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    Why do Avocados Leave a Large Carbon Footprint? Experts Weigh-in

    Some chefs are transitioning away from implementing avocados in their restaurants due to the fruit’s large carbon footprint and role in organized crime. CTV News spoke with Sylvain Charlebois, senior director of the Agri-Food Analytics Lab at Dalhousie University. 

    Charlebois explained, “there’s some sustainable baggage there linked to the product itself, which is why some leaders in the culinary world are showing some discontent about the popularity of avocados and they’re trying to figure out other ways to please their customers using other kinds of products.”

    He also said that avocado production is linked to a loss of biodiversity, water shortages, and deforestation. Avocados are grown as monoculture meaning the same batch of avocado trees grow on the same land year over year. The high agrochemical inputs on these farms destroy soil fertility, which ruins the environment and biodiversity. A single avocado needs almost 230 litres of water to grow, compared to a tomato which only needs 13 litres.

    For more information about the source click HERE