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"CarbonFootprint" news and stories

Green Refrigeration for Supermarkets

COMMENTS 1

by Jessie Cacciola, Posted Sep 10th 2010 @ 2:00PM

dairy section of the grocery store Photo: cafenut, Flickr

Back in July, we reported on supermarkets using solar panels, something Fresh & Easy Neighborhood Market was early to adopt; now they've got yet another cool tool up their green sleeves: CO2 refrigeration. We know, CO2 hardly screams "good for the ozone," but the technology actually earned the chain a GreenChill certification from The U.S. Environmental Protection Agency (EPA).

Here's why: Compared to standard refrigeration units, the system is estimated to drastically reduce the store's carbon footprint. That's because standard units are made with a potent greenhouse gas, hydrofluorocarbons (HCFC) -- 1,400 times more damaging to the environment than naturally occurring CO2. The EPA says that most refrigeration units in the U.S. use HCFCs in "direct expansion systems," which are typically "charged with 3,000 to 4,000 pounds of refrigerant and can leak in excess of 20 percent each year."

Filed under: News, Eco-Friendly

Swedes Study the Carbon Footprints of Their Meals

COMMENTS 5

by Alexa Weibel, Posted Oct 23rd 2009 @ 1:30PM

Photo: clayirving, Flickr.

As if counting calories wasn't enough for one's plate, considerate Swedish eaters are now encouraged to monitor the carbon dioxide emissions created by their food consumption.

Taking steps to suppress global warming, new food labels on restaurant menus and grocery products in Sweden indicate the carbon dioxide emissions involved in the food's creation, from fast-food burgers to fresh produce, the New York Times reports. Similar to the nutritional information listed on packaging, the carbon footprint of a product is listed as follows: "Climate declared: ___ kg CO2 per kg of product."

A 2005 national study in Sweden -- leaders in the quest to reduce one's carbon footprint -- determined that 25 percent of the country's carbon emissions was traced to food production and eating, according to the Times. Experts believe that strictly abiding by these new guidelines could reduce their culinary carbon footprint by as much as 25 to 50 percent.

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