Latvia vs Tunisia: Food Processing — Emissions
Food Processing — Emissions over time
- Latvia
- Tunisia
How they compare
Latvia currently reports 0.0132 kt against 0.0108 kt in Tunisia, a difference of 0.0024 kt.
That makes Latvia's figure about 1.2 times Tunisia's.
Across all 16 years both countries report, Latvia has been ahead every year.
Latvia ranks 70th and Tunisia ranks 73rd of 112 countries.
Latvia has averaged higher in every one of the 3 decades both report.
Head to head by decade
| Decade | Latvia | Tunisia | Difference | Ahead |
|---|---|---|---|---|
| 2000s | 0.0293 kt | 0.0061 kt | 0.0232 kt | Latvia |
| 2010s | 0.0216 kt | 0.0086 kt | 0.013 kt | Latvia |
| 2020s | 0.016 kt | 0.0107 kt | 0.0053 kt | Latvia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher food processing — emissions, Latvia or Tunisia?
- Latvia, at 0.0132 kt against 0.0108 kt in Tunisia as of 2023.
- What is the difference in food processing — emissions between Latvia and Tunisia?
- 0.0024 kt, with Latvia ahead.
- How many years of comparable data are there for Latvia and Tunisia?
- 16 years are reported by both, from 2008 to 2023.
- How do Latvia and Tunisia rank globally for food processing — emissions?
- Latvia ranks 70th and Tunisia ranks 73rd of 112 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Food Processing — Emissions (CH4). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
The FAOSTAT domain on Emissions Totals summarizes the greenhouse gas (GHG) emissions disseminated in the FAOSTAT Climate Change domains of emissions from agrifood systems. Data are computed following the Tier 1 methods of the Intergovernmental Panel on Climate Change (IPCC) Guidelines for National greenhouse gas (GHG) Inventories (IPCC, 1996; 1997; 2000; 2002; 2006; 2014). Emissions from other economic sectors as defined by the IPCC are also disseminated in the domain for completeness. Methodological details can be found at: https://files-faostat.fao.org/production/GT/GT_en.pdf