable-food\/","title":{"rendered":"Food and nutrition"},"content":{"rendered":"
\n\n

The ecological impact of food<\/h2>\n\n\n\n
<\/div>\n\n\n\n

Food, and particularly the meat we consume, is a major source of greenhouse gas emissions. There are two main reasons for this. First, we need a lot of land to feed our animals (by growing cereals) and to let them graze. Agriculture is responsible for about 80% of global deforestation. This deforestation releases CO\u2082 (through burning), destroys the natural habitat of many species, and deprives us of a major carbon sink. Secondly, ruminants\u2014especially cows\u2014emit large amounts of CO\u2082-equivalent gases through their burps and manure. This is why animal proteins generate far more greenhouse gas emissions than plant proteins, even when produced locally. For example, for every 100 g of protein, beef releases almost 50 kg of CO\u2082-equivalent gases, compared with less than 3 kg for cereals.<\/p>\n\n\n

\n\n
<\/div>\n\n\n\n

Greenhouse gas emissions per 100g of protein<\/strong><\/p>\n\n\n\n

\n\n\n\n
<\/div>\n\n\n\n

Greenhouse gas emissions are measured in kilograms of carbon dioxide equivalent (kg CO2eq) per 100g of protein. This measurement takes into account most greenhouse gases (CH4, N2O, O3, etc.). As these gases have different global warming potentials, for simplicity’s sake, the measurements are converted and expressed in kg CO2 equivalent.<\/p>\n\n\n

\n
\n
\n
\n
\"ampoule\"<\/figure>\n<\/div>\n\n\n
<\/div>\n\n\n
\n\n
<\/div>\n\n\n\n

Animal proteins generate more greenhouse gas emissions than plant proteins, even in short supply chains<\/p>\n\n<\/div>\n<\/div>\n<\/div><\/div>\n\n

\n\n

eq 49,89kg CO2<\/sub><\/strong><\/p>\n\n\n

\n
\"boeuf\"<\/figure>\n<\/div>\n\n\n
<\/div>\n\n\n\n

Beef<\/strong><\/p>\n\n<\/div><\/div>\n\n

\n\n

eq 5,98kg CO2<\/sub><\/strong><\/p>\n\n\n\n

<\/div>\n\n\n
\n
\"poissons\"<\/figure>\n<\/div>\n\n
\n\n
<\/div>\n\n\n\n
<\/div>\n\n\n\n

Farmed fish<\/strong><\/p>\n\n\n

\n
\n\n
<\/div>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n
\n
\n\n

eq 0,26kg CO2<\/sub><\/strong><\/p>\n\n\n\n

<\/div>\n\n\n
\n
\"noisettes\"<\/figure>\n<\/div>\n\n\n
<\/div>\n\n\n
\n\n
<\/div>\n\n\n\n

Hazelnuts<\/strong><\/p>\n\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n\n\n

<\/div>\n\n\n\n

Note : The data represents global average greenhouse gas emissions from food products based on a comprehensive meta-analysis of food production covering 38,700 commercially viable farms in 119 countries.
Source : Poole, J., & Nemecek, T. (2018). Additional calculations by Our World in Data<\/a>.<\/p>\n\n<\/div>\n<\/div>\n\n\n

<\/div>\n\n\n\n

Universit\u00e9 de Lorraine commits to a more sustainable diet<\/h2>\n\n\n
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\n\n

Wherever possible, Universit\u00e9 de Lorraine is doing away with over-packaged foods<\/strong><\/p>\n\n<\/div><\/div>\n\n

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Processed industrial products are being replaced by local products <\/strong>in campus vending machines<\/p>\n\n<\/div><\/div>\n<\/div>\n\n

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\n\n

The university has also limited the production of waste <\/strong>by installing beverage fountains without cups<\/p>\n\n<\/div><\/div>\n\n

\n\n

The university is also taking the issue seriously at its markets, specifying that caterers must offer a vegetarian menu<\/strong><\/p>\n\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

The ecological impact of food Food, and particularly the meat we consume, is a major source of greenhouse gas emissions. There are two main reasons for this. First, we need a lot of land to feed our animals (by growing cereals) and to let them graze. Agriculture is responsible for about 80% of global deforestation. … Lire plus<\/a><\/p>\n","protected":false},"author":1155,"featured_media":1190,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-4136","page","type-page","status-publish","has-post-thumbnail"],"yoast_head":"\nFood and nutrition - Transition \u00e9cologique<\/title>\n<meta name=\"description\" content=\"Universit\u00e9 de Lorraine is moving towards offering sustainable food : more vegetarian, local, and organic options.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.univ-lorraine.fr\/transition-ecologique\/en\/sustainable-food\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food and nutrition - 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