Switching to plant-based cheese can reduce carbon emissions by half compared to dairy cheese.
According to one study, switching to plant-based cheese can reduce carbon emissions by 50% when compared to dairy cheese.
A life cycle assessment, which includes indicators for climate impact and land use, has revealed that cheese is a major source of carbon emissions.
According to Quantis, popular dairy cheese varieties such as cheddar, mozzarella, feta, and Parmesan produce between 6.4 and 13.4 kg carbon dioxide (eq) per kilo over their life cycle.
In comparison, the climate impacts of Violife vegan alternatives to dairy cheese are significantly lower, producing at least 3.7 kg less CO2 per kilo, the equivalent of driving a car.
The findings come after a survey of 2,000 adults revealed that, while many people are interested in the environmental impact of cheese production, one-third don’t understand how greenhouse gas emissions and food production are linked.
According to World Economic Forum research, dairy cheese is one of the largest greenhouse gas generators after beef and lamb, ahead of pork, chicken, and eggs, but only 26% of those polled ranked it as one of the most carbon-intensive foods.
“There’s a clear appetite among the public for more information about what we eat and how it affects the planet,” said Sally Smith, director of sustainability for Upfield, the owner of Violife.
