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Quick summary: Discover how reducing food miles can help lower the carbon footprint of our food supply chains, contributing to a more sustainable and environmentally-friendly future.
When you pick up fresh produce from the grocery store, do you ever wonder how far it traveled to get there? Those distances, known as “food miles,” have a significant impact on our carbon footprint. The further food travels, the more greenhouse gases are emitted, contributing to climate change. For agribusinesses, this presents a growing challenge: how to meet consumer demand while minimizing environmental impact.
According to research in Nature Food, Global “food miles” emissions are higher than previously thought – accounting for nearly one-fifth of total food-system emissions.
As the world becomes more conscious of the environmental costs of our food systems, the pressure is on to reduce food miles and embrace more sustainable practices. But where do you start?
Key Takeaways
The distance that food products travel from their point of production to consumers is referred to as “food miles.” It’s a measurement used to evaluate the supply chain’s geographic reach for food products. Depending on the area, this distance might be computed in miles, kilometres, or other distance units. Because of the potential effects on the environment, the idea of food miles has become more popular. Long-distance food delivery frequently uses a variety of fossil fuel-powered means of transportation, including trucks, ships, airplanes, and trains.
Many things have an impact on food miles. A major impact is the geographic separation between the production and consumption of food, with greater separation leading to more food miles. The proximity of food supplies can be impacted by production techniques like traditional agriculture or greenhouse farming. Seasonality is important since out-of-season product frequently needs to be shipped from other countries. Food miles are also impacted by the mode of transportation, whether it be by land, sea, or air, with airfreight often having a higher carbon footprint.
The concept of food miles is crucial because it directly links the distance food travels from farm to plate with its environmental impact. The further food has to travel, the more fossil fuels are burned for transportation, leading to higher greenhouse gas emissions. This contributes significantly to climate change and affects the carbon footprint of the food we consume.
For agribusinesses, understanding and reducing food miles is essential for sustainability. It not only helps in minimizing environmental impact but also aligns with consumer demand for locally sourced, eco-friendly products. Reducing food miles can also lead to fresher products, support local economies, and improve the overall efficiency of the supply chain.
Carbon footprint assessments related to food miles have been relatively limited, primarily due to extensive data requirements necessary to analyse all food types comprehensively. There has also been a notable absence in assessing the carbon footprint of global food trade which encompasses the entire food supply chain. This lack of data has hindered the ability to evaluate the significance of food miles in the context of overall emissions.
Researchers utilised a global multi-region model that considered factors such as transport distance, food quantity and the mode of transportation, along with relevant emission factors. Additionally, the researchers took into account total food system emissions which encompassed emissions from food miles, food production and land-use changes.
According to the findings, the global food miles are responsible for approximately 3Gt CO2e. The transportation of fruits and vegetables emerges as a substantial contributor, responsible for 36% of food mile emissions. This is nearly double the GHG emissions during the production phase. Although food miles constituted only 18% of total freight miles, their emissions accounted for 27% of total freight emissions, particularly attributed to international trade.
The carbon footprint of our food choices is significantly increased by the carbon emissions caused by food transportation. Fossil fuels are used in a variety of types of transportation, including trains, trucks, ships, and aeroplanes, to produce emissions. These automobiles emit greenhouse gases, mostly carbon dioxide (CO2), into the atmosphere as they consume petrol, diesel, and aviation fuel. The magnitude of these emissions depends on both the distance that food travels and the effectiveness of the various modes of transportation.
Beef vs. Lentils: Compared to lentils, producing one kilogramme of beef results in 60–70 kilogrammes of greenhouse gas emissions, mostly because of the production of methane by cattle and the resource-intensive nature of livestock operations. Plant-based diets are gaining popularity as consumers become more aware of the environmental impact of meat consumption.
Avocado Imports: Due to the worldwide increase in avocado consumption, more avocados are being imported into Europe and North America from nations like Mexico. The carbon footprint of avocados imported to the UK, including transportation, is roughly 846 grammes of CO2 per fruit, according to research by the World-Wide Fund for Nature (WWF).
