Low-Carbon Dining
It took Josh Barlow, executive chef of The Sugar Club, just over half a year to create and serve New Zealand’s first three-course “low-carbon” menu last month.
The time investment doesn’t exactly bode well for adopting a climate-friendly diet for every day. But given the global food system’s impact on the planet – said to be responsible for about one-third of the planet-warming greenhouse gases – it’s a nudge in the right direction for diners considering the greater effects of their food choices.

