Reviewed By Ray Spotts
Over the past two decades, labels such as the U.S. Nutrition Facts Panel on packaged foods, calorie counts on national restaurant menus, front-of-pack labels encouraging healthier eating, and “low-sodium” or “fat-free” identifiers have been developed in order to promote healthier choices. But do they work?
Climate change is a well-debated topic these days and with that in mind, many shoppers underestimate the difference their food choices make to the so-called climate change they attribute to other factors out of their control. They would actually favor items with lower carbon footprints if given clear information on the label, according to recent research from the University of Technology Sydney and Duke University. Food production boasts between 19 and 29 percent of global greenhouse gas emission today with lamb and beef being two of the biggest contributors. A diet shift towards fruits and vegetables is a good strategy for reducing climate change.