Greenhouse gas emissions
There are three primary food-related GHGe: carbon dioxide (CO2), methane (CH4), and nitrous oxide (N2O). CO2 is often used as the baseline potency (or 1x), whereas CH4 is 28x as potent (damaging), and N2O has the highest potency (300x the impact of CO2).
References
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Mbow, H.-O.P., et al. (2017). Special Report on climate change, desertification, land degradation, sustainable land management, food security, and greenhouse gas fluxes in terrestrial ecosystems (SR2). Ginevra, IPCC.
Sustainable Diet
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