How much energy is required to produce the food we eat? A recent article in the New York Times describes Sweden’s attempts to label food with carbon dioxide emissions. It’s a complex calculation but allows products to be labeled with a single number representing the carbon dioxide emitted to produce the food.
Is this an effective way to educate public about the environmental impact of the food we eat? Could a different policy approach be more effective to reduce the carbon emission from food, such as mandating ‘environmentally friendly’ farming practices?