Carbon footprint of organic beef meat from farm to fork: a case study of short supply chain.

BACKGROUND: Sustainability of food systems is one of the big challenges facing humanity. Local food networks, especially those using organic methods, are proliferating worldwide, and little is known about their carbon footprints. This study aims to assess greenhouse gas (GHG) emissions associated with a local organic beef supply chain using a cradle-to-grave approach. RESULTS: The study determined an overall burden of 24.46 kg CO2  eq. kg-1 of cooked meat. The breeding and fattening phase was the principal source of CO2 in the production chain, accounting for 86% of the total emissions. Enteric methane emission was the greatest source of GHG arising directly from farming activities (47%). The consumption of meat at home was the second high point in GHG production in the chain (9%), with the cooking process being the main source within this stage (72%). Retail and slaughtering activities respectively accounted for 4.1% and 1.1% of GHG emissions for the whole supply chain. CONCLUSION: The identification of the major sources of GHG emissions associated with organic beef produced and consumed in a local food network may stimulate debate on environmental issues among those in the network and direct them toward processes, choices and habits that reduce carbon pollution. © 2018 Society of Chemical Industry.