How much does your pizza contribute to climate change, and how can we reduce it?
We wanted to get children thinking about the climate impact of the food they eat, and how much difference different choices make. While there is always a range of values depending on how the foods are produced, and emissions are often difficult to measure, we felt that providing some fun typical numbers in an accessible format could help get across some of the most important issues.
We made this activity and are testing it out in seven schools in Yorkshire.
We wanted to get children thinking about the climate impact of the food they eat, and how much difference different choices make. While there is always a range of values depending on how the foods are produced, and emissions are often difficult to measure, we felt that providing some fun typical numbers in an accessible format could help get across some of the most important issues.
We made this activity and are testing it out in seven schools in Yorkshire.
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Get choosing and calculating:
Click on the image below to download the worksheet and get going! 
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Access
You can download everything you need for the activity here: Information sheet Design sheet Ideas sheet Pizza materials There are no restrictions to downloading this material (subject to the Attribution-ShareAlike 4.0 licence CC BY-SA 4.0). We would really like to hear how you got on using it, especially if you use it in schools - your feedback helps us to improve the activity and get money to develop the activity further - thank you! 
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Health Warnings/Data details:
- Please seek professional advice before making significant changes to your diet, to take into account your own personal circumstances and the necessary balance of many essential vitamins and minerals. For example vegans must take vitamin B12 supplements.
- Greenhouse gas emissions and water footprints from food production vary significantly depending on the production method and country of origin. For example, see 'Poore, J. & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science.' which you can download (including all data).
- For extreme enthusiasts and data geeks you can see the full information used to make the activity here
Known Bugs/Requests (please send us more as you spot them!):
- Please email queries@takeabitecc.org with any comments / issues, thank you
Acknowledgements: Planet Pizza was conceived at a workshop held as part of a Synergy Grant from the Transforming UK Food Systems Programme, in York in February 2023 organised by Maimie Hume and planned and facilitated by Sarah Marshall and Laura Thackray. Melanie Reed had the idea; Belinda Morris and Dave Gledhill created the graphics; Melanie Reed and Rebecca Lait made the worksheets; Ximena Schmidt, Jacqueline Silva and Sarah Bridle did the calculations; Sarah Bridle obtained the funding; all the workshop participants helped shape the ideas over several weeks. Melanie Reed is part of Rethink Food CIC; Ximena Schmidt is at the University of Brunel; Jacqueline Silva is at the University of Edinburgh; Belinda Morris, Rebecca Lait and Sarah Bridle are at the University of York and funded by FixOurFood. Workshop participants were drawn from across the Transforming UK Food Systems Programme and the AFN Network+ (UKRI Agri-food for Net Zero Network+) and also included AFN Network+ Champion Anna Macready (University of Reading), Christian Reynolds (City University), Jake Nickles (University of Sheffield / University of Manchester) and Juan Pablo Cordero and Molly Watson (University of York).
