In this list, the avocado has the highest carbon impact, even when comparing products from France consumed in season. The other three vegetables listed above have a particularly low carbon impact, with 250gCO2e/kg of beet, 390gCO2e/kg of peas and 1.06kgCO2e/kg of red cabbage. In comparison, avocados have a carbon footprint of 2.75kgCO2e/kg.
Although the footprint of avocados and beet is 10 times greater, the consumption of these two products is far less emissive than the consumption of meat or certain processed products.
To understand the carbon impact of food products, it is important to understand the emissive stages through which they pass. The most important of these are the agricultural production phase, transport and packaging.

🌾Agricultural production is logically the stage in a product's life that emits the most GHGs. In addition to the operation of the farm, the use of fertilizers can have a major impact on both GHG emissions and the soil - soil use: degradation of the "natural" state of the soil - eutrophication: excessive enrichment of the soil, leading to impoverishment of the ecosystem.
🚛Transportation is an obligatory step if you don't eat produce from your own garden. Moving large quantities of fruit and vegetables, even over short distances, involves burning fuel, often fossil fuel.

📦Packaging also accounts for a significant proportion of the impact of food products. Today's concern for hygiene means that we have access to quality products that keep longer, which can sometimes help to avoid waste. But the price of this advantage is the packaging drift that protects the ingredients of our meals. Over-packaging has become widespread, increasing the need for single-use plastics in particular. To combat over-packaging, the use of bulk packaging, particularly in supermarkets, can reduce the mass of packaging by at least two-thirds, according to ADEME.