Since late last year, I’ve been half-looking, half-hoping to come across some statistics I could spout out at cocktail parties regarding how much of the world’s carbon emissions is attributable to food production, storage and delivery.  This morning’s NY Times article about Sweden’s initiative to put CO2 info on food labels is an absolute treasure trove of data.  The big number…

An estimated 25 percent of the emissions produced by people in industrialized nations can be traced to the food they eat, according to recent research here.

And don’t miss this handy graph that shows, among other things, the extreme difference that can be made by choosing chicken over beef.