Foodcounting: the costs-benefits of
The consumer costs of foodstuffs are set down primarily in the retail
price-lists of food-sellers and there are a series of variables when considering the check-out
prices of fundamental foods:
canned or dried?
Low cost or luxury
And there are further variables in relation to depreciation in
eaten raw or
method of cooking?
method of storage?
period of storage?
And final cost factors
in relation to measureable extra costs
And for those who wish
to include an environmental-count, there are the carbon footprint calculations
which are beginning to appear in food-seller labelling.
All of these are
counted variable which will be factored in to our proposition on the Foodcounts
Mobile Phone Food Diary