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Greenhouse Gas Emissions of Organic and Conventional Foodstuffs in Austria

By Thomas Lindenthal, Theresia Markut, Stefan Hörtenhuber and Gwendolyn Rudolph


The consumer´s choice in quality of foodstuffs can influence GHG-emissions from the food sector. Organic agriculture is discussed as a possible way to reduce GHG-emissions. However the amount of reducing CO2eq per kg of organic products is unclear especially under supermarket conditions. The primary goal of the present study was to compare greenhouse gas emissions (CO2-eq) of organic foodstuffs with conventionally grown ones. All balanced foodstuffs are retail products, processed and marketed by nationwide supermarket companies in Austria

Topics: Production systems, Production systems, Air and water emissions
Publisher: Lcafood
Year: 2010
OAI identifier:
Provided by: Organic Eprints

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