Human food consumption is responsible for significant en-vironmental impacts, which in recent years have been the focus of an increasing amount of research. One of the ma-jor results of these efforts has been an appreciation for the ways in which impacts can differ among products. To date, though, relatively little is known about possible differences in the environmental performance of a single food product that is made or produced in different contexts. Furthermore, the influence of consumer practices, such as cooking time or cleaning method, has not yet been investigated. The goals of the study were therefore (i) to compare the environmen-tal impacts of a single food product-in this case, pizza-that is produced in different contexts (industrial, homemade, and assembled at home) and (ii) to investigate the influence of real-world consumer practices on these impacts. Two study models were used: a ham-and-cheese pizza and a mixed -cheese pizza. The functional units (FU) examined were one pizza and 1 kg of ready-to-eat pizza. The system boundaries extended from the agricultural production of ingredients to the consumption of the pizza at home. All inventory data