Zoek een nieuw gerecht of voedingsmiddel

Gerechten > Via De Hippe Vegetarier
Gezonde vegetarische kapsalon

This meal is based on a recipe from Dutch food site De Hippe Vegetariër, click here for the recipe.

https://foodfootprint.nl/wp-content/uploads/2021/02/noun_co2_1970676-2.png1.35 kg CO2eq         ****
https://foodfootprint.nl/wp-content/uploads/2021/02/noun_water-water_1235535-2.png83.61 L water           *
https://foodfootprint.nl/wp-content/uploads/2021/02/noun_Barn_2129633-2.png 1.16 m2*year           **

(5 stars = good, 1 star = bad, compared to other meals on this site)

  • 1-person portion based on a 4-person meal 
  • Data: Dutch market average  (RIVM)
  • Ingredients: Aardappelen (250 gram), Olie (zonnebloem) (10 gram), Olie (olijf) (15 gram), Vegetarisch gehakt (90 gram), Mayonaise (5 gram), Yoghurt (volle) (40 gram), Kaas (20+) (25 gram), Tomaat (50 gram), Komkommer (50 gram), Ui (rauw) (15 gram), Tarwebloem (10 gram), Veldsla (25 gram), Wortel (rauw) ( 25 gram), Kruiden.

Compare the climate impact of this meal

Compared with a 1-persion portion

12.6 KM

Compared to CO2 emissions per km of an average-sized car (Source: Rijksoverheid, CLO, 2017)

7 Minutes

Compared to the water use of an average sower per minute  (Source: Milieu Centraal)

13 Pavement tiles*year

Land use * year compared to the size of an average Dutch pavement tile (30cm*30cm)

Lower your emissions with the following changes

Percentages and tips on basis of similar products and portions.

Vegetarische hamburger 90 gram ipv Vegetarisch gehakt 90 gram
4%
minder CO2eq uitstoot.
Mozzarella 25 gram ipv Kaas (20+) 25 gram
4%
minder CO2eq uitstoot.

Compare to other meals

Compared to a 1-person portion of a 4-person meal

  • CO2eq: Risotto is 19% slechter
  • Water: Risotto is 23% beter
  • Land:   Risotto is 57% beter
  • CO2eq: Bolognese is 182% slechter
  • Water: Bolognese is 46% beter
  • Land:   Bolognese is 55% slechter
  • CO2eq: Burger is 220% slechter
  • Water: Burger is 69% beter
  • Land:   Burger is 23% beter

Impact of ingredients

The distribution of the impact of the most impactful ingredients in this dish is shown for the 3 indicators.

  • Vegetarisch gehakt 30%
  • Kaas (20+) 19%
  • Aardappelen 17%
  • Olie (olijf) 8%
  • Overig 36%
  • Olie (olijf) 68%
  • Vegetarisch gehakt 10%
  • Tomaat 6%
  • Komkommer 5%
  • Overig 10%
  • Olie (olijf) 38%
  • Vegetarisch gehakt 26%
  • Olie (zonnebloem) 13%
  • Kaas (20+) 9%
  • Overig 14%

FAQ

Where does the data come from?

The data on the CO2eq, water and land impact of the food products originates (mainly) from the RIVM and is based on a weighted average of the emissions for the average supply of this product on the Dutch market.

Why these 3 impact factors?

These 3 factors have been chosen because they are the most important indicators of climate problems caused by food production. More explanation about the factors here.

Which factor is the most important?

For global warming, CO2eq is the most important parameter, but this does not mean that the other parameters are not important. Land use and water consumption are also causing many problems worldwide, read more here.

FAQ

Where does the data come from?

The data on the CO2eq, water and land impact of the food products originates (mainly) from the RIVM and is based on a weighted average of the emissions for the average supply of this product on the Dutch market.

Why these 3 impact factors?

These 3 factors have been chosen because they are the most important indicators of climate problems caused by food production. More explanation about the factors here.

Which factor is the most important?

For global warming, CO2eq is the most important parameter, but this does not mean that the other parameters are not important. Land use and water consumption are also causing many problems worldwide, read more here.