In the clips above, you can see Line Gordon, sustainability researcher and head of Stockholm's Resilience Center, reasoning about the climate impact of different foods.
Here are some of her tips for thinking when choosing foods:
Meat, egg and milk production accounts for 70 percent of all agricultural land globally and accounts for about 25 percent of all greenhouse gases.
But if you choose naturally grazed meat from Swedish farms, you help to keep the landscape open and benefit biodiversity.
Vegetables transported by ship may be better than growing during the wrong season in greenhouses nearby.
Avoid fish and shellfish that have been trawled as the trawlers pull up the seabed and emit greenhouse gases.
When it comes to carbohydrates, it is best to choose locally produced.