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 used by almost half a million young people at nightspots, festivals, and parties. The legality of that use varies greatly from country to country, and even from city to city in some countries. The major safety hazards of nitrous oxide come from the fact that it is a compressed liquefied gas, an asphyxiation risk, and a dissociative anaesthetic. While relatively non-toxic, nitrous oxide has a number of recognized ill effects on human health, whether through breathing it in or by contact of the liquid with skin or eyes. Nitrous oxide is a significant occupational hazard for surgeons, dentists, and nurses.