The Carbon Footprint of a Las Vegas Fish Dinner
Illustrations by Rafael Macho for Wired
There are so many things about Las Vegas that are unsustainable, but Wired publishes a fish story that pretty much sums it all up. In their typical fashion, they uncritically ooh and aah over a restaurant that gets Mediterranean snapper from pier to plate in just 53 hours, using technology, microchips, but mainly a lot of fossil fuels.
The most exciting portion:
Hour 10: The shipper books several flights to ensure the cargo gets on the first plane to take off. At the last second, he tells the racing driver which of Milan's three airports is optimal. » Hour 11 During the 14-hour flight, crabs, lobsters, and langoustines reach a semidormant state. The microchips take temperature readings every 20 minutes. » Hour 25 The flight lands at LAX. Handlers unload Bartolotta's coolers and place them in a waiting refrigerator truck, which zooms off through the desert to Las Vegas.
Not even a word in Wired about whether this is sensible. Not a thought about a quick calculation of the approximate carbon footprint:
Five and a half times its weight in CO2. At some point people have to start wondering about the real cost of such a misallocation of resources that is Las Vegas and everything in it.
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