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being discussed as “food”, our perspective would be mightily different. But let’s get back to local farms, specifically those that raise animals. Compared with factory farms, family farms do employ some environmentally beneficial practices. Yet in some ways they’re actually less eco-friendly. Specifics aside, however, is all the attention focused on how far food travels to reach our plates (“food miles”) even warranted? Researchers at Carnegie Mellon University don’t think so, at least in Amazing id rather be in scotland flag mugterms of carbon footprint. Their study “Food-Miles and the Relative Climate Impacts of Food Choices in the United States” found that “greenhouse gas emissions associated with food are dominated by the production phase.” Surprisingly, they noted, “Final delivery from producer to retailer contributes only 4 percent” of the life-cycle greenhouse-gas emissions. In Qujie, in southern Guangdong Province, children eat a hearty breakfast of noodles, eggs, and meat outside their school. Many families now have two working parents, leaving less time to make meals at home the traditional way. For consumers the appeal of small farms is twofold. It’s partly about trusting the farm to supply safe food. But smaller farms also reflect China’s agricultural traditions, says Wen Tiejun, a leading

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