This article was originally published with the title "The 5,000-Mile Salad" in SA Special Editions 24, 2s, 112 (June 2015)
doi:10.1038/scientificamericanfood0615-112
ABOUT THE AUTHOR(S)
Mark Fischetti is a senior editor at Scientific American. He covers all aspects of sustainability. Follow him on Twitter @markfischetti Credit: Nick Higgins
