This Environment Science & Technology article investigates the impact that aspects of food production and transportation have in terms of their greenhouse gas emissions. Arguing from a position that “food represents a unique opportunity for consumers to lower their personal impacts,” Weber and Matthews show how the choices we make regarding what food we eat and where that food comes from may or may not result in a significant reduction of greenhouse gas emissions. They conclude that although prioritization local foods can reduce greenhouse gas emissions, a greater impact can occur through reducing consumption of foods with high emission levels in their production cycle, like red meat and dairy.
Articles like this help us best execute our desires to live out a healthy relationship with the planet. It is all well and good to make hopeful choices when it comes to making a difference, but research that provides us with the data to make informed choices is invaluable.View This Resource