How can your average item of food travel 1,500 miles to your plate?  Cheap oil, that’s how.  But be careful how you count the carbon generated by the delivery of your food.

The amount of “oil in our food” suggests that we will be eating a lot more local food, rather sooner than later.

This entry was posted on Tuesday, June 24th, 2008 at 11:24 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.