A widely cited 2006 report by the United Nations Food and Agriculture Organization, Livestock's Long Shadow, estimates that 18 percent of annual worldwide GHG emissions are attributable to cattle, buffalo, sheep, goats, camels, pigs, and poultry. But recent analysis by Goodland and Anhang finds that livestock and their byproducts actually account for at least 32.6 billion tons of carbon dioxide per year, or 51 percent of annual worldwide GHG emissions.
The free article is here: http://www.worldwatch.org/node/6294

I suggest that there be a panel on food companies reducing carbon emissions via their food practices.

One speaker should be:

Fedele Bauccio, Winner of the 2009 NRDC Growing Green Award and CEO of Bon Appétit, an onsite restaurant company providing café and catering services to corporations, colleges and universities and specialty venues in 29 states, has been a pioneer in recognizing and addressing the connection between food and climate change through its Low Carbon Diet initiative, which is on track to reduce its associated carbon emissions by 25 percent from 2007-2010.

Sweden is now labeling food products with carbon emissions via this NY Times Article. It would be good to have a representative from this initiative. http://www.nytimes.com/2009/10/23/world/europe/23degrees.html

btw, I'm moderating an Organic Agriculture panel at the Net Impact Cornell Conference On Friday where I'll be discussing this Food-Carbon Relationship and actions to be taken.

Thanks,

Mary Vincent

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