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Food production is a major contributor to climate change, accounting for 25% of human-caused greenhouse gas emissions. While eating low-carbon foods can help reduce these emissions, some foods go beyond this—they actually remove carbon from the atmosphere, making them carbon-negative. Expanding the consumption of such foods could aid in reducing our carbon footprint and restoring ecosystems.
1. Kelp
Kelp and other macroalgae absorb CO₂ as they grow. When parts of the kelp break off and sink to the ocean floor, some carbon is sequestered. Locally-sourced kelp can be carbon-negative, especially if minimal energy is used in transportation and packaging. Additionally, buying kelp may encourage the restoration of kelp forests, offering broader ecological benefits.
2. Bacterial Products
Methane-oxidizing bacteria consume methane (a potent greenhouse gas) and convert it to CO₂, which has a lower warming impact. Products made from such bacteria, like protein powders and meat substitutes, could be carbon-negative. While not widely available, a market for bacterial-based foods is emerging, as shown by the launch of a bacterial-protein ice cream in Singapore.
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3. Peatland Crops: Blueberries and Celery
In wetted peatlands, carbon accumulates faster than it decomposes. Crops like blueberries, cranberries, and celery grown in these environments can be carbon-negative if supply chains are carbon-efficient. However, such products are currently rare and often high-carbon due to packaging and transportation.
4. Tree Crops: Nuts, Olives, and Citrus
Planting trees on cropland absorbs CO₂, making tree-based crops like nuts, olives, and citrus carbon-negative for about 20 years. If the trees are later used for long-lasting wood products, the carbon remains stored for even longer.
5. Regeneratively Farmed Food
Regenerative farming practices, such as no-till farming and planting hedgerows, can increase carbon storage in soil and vegetation. Some companies, like Gipsy Hill Brewery, already produce carbon-negative products using regenerative methods. However, for high-emission foods like beef, achieving carbon negativity remains unlikely due to the large land requirements.
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The Role of Carbon Labelling
Identifying carbon-negative foods is currently difficult, but emerging carbon labelling schemes aim to solve this problem. Countries like New Zealand and France are developing systems to quantify and label the carbon impact of food products, making it easier for consumers to choose low-impact options.
Land-Sparing Foods
In addition to carbon-negative foods, reducing land use by increasing yields or switching to land-efficient foods could also contribute to carbon negativity. For instance, reducing beef consumption (which requires vast amounts of land) could free up land for reforestation, absorbing carbon in the process.