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P U L S E C R O P N E W S F A L L 2 0 1 7 | 25 are expressed as carbon dioxide equivalents (CO 2 -e) which include all greenhouse gas emissions in a common unit. Carbon footprints of all of the animal-based proteins reported were found to be greater than the carbon footprint of Alberta peas. The main reasons for animal based proteins having a higher carbon footprint is due to the produc on of feed, enteric emissions from ruminant animals, and emissions to air, water and soil from manure management and applica on. Feed conversion efficiencies of animal produc on has an important influence on the intensity of the carbon footprint. Generally, beef has a feed conversion rate of 6.5 which is the highest ra o, followed by pork (4.5), egg (2.0), chicken (1.8) and salmon (1.0). The higher the ra o, the more likely the animal protein source will have a larger carbon footprint. Ruminant animals emit enteric methane gas which is 28 mes more potent than carbon dioxide, resul ng in a larger carbon footprint. Conversely, peas had the lowest carbon footprint because pulses fix nearly all the nitrogen required for their growth. The lower nitrogen fer lizer required for pea produc on reduces nitrous oxide emissions which is 265 mes more potent than carbon dioxide. In addi on, the adop on of no- ll cropping reduces the fossil fuel consump on for pea produc on. Carbon footprints and nutri onal values of one serving of protein rich foods The carbon footprint and protein value of one serving of various protein rich foods is illustrated in Figure 2. One serving of peas provides 18 g of protein which accounts for about 36 per cent of average daily protein requirement (assuming 50 g/person/ day). One serving of peas provides the same value of protein as one serving of pork and eggs. One serving of beef provides the highest value of protein, followed by chicken. One serving of beef contributes the highest carbon footprint, followed by pork, chicken, fish, eggs and peas which has the lowest carbon footprint. Figure 3 illustrates the carbon footprint and energy value of one serving of protein rich foods. One serving of peas provides the highest value of energy, followed by egg, fish, beef, pork and chicken. One serving of peas provides 260 kcal which accounts for about 13 per cent of the average daily energy requirement (assuming 2,000 kcal/ person/day). Similar to the previous chart, one serving of beef contributes the highest carbon footprint, followed by pork, chicken, fish, eggs and peas which has the lowest carbon footprint. Overall, peas provide a significant propor on of our body's daily nutrient requirement, with a considerably smaller carbon footprint. "Peas are a low carbon source of plant based protein, rich in fibre, vitamins and minerals," said Aung Moe, AAF's Environmental Footprint Agrologist and cer fied LCA professional. "They are highly recommended to include in a daily diet by na onal dietary guidelines." Figure 1. Carbon footprint (GHG) of protein rich foods based on mass, protein and energy. Figure 2. Amount of protein and the associated carbon footprint of one serving of six protein rich foods. Figure 3. Amount of energy and the associated carbon footprint of one serving of six protein rich foods.

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