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 Because nitrous oxide is minimally metabolised in humans (with a rate of 0.004%), it retains its potency when exhaled into the room by the patient, and can pose an intoxicating and prolonged exposure hazard to the clinic staff if the room is poorly ventilated. Where nitrous oxide is administered, a continuous-flow fresh-air ventilation system or scavenger system is used to prevent a waste-gas buildup. The National Institute for Occupational Safety and Health recommends that workers' exposure to nitrous oxide should be controlled during the administration of anaesthetic gas in medical, dental, and veterinary operators. It set a recommended exposure limit