Scientists study how climate change impacts food production

The old adage, “We are what we eat,’’ may be the latest recipe for success when it comes to curbing the perils of global climate warming. Despite the recent popular attention to the distance that food travels from farm to plate, aka “food miles,” Carnegie Mellon researchers Christopher L. Weber and H. Scott Matthews argue in an upcoming article in the prestigious Environmental Science & Technology journal that it is dietary choice, not food miles, which most determines a household’s food-related climate impacts.