Check out the recent media coverage of sustainability-related programs and practices at UNC:
Calories, carbon footprint: Do we get too much information about food we order?
The Canadian Press (Wire Service)
Walk into a restaurant these days and you might be able to check the calorie count of your enchilada, the salt content of your fries, the "heart healthy" status of your Asiago peppercorn steak and — in at least one pioneering place — the carbon footprint of your vegetable lasagna. ..."At some point, having too much information might actually hurt, because it may start to confuse," says Barry Popkin, a professor of nutrition at the University of North Carolina at Chapel Hill.
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-Thanks to UNC News Services for finding these great stories AND compiling the summaries! You can find more UNC media coverage and stories online at http://uncnews.unc.edu
