Do you want to reduce the carbon footprint of your dinner? As Peter Drucker said, “You can’t manage what you can’t measure.” The carbon footprint of various foods is becoming a topic of sometimes heated debate. Join us for a preview of a soon-to-be-released Simpson Centre paper by Drs. Ymène Fouli, Margot Hurlbert, and Roland Kroebel in which we search for GHG emissions estimates for Canada’s major agriculture products, and review the global context for these figures. You will not want to miss this introduction to carbon on your plate.
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