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
Volcanic gas gases), nitrogen, argon, helium, neon, methane, carbon monoxide and hydrogen. Other compounds detected in volcanic gases are oxygen (meteoric), hydrogen chloride, hydrogen fluoride, hydrogen bromide, nitrogen oxide (NO), sulfur hexafluoride, carbonyl sulfide, and organic compounds. Exotic trace compounds include mercury, halocarbons (including CFCs), and halogen oxide radicals. The abundance of gases varies considerably from volcano to volcano, with volcanic activity and with tectonic setting. Water vapour is consistently the most abundant volcanic gas, normally comprising more than 60% of total emissions. Carbon dioxide typically accounts for 10 to 40% of emissions. Volcanoes located at convergent plate boundaries emit more water