Illustration: Sarah Grillo/Axios
Move over, locavores: A slew of new labels — from “climavore” to “reducetarian” — reflect the trend of people eating with sustainability in mind to reduce their climate “foodprint.”
Why it matters: Food manufacturers, restaurants, and supermarkets are racing to cater to the zeal for lower-carbon eating choices, which has people eschewing plastic packaging, ingredients flown in from afar, and foods that are environmentally damaging to produce.
- While there’s plenty of disagreement about what to avoid, top villains include faves like red meat, chocolate, avocados, sugar, and — gasp — coffee.
- The “eat local” mantra is being
