A study from the University of Michigan looked at how much CO2 was produced when growing food in different types of urban farms and found that, on average, a serving of food made from traditional farms creates 0.07kg of CO2.The impact on the environment is almost five times higher at 0.34kg per portion for individual gardens, such as vegetable patches or allotments.

The majority of the emissions do not come from the growing of the food themselves, the scientists say, but from the infrastructure needed to allow the food to be grown.

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#Farming #CO2 #Homegrown
Carbon footprint of homegrown food five times greater than those grown conventionally