Standalone assumptions and JSON · Felt-unit factors and JSON
Impact calculator
How the calculator works
Everything the calculator uses is on this page: the servings it assumes, the global starting diet, the factor for every food and metric, the replacement rule and how ranges are produced. It is generated from the same data as the tool.
Assumptions, in the order they apply
- 1
Servings
A serving is the typical portion defined for each food in our comparison tool: 150 g of beef, lamb, pork or chicken; 140 g of fish; 250 ml of milk; 30 g of cheese; two eggs (100 g). Your real portions may be bigger or smaller.
- 2
Fish
All fish and seafood use farmed-fish environmental factors and salmon nutrition and yield as proxies. Wild fish, prawns and tinned tuna have different footprints, some lower and some higher.
- 3
Global factors
The calculator uses global average food footprints. Your location, preference cookie and any country parameter on an old shared link do not change its factors. Adjust the starting servings to describe your own diet.
- 4
Production systems
The calculator uses the global all-systems average for each food. Dairy-herd beef can be explored in the comparison tool but is not selectable here.
- 5
Replacement food
Removed animal servings are assumed to be replaced by an even mix of lentils, tofu and chickpeas supplying the same protein. This is a simplification, not a nutritionally complete diet plan. Digestibility is not adjusted. Pulse environmental factors use retail dry weight while protein uses cooked food; without cooking-yield conversion, replacement footprints are approximate.
- 6
Uncertainty
Where a source reports a range for a factor, that range is used. Where it does not, we apply ±40% (0.6× to 1.4×), as an illustrative sensitivity band informed by the variation in Poore & Nemecek (2018) and Clune et al. (2017). It is not a confidence interval or a full uncertainty model. Ranges are added, not combined statistically.
- 7
Savings range
The saving is the difference between the middle estimates, with the baseline's relative uncertainty applied to it. This avoids the artefact of a large baseline range implying a change could increase impact.
- 8
Animals
'Animals avoided' counts animals slaughtered per kilogram of meat or fish. Dairy and eggs count as zero because no animal is slaughtered per unit sold, although both systems involve animals. The figure is a statistical share, not a promise that a particular animal is spared.
- 9
Water
Plain freshwater use is shown but is a poor guide to harm. Scarcity-weighted water use, where available, weights each litre by how stressed the source region is. The global factors blend producing regions; consumer location is not a multiplier on them.
- 10
What is not counted
Cooking, food waste, packaging differences between products, transport from shop to home, and health effects are not included. Dietary change also has effects on land that are not captured by area alone, such as whether freed land is restored.
- 11
Precision
All outputs are rounded and prefixed 'about'. They describe an average person eating average products; your actual impact could differ by a factor of two or more.
Scarborough et al. (2023) found vegan whole-diet emissions about 75% below high meat-eaters. This calculator models animal foods and replacements only, so its percentage savings have a different denominator and should not be calibrated to that study’s percentage.
The five changes
Each change keeps a fraction of your current servings of each food group. Removed servings are replaced by plant protein as described above.
| Change | Beef | Lamb | Pork | Chicken and other poultry | Fish and seafood | Milk | Cheese | Eggs |
|---|---|---|---|---|---|---|---|---|
| One meal a day from plantsAssumes three meals a day, so a third of animal-product servings are replaced. | 67% kept | 67% kept | 67% kept | 67% kept | 67% kept | 67% kept | 67% kept | 67% kept |
| Meat at weekends onlyMeat and fish on two days out of seven; dairy and eggs unchanged. | 29% kept | 29% kept | 29% kept | 29% kept | 29% kept | 100% kept | 100% kept | 100% kept |
| VegetarianNo meat or fish. Dairy and eggs stay as they are. | 0% kept | 0% kept | 0% kept | 0% kept | 0% kept | 100% kept | 100% kept | 100% kept |
| Mostly plant-basedAnimal products about a quarter as often as now. | 25% kept | 25% kept | 25% kept | 25% kept | 25% kept | 25% kept | 25% kept | 25% kept |
| VeganNo animal products. | 0% kept | 0% kept | 0% kept | 0% kept | 0% kept | 0% kept | 0% kept | 0% kept |
Global starting diet
Weekly servings for a typical adult, used to prefill the calculator. Servings: beef a 150 g steak or portion of mince; lamb a 150 g portion; pork a 150 g portion; chicken a 150 g breast; farmed salmon a 140 g fillet; cow's milk a 250 ml glass; cheese a 30 g slice; eggs two medium eggs.
