Kangaroo does best of the red meats. On average, 244g of kangaroo meat is produced for every 1kg of greenhouse gas emissions, far more than the lowly 44 g of beef meat produced for every kg of pollution by cattle. The comparison comes from a RMIT dataset prepared for consumers and catering organisations to estimate the impact of their ingredients and menus. The authors have produced a list that illustrates how much – or how little – it takes for different foods to contribute a kilogram of greenhouse gas emissions. The paper provides 1718 global warming potential values for 168 varieties of fresh produce including vegetables, fruit, dairy products, staples, meat, chicken and fish.