The Cool Foods Campaign is rooted in scientific research and analysis. Every effort has been made to quantify greenhouse gas emissions throughout every stage of the U.S. food system, from farm to fork and pasture to plate. These calculations were completed to determine the aspects of our food system that contribute most to global warming and to identify viable alternatives. A wide range of sources were considered including governmental organizations, non-governmental advocacy organizations, industry reports, and peer-reviewed scientific publications. The emissions from the following sources were considered: pesticide and fertilizer production, packaging, and transportation; crop residue burning; on-farm energy use; enteric fermentation; manure management; packaging; processing; seafood; transportation; and food service and retail energy use.

These calculations have made it possible to compare the emissions for almost any aspect of our food system such as organic vs. conventional foods and organic vs. local. With our calculations we are able to begin answering many of the food questions the public has had in recent years and to offer sustainable low-emission alternatives.