Happy (belated) Earth Day! I’m Paul Lightfoot, and this is the inaugural (and Earth Day 2021!) edition of the Negative Foods Newsletter. Share this newsletter with your friends!! This newsletter will cover the food brands that are based on regenerative farming practices and that draw carbon from the atmosphere. This newsletter will cover the foods that have carbon neutral or carbon negative footprints, and the technologies, people and companies that bring negative foods to market. Each week I’ll share my thoughts on a relevant topic, I’ll share links to articles and podcast episodes, and, course, I’ll review a food product with a negative or neutral carbon footprint.
Glad to see this! Other than a few very small scale local meat producers, Belcampo is the source of the meat we eat in this household and has been for a while now. They're great!
Nice Paul! Does Bel Campos’ carbon budget include packaging and shipping carbon costs? Also, you say they have FDA approved processing plant... do you know if worker conditions are just/humane? This latter point is of major concern for me when buying meat.
Well done Paul. This fills a critical role in pushing forward on all parts of the food supply chain - from tilling practices to shelf - to get us to a low-, then zero, and eventually a Negative-Carbon economy. Well done, indeed!
This is clearly the future. Glad you’re bringing insights and your experience to bear I know what is going to be a very dynamic future. Look forward to future additions. Every week
I'm grateful for all the feedback and comments. In particular, I need to hear your ideas for food brands that have carbon neutral or negative supply chains. Send me your ideas please!
It's a great idea to share data, ideas, thoughts and products of food with a positive impact. I was very pleased to read it. But I ask myself if it makes sense to present a beef product as a first example - as beef is known for its extraordinarily high GHG emissions, land use etc. I know that US citizen tend to consume a lot of meat - but it might make sense to present good and tasty alternatives so that meat production can be lowered - and not only replaced by a less polluting one. What is your thought about that? Monika
Paul, this is very exciting. I've just subscribed to your newsletter and also tweeted about it. I heard about your newsletter through YPO and have some ideas to discuss with you. Please email me at pjohnson@ayadeefoundation.org (or I'll look you up on YPO Connect).
Thank you Paul for bringing greater awareness to how we can purchase and grow our food to help our carbon footprint. Every small action, when added up collectively, makes a huge difference!
Thank you Paul, great movement. We all need to get on board! I am.
Glad to see this! Other than a few very small scale local meat producers, Belcampo is the source of the meat we eat in this household and has been for a while now. They're great!
Nice Paul! Does Bel Campos’ carbon budget include packaging and shipping carbon costs? Also, you say they have FDA approved processing plant... do you know if worker conditions are just/humane? This latter point is of major concern for me when buying meat.
Well done Paul. This fills a critical role in pushing forward on all parts of the food supply chain - from tilling practices to shelf - to get us to a low-, then zero, and eventually a Negative-Carbon economy. Well done, indeed!
This is clearly the future. Glad you’re bringing insights and your experience to bear I know what is going to be a very dynamic future. Look forward to future additions. Every week
I'm grateful for all the feedback and comments. In particular, I need to hear your ideas for food brands that have carbon neutral or negative supply chains. Send me your ideas please!
It's a great idea to share data, ideas, thoughts and products of food with a positive impact. I was very pleased to read it. But I ask myself if it makes sense to present a beef product as a first example - as beef is known for its extraordinarily high GHG emissions, land use etc. I know that US citizen tend to consume a lot of meat - but it might make sense to present good and tasty alternatives so that meat production can be lowered - and not only replaced by a less polluting one. What is your thought about that? Monika
Paul, this is very exciting. I've just subscribed to your newsletter and also tweeted about it. I heard about your newsletter through YPO and have some ideas to discuss with you. Please email me at pjohnson@ayadeefoundation.org (or I'll look you up on YPO Connect).
Thank you Paul for bringing greater awareness to how we can purchase and grow our food to help our carbon footprint. Every small action, when added up collectively, makes a huge difference!