本研究延續過往成果，持續藉由產品碳足跡盤查過程中，檢視產品原料與製造環節，並從供應鏈中找出碳減排機會，作為後續擴大推廣食品碳足跡之基礎。本研究調查有意願配合建置碳足跡係數之廠商，在召開專家討論會議後，決定建置「精製豬油」、「精製牛油」、「優酪乳」，以及「花生油」等4筆碳排放係數。本研究在盤查完成後，隨即登錄至我國碳足跡係數公用資料庫；結果顯示廠商能透過完成碳足跡計算過程，檢視食品加工過程之所可能產生的風險。

Through the process of carbon footprint inventory, this study enables manufacturers to review the raw materials and product manufacture processes used in their plants and identify opportunities for carbon reduction from the supply chain as a basis for the subsequent expansion of the food carbon footprint. The survey will be conducted in collaboration with the manufacturers to establish the carbon footprint emission factors. In this study, we held a meeting of experts and decided to set up "Refined edible lard", "Refined edible tallow oil", "Original Yogurt", and “Peanut oil”. The results of the study show that themanufacturer can achieve the intended viewing results through this study.