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Energy and carbon footprint of food in France
From production to consumption
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This booklet is a product of the CECAM project (Contenu énergétique et carbone de l'alimentation des ménages - Energy and carbon content of household food consumption), managed by the Club d'Ingénierie Prospective Énergie et Environnement. The perspective chosen is that of the household food consumption in mainland France, in contrast with[…] Plus de détails
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| Auteurs | BARBIER C, COUTURIER C, POUROUCHOTTAMIN P, CAYLA J-M, SYLVESTRE M, PHARABOD I, IDDRI, ADEME |
| Public(s) | Entreprises et fédérations professionnelles |
| Collectivités territoriales | |
| Thématique | Consommer autrement |
| Collection | Expertise |
| Date d'édition | 2019/01 |
| Nb. de pages | 24 P |
| Format | pdf/A4 |
| Langue | EN |
| Périmètre de publication | National |
En savoir plus
This booklet is a product of the CECAM project (Contenu énergétique et carbone de l'alimentation des ménages - Energy and carbon content of household food consumption), managed by the Club d'Ingénierie Prospective Énergie et Environnement. The perspective chosen is that of the household food consumption in mainland France, in contrast with the food production and processing of the French territory. The results presented consider the main energy consumption and greenhouse gas emissions of the average diet of the French population, taking into account the consumption and emissions contained in the imports of intermediate or final products, and excluding exported French production. This study details the relative contributions to the total footprint derived from the main stages of the food system: agricultural production, processing, freight transport, distribution, out-of-home eating, travel for household food purchases, and food preparation in the home.
Documents liés (1)
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Empreinte énergétique et carbone de l'alimentation en France
De la production à la consommation
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