Understanding Fresh Produce & Carbon Footprint

OVERVIEW

How can growers begin to measure and manage fresh produce’s carbon footprint? Alison Edwards, Director of the Stewardship Index for Specialty Crops, and Dr. Adam Chambers, a scientist with USDA Natural Resources Conservation Service (NRCS), explain where we’re at and give insight on the next steps to help offer science-based, data-driven tools so growers can be part of the climate solution.

Course Requirements

This course consists of 4 modules. Each module has a set of learning objectives that highlight the key takeaways of the course.

You must complete a quiz at the end of the last module and receive a grade of 70% or higher. Upon completion of this program, you will be awarded a certificate of achievement in Fresh Produce’s Carbon Footprint, brought to you by PMG and The Packer. You can retake the quiz as needed.

Course Features

Lectures 4
Questions 10
Duration 0.5 h (approx)

COURSE OUTLINE
- Module 1: Introduction: What to expect in this course
- Module 2: What is the grower’s role in measuring fresh produce’s carbon footprint?
- Module 3: How growers can begin to benchmark their sustainability efforts
- Module 4: Measuring the on-farm aspect of fresh produce’s carbon footprint