Abstract
It is purposed that the index for the sustainability of food should be determined by the environmental efficiency, this being the ratio of the environmental load of the food and the total evaluation of the food value. The food value was calculated from a sensory evaluation of the nourishment, safety, economy, convenience, and taste when eaten. The environmental load was calculated as the total CO2 emissions per meal from the stages of producing, transporting, cooking and disposing. It is clarified that the environmental efficiency provides important information for continuing a sustainable food lifestyle in consideration of the environment without any adverse effect on the health benefit or taste of the food.
