In a groundbreaking study researchers from the University of Sheffield have now calculated the environmental impact of a loaf of bread and which part of its production contributes the most greenhouse gas. The group of interdisciplinary researchers from the University’s Grantham Centre for Sustainable Futures, analysed the complete process from growing and harvesting the wheat; milling the grain; producing the flour; baking the bread and the production of the final product, ready to be sold by retailers.
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