| Diet | Beef | Lamb | Pork | Chicken and other poultry | Fish and seafood | Milk | Cheese | Eggs | Source |
|---|---|---|---|---|---|---|---|---|---|
| World average dietAverages hide enormous variation between and within countries. Illustrative servings derived from FAOSTAT 2023 supply (Japan 2022), not measured intake: red meat ×0.56, poultry ×0.60, fish ×0.40, eggs ×0.90, divided by 52 and portion weight. Dairy splits are provisional assumptions from research note 11, pending national-table verification. India uses 60% of NDDB milk availability for fluid milk/curd; Australian eggs assume about 250 eggs annually with 10% waste. | 0.7 | 0.17 | 1.1 | 1.3 | 1.1 | 3.3 | 1.9 | 1.9 | FAOSTAT Food Balance Sheets |
Every factor, per kilogram
The calculator uses the global all-systems figure for each food. The editable starting diet is a global approximation; there is no country selection. Where no range is given by the source, 0.6× to 1.4× is applied.
Greenhouse gas emissions (kg CO₂e per kg)
| Food | Geography | Value | Range | Method | Source |
|---|---|---|---|---|---|
| Beef | Global average | 99.5 | 59.7–139 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition uses cooked ground beef; footprint uses retail weight, without a cooking-yield adjustment. FDC 174036 is a candidate reference pending confirmation. | University of Oxford; Agroscope (2018) |
| Lamb | Global average | 39.7 | 23.8–55.6 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition uses cooked lamb; environmental factors use retail weight. FDC 172501 pending confirmation. | University of Oxford; Agroscope (2018) |
| Pork | Global average | 12.3 | 7.4–17.2 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition uses cooked pork; environmental factors use retail weight. FDC 167902 pending confirmation; fat varies by cut. | University of Oxford; Agroscope (2018) |
| Chicken | Global average | 9.9 | 5.9–13.9 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition uses roasted breast; environmental factors use retail weight. FDC 171477 pending confirmation. | University of Oxford; Agroscope (2018) |
| Farmed salmon | Global average | 13.6 | 8.2–19 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Environmental metrics use the broad farmed-fish category, a proxy for salmon. Nutrition: raw Atlantic farmed salmon, FDC 175167. | University of Oxford; Agroscope (2018) |
| Cow's milk | Global average | 3.2 | 1.9–4.4 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition approximates whole milk (FDC 746782); environmental data are per kg retail milk. | University of Oxford; Agroscope (2018) |
| Cheese | Global average | 23.9 | 14.3–33.5 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition approximates cheddar (FDC 328637); cheese types vary. | University of Oxford; Agroscope (2018) |
| Eggs | Global average | 4.7 | 2.8–6.5 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition: whole raw egg, FDC 171287. | University of Oxford; Agroscope (2018) |
| Lentils | Global average | 1.8 | 1.1–2.5 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Environmental metrics use Other pulses per kg retail dry product as a proxy; nutrition uses cooked lentils, FDC 172421. No dry-to-cooked footprint conversion is applied; comparisons and calculator replacements are approximate. | University of Oxford; Agroscope (2018) |
| Tofu | Global average | 3.2 | 1.9–4.4 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition is an approximate firm-tofu composition, with an assumed 350 mg calcium per 100 g. FDC 172475 has 683 mg; brands and coagulants vary. | University of Oxford; Agroscope (2018) |
