Low-carbon diet industrially produced food in general, eating food grown locally and seasonally, eating less processed and packaged foods and reducing waste from food by proper portion size, recycling or composting. A 2014 study into the real-life diets of British people estimated their greenhouse gas footprints in terms of kilograms of carbon dioxide equivalent per day: In the U.S., the food system emits four of the greenhouse gases associated with climate change: carbon dioxide, methane, nitrous oxide, and chlorofluorocarbons. The burning of fossil fuels (such as oil and gasoline) to power vehicles that transport food for long distances by air, ship, truck
Carbon dioxide clathrate Type I clathrate for the first time by von Stackelberg & Muller (1954). On Earth, CO hydrate is mostly of academic interest. Tim Collett of the United States Geological Survey (USGS) proposed pumping carbon dioxide into subsurface methane clathrates, thereby releasing the methane and storing the carbon dioxide (Michael Marshall, 2009). As of 2009, ConocoPhillips is working on a trial on the Alaska North Slope with the US Department of Energy to release methane in this way, (ConocoPhilips, January 2010, New Scientist, no. 2714, p. 33). At first glance, it seems that the thermodynamic conditions there favor the existence of