Eat small-scale local organic. Organic farming has the potential to use one-third fewer fossil fuels than conventional farming. Organic practices create healthy soil that sequesters carbon while eliminating energy-intensive synthetic fertilizers and pesticides. In a 28-year field study conducted by the Rodale Institute that compared side-by-side conventional and organic plots, the organic systems showed an increase in soil carbon of 15 percent to 28 percent, while the conventional system showed virtually no increase at all. The Rodale Institute estimates that converting just 2 acres of cropland to organic production is equivalent to taking one car off the road.

But you can't rely on the USDA Organic label alone to assure a food's low carbon imprint, because the industrialization of organic farming has changed the energy algorithm. Small-scale sustainable farms that use on-site compost can mitigate GHG emissions better than large-scale operations that need to truck in compost and use big machinery to weed fields and harvest crops. “There's a very compelling reason to go organic. Overall it's better for the planet,” says Eugene Cordero, PhD, coauthor of Cool Cuisine: Taking the Bite out of Global Warming (Gibbs Smith, 2008). “But if you're talking strictly from a carbon dioxide-emissions standpoint, it's a little unclear.”

Make a balanced choice: Health- and planet-wise, organic is still the best choice. Whenever possible, buy seasonal organic produce grown locally on small-scale farms. Look for “local” on produce displays or ask your retailer for a rundown of fresh, organic items sourced locally.

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