Savor’s Carbon-Based Fats Show Up to 98% Lower Emissions in Independent Audit

An independent audit has verified that Savor’s carbon-based fats and oils significantly reduce greenhouse gas emissions compared to traditional alternatives. Conducted by Boundless Impact Research & Analytics, the assessment found reductions of up to 98% in emissions, alongside dramatic decreases in land and water use. The study was certified to ISO 14040, 14044, and 14071 standards, ensuring rigorous external review.

## Emissions and Inputs: A Closer Look

Savor’s process bypasses agricultural feedstocks, instead producing fats directly from carbon, hydrogen, and oxygen-sourced from captured carbon dioxide or methane. The emissions savings vary depending on the fat being replaced and the source of the inputs:

| Input Source | Emissions Reduction (vs. Palm Oil) | Emissions Reduction (vs. Milkfat) | |--------------|-----------------------------------|-----------------------------------| | Methane (US grid) | ~50% | >70% | | Captured CO2 (decarbonized grid) | Close to zero | Close to zero |

The audit used a cradle-to-gate approach, comparing Savor’s CO2-derived fats to dairy milkfat. The results showed:

| Metric | Reduction vs. Dairy Milkfat | |--------|-----------------------------| | Greenhouse gas emissions | >80% | | Land use | >800x | | Water use | >10x |

## Land Use: The Deciding Factor

While Savor’s methane-sourced fats show minimal emissions advantages over already low-emission oils like palm, soy, or canola when only production emissions are considered, the company argues that land use shifts the balance. Once agricultural land’s carbon storage potential is factored in, Savor’s low land requirements lead to greater overall reductions.

Savor has long documented its sustainability claims, including a peer-reviewed study in *Nature Sustainability*. The latest audit relied on direct measurements from the company’s pilot operations, confirming earlier projections. Founded in 2022 by Kathleen Alexander and Ian McKay, Savor operates research facilities in San Jose, California, and a pilot plant in Batavia, Illinois. Earlier this year, it partnered with Swedish oils and fats group AAK to develop specialty fats for dairy alternatives and bakery products.

Kathleen Alexander, Savor’s co-founder, highlighted the audit’s validation of the company’s models: “Real-world data confirmed our initial projections, proving we were on the right track from the beginning.”