People who consume organic food are a carbon-step ahead, according to the Biological Farmers of Australia, which says those eat organic are almost half a tread lighter than their non-organic counterparts.
The BFA's Organic Advantage newsletter reports that a German study has considered how appetites affect carbon emissions, finding diets low in meat and dairy are best, with organic alternatives able to significantly reduce chewing up of carbon credits.
According to the BFA, the study also found a conventional (non-organic) carnivorous diet over one year could produce the same amount of greenhouse gases as driving a mid-sized car over a distance of 4758km.
By ditching both conventional meat and dairy, consumers can cut 4129km from their yearly intake, the report says.
For those that aren't willing to give up meat and dairy, going organic is a handy alternative, reducing emissions by a similar amount, the BFA says.
Where no-meat, no-dairy and organic food makes up the diet, carbon footprints can be further reduced to almost a 17th of that of a conventional meat-eater – to a car-trip covering a mere 281km, or 6.8pc of the original drive.
And choosing organic milk, cheese and potatoes reportedly yields the strongest savings.
The scientists from Germany's Institute for Ecological Economy Research attributed most food-production CO2 emissions to methane from cows and sheep, as well nitrous oxide emissions from the manufacturing and use of fertiliser.