Tuesday, June 15, 2010
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.
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