Turkish study finds tea’s carbon footprint significantly lower than coffee’s
Turkish tea served in the traditional way—steaming hot in a glass on a small saucer, accessed on January 24, 2025. (Adobe Stock Photo)
A pioneering study by Turkish researchers has revealed that tea is substantially more environmentally friendly than other popular beverages, with a carbon footprint approximately 30 times smaller than coffee and 12 times smaller than carbonated drinks.
The research team, led by Professor Gorkem Uctug from Izmir University of Economics’ mechanical engineering department, conducted the first-ever comprehensive carbon footprint analysis of tea production in Türkiye. Their findings were recently published in an international scientific journal.
“We obtained data from a tea producer in Adana. When taking measurements, we considered all elements including field production, transportation, factory packaging, delivery to customers, brewing, and disposal of tea waste,” explained Uctug.
The study was conducted as part of a TUBITAK project led by Professor Volkan Ediger from Kadir Has University, in collaboration with academics from Izmir Institute of Technology, Dokuz Eylul University, and Adana Alparslan Turkes Science and Technology University.
Tea produces 12 times less carbon dioxide than a carbonated beverage
According to the research, a 330 milliliter carbonated beverage produces approximately 0.17 kilograms of carbon dioxide equivalent, while tea produces only 0.014 kilograms— creating a 12-fold difference. Coffee’s environmental impact is even higher at 0.40 kilograms, making tea nearly 30 times more environmentally friendly.
“Carbonated beverages undergo intensive fabrication processes as industrial products. For coffee, factors such as international importation and differences in drying methods are determinative in this outcome,” Uctug noted. “By measuring tea’s carbon footprint specifically in Türkiye, we’ve scientifically demonstrated its environmental advantages.”
The brewing method also significantly impacts tea’s environmental footprint. “Using electric appliances to brew tea is much more environmentally friendly than using gas stoves. I would recommend using electric devices,” Uctug advised.
He also emphasized the value of recycling tea waste: “We can make compost from tea waste and use it as fertilizer for vegetable and fruit production. Tea waste is valuable, but we throw it away. These may seem very simple, but they are quite decisive on environmental impact. If attention is paid to these issues, it is possible to reduce tea’s carbon footprint and further decrease its environmental impact.”
