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In other words, statistical noise?
I’ve had this happen to me in elevators - a woman soaked in perfume boards, and my eyesight goes to tunnels, and the migraine hammer hits right behind the eye. Since the aggressor is coming through the only exit, I have to hold my breath and stumble past to get out, there’s no way to avoid it.
It’s been done. Not sure about the quality or depth of the existing studies, and I haven’t looked at them in quite some time, but I remember my main takeaways: The vast majority of carbon emissions for beer and wine are from from chilling the booze and transporting it. So if you drink something made – or at least bottled – locally and and drink it at room temperature, that’s half the battle. I’m not sure liquor was included in any of the studies I saw, I only remember them talking about beer and wine.
Again, that’s from memory, but as a homebrewer and someone whose day job involves a bit of carbon footprinting (I’m in no way an expert, but probably much more familiar with the process than most), I would not be surprised if that is more or less correct. I would expect distilled spirits to be a bit more carbon-intensive. But now you’ve piqued my curiosity and I might have to go digging up some studies…
I’d be totes curious to know. I looked it up a while ago when I was arguing with some vegans and didn’t find anything.
I’d imagine the volume, farming, harvesting and cooking could take its toll.
If you find anything I’d be interested.
I’m a fan of local.
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