The production and distribution of food has a devastating impact on the environment. The so far most comprehensive study was made in 2018 by the University of Oxford and the Swiss company Agroscope by J. Poore and T. Nemecek. The study entitled "Reducing the Environmental Impact of Producers and Consumers", was published in Science and it revealed that food production is responsible for 26 percent of all GHG emissions, contributing to global warming.
Poore and Nemecek consolidated data on the diverse environmental impacts of 38,000 farms producing 40 different agricultural products worldwide in a meta analysis comparing different types of food production systems and prepared an index of estimated global GHG emissions, land use, terrestrial acidification, eutrophication and weighted fresh water abstraction for 40 main foods.
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