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
Greenhouse gas emissions in Kentucky tons of perfluorocarbons (PFCs) (4.8 MMTCE), and 0.003 million metric tons of nitrous oxide (0.2 MMTCE) The major source of carbon dioxide emissions was fossil fuel combustion (96%), the majority of which is utility coal. Minor emissions came from cement and lime production and forest/grassland conversion. Carbon dioxide sinks (i.e., an increase in forest carbon storage) offset about 26% of the total carbon dioxide emissions. Sources of methane emissions were coal mining (73%), domesticated animals (12%), landfills (10%), manure management (3%), and natural gas/oil extraction (2%). Nitrous oxide emissions were from fertilizer use. Sources of perfluorocarbons were HCFC-22 production (91%)