Freshi!

Which options have the lowest carbon footprint?
 

BASES  |  VEGETABLES, PULSES AND FRUIT  |  PROTEINS | DRESSING

Bases

  • Lettuce 0.40% 0.40%
  • Farfalle 1.24% 1.24%
  • Wholemeal fusilli 1.24% 1.24%
  • Penne 1.24% 1.24%
  • Couscous 1.32% 1.32%

Vegetables, pulses and fruit

  • Beetroot 0.23% 0.23%
  • Carrot 0.23% 0.23%
  • Onion 0.24% 0.24%
  • Red cabbage 0.30% 0.30%
  • Apple with lemon juice 0.31% 0.31%
  • Cucumber 0.33% 0.33%
  • Orange 0.35% 0.35%
  • Fruit salad 0.44% 0.44%
  • Tomato/Cherry tomato 0.48% 0.48%
  • Vegetable mix: Roast courgette, aubergine and pumpkin 0.49% 0.49%
  • Lentils 0.5% 0.5%
  • Olives 0.59% 0.59%
  • Kidney beans 0.62% 0.62%
  • Black beans 0.62% 0.62%
  • Kiwi 0.65% 0.65%
  • Sautéed broccoli 0.67% 0.67%
  • Chickpeas 0.67% 0.67%
  • Pineapple 0.73% 0.73%
  • Sautéed green beans 0.73% 0.73%
  • Vegetable Macedonia 0.78% 0.78%
  • Peppers 1.19% 1.19%
  • Maize 1.36% 1.36%
  • Sautéed fresh mushrooms 1.78% 1.78%

Proteins

  • Vegetable meat 2.1% 2.1%
  • Crunchy tofu 2.33% 2.33%
  • Boiled egg 3.23% 3.23%
  • Roast chipped salmon 3.80% 3.80%
  • Bacon strips 4.03% 4.03%
  • Shredded chicken 4.24% 4.24%
  • Tuna 4.68% 4.68%
  • Shredded turkey 5.11% 5.11%
  • Shrimp kernels 7.04% 7.04%
  • Diced ham 7.93% 7.93%
  • Crab sticks 7.14% 7.14%
  • Mozzarella 8.48% 8.48%
  • Smoked salmon 8.77% 8.77%
  • Diced edam cheese 9.29% 9.29%
  • Fresh cheese 9.29% 9.29%

Dressing

  • Balsamic sauce 1.18% 1.18%
  • Yoghurt sauce 1.46% 1.46%
  • Cocktail sauce 2.14% 2.14%
  • Vinaigrette 2.36% 2.36%

The list of ingredients presented takes into account the scientific information available.

We are continuing to work on making the information currently missing available.