Tomato and tomato products are the most consumed vegetables worldwide. However, reduction of their relatively high emission intensity can be a key to mitigating greenhouse gas (GHG) emissions of the agrifood sector. Using the European Union (EU) and its 28 member states as example, we mapped the mass flow and analyzed the efficiency of the entire tomato supply chain from farm to fork for the year 2016. We then explored potentials of a full spectrum of GHG emission mitigation strategies ranging from production‐efficiency improvement to process optimization, food‐waste reduction, trade‐pattern change, and diet‐structure change, both individually and in an integrated framework. The results showed that 63% of tomato loss and waste occurred at the processing and consumption stages (over half in Italy and Spain), and 54% of GHG emissions were from production (notably greenhouse based). Although the reduction of tomato products consumption (considered as the substitution by other vegetables) presented the highest potential of emissions reduction, reducing retailing and consumption waste were found to have great effect on GHG emissions reduction as well for all EU member states, especially for United Kingdom and Germany. The combined effects of different mitigation strategies with high levels of change could reduce GHG emissions by 39% compared to the current level.

中文翻译：

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绘制从农场到餐桌的欧盟番茄供应链，以制定温室气体减排策略

番茄和番茄制品是世界上最消耗的蔬菜。但是，降低其较高的排放强度可能是减轻农业食品部门温室气体（GHG）排放的关键。以欧洲联盟（EU）及其28个成员国为例，我们绘制了质量流量图，并分析了从农场到餐桌的整个番茄供应链在2016年的效率。然后，我们探索了温室气体全部排放的潜力从生产效率提高到工艺优化，减少食物浪费，贸易模式改变和饮食结构改变的缓解策略，无论是单独的还是在一个集成的框架中。结果表明，番茄损失和浪费的63％发生在加工和消费阶段（意大利和西班牙超过一半），温室气体排放量的54％来自生产（主要是温室气体）。尽管减少番茄制品的消费量（被其他蔬菜替代）具有最大的减排潜力，但减少零售和消费废物被发现对所有欧盟成员国尤其是美国对温室气体的减排也有很大影响。王国和德国。与目前的水平相比，不同的缓解策略与高水平的变化共同作用可以减少39％的温室气体排放。发现减少零售和消费废物对所有欧盟成员国，特别是英国和德国的温室气体减排也有很大影响。与目前的水平相比，不同的缓解策略与高水平的变化共同作用可以减少39％的温室气体排放。发现减少零售和消费废物对所有欧盟成员国，特别是英国和德国的温室气体减排也有很大影响。与目前的水平相比，不同的缓解策略与高水平的变化共同作用可以减少39％的温室气体排放。