Sustainable Food Teach-Out

A recent study, co-authored by Martin Heller, explored how much variability there is in the GHGs of American diets and found that 46% of the total emissions from food came from the diets of just 1/5 of the population. In this segment, we will talk about how much our food choices individually and collectively, contribute to total GHG emissions in the United States. We also discuss the concept of “food miles” and where the majority of our food-related GHG emissions come from.