by Susan Tweit
After a holiday weekend spent cooking for a house full of visitors from age 10 to 81, I have food on my mind, in particular, ways to lighten the carbon footprint of what we eat. According to Stephen Hopp in Animal, Vegetable, Miracle, agriculture consumes about 17 percent of the United States total energy use, second only, Hopp notes, to our gas-guzzling vehicles.
Producing our food is energy-intensive for three main reasons: the distance it is transported from farm to table – an astonishing average of 1,500 miles, how much processed food we eat, and our energy-intensive farming methods, especially synthetic fertilizers.