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Good Magazine points out this fascinating study done by the ReBar group-- they tracked down all the ingredients that make up a typical taco truck taco and traced where they come from. Their results are pretty interesting, more than 64,000 miles of travel are involved to bring you a delicious taco. From their blog post:

Last fall a group of CCA architecture students, led by Landscape Architect David Fletcher and Rebar art and design studio shared a meal together at a local taco truck for a class assignment. Our research seminar explored San Francisco’s food and wastesheds. Our premise was that a seemingly simple, familiar food like the taco truck taco could provide visceral insight into the connections between the systems we were exploring. By thoroughly learning the process of formation and lifecycle what it takes to make a taco, we would be better able to propose and design a speculative model of a holistic and sustainable urban future. What resulted was a richly complex network of systems, flows and ecologies that we call the global Tacoshed.

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