By Katelyn Marie Poyntz
In a previous post, we explained what a carbon footprint is. Now we’ll help you reduce it!
This week’s key message: eat seasonal and local whenever possible.
Out-of-season produce is transported further and is often grown in hothouses, which are heated structures used to create the perfect growing environment. In some cases, air transport is also used to make sure the produce arrives at the store before it spoils. The energy to heat and fly can significantly increase the carbon footprint of such products.
In the graphic below, you can check out the difference between in-and out-of-season oranges and strawberries. It’s pretty wild!
*This post is based on content originally posted on Wylderr.
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This is where you can find more in-depth information on how to reduce waste in our local communities and live more sustainably.
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