A new report from researchers at Oxford University and the Swiss agricultural research institute Agroscope provide a comprehensive database on the environmental impacts of almost 40,000 farms and 1,600 processing plants and retailers. The database is design to inform policy makers on how production practices and local geographies lead to different environmental impacts for 40 major foods. Producers have a profound impact on CO2 equivalent of the same product. For example, high-impact beef producers create 105kg of CO2 equivalent and use 370m2 of land per 100grams of protein while low-impact producers can use 12 to 50 time fewer resources to obtain the same result. By way of comparison, low-impact plant-based proteins such as beans and peas can create just 0.3kg of CO2 equivalents (including processing, packaging and transport) to produce the same 100grams of protein. On just one square meter of land!