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    Cooking a Steak and Ale Pie Each Week Has Same Emissions as Flying From London to New York 9 Times, Study Reveals

    Sam AllcockBy 3 Mins Read

    It’s estimated that 30% of the world’s greenhouse gas emissions is due to food-system emissions, causing researchers at Alliance Online to explore which of the UK’s favourite meals has the highest carbon emissions.

    They analysed 15 of the UK’s favourite meals and desserts to identify which one has the worst carbon footprint.

    Meal

    Total CO2e per recipe

    Total CO2e per person

    Steak & Ale Pie

    48,664

    6,083

    Roast Beef & Yorkshire Puddings

    14,419

    1,802

    Fish, Chips & Mushy Peas

    5,802

    1,451

    Cornish Pasty

    4,163

    694

    Full English Breakfast

    3,771

    1,886

    Shepherd’s Pie

    3,291

    823

    Spotted Dick

    2,275

    379

    Toad in the Hole

    1,925

    481

    Scotch Egg

    1,401

    175

    Bangers, Mash & Onion Gravy

    1,290

    323

    Bread & Butter Pudding

    1,251

    209

    Beans on Toast

    1,221

    1,221

    Trifle

    873

    87

    Eton Mess

    574

    96

    Scone, Jam & Cream

    323

    40

    Steak and ale pie came out on top for having the worst carbon emissions, with 48,664g of CO2e to make the classic British dish, or 6,083g of CO2e per portion.

    According to the findings, if you were to cook a steak and ale pie every week for a year, it would be the equivalent of travelling 16482.3km, the same distance to fly from London Heathrow to JFK nine times!

    The classic roast beef and yorkshire puddings came in second place with 14,419g of CO2e produced. Making this dish every week for a year is the equivalent to flying from London Heathrow to the Algarve and back.

    In third place was the true British staple of fish, chips and mushy peas, having 5,802g of CO2e.

    The dishes with the largest quantity of meat, specifically beef, recorded the highest carbon emissions.

    Out of all the desserts in the study, spotted dick was found to be the least carbon efficient sweet treat, producing 2,275g CO2e to make.

    Commenting on the findings, Rachael Kiss from Alliance Online said:

    “It’s alarming to see our study showing the sheer amount of carbon emissions our favourite meals produce, with the steak and ale pie swiping the top spot.

    To combat this in an everyday sense, small changes can be made. Start by growing your own fruit or vegetables or opt to shop local. Shopping locally for food can lower your carbon footprint by reducing transportation emissions and supporting sustainable farming practices within your community. Businesses can adjust their approach by buying British seasonal produce and amending menus to suit the season, as it requires fewer resources for cultivation and preservation.”

    Alliance Online have released these findings to raise awareness of the environmental impact of the UK’s favourite meals, considering factors such as the transportation of goods, carbon emissions and animal-based foods.

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    Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.

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