Tofu, firm, soya product, Finland

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Background of emission factor

Tofu is a plant-based protein made primarily from soybeans. Plant-based proteins generally have lower emissions than animal-based protein sources. The emission factor for tofu reflects the emissions from its production up to the wholesale stage. It does not include emissions from land use related to soybean cultivation.

Emission factor category

Emission factors for food show how much emissions are produced by different food products during their life cycle. On average, plant-based foods have a lower emission factor than animal-based foods. Around a third of global CO2 emissions come from the food production chain.

Tofu, firm, soya product

Emission factor category / Subcategory	Food and drink
Country	Finland
Organization	Natural Resources Institute Finland (Luke)
Emission factor	0,57 kg/kg
CO2 / CO2 equivalent	CO2e
Quality of the emission factor
Updated	2024
Source	OpenCO2net/ LUKE: Climate impact dataset for the food service sector, FoodGWP
More information	Fineli ingredient ID: 35619. Emission factor has been calculated specifically for this product. Food Use class: ‘Pulse products’ and Ingredients class: ‘Soya products’. System boundaries: The system boundaries cover stage from cradle to wholesaler. The functional unit is 1 kg according to the product text. The emission effects of land use (LULUC, FLAG) are excluded from emission factors.

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Quality of emission factor

High-quality emission factors verified by an external verifier, usually sourced directly from the supplier (primary data). The factor may be a maximum of 3-5 years old and cover all greenhouse gases (CO2e).

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Average, based on physical quantities, with one of the following shortcomings: more than 5 years old, only CO2 emissions, or contains many assumptions.

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Old and inaccurate spend-based emission factors. Their use in emission calculations should be avoided.