Fife Diet today publishes Scotland’s first comprehensive study of carbon reductions and food: ‘Foodprint’.

The results show that by eating the Fife Diet way people are cutting their green house gas emissions by considerable amounts. A Fife Diet household sample showed an average foodprint which is approximately 27% lower than the UK average. Furthermore, the top end of the sample have a foodprint which is between 40% – 50% lower than the UK national average.

Equally as encouraging, the research volunteer sample has pledged to reduce its food impact yet further, by wasting less, eating local and organic, composting, eating less meat and growing their own. These would reduce emissions by a further 5%.

These reductions are very significant, as they are being achieved against the backdrop of a food system which is highly unsustainable and predisposes all of us towards a high foodprint. For example a report earlier this year showed that the food we eat accounts for 30% of the UK’s carbon footprint. according to a new report – How Low Can We Go? published today by WWF-UK and the Food Climate Research Network (FCRN)

Working with Climate Futures, Scotland’s leading carbon consultants, the Fife Diet project has assessed the impact of the project in carbon terms, but there are other benefits.

The results are achieved by participants eating a more local diet, less meat, and reducing food waste, increasing composting and eating more organic produce.

You can download and read the whole report in our READ section you can email us at and we’ll send you a copy.