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August 2010 Issue

Low-Carbon Eating: Good for the Planet and Good for You

The low-carbon eating philosophy is born out of a worldwide effort to reduce our collective carbon footprint by minimizing carbon dioxide (CO2) and other greenhouse gas emissions (GHGE) associated with climate change. The way we eat has significant impact, as food production accounts for a shocking one-third of GHGE via the many steps it takes to get food to your table: production, packaging, and transportation. A low-carbon diet is a lifestyle of eating locally and seasonally, minimizing consumption of industrial meat and dairy, avoiding processed and packaged foods, and focusing on reducing food waste.

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