Low-carbon diet industrially produced food in general, eating food grown locally and seasonally, eating less processed and packaged foods and reducing waste from food by proper portion size, recycling or composting. A 2014 study into the real-life diets of British people estimated their greenhouse gas footprints in terms of kilograms of carbon dioxide equivalent per day: In the U.S., the food system emits four of the greenhouse gases associated with climate change: carbon dioxide, methane, nitrous oxide, and chlorofluorocarbons. The burning of fossil fuels (such as oil and gasoline) to power vehicles that transport food for long distances by air, ship, truck
Nitrous oxide production of nitric acid and adipic acid are the largest sources of nitrous oxide emissions. The adipic acid emissions specifically arise from the degradation of the nitrolic acid intermediate derived from nitration of cyclohexanone. Natural processes that generate nitrous oxide may be classified as nitrification and denitrification. Specifically, they include: These processes are affected by soil chemical and physical properties such as the availability of mineral nitrogen and organic matter, acidity, and soil type; as well as climate-related factors such as soil temperature and water content. The emission of the gas to the atmosphere is limited greatly by its consumption