Both provide energy, but in terms of climate, the food has not yet reached the level of electricity production.
There, with electricity, the calculations are precise and each kilowatt is given a label: eco or harmful to the climate.
When it comes to food, on the other hand, we have a much harder time labeling it.
Neither the trade nor the producers want to spoil people's appetites.
Instead, the highly valued customers are treated to organic, ecological and animal welfare labels that are difficult to understand.
But at the latest when you eat out, not much of it matters anymore.
The opportunity to document the moral responsibility for earth system management on the menu and to put it in the hands of the hungry guests has by no means passed.
A trio of psychologists from the University of Würzburg documented this in detail in the online journal "PLOS Climate".
Ann-Katrin Betz, Gerhild Nieding and Benedikt Seger were able to persuade 265 participants – three quarters of them women, an average age of 35 – to choose the menu on the computer, with the menu containing the CO2 footprint of the food.
The simulation of a visit to a restaurant on the computer is in itself an extremely fragile undertaking.
Apart from that, the study has very clearly confirmed the impressive number and variety of preliminary studies in canteens and food laboratories: The more information and options for a climate-friendly composition of the menu are supplied - whether peppered with numbers or color coded -, the greater it is Willingness to help save the climate while eating.
It is important that the most climate-friendly variant (which is usually vegan or vegetarian) is presented at the top of the menu, i.e. as the standard selection.
Basically, almost every conceivable variant for climate protection incentives in the restaurant has already been tested several times.
The climate label is scientifically prepared.
However, the providers themselves have to bite.