Baldwin et. al’s piece on life cycle assessment in restaurant food and food service represents an interesting perspective on environmental footprints in the food system. Both Nierenberg and Baldwin et. al. discuss issues of food production and even use some of the same statistics, such as the statistic that 70% of the antibiotics used in the United States are used for animals that are mostly healthy and will later become meat. Though both note the issues in the food market, they attack the issue in completely different ways. Nierenberg looks for solutions at the level of production, focusing on ways to produce meat sustainably and using methods of raising animals that are healthier for both the livestock and the environment. Though effective in theory, implicating these processes could take extensive time. Baldwin et. al. attack the issue from the opposite direction ,with a more immediate applications of sustainability, looking at ways that meat production can be made more sustainable at the level of the distribution, by doing things like reducing waste and increase sustainability, in ways that adds no cost. Changing the system of food production at all levels
Nierenberg, D. (2005). Happier Meals: Rethinking the Global Meat Industry. State of the World Library. Pg 5-62.
Baldwin, C., Wilberforce, N., and Kapur, A. (2011). Restaurant and food service life cycle assessment and development of sustainability standard. Int J Life Cycle Assess. Pg 40-49.