If you were travelling to Melbourne for the Global Food Forum like me yesterday, you were probably thinking about the origin and carbon footprint of the meal that you’ve just been served.
Are we better off being served meals in cardboard boxes or plastic trays?
Where was that tomato sauce processed in?
Which country did the olives and polenta come from?
Was that chicken raised in a welfare environment?
Were those green beans pesticide free?
How much energy was used to transport and produce these meals?
How many meals did we not consume and dispose off when the plane landed?
How much of the waste from the plastic and aluminum used on the plane could be ‘recycled’?
Could we have been served a locally produced chocolate over an imported Lindt ball?
Is it possible for airlines to create more sustainable food choices if we demanded them?
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