Text for questions number 67-70.

    Local or imported? Conventional or organic? Can you make choice that will keep your diet healthy and reduce your carbon footprint? Is it possible to eat green? Does it even matter? It may surprise you to learn that our diets account for up to twice as many greenhouse emissions as driving. One recent study suggested that the average US household's annual carbon footprint is 8,1 tonnes of "equivalent CO₂" emissions or CO₂ eq - a measure that incorporates any other greenhouse gases produced alongside the C0₂. That's almost twice the 4,4 tonnes of CO₂ eq emitted by driving a 25- mile-per-US gallon, or 9 litres per 100 kilometers, vehicle 19.000 km - a typical year's mileage in the US.

    As greenhouse gas emissions attract ever greater scrutiny and critism, the fields of sustainable consumption and life-cycle carbon accounting have prompted academics to tally the greenhouse gas emissions of hundreds of products and manufacturing processes so that we can make more environmentally friendly food choices. In the UK some supermarkets have already begun pilot programs to label foods with their carbon footprint. One potato crisp producer is now labeling some lines with their CO₂ eq footprint - the makers calculated that each 34,5 gram packet that leaves the factory accounts for 75 grams of CO₂ eq. The Carbon Trust, a campaign group based in London, is working on a standardized system that companies can follow to work out the CO₂ eq footprint of any product.

    So how do you calculate your stomach's CO₂ eq footprint? It's far from simple. For a start, you have to analyze every joule of energy used, from farm to fork, to measure its greenhouse gas contribution. Food produced using wind or solar power will produce lower emissions than food reliant on gas or coal, for example. For meat and dairy products, you also have to account for methane and nitrous oxide emissions - both potent greenhouse gases.

What is the author's attitude toward the topic of the text?