- sustainable /suh-STEY-nuh-buhl/
- carbon emissions /KAHR-buhn ih-MISH-uhn/
- footprint /FOOT-print/
- gauge /geyj/
- at your fingertips /at yoor FING-ger-tips/
[adjective] – causing, or made in a way that causes, little or no damage to the environment and therefore able to continue for a long time
A sustainable salmon fishery is essential for fishermen.
[noun (plural)] – carbon dioxide that planes, cars, factories, etc. produce, thought to be harmful to the environment
The country’s efforts to limit carbon emissions are particularly commendable.
[noun] – a measurement of the size, effect, etc. that something has
Since 1977, there has been a 14% decrease in the overall carbon footprint required to produce one pound of beef.
[verb] – to calculate an amount, especially by using a measuring device
A survey was taken to gauge consumer behavior.
[idiom] – convenient and easy to find
It’s crucial to have all the information you need at your fingertips when making your presentation.
At a well-known chain of Mexican restaurants in the UK, there are two labels next to each item on the menu: one displays the calories, and the other informs you of the food’s carbon footprint. However, the company decided to seize the chance to add yet another annotation to its menu for clients to consider: information about how the food they were consuming affected the environment. Thomasina Miers, who founded the restaurant chain after winning a UK TV cooking talent competition, claims that counting calories is not the best way to gauge how healthy food is or whether it’s good for the environment. She noted that the restaurant adopted carbon labels to provide clients with clear information about their options. This enlightens individuals about how much power is at their fingertips. “Low-carbon” foods are those that have a CO2e (or “CO2 equivalent”) level of 0.6 kg or less, such as a sweet potato burrito (0.46 kg). Food is “medium-carbon” if it has a carbon footprint of between 0.6 kg and 1.6 kg of CO2e, like a grilled chicken club quesadilla. The term “high-carbon” is used to describe any foods with a higher carbon footprint, such as a chargrilled beef burrito (3.04 kg CO2e).
While acknowledging that carbon labels only tell us part of the picture, Miers argues they are a good tool for getting consumers to consider how their food choices affect the climate. “It’s just about giving people information. It’s not about telling people what they can or can’t eat.”
- Do you worry about how many calories you eat in a day? Please tell me more about it.
- What do you do to make sure you consume the right amount of food?
- If you had to choose only one, which would you like to see on your menu, the calories or the food’s carbon footprint? Why?
- Do you think customers will pay more attention to the environment by adding carbon footprints on menus?
- How does choosing the foods we eat affect our lifestyle?