Calories & Carbon

Grappling with the carbon impact of our food system is not easy. Consumers, who really don't have much information to guide them at the supermarket, must contend with vexing questions about the provenance and carbon intensity of the food they bring home. Faced with such uncertainty, Ken Cook's simple advice is apt: "Eat lower down the food chain -- better for you, better for the planet."

On Thursday, October 21, Cook, the founder and president of the Environmental Working Group, joined Whendee Silver, professor of ecology, U.C. Berkeley, and co-founder and lead scientist, Marin Carbon Project, and Helene York, director, Bon Appétit Management Company Foundation, for a discussion at Climate One about calories, carbon, and the way forward.

Category:

News & Politics

Tags:

• beef
• climate change
• food
• health
• organic