| Chickpeas | Global average | 1.8 | 1.1–2.5 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Environmental metrics use Other pulses per kg retail dry product as a proxy; nutrition uses cooked chickpeas, FDC 173757. No dry-to-cooked footprint conversion is applied. | University of Oxford; Agroscope (2018) |
Land use (m² per kg)
| Food | Geography | Value | Range | Method | Source |
|---|---|---|---|---|---|
| Beef | Global average | 326 | 196–457 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition uses cooked ground beef; footprint uses retail weight, without a cooking-yield adjustment. FDC 174036 is a candidate reference pending confirmation. | University of Oxford; Agroscope (2018) |
| Lamb | Global average | 370 | 222–518 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition uses cooked lamb; environmental factors use retail weight. FDC 172501 pending confirmation. | University of Oxford; Agroscope (2018) |
| Pork | Global average | 17.4 | 10.4–24.4 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition uses cooked pork; environmental factors use retail weight. FDC 167902 pending confirmation; fat varies by cut. | University of Oxford; Agroscope (2018) |
| Chicken | Global average | 12.2 | 7.3–17.1 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition uses roasted breast; environmental factors use retail weight. FDC 171477 pending confirmation. | University of Oxford; Agroscope (2018) |
| Farmed salmon | Global average | 8.4 | 5–11.8 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Environmental metrics use the broad farmed-fish category, a proxy for salmon. Nutrition: raw Atlantic farmed salmon, FDC 175167. | University of Oxford; Agroscope (2018) |
| Cow's milk | Global average | 9 | 5.4–12.5 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition approximates whole milk (FDC 746782); environmental data are per kg retail milk. | University of Oxford; Agroscope (2018) |
| Cheese | Global average | 87.8 | 52.7–123 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition approximates cheddar (FDC 328637); cheese types vary. | University of Oxford; Agroscope (2018) |
| Eggs | Global average | 6.3 | 3.8–8.8 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition: whole raw egg, FDC 171287. | University of Oxford; Agroscope (2018) |
| Lentils | Global average | 15.6 | 9.4–21.8 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Environmental metrics use Other pulses per kg retail dry product as a proxy; nutrition uses cooked lentils, FDC 172421. No dry-to-cooked footprint conversion is applied; comparisons and calculator replacements are approximate. | University of Oxford; Agroscope (2018) |
| Tofu | Global average | 3.5 | 2.1–4.9 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition is an approximate firm-tofu composition, with an assumed 350 mg calcium per 100 g. FDC 172475 has 683 mg; brands and coagulants vary. | University of Oxford; Agroscope (2018) |
| Chickpeas | Global average | 15.6 | 9.4–21.8 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Environmental metrics use Other pulses per kg retail dry product as a proxy; nutrition uses cooked chickpeas, FDC 173757. No dry-to-cooked footprint conversion is applied. | University of Oxford; Agroscope (2018) |
Freshwater use (litres per kg)
Water use matters mainly where water is scarce. A litre in a rainy region is not equivalent to a litre in a drought-prone one, so treat this as indicative only.
