This second part in a three part series on food, organized by Kathy Issacson and Phil Pohl, features Jack Mizner of Sandia National Labs. Jack talks us through the idea of carbon footprints and ecological footprints, and uses this concept to show us the differing carbon footprints of two very different meals.
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Podcast: Download (Duration: 32:31 — 29.8MB)
Tags: albuquerque, carbon, climate change, Food, global warming, new mexico
“There are cities in Argentina and South America that have really emphasized local food production, emphasized sustainability. There are pockets of real success.”
Would love to know which these are. It would be great to have detailed pages on these (in Spanish and/or English) on Appropedia.