Footprints From The Farm To The Kitchen - Accounting for carbon dioxide emissions in the food system

The food and drink footprint for Cardiff has recently reported to be
23% of the City's carbon footprint.  Why are food and drink muscled
out of contention in the carbon dioxide emission stakes by transport
and housing?  Food Innovation will show how we could account for the
food system and provide evidence that, if we choose to ignore food and
drink, it will be at our peril.

Wayne Martindale presented the important synergies between public
health and environmental planning when considering the environmental
impacts of diet.  Could the carbon accounting of food and beverage
provide us with a definition of the 'mythical' balanced British diet?
How do consumers understand health, environment and distribution
aspects of food and beverage products in the 3 seconds a 'typical'
consumer decides to buy or not to buy a product? What is the carbon
footprint of typical products, including your breakfast, and diets?
This presentation will demonstrate how we work them out with real
products and recipes.

This presentation we will try to relate this to one of the most
important and most difficult things to define with regard to supply
chain management. Our lifestyle.