Biodiversity footprints of 151 popular dishes from around the world

S3 Table. Conversion factors of ingredients derived from their respective raw product. For brown sugar, it was calculated as the sum of proportion of molasses in brown sugar multiplied by conversion factor of molasses and the proportion of white sugar in brown sugar multiplied by the conversion factor of white sugar. (DOCX) S4 Table. Links of articles used to select popular dishes from countries using Cable News Network. (DOCX) S5 Table. Recipes of all dishes considered per country, their weight in each recipe and calo- ries. (XLSX) S6 Table. Recipes and nutrient data for processed ingredients found in main recipes. These ingredients were standardised to be 100 g or 1 serving size. The calories (kcal) of the corre- sponding ingredients were based on US Department of Agriculture.—Weight and nutritional profile of water and salt were omitted. (DOCX) S7 Table. Feed composition and conversion ratio of the various livestock ingredients. Chicken and eggs were assumed to have the same feed. Forage was assumed to be wheat and alfalfa for dairy cattle and lamb respectively. (DOCX) S8 Table. Grazing area of the livestock which the livestock ingredient was obtained from in the corresponding countries. (DOCX) S9 Table. Carcass weights (kg) of the respective livestock. (DOCX) S10 Table. Deep-fried food products and their respective oil absorbed during frying as a proportion of their weight. (DOCX) S11 Table. Biodiversity footprints for vegan, vegetarian and dishes containing meat in feedlot-grown scenario in both locally and globally produced scenario under species rich-

ness, threatened species richness and range rarity indictors. The dishes are ranked accord- ing to species richness indicator. (DOCX) S12 Table. Biodiversity footprints for vegetarian and dishes containing meat in pasture- grown scenario in both locally and globally produced scenario under species richness, threatened species richness and range rarity indictors. The dishes are ranked according to species richness indicator. (DOCX) S13 Table. Average biodiversity footprint per kcal per gram for each country–ingredient combinations considered under the species richness, threatened species richness and range rarity metrics. (XLSX) PLOS ONE Biodiversity footprint of popular dishes PLOS ONE | https://doi.org/10.1371/journal.pone.0296492 February 21, 2024 12 / 15