There are various negative environmental effects of high food miles. They help to exacerbate climate change by increasing greenhouse gas emissions brought on by the use of fossil fuels in transportation. Longer distances also suggest greater energy use and resource depletion, adding to the pressure on the environment. Additionally, depending too much on far-off food supplies puts local ecosystems and biodiversity in danger, and it increases the risk of food security during supply chain breakdowns.
The modern food system has been significantly shaped by globalisation and international trade. They make it possible for people to trade food items across national boundaries, expanding year-round access to a wide variety of foods. This results in longer food supply chains and larger food miles while simultaneously fostering economic growth and giving customers more options. Due to greater transportation, this in turn increases the carbon footprint of food and may have detrimental environmental effects.
Seasonality, which is influenced by the changing environment and natural cycles, is a vital component of food production. It sets limits on when specific crops can be planted and harvested, which has an impact on the supply of fresh vegetables. Seasonal food production supports diversified, local agriculture and lessens the need for long-distance transportation, which helps to minimise carbon emissions. Nevertheless, year-round availability is frequently given priority in contemporary food systems, which rely on costly practices and long-distance travel.
In order to promote sustainability and lower the carbon footprint of food, consumer choices are crucial. When at all possible, choose locally sourced goods to cut down on food miles and related emissions. Prioritising goods that are grown and produced nearby benefits local economies, lessen the environmental effects of transportation and frequently results in consumers eating fresher, better-quality food. Customers can help build a more resilient and sustainable food system that benefits the local economy and environment by making educated decisions.
The estimations for global food system emissions amounts to a staggering 15.8 GtCO2e, which represents 30% of the world’s total GHG emissions.
With the increasing global population, it becomes imperative to assess the implications of food miles on climate change. Reducing the environmental impact of moving goods, particularly food, requires sustainable distribution and transportation methods.
Reducing food miles is a key strategy in building sustainable food supply chains. By sourcing ingredients locally and optimizing transportation routes, businesses can significantly lower their carbon footprint, decrease environmental impact, and enhance the overall efficiency of their supply chain.
Minimizing food miles is essential for creating low-carbon agriculture supply chains, as it reduces the transportation emissions associated with moving goods over long distances, thereby contributing to more sustainable and environmentally friendly food production systems.
Reducing food waste can significantly decrease the environmental impact of food miles, as it minimizes the transportation and processing required for wasted food.
Consumers may support food security, preserve biodiversity, and reduce their carbon footprint by purchasing items from their local and surrounding areas. Additionally, these systems frequently place a high priority on transparency and sustainable farming methods, which supports ethical and environmental concerns while fostering a more resilient and interconnected food chain.
TraceX’s comprehensive sustainability platform empowers businesses to optimize their supply chains and reduce food miles. By providing real-time visibility, enabling efficient transportation, and minimizing food waste, TraceX contributes to a more sustainable and resilient food system.
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Minimizing food miles is a critical step in lowering the carbon footprint of our food supply chains. By focusing on local sourcing, sustainable transportation, and efficient logistics, businesses can significantly reduce their environmental impact while promoting more sustainable and resilient agricultural practices.
Food miles refer to the distance food products travel from their place of production to the consumer’s plate. They contribute to a product’s carbon footprint because transportation involves energy consumption and greenhouse gas emissions. Longer transportation distances typically result in higher carbon emissions.
Yes, some examples of foods with high food miles and carbon footprints include out-of-season fruits and vegetables that are imported from distant countries, air-freighted seafood, and products shipped long distances by road. These products often have a larger environmental impact compared to locally sourced alternatives.
To reduce the impact of food miles, consumers can opt for locally grown and seasonal produce, choose products with eco-friendly certifications, and support sustainable transportation practices. Businesses can source ingredients locally when possible, optimize supply chain logistics, and invest in efficient transportation methods to minimize food miles and carbon emissions.
