Eat Every Carrot and Pea on Your Plate: Climate Change and Fining Food Waste

dc.contributor.authorWachtel, Jenn F.
dc.date.accessioned2021-05-18T17:09:14Z
dc.date.available2021-05-18T17:09:14Z
dc.date.issued2021-05-14
dc.description24 pagesen_US
dc.description.abstractAlthough experts have suggested that individuals adopt a variety of methods to reduce greenhouse gases, like decreasing air travel or becoming a vegetarian or vegan, these suggestions frequently seem unreachable or unrealistic because of the drastic lifestyle changes required; however, there is an easier, simpler solution. Each household can reduce the greenhouse gases it produces by reducing the amount of food it places in the trash, since food waste is a significant contributor to greenhouse gases. This Article argues that these issues—food waste in the United States, greenhouse gases, and climate change—could be mitigated by implementing the Republic of Korea’s food waste reduction model.en_US
dc.identifier.citation22 Or. Rev. Int'l L. 23en_US
dc.identifier.issn1543-9860
dc.identifier.urihttps://hdl.handle.net/1794/26266
dc.language.isoen_USen_US
dc.publisherUniversity of Oregon School of Lawen_US
dc.rightsAll Rights Reserved.en_US
dc.subjectFood wasteen_US
dc.subjectNatural resourcesen_US
dc.subjectEnvironmental lawen_US
dc.subjectKoreaen_US
dc.subjectUnited Statesen_US
dc.subjectClimate changeen_US
dc.titleEat Every Carrot and Pea on Your Plate: Climate Change and Fining Food Wasteen_US
dc.typeArticleen_US

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