If there’s snow on the ground and you’re cutting up a ripe pear for your endive, walnut and watercress salad, there’s a pretty good chance that every one of those...

If there’s snow on the ground and you’re cutting up a ripe pear for your endive, walnut and watercress salad, there’s a pretty good chance that every one of those ingredients traveled far and wide to get onto your counter-top. To bring awareness to the seemingly wasteful practice of shipping produce around the world, writers Alisa Smith and James MacKinnon experimented with eating only locally produced foods for one year.

When the average North American sits down to eat, each ingredient has typically traveled at least 1,500 miles—call it "the SUV diet."

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