This study examines CH4 and N2O emissions associated with the production of food. Emission intensities and the corresponding uncertainties were calculated based on the latest procedures and data published by the IPCC and used to facilitate calculations comparing greenhouse gas (GHG) emissions for food products and diets. The report compared emission intensities of different agriculture products and concluded that products of animal origin and the cultivation of rice under water to have higher emissions than products of vegetable origin cultivated on upland soils, such as wheat and beans. It suggests that the proposed emission factors, together with the associated uncertainties, can be a tool for better understanding the potential to mitigate emissions of GHGs through changes in the diet.