Diet substance has a greater impact than diet origin on greenhouse gas emissions
Buying local certainly reduces the miles food goes before we eat. But consumers aiming to shrink their ecological footprint will get more bang for their environmental buck by eating less red meat and dairy, reports a new study. The analysis finds that transporting food to the consumer accounts for only 4 percent of food-associated greenhouse gas emissions, while production contributes a hefty 83 percent.
Note: To comment, Science News subscribing members must now establish a separate login relationship with Disqus. Click the Disqus icon below, enter your e-mail and click “forgot password” to reset your password. You may also log into Disqus using Facebook, Twitter or Google.