Carbon footprint *
KG CO₂e / KG


Yönakki (240 g) from Helsingin Makkaratehdas is clearly one of the best sausages you can get. It is spiced mildly and therefore the favourite of everybody. The percentage of meat is very high (80 %) and nothing but domestic pork is used. No matter if you warm it up in a barbecue, oven or steam, or decide to enjoy it as such, cold - it always tastes good. The product is non-dairy and without soy or sodium glutamate (E621). It doesn't contain pork rind or mechanically separated meat. The taste, flavour and the looks are all wonderful.



Product category & Tags
Meat products
Meal component

* Carbon footprint

This product carbon footprint represents the amount (kg) of net greenhouse gas emissions (carbon dioxide, methane, nitrous oxides) in carbon dioxide equivalents (CO2e) into the atmosphere per amount (kg) of produced functional product. The carbon footprint is a measure of climate impact (impact category), expressed as the product’s global warming potential over 100 years, GWP 100. The reduction of greenhouse gas emissions and concentrations in the Earth’s atmosphere mitigate global warming and climate change.

Life cycle assessments (LCA) of the product are made from cradle to gate (raw materials to packaged end-products) and include all fossil emissions, GWP fossil, resulting from the product’s production. Biogenic emissions and removals, GWP biogenic, including land-use, land-use changes and biogenic methane, are calculated and reported separately. When product-specific values are not presented, biogenic emissions and removals are disregarded or regarded as having net-zero climate impact (emissions = removals). Thus, the product carbon footprint represents carbon footprint (fossil), unless otherwise stated.

For scale, the cradle-to-gate carbon footprint values of common food products at usual points-of-purchase are estimated to have a range of approximately 0-40 kgCO₂e/kg. Deviations are possible.