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Empowering eaters to make climate-friendly choices : a public education initiative

University of British Columbia. Sustainability Office

Greenhouse gas emissions have become a large concern with regards to climate change and the environment. Research and the subsequent development of a Carbon Smart Food Guide, Carbon Smart Food Label and companion website materials can help to reduce GHG emissions by empowering consumers. Armed with the knowledge provided, consumers can begin to make a difference with the individual choices that they make each day. A carbon smart food is defined as a food selection that contributes the least amount of CO₂, thus reducing the environmental consequences from GHGs. Suggestions to be carbon smart include eating vegetarian, consuming less meat, eating lower on the food chain, choosing local and seasonal foods when possible and choosing organic. Recommendations for the future include experimental research into the GHG emissions of specific production methods and foods produced, practical teaching in classrooms regarding carbon smart choices, and further research into implementation of the food label. Specifically, how to measure and subsequently rank how carbon smart a food is based on distance traveled and production method. Disclaimer: “UBC SEEDS provides students with the opportunity to share the findings of their studies, as well as their opinions, conclusions and recommendations with the UBC community. The reader should bear in mind that this is a student project/report and is not an official document of UBC. Furthermore readers should bear in mind that these reports may not reflect the current status of activities at UBC. We urge you to contact the research persons mentioned in a report or the SEEDS Coordinator about the current status of the subject matter of a project/report.”

Text

University of British Columbia. AGSC 450; UBC Social Ecological Economic Development Studies (SEEDS) Student Report

Vancouver : University of British Columbia Library

10.14288/1.0108642

Land and Food Systems, Faculty of

Unreviewed

http://creativecommons.org/licenses/by-nc-nd/2.5/ca/