Local Food or Less Meat? Data Tells The Real Story – Andrew Winston – Harvard Business Review

A neat article about how much carbon dioxide is made by our food…

In recent years, one part of the food business has rivaled organics as the hot growth area: “local” food defined vaguely as coming from the same state or from less than 100 miles away, for example. It’s a market segment that has just about doubled in sales and number of outlets over the last decade. The world’s biggest food buyer, Wal-Mart, jumped on the bandwagon last fall and announced that it would double the amount of local food it sells to 9 percent of all its food sales.The idea of buying locally is not new, and farmers’ markets have been big for years. It’s become almost gospel that the food on our plates has traveled about 1500 miles to get to us.

via Local Food or Less Meat? Data Tells The Real Story – Andrew Winston – Harvard Business Review.

Only 11% of the carbon dioxide made in food production is made from the transportation, most of the rest is made from the massive amounts of animals breathing… and releasing other gasses… 🙂

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