| Food | Geography | Value | Range | Method | Source |
|---|---|---|---|---|---|
| Beef | Global average | 1,451 | 871–2,031 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition uses cooked ground beef; footprint uses retail weight, without a cooking-yield adjustment. FDC 174036 is a candidate reference pending confirmation. | University of Oxford; Agroscope (2018) |
| Lamb | Global average | 1,803 | 1,082–2,524 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition uses cooked lamb; environmental factors use retail weight. FDC 172501 pending confirmation. | University of Oxford; Agroscope (2018) |
| Pork | Global average | 1,796 | 1,078–2,514 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition uses cooked pork; environmental factors use retail weight. FDC 167902 pending confirmation; fat varies by cut. | University of Oxford; Agroscope (2018) |
| Chicken | Global average | 660 | 396–924 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition uses roasted breast; environmental factors use retail weight. FDC 171477 pending confirmation. | University of Oxford; Agroscope (2018) |
| Farmed salmon | Global average | 3,691 | 2,215–5,167 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Environmental metrics use the broad farmed-fish category, a proxy for salmon. Nutrition: raw Atlantic farmed salmon, FDC 175167. | University of Oxford; Agroscope (2018) |
| Cow's milk | Global average | 628 | 377–879 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition approximates whole milk (FDC 746782); environmental data are per kg retail milk. | University of Oxford; Agroscope (2018) |
| Cheese | Global average | 5,605 | 3,363–7,847 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition approximates cheddar (FDC 328637); cheese types vary. | University of Oxford; Agroscope (2018) |
| Eggs | Global average | 578 | 347–809 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition: whole raw egg, FDC 171287. | University of Oxford; Agroscope (2018) |
| Lentils | Global average | 436 | 262–610 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Environmental metrics use Other pulses per kg retail dry product as a proxy; nutrition uses cooked lentils, FDC 172421. No dry-to-cooked footprint conversion is applied; comparisons and calculator replacements are approximate. | University of Oxford; Agroscope (2018) |
| Tofu | Global average | 149 | 89.4–209 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Nutrition is an approximate firm-tofu composition, with an assumed 350 mg calcium per 100 g. FDC 172475 has 683 mg; brands and coagulants vary. | University of Oxford; Agroscope (2018) |
| Chickpeas | Global average | 436 | 262–610 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; life-cycle assessment through retail, per kg retail weight. Environmental metrics use Other pulses per kg retail dry product as a proxy; nutrition uses cooked chickpeas, FDC 173757. No dry-to-cooked footprint conversion is applied. | University of Oxford; Agroscope (2018) |
Scarcity-weighted water use (litres eq. per kg)
Scarcity weighting depends on where each food is actually grown. Global figures blend many regions; country figures are shown where a source provides them.
| Food | Geography | Value | Range | Method | Source |
|---|---|---|---|---|---|
| Beef | Global average | 34,733 | 20,840–48,626 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; withdrawals weighted by the local Pfister et al. (2009) water-scarcity index, per kg retail weight. Nutrition uses cooked ground beef; footprint uses retail weight, without a cooking-yield adjustment. FDC 174036 is a candidate reference pending confirmation. | University of Oxford; Agroscope (2018) |
| Lamb | Global average | 141,925 | 85,155–198,695 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; withdrawals weighted by the local Pfister et al. (2009) water-scarcity index, per kg retail weight. Nutrition uses cooked lamb; environmental factors use retail weight. FDC 172501 pending confirmation. | University of Oxford; Agroscope (2018) |
| Pork | Global average | 66,867 | 40,120–93,614 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; withdrawals weighted by the local Pfister et al. (2009) water-scarcity index, per kg retail weight. Nutrition uses cooked pork; environmental factors use retail weight. FDC 167902 pending confirmation; fat varies by cut. | University of Oxford; Agroscope (2018) |
