Green food is complicated
Think Green food (in the sustainability sense, not pigment), and one typically thinks about the issues around genetically modified foods, or defining “organics” in the supermarket aisle. But this article discusses the issue of energy consumption in the production of food, and even raising of livestock. Apparently this is potentially a selling point for countries like New Zealand, which claim high energy efficiency in their processess.
Food for thought, and for the panel discussion on food issues and green that we will have at the Target Green conference.
