I believe you all know that I'm a Stakeholder Advisory Group Member of WRI/WBCSD GHG Protocol which has been developing a new standard for product and supply chain GHG accounting and reporting, and what sparked me to start Gratitude Gourmet was the UN Climate Change Report stating Animal Agriculture casuses 18% Greenhouse Gas Emissions which is more than transportation.
Over the past years, I have provided input to the WRI/WBCSD Protocol about the importance of including food and agriculture data into the standards.
I've just heard some good news that Otarian Restaurant, a sustainable and vegetarian restaurant in New York City, uses WRI's Greenhouse Gas Protocol. You can read the full article here.
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