Table 1.
Carbon footprint during the production and generation of wastes of some fruits and vegetables.
| CF of Fruits and Vegetables | CF of Generated Wastes | ||
|---|---|---|---|
| Commodity | CF as CO2 Equiv. | Waste Data | CF as CO2 Equiv./kg [60] |
| Banana | 100–200 g CO2 equivalents (eq) per banana [61] | 30–40% peel (about 34.72–46.29 MMT, 2018) [62] | 5.7 |
| Citrus | 0.07–0.64 kg CO2 eq/kg produced with a median value of 0.29 [63] | About 15–25,000 t waste/year [1] | 2.1 as orange 0.5 as lemon 0.2 as grapefruit 0.25 other citrus |
| Grapes | 0.846 kg CO2 eq/kg [64] | 25% by-product/waste (as pomace, including skins, seeds from wine production) [65] | 0.9 |
| Apples | 2.4 to 5 t of CO2 eq/ha/year (New Zealand) [66] | 25% apple pomace (where: about 3% seeds, 95% skin and 1% stems) [67] | 1.2 |
| Mango | From 0.06 to 0.18 kg of CO2 eq/kg [68] | 25% to 40% of the raw material is left as a residue (from 260.000 t) [69] | 2.1 as exotic fruit |
| Tomatoes | Values varied between 0.1–10.1 CO2 eq/kg/year [70] | 3–7% raw material lost as waste (where about 10% seeds ) [71]. | 8.2 |
| Potatoes | 0.10–0.16 kg CO2 eq/kg with 95% certainty for an arbitrary year and field [72] | 5.8 million per day are thrown away (UK householders) [73] 15–40% peel of the initial potato mass as major waste [74] |
0.3 |
| Cabbage | 0.12 kg CO2 eq/kg [75] | 32.5% (13,406.25 t average annual) [76] | 0.1 |
| Carrots | N.D. | 30% waste resulted from processing step (from 60,214 t/year in Switzerland) [77] | 0.1 |
| Cauliflower | 3.67 kg/unit ha/year [78] |
37.1% or 27,825 tons on-farm and 24% between the farm and the final consumer as average wastes annually [76] | 0.3 |