Media Coverage
The Hidden Environmental Costs of Food
The New York Times explains how True Cost Accounting can reveal the environmental impacts of food.
This New York Times article explains how TCA can be used to calculate the environmental impacts of food systems using five example protein sources: beef, chicken, cheese, tofu and chickpeas. With insights from the True Price foundation, TMG’s Managing Director Alexander Müller and various other experts in the field, the article highlights both the benefits and the limitations of the TCA method. It concludes by quoting TMG’s background paper for the FAO’s 2023 State of Food and Agriculture report.
Read the full article here.
Written by Lydia DePillis, Manuela Andreoni, Catrin Einhorn
Originally published at The New York Times