| Chicken | Global average | 14,178 | 8,507–19,849 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; withdrawals weighted by the local Pfister et al. (2009) water-scarcity index, per kg retail weight. Nutrition uses roasted breast; environmental factors use retail weight. FDC 171477 pending confirmation. | University of Oxford; Agroscope (2018) |
| Farmed salmon | Global average | 41,572 | 24,943–58,201 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; withdrawals weighted by the local Pfister et al. (2009) water-scarcity index, per kg retail weight. Environmental metrics use the broad farmed-fish category, a proxy for salmon. Nutrition: raw Atlantic farmed salmon, FDC 175167. | University of Oxford; Agroscope (2018) |
| Cow's milk | Global average | 19,786 | 11,872–27,700 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; withdrawals weighted by the local Pfister et al. (2009) water-scarcity index, per kg retail weight. Nutrition approximates whole milk (FDC 746782); environmental data are per kg retail milk. | University of Oxford; Agroscope (2018) |
| Cheese | Global average | 180,851 | 108,511–253,191 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; withdrawals weighted by the local Pfister et al. (2009) water-scarcity index, per kg retail weight. Nutrition approximates cheddar (FDC 328637); cheese types vary. | University of Oxford; Agroscope (2018) |
| Eggs | Global average | 17,983 | 10,790–25,176 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; withdrawals weighted by the local Pfister et al. (2009) water-scarcity index, per kg retail weight. Nutrition: whole raw egg, FDC 171287. | University of Oxford; Agroscope (2018) |
| Lentils | Global average | 22,477 | 13,486–31,468 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; withdrawals weighted by the local Pfister et al. (2009) water-scarcity index, per kg retail weight. Environmental metrics use Other pulses per kg retail dry product as a proxy; nutrition uses cooked lentils, FDC 172421. No dry-to-cooked footprint conversion is applied; comparisons and calculator replacements are approximate. | University of Oxford; Agroscope (2018) |
| Tofu | Global average | 5,113 | 3,068–7,158 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; withdrawals weighted by the local Pfister et al. (2009) water-scarcity index, per kg retail weight. Nutrition is an approximate firm-tofu composition, with an assumed 350 mg calcium per 100 g. FDC 172475 has 683 mg; brands and coagulants vary. | University of Oxford; Agroscope (2018) |
| Chickpeas | Global average | 22,477 | 13,486–31,468 (default) | Poore & Nemecek (2018), OWID version accessed 2026-09-06; withdrawals weighted by the local Pfister et al. (2009) water-scarcity index, per kg retail weight. Environmental metrics use Other pulses per kg retail dry product as a proxy; nutrition uses cooked chickpeas, FDC 173757. No dry-to-cooked footprint conversion is applied. | University of Oxford; Agroscope (2018) |
Animals slaughtered (animals per kg)
Dairy and eggs are shown as zero because no animal is slaughtered per unit sold, but both systems involve animals; this metric only counts direct slaughter.
| Food | Geography | Value | Range | Method | Source |
|---|---|---|---|---|---|
| Beef | Global approximation | 0.0063 | 0.0038–0.0088 (default) | Approximate retail yield per animal inverted; yield assumptions are illustrative, not counts of individual animals spared. 227 kg carcass × assumed 70% retail yield: roughly 160 kg per animal. Nutrition uses cooked ground beef; footprint uses retail weight, without a cooking-yield adjustment. FDC 174036 is a candidate reference pending confirmation. | FAO (2024) |
| Lamb | Global approximation | 0.08 | 0.048–0.11 (default) | Approximate retail yield per animal inverted; yield assumptions are illustrative, not counts of individual animals spared. Assumed 16 kg carcass × 75% retail yield; sheep yield requires confirmation. Nutrition uses cooked lamb; environmental factors use retail weight. FDC 172501 pending confirmation. | FAO (2024) |
| Pork | Global approximation | 0.016 | 0.0096–0.022 (default) | Approximate retail yield per animal inverted; yield assumptions are illustrative, not counts of individual animals spared. 82 kg carcass × assumed 75% retail yield: roughly 62 kg per animal. Nutrition uses cooked pork; environmental factors use retail weight. FDC 167902 pending confirmation; fat varies by cut. | FAO (2024) |
