The Seattle Times

KEN LAMBERT / THE SEATTLE TIMES
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Tuesday, June 15, 2010

Chefs now offering low-carbon diets to help save the planet

Seattle University's Bon Appétit cafe serves a low-carbon diet chicken burger with sun-dried tomato aioli as part of its effort to be more environmentally conscious. The idea is to use less feedlot beef, which creates the equivalent of nearly 15 pounds of carbon dioxide for every pound of meat produced. By contrast, chicken creates the equivalent of just over 1 pound of CO2.