Carnegie Mellon researchers recently broke down the carbon footprint of foods, and their findings were a bit surprising. 83 percent of emissions came from the growth and production of the food itself. Only 11 percent came from transportation, and even then, only 4 percent came from the transportation between grower and seller (which is the part that eating local helps cut). Additionally, food shipped from far off may be better for the environment than food shipped within the country -- ocean travel is much more efficient than trucking.a lesson here is to broaden one's view of the issue at hand to include more variables. kinda similar to the idea of what costs there are to recycling, no?
07 June 2008
consider the bigger picture
Ezra Klein discusses the results of a new study that may or may not be a surprise to you regarding the carbon footprint of the food you eat.