Carbon Labeling on Foods

According to a New York Times article, Sweden is at the forefront of an interesting experiment in cutting carbon per capita emission by encouraging people to shift their diet by consuming foods associated with lower carbon emission. 

There is some scientific basis for this approach as an estimated 25 percent of carbon emission by people is associated with the food they consume.

For example foods grown in other parts of the world and transported to the point of consumption has more carbon emission associated with it due to the transportation costs. Similarly fruits and vegetables that require greenhouse are associated with a higher carbon emission.

Although the notion is novel it could catch if people feel that there is a way for them to contribute to lowering carbon emission and mitigate global warming and climate change. Is the rest of the world ready for this shift?