Food production - and meat production in particular - is a really carbon-intensive process, with some scientists claiming it makes between 19 and 29 percent of all greenhouse gas emissions.
But most people are reasonably oblivious to what types of food are the most carbon-intensive.
A team of international researchers has floated the idea of "carbon labelling" for food - so we can be better informed about which types of food are environmentally friendly, and which aren't.
One of those researchers, Adrian Camilleri from the University of Technology, Sydney, joins us to explain more.
Photo: 123RF
