In the realm of carbon emissions reduction, Scope 3 presents a challenge. As with our food, we can control what we order and what we eat, but we can’t necessarily dictate all of what goes into getting that food onto our plate.

My guilty pleasure Sunday mornings before church is to comb through food magazines looking for the most sinfully decadent recipes. One recent publication caught my attention with an article about measuring the water footprint in a cheeseburger, along with all of the ingredients one might select for their perfect burger assembly. Remarkably, the food industry had measured their water and broken it down in exactly the same way we look at our carbon emissions from energy usage.