Hamburger
After eating a burger contaminated by e. coli in 2007, Stephanie Smith suffered seizures, brain damage and paralysis. The New York Times recently did an investigation on the source of the meat in the burger and exposed not only serious problems in our food safety regulations in the US, but also in the way food manufacturers source meat from a multitude of vendors. (http://www.nytimes.com/2009/10/04/health/04meat.html) Made in Cold Spring, MN, USA
13.9562 kg of co2
 
  • 1
    50/50 Half Fat Half Beef (Omaha, NE, USA)
  • 2
    Fresh Lean Beef (San Angelo, TX, USA)
  • 3
    Grass Fed Trimmings (Uruguay)
  • 4
    Trimmings Centrifuged (Dakota Dunes, SD, USA)
You can get a copy of this sourcemap at: http://www.sourcemap.org/food/hamburger.