THE BUBBLE

You’ve probably never thought about it, but food — and all the energy that is spent to grow, harvest, process and transport it — is one of the largest human activities contributing to global warming. The average American creates 2.8 tons of CO2 emission each year by eating, according to recent research. This compares with the 2.2 tons generated by a person’s driving. In keeping with its mission to support environmental sustainability, Goucher College will host a talk by Helene York, a food service executive who educates chefs and consumers about how their food choices affect the global environment. York will discuss the “Low Carbon Diet” on Friday, May 11th, at 2 p.m. in the “T” Building Classroom RES 128. This event is free and open to the public. For more information, contact Norman Zwagil at 410-337-6416 or by emailing him.