The Economist has a feature story this week on the perils of "Ethical Food". It covers a good bit of the food-mile discussion, but also talks about organic vs. conventional and "Fairtrade". http://www.economist.com/business/displays...tory_id=8380592 Key quote: "What should a shopper do? All food choices involve trade-offs. Even if organic farming does consume a little less energy and produce a little less pollution, that must be offset against lower yields and greater land use. Fairtrade food may help some poor farmers, but may also harm others; and even if local food reduces transport emissions, it also reduces potential for economic development. Buying all three types of food can be seen as an anti-corporate protest, yet big companies already sell organic and Fairtrade food, and local sourcing coupled with supermarkets' efficient logistics may yet prove to be the greenest way to move food around."
