Beef emits around 30 kgCO2e per kilo consumed, or 60 times more than lentils. Chicken is around 5 kgCO2e per kilo, fish between 5 and 15 kgCO2e depending on species and fishing method, cheese between 7 and 10 kgCO2e, and local seasonal fruit and vegetables between 0.5 and 2 kgCO2e. In workplace catering, an attractive vegetarian option that moves 40 to 50% of diners from 5 to 3 days of meat per week avoids around 150 tCO2e annually for a workforce of 500.
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