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
Industrial gas nitrogen (1772), nitrous oxide (1772) , oxygen (1773) , ammonia (1774), chlorine (1774), methane (1776), hydrogen sulfide (1777), carbon monoxide (1800), hydrogen chloride (1810), acetylene (1836), helium (1868) fluorine (1886), argon (1894), krypton, neon and xenon (1898) Carbon dioxide, hydrogen, nitrous oxide, oxygen, ammonia, chlorine, sulfur dioxide and manufactured fuel gas were already being used during the 19th century, and mainly had uses in food, refrigeration, medicine, and for fuel and gas lighting. For example, carbonated water was being made from 1772 and commercially from 1783, chlorine was first used to bleach textiles in 1785 and nitrous oxide was first