Food production is a significant source of environmental impact, so we have decided to focus our attention on how to help businesses reduce it and how to share the efforts made with the market and the general public.
We asked ourselves how we could set a good example…
We thought it was a good idea to offset the CO2 emissions generated by the nutrition of our team.
By purchasing certified carbon credits generated through a project by Carbonsink that deals with replacing kitchen stoves in some villages in Mozambique to improve their energy efficiency, on the one hand contributing to the improvement of living conditions of people and on the other reducing emissions. The project activities will lead to a decrease in the use of woody biomass, contributing to the fight against deforestation in favour of local biodiversity.
Our estimations started from the value of 25 kg of CO2 generated to produce the food needed by a person in one week, which can be easily found published (for instance, in the book “ tran. “The sustainability of meat and cured meats in Italy”). Multiplying this value by the weeks in a year, we would reach 1.3 tons; to be sure not to make mistakes, we decided to be very cautious and offset 5 tons per year for each of us.
