Table 3 Percentage reduction of environmental impacts of eggs vs. egg substitutes
Environmental impact variable | Replacement of | |
|---|---|---|
Egg-based mayonnaise by plant-based mayonnaise (%) | Eggs by tofu (%) | |
Greenhouse gas emissions (kg CO2e) | 43 | 53 |
Blue water (L) | 77 | 70 |
Reactive nitrogen (g Nr) | 98 | 98 |
Land use (m2) | 63 | 65 |