Potential Carbon Footprint in Food System Based on Household Vegetable Consumption in Yogyakarta

Abstract

Consumption is one part of the food system in a region. Food is a basic need that cannot be separated from various activities. Food systems account for about a quarter of the global carbon footprint, indicating that every activity in it will impact the environment. This study aims to explain the potential carbon footprint resulting from the vegetable consumption commodities in Yogyakarta as part of the food system. The city of Yogyakarta became the research area with the consideration that this area is an urban area with a high population density, a high proportion of waste transported to the final landfill, and the composition of organic waste, which is more than half the total volume of waste. This study uses secondary data from the Socio-Economic Survey (Susenas) from the BPS-Statistics Indonesia and relevant literature. A quantitative descriptive analysis technique was used in this study to explain the vegetable food consumption of the people of Yogyakarta City. The potential for carbon footprint and food waste is calculated using emission factors that include production activities up to distribution. The results show that eggplant has the highest potential carbon footprint based on consumption data, with an average value of 0.25 kg CO2-eq/kg per household in one week. The average potential carbon footprint of vegetable consumption per household in one week in Yogyakarta City is 1.9 kg CO2-eq/kg produce. Potential food waste based on consumption activities has an average value of 0.15 kg per household in one week.