Professional
Here you will find our different professional disciplines.
Here you will find our different professional disciplines.
Chicken consumption is expected to continue to increase over the next ten years. One reason for this is that the climate impact of chicken is significantly lower compared to other animal proteins.
Chicken thighs: 1.32 kg CO2e per kg
Whole chicken: 2.22 kg CO2e per kg
Chicken breast fillet: 3.44 kg CO2e per kg
Minced chicken: 3.76 kg CO2e per kg
Ham: 3.58 kg CO2e per kg
Neck loin with rind: 3.58 kg CO2e per kg
Bacon: 4.80 kg CO2e per kg
Pork tenderloin: 5.40 kg CO2e per kg
Ground beef: 32.51 kg CO2e per kg
Culotte: 45.69 kg CO2e per kg
Veal: 50.36 kg CO2e per kg
Beef tenderloin: 151.95 kg CO2e per kg
Fresh salmon: 9.11 kg CO2e per kg
Cod fillet: 9.87 kg CO2e per kg
Plaice: 9.87 kg CO2e per kg
Shrimp: 10.52 kg CO2e per kg
Vegan sausages, soy-based: 1.63 kg CO2e per kg
Falafel mince: 1.68 kg CO2e per kg
Vegan schnitzels, soy-based: 1.78 kg CO2e per kg
Vegan nuggets, soy-based: 2.05 kg CO2e per kg
*CONCITO (2021): The big climate database, version 1" - or the following versions
