Eggs
On global average, producing 1 kg of Eggs emits about 4.67 kg CO₂e, uses 6.27 m² of land and withdraws 578 litres of fresh water.
- Greenhouse gas emissions4.67kg CO₂e per kgRank 11 of 38
- Land use6.27m² per kgRank 16 of 38
- Freshwater withdrawals578litres per kgRank 15 of 38
- Emissions per 100 g protein4.21kg CO₂e per 100 g proteinRank 10 of 15
per kilogram, global average
Compared with other foods
Greenhouse gas emissions per kilogram of food (kg CO₂e).
- Beef (beef herd)99.5
- Cheese23.9
- Poultry9.87
- Eggs4.67
- Tofu3.16
- Beans, lentils & other pulses1.79
Per kilogram, Eggs emits 2.6 times as much as Beans, lentils & other pulses.
In everyday terms
27 km
The emissions from 1 kg of Eggs are about the same as driving 27 km in an average petrol car.
Lower-impact alternatives
Foods that can take a similar place on your plate, with a smaller climate footprint.
More food footprints
Method and data
Footprints vary between farms and countries, but the difference between types of food is usually far larger than the difference between producers of the same food.
Values are global averages from Poore & Nemecek (2018), who compiled data from about 38,700 farms in 119 countries, as published by Our World in Data. Emissions include land-use change, farming, processing, transport, packaging and retail. Real products vary by farm and region; use these figures to compare food types, not individual brands.