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5.5 kg CO2e per kg (about 0.55 kg CO2e per 100g) — compare with similar foods below.
5.5
kg CO2e / kg
3,900
litres water / kg
6.5
m² land / kg
29g
protein / 100g
Producing 1 kg of Turkey generates the same CO₂ as driving a petrol car for approximately 32 km, or charging a smartphone 669 times. These are global average figures — actual values vary by country, farming method, and supply chain.
How does Turkey compare to other foods in the Meat category?
kg CO2e per kg — lower is better
Foods with a lower carbon footprint you could consider instead.
Values are lifecycle-style estimates (farm to retail gate, typical global production mix), consistent with meta-analyses such as Poore & Nemecek (2018) and summaries like Our World in Data — environmental impacts of food. Your country, brand, and cooking method can shift real impacts; use comparisons on this page for directional choices, not exact accounting.
Browse the full food carbon database · Diet carbon calculator.
Turkey produces approximately 5.5 kg of CO2 equivalent per kilogram. Per typical serving (250g / 1 portion), that's about 1.38 kg CO2e.
Turkey has a moderate carbon footprint at 5.5 kg CO2e/kg — higher than plant-based foods but lower than most red meats.
Producing 1 kg of Turkey requires approximately 3,900 litres of water. This includes irrigation, processing, and supply chain water use.
Lower-carbon alternatives include Watermelon (0.3 kg CO2e/kg), Carrots (0.4 kg CO2e/kg), Apples (0.4 kg CO2e/kg). Switching to these can significantly reduce your dietary carbon footprint.
Values represent global median estimates. Actual environmental impacts vary by region, farming practices, season, and supply chain.