Select one of the approaches listed below:

1. Calculate the total annual amount (weight) of red meat and seafood consumed by local, nonindigenous populations (where applicable), and divide by total nonindigenous population. Red meat is defined as any non-poultry meat.

2. Measure the proportion of locally consumed food that has travelled more than 320 kilometres from where it was produced.

Calculate the share of per capita ecological footprint attributable to food consumption.

Indigenous communities are invited to suggest their own approach to measuring the sustainability of diets under this topic.