The carbon footprint of olive oil

The tool is now available to all via this link: HERE .The results of the project were presented by Jaime Lillo, the Deputy Executive Director of the IOC, and Abdelkrim Adi, the Head of the Olive Growing, Olive Oil Technology and Environment Unit, in the presence of representatives from the 15 members countries of the IOC, experts, journalists from the specialised press, representatives from the global olive sector and members of the IOC Advisory Committee on olive oil and table olives.

Non-definitive scientific studies show how certain agricultural practices can increase the ability of the soil and plants to extract CO₂ from the atmosphere. Consumers seem very receptive to this approach; among those interviewed, 80% responded that they often bought agricultural products that were respectful of the environment and 66% said they read labels.

Over the course of the seminar, attendees were reminded that, for every litre of olive oil produced, 10.65kg of CO₂ is extracted from the atmosphere, and global production of olive oil could even absorb the equivalent CO₂ emissions of a city with a population of over 7 million, or the size of Hong Kong. This shows that producing olive oil is good for the environment as the olive tree is able to extract more CO₂ out of the atmosphere than other plants.

The carbon footprint study is constantly changing and the connections made at the IOC seminar will encourage institutions, universities and researchers to work together to expand on the research already conducted. This collaboration received the praise and support from the Tunisian Minister for Agriculture, Samir Taieb, and the Egyptian Minister for Agriculture, Ezz El Din Abu Steit, who congratulated the IOC for its work during their speech at the end of the seminar. The Executive Director, Abdelatif Ghedira, gave the closing speech.

Photo by Olio Officina e IOC

Olio Officina