I\’ve mentioned this piece before but this is an additional interesting question:
The real energy hog, it turns out, is not industrial agriculture at all, but you and me. Home preparation and storage account for 32 percent of all energy use in our food system, the largest component by far…
If this is right, then could it be that microwave meals are actually the green option? Wouldn\’t that represent a dilemma for the chattering classes?
Does anyone want to (and have access to the necessary information to) calculate the energy requirements for cooking at home?
What would really be interesting is being able to show that the \”slow food\” movement, where you reduce your own stocks and cook everything at home (you know, make your own confit du canard etc) is really very ungreen because of the energy consumption…..