You’ve got to wonder about this piece on seafood processing from Gristmill . It links to an article in the Seattle Times.
Globalization in action: Some locally-caught seafood is now being shipped to China for processing and then back to the Northwest for sale. This saves on labor costs — labor is a fifth to a tenth as costly in China as it is here — but massively increases the amount of energy consumed.
I’m reminded about the article in Tyee this week, about vegans looking to buy their food within a 100 miles of Vancouver. And it begs the question: Just what is “local produce”?
Surely there’s a better way…
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