| Chicken | Global approximation | 0.75 | 0.45–1 (default) | Approximate retail yield per animal inverted; yield assumptions are illustrative, not counts of individual animals spared. 1.74 kg carcass × assumed 75% retail yield: roughly 1.3 kg per bird. Nutrition uses roasted breast; environmental factors use retail weight. FDC 171477 pending confirmation. | FAO (2024) |
| Farmed salmon | Global approximation | 0.37 | 0.22–0.52 (default) | Approximate retail yield per animal inverted; yield assumptions are illustrative, not counts of individual animals spared. Assumed 4.5–5 kg harvest weight and 55–60% fillet yield; requires confirmation. Environmental metrics use the broad farmed-fish category, a proxy for salmon. Nutrition: raw Atlantic farmed salmon, FDC 175167. | FAO (2024) |
| Cow's milk | Global approximation | 0 | — | Approximate retail yield per animal inverted; yield assumptions are illustrative, not counts of individual animals spared. Nutrition approximates whole milk (FDC 746782); environmental data are per kg retail milk. | FAO (2024) |
| Cheese | Global approximation | 0 | — | Approximate retail yield per animal inverted; yield assumptions are illustrative, not counts of individual animals spared. Nutrition approximates cheddar (FDC 328637); cheese types vary. | FAO (2024) |
| Eggs | Global approximation | 0 | — | Approximate retail yield per animal inverted; yield assumptions are illustrative, not counts of individual animals spared. Nutrition: whole raw egg, FDC 171287. | FAO (2024) |
| Lentils | Global approximation | 0 | — | Approximate retail yield per animal inverted; yield assumptions are illustrative, not counts of individual animals spared. Environmental metrics use Other pulses per kg retail dry product as a proxy; nutrition uses cooked lentils, FDC 172421. No dry-to-cooked footprint conversion is applied; comparisons and calculator replacements are approximate. | FAO (2024) |
| Tofu | Global approximation | 0 | — | Approximate retail yield per animal inverted; yield assumptions are illustrative, not counts of individual animals spared. Nutrition is an approximate firm-tofu composition, with an assumed 350 mg calcium per 100 g. FDC 172475 has 683 mg; brands and coagulants vary. | FAO (2024) |
| Chickpeas | Global approximation | 0 | — | Approximate retail yield per animal inverted; yield assumptions are illustrative, not counts of individual animals spared. Environmental metrics use Other pulses per kg retail dry product as a proxy; nutrition uses cooked chickpeas, FDC 173757. No dry-to-cooked footprint conversion is applied. | FAO (2024) |
Everyday equivalents
A result is also shown against something you have a feeling about. The scientific unit is never replaced. Each reference object is a record with a source, so you can check it the same way you check a food figure.
| Reference | Factor | What it does not mean | Source |
|---|---|---|---|
| a week of dinners | From the global starting diet | The land behind the evening meals a typical person in this country eats in a week, using the country's diet pattern record. | — |
| tennis courts | 261 m² | Farmland area expressed as tennis courts. It is a size comparison, not a claim about where the land is or what else it could grow. | International Tennis Federation (2024) |
| football pitches | 7,140 m² | Farmland area expressed as football pitches, useful once the area passes a few thousand square metres. | International Football Association Board (2024) |
| km of driving | 0.17 kg CO₂e per km | The same emissions expressed as distance in an average petrol car. Driving and eating are not interchangeable; this is a size comparison only. | Department for Energy Security and Net Zero (2024) |
| short-haul return flights | 300 kg CO₂e per passenger | The same emissions expressed as economy return flights within Europe. Aviation figures are themselves uncertain. | Department for Energy Security and Net Zero (2024) |
| eight-minute showers | 65 litres | Freshwater withdrawals expressed as showers. This compares volumes only; it does not account for local water scarcity or mean that irrigation water could be used at home. | Energy Saving Trust (2013) |
Sources
- Reducing food's environmental impacts through producers and consumers (University of Oxford; Agroscope, 2018)
- FAOSTAT: Crops and livestock products — producing animals / slaughtered (FAO, 2024)
- Vegans, vegetarians, fish-eaters and meat-eaters in the UK show discrepant environmental impacts (Vegans, vegetarians, fish-eaters and meat-eaters in the UK show discrepant environmental impacts, 2023)
- FAOSTAT Food Balance Sheets (FAOSTAT Food Balance Sheets, 2026)
See also how we rate evidence.