There is a lot if discussion about food miles, with the
mantra to reduce the carbon footprint by shopping locally. While there are many reasons to buy locally,
such as freshness, support for the local economy, or knowing the origin of your
food, it turns out that carbon footprint is not one of them.
Using the example of a fruit salad with 2 pounds of apples traveling
2,000 miles from Washington State , 2 pounds of bananas traveling 2,500 miles from
Costa Rica , and one quarter
pound of local honey, 160 miles away, he calculated that there were about 2000
miles per pound to get the food to Chicago . This compares with the 1,500 miles national
average.
It turns out that 80% of the carbon footprint is due to production:
tractor fuel, production of fertilizers and pesticides, etc., 11% is attributed
to long haul transportation, 4% is caused by the wholesale to retail
distribution system and 5% by the consumer traveling to the store to purchase
the food.
This last part has caused me to think about my buying
habits. I have a friend who is urging me
to buy organic and local. He shops at
the farmer’s market 15 miles away and travels about 30 miles round trip to an
organic farm several times a year to share in their harvest. While I support all of these agendas, I worry
about the environmental impact of using so much gasoline traveling to all of these
venues.
Years ago, we had a similar situation when a woman would drive across town to buy recycled toilet paper, because she wanted to support the recycle movement. The goal was admirable, but the environmental cost in gasoline consumption was greater than the energy savings through recycling.
Another point that Jonathan made was that there are
efficiencies inherent in certain food production areas. He noted that raising lamb in New Zealand and shipping it to the U.K. generates half the CO2 emissions compared
to raising the lamb in the U.K. This is because the climate in New Zealand
allows year round grazing and does not require sheltering the animals and feeding them farm produced
fodder in the winter as needed in the U.K.
In another Coursera program, Food Systems, Bob Lawrence of the Johns Hopkins Bloomberg School of
Public Health covered our industrial food system. In the final two lectures, he had guest
speakers discuss alternatives, such as non-profit organic farms to support food
banks and inner city farmers markets, Meatless Mondays, and the innovations of
the Toronto Food Policy Council headed by Wayne Roberts.
Food miles is not as simple a concept as it seems. There are many parts to consider. Sometimes, we focus on just one element of a problem and lose
sight of the big picture. We need to
start looking at the system, rather than the components. Sometimes, because of our shortsightedness,
we are our own worst enemies.