Feed and food production are inter alia reasons for high greenhouse gas emissions. Greenhouse gas emissions could be reduced by the replacement of animal components with plant components in processed food products, such as pasta. The main components currently used for pasta are semolina, and water, as well as additional egg. The hypothesis of this paper is that the substitution of whole egg with plant-based ingredients, for example from peas, in such a product might lead to reduced greenhouse gas emissions (GHG) and thus a reduced carbon footprint at economically reasonable costs. The costs and carbon footprints of two pasta types, produced with egg or pea protein, are calculated. Plant protein–based pasta products proved to cause 0.57 kg CO 2 equivalents (CO 2 eq) (31%) per kg pasta less greenhouse gas emissions than animal-based pasta, while the cost of production increases by 10% to 3.00 €/kg pasta.
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机译：饲料和粮食生产是造成温室气体高排放的原因之一。在加工食品（例如面食）中，用植物成分代替动物成分可以减少温室气体的排放。当前用于面食的主要成分是粗面粉，水和其他鸡蛋。本文的假设是，在这种产品中，将全蛋替换为植物性成分（例如来自豌豆的豌豆）可能会减少温室气体排放量（GHG），从而以经济上合理的成本减少碳足迹。计算了用鸡蛋或豌豆蛋白生产的两种面食的成本和碳足迹。事实证明，基于植物蛋白的面食产品与基于动物的面食相比，每公斤面食产生的温室气体排放量减少0.57 kg CO 2当量（CO 2当量）（31％），而生产成本增加了10％，达到3.00€/ kg意大利面。
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