| a) emissions caused directly by raising animals and livestock (global antropogenic, enteric fermentation and manure); |
| b) production location (cost of transport for distribution) |
| c) technologies required to use food product/recipe (oven, water, refrigerator) |
| d) packaging (is it biodegradable, can it be recycled, reused, edible) |
| e) waste (ability to change serving size, percentage of food product used) |
| f) capacity (qualified agricultural expertise, innovative engineering) |
| g) institutional priorities and constraints (square footage, risk, liability, cost, ownership, business contracts, partnerships) |
| h) import/export (is it a cash crop for Canadian farmers, or a backyard business) |
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