castanyes blaves

Interesting concept, although I am more interested in the global carbon footprint of each element of my diet than the "food miles" of my diet. For example, it can be locally produced, but produced with a relatively high carbon footprint, whereas living in England, maybe I shouldn't be ditching French artichokes if these can be shipped with low-carbon footprint.

All this is because I found myself again googling for ways to have a rough carbon footprint estimate for different types of produce. For example: How does fish compare to meat? Given I try to eat less and less meat, should I preferably eat veal rather than, say, chicken or viceversa? Lamb?

The answer is poultry, e.g. battery chicken is very carbon efficient. Then lamb. Veal is the most carbon intensive food of all.

So this is what I found after a bit of googling:

http://www.guardian.co.uk/g2/story/0,,2096994,00.html
http://www.foodcarbon.co.uk/
http://www.100milediet.org/