Given　its　substantial　contribution　to　greenhouse　gas　emissions,　household　consumption　has　been　identified　as　a　major　contributor　to　climate　change.　Among　various　household　activities,　eating　is　a　basic　activity　undertaken　by　everyone,　and　thus　the　environmental　consequences　of　food　consumption　are　attracting　increasing　attention.　Although　household　food　consumption　has　been　widely　discussed,　there　is　still　no　comprehensive　carbon　footprint　analysis　of　the　entire　food　supply　chain,　including　the　differences　among　household　segments.　To　address　this　knowledge　gap,　in　this　paper　we　use　a　modified　environmental　input-output　model　to　quantify　food-related　carbon　footprints　throughout　the　entire　supply　chain.　Taking　Japan　as　a　case　study,　results　indicate　that　more　than　60%　of　the　food-related　carbon　footprint　occurs　at　the　production　stage,　while　carbon　emissions　from　the　wholesale　and　retail　stages　account　for　up　to　about　38%.　Furthermore,　the　consumption　of　the　richest　households　produces　the　highest　per　capita　carbon　emissions　of　all　income　groups,　and　this　holds　true　for　their　consumption　across　food　types.　Other　findings　include　that　in　metropolitan　areas,　such　as　the　Kanto　area,　dining　out　accounts　for　the　biggest　share,　contributing　16%　of　total　emissions,　and　that　both　the　regional-　or　income-based　disparity　in　emissions　are　significantly　induced　by　red　meat　consumption.　Optimizing　food　supply　chain　management　and　encouraging　local　consumption　of　fresh　fruit,　vegetables　and　meat　are　therefore　essential　for　facilitating　reduced　household　food　carbon　emissions.