Along with the food that's been produced there has been some damage done to the environment as well.
The points that we are going to address in this section are:
What is the amount of carbon emission emitted as a by-product of the production of various food items?
Deep-down analysis of what stage of production contributes more carbon emissions?
Comparison between Vegetarian Foods and Non-Vegetarian Foods in terms of carbon emission
Analysis of Usage of Resources for the production of 100g protein.
The above graph consists of stacked columns that are responsible for carbon emissions
By seeing the above-stacked column graph we can see that the production of beef emits most of the carbon emission followed by Lamb & Mutoon which is mostly meat so lets differentiate between vegan foods and non vegan
In the above Sun Burst chart, all the food items are categorized into two sections so that we could have a comparison between vegan foods and non-vegan as we could clearly infer that Non-vegan is resduing more amount of carbon as part of the production
Moreover, Beef is the highest in the Non-Vegetarian Category with a value of 59.6
In Vegetarian Items Cheese has the highest value at 21.2
Overall non-vegan products are producing more carbon emissions.
This is an in-depth analysis of how these emissions are coming from different part of the productions.
So after the analysis of carbon emissions, we found out that meet contributes more in terms of carbon, so now let's see how much of our resources are needed to build 100g of protein this graph we talk about 5 sections
Eutroyphing emission for 100g of protein
Fresh Water Withdrawals for 100g of protein
Land Usage for 100g of protein
Scarcity of water usage for 100g of protein
By seeing all the Categories, Apples are consuming more resources when compared to others.
Finally, after different analyses we could say meat products are contributing more carbon emissions and they are also using a considerable amount of resources to produce and also in the previous session we could see the retaining level of protein to the body is less.