Just like nutritional labels reveal the nutrients in food, carbon labels show the environmental impact of food products and meals. They provide a clear, easy-to-understand way for universities to track and communicate food-related emissions.
At My Emissions, we calculate carbon footprints based on the entire journey of food from farm to point of sale. Our methodology aligns with the GHG Protocol Product Standard.
How Do the Carbon Labels Work?
Carbon labels can display exact emissions values (e.g., 1.18 kg CO₂e), but these numbers can be difficult to interpret.
That’s why My Emissions simplifies carbon data into a traffic light system with A–E ratings:
A (Very Low) - the most sustainable choice, in line with the EAT-Lancet Commission’s ‘planetary health diet’.
B (Low) - a lower-impact food product compared to the global average.
C (Medium) - represents the average emissions of today’s global food system.
D (High) - above-average emissions, often due to resource-intensive ingredients.
E (Very High) - the most carbon-intensive options, typically linked to high land-use impact or energy consumption.
The ratings are based on carbon intensity, meaning the emissions produced for every 1 kg of food for that product or dish. We use the latest climate science to set the thresholds for our carbon ratings.