What are Scopes?

24.02.25 | Jakob Tresch

The food industry is a major contributor to global greenhouse gas (GHG) emissions, from agricultural production to processing, packaging, and distribution. To measure and manage its environmental impact, businesses in the sector must classify emissions into three categories: Scope 1, Scope 2, and Scope 3. These categories, established by the Greenhouse Gas Protocol, are used as a framework for companies to calculate their carbon footprint and identify areas for reduction.

Scope 1

Scope 1 emissions stem from sources that a company directly owns or controls. In the food industry, this includes emissions from processing facilities and factories that burn natural gas to power ovens or boilers. Company-owned transport, such as refrigerated trucks or delivery fleets running on diesel or gasoline, also fall under this category. Additionally, agricultural operations owned by food companies contribute to Scope 1 emissions through methane released by livestock, emissions from manure management, and nitrous oxide emissions from fertilizers used on fields. Reducing Scope 1 emissions requires investing in more efficient equipment, transitioning to cleaner energy sources, and improving operational efficiency.

Scope 2

Scope 2 emissions are indirect emissions from purchased energy. These emissions originate from electricity, heating, or cooling that a company buys and consumes. While these emissions do not come directly from a company’s operations, they result from energy production elsewhere. A food processing plant that relies on coal-generated electricity, for instance, will have higher Scope 2 emissions compared to one that uses renewable energy. Cold storage warehouses also contribute, as they require large amounts of energy to maintain low temperatures. Supermarkets and grocery stores depend on substantial electricity consumption for refrigeration, lighting, and ventilation. Reducing Scope 2 emissions involves switching to renewable energy sources, optimizing energy efficiency, and upgrading refrigeration and heating systems.

Scope 3

Scope 3 emissions are often the largest and most challenging to control in the food industry. For distributors or retailers they often make up over 90% of the total company footprint. These indirect emissions come from activities beyond a company’s direct operations, including suppliers, distribution networks, and consumer behavior. Agricultural inputs such as fertilizers, pesticides, and irrigation contribute to Scope 3 emissions at the raw material stage. Supplier activities, including the energy and emissions involved in ingredient and packaging production, also fall under this category. Logistics and distribution create emissions from shipping food products globally, whether by air, sea, or road transport. Even after a product reaches the consumer, additional emissions arise from refrigeration, cooking, and disposal. Waste management further contributes through methane emissions from food waste in landfills, along with emissions from packaging production and disposal. Since Scope 3 emissions span the entire value chain, companies must collaborate with suppliers, improve product sustainability, and encourage responsible consumption to reduce their overall footprint.

Why do Scopes matter?

The food industry faces increasing regulatory and consumer pressure to lower emissions across all three scopes. Governments are introducing stricter carbon reporting requirements, and major food brands are setting ambitious net-zero targets. To remain competitive and sustainable, companies can improve supply chain transparency to track and mitigate Scope 3 emissions, transition to renewable energy to cut Scope 2 emissions, and invest in low-emission logistics and agricultural practices to address Scope 1 and Scope 3 challenges. Collaboration with farmers and suppliers is essential to implementing sustainable practices, while product innovation — such as sustainable packaging and plant-based alternatives — can help reduce the industry’s overall impact.

Understanding and addressing Scope 1, 2, and 3 emissions is critical for food businesses aiming to reduce their carbon footprint. While Scope 1 and 2 emissions can be managed internally, Scope 3 requires cooperation across the entire supply chain. Through smarter sourcing, cleaner energy, and sustainable operations, the food industry can take meaningful steps toward a lower-carbon future.