Vegetarian eating gets complicated by new climate research

For years now, climate-conscious cooks have embraced plant-based diets as a way to avoid the emissions-heavy meat industry. New research suggests low-carbon eating isn’t quite that simple.

he global transportation of food produces up to 7.5 times more greenhouse-gas emissions than previously estimated, according to a peer-reviewed study published Monday in the journal Nature Food. More than one-third of those emissions are generated by the international trade of fruits and vegetables, nearly twice what’s produced by growing them, according to the paper.

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