by Red Junasun
Local Food or Less Meat? Data Tells The Real Story [Via HarvardBusiness.org]
In recent years, one part of the food business has rivaled organics as the hot growth area: “local” food (defined vaguely as coming from the same state or from less than 100 miles away, for example). It’s a market segment that has just about doubled in sales and number of outlets over the last decade. The world’s biggest food buyer, Wal-Mart, jumped on the bandwagon last fall and announced that it would double the amount of local food it sells (to 9 percent of all its food sales). The idea of buying locally is not new, and farmers’ markets have been big for years. It’s become almost gospel that the food on our plates has traveled about 1500 miles to get to us.
So it would seem logical that the best way to shrink your food-related carbon footprint associated would be to buy from near by. But it turns out that this assumption is wrong.
Thankfully, a couple scientists took a harder look at the data and published an analysis in the Journal of Environmental Science and Technology. The abstract for this article is a prime example of clear writing and good lifecycle analysis — which don’t usually go together — so check it out. But here’s the essence:
- Food is transported a long way, going about 1,000 miles in delivery and over 4,000 miles across the supply chain.
- But 83% of the average U.S. household’s carbon footprint for food comes from growing and producing it. Transportation is only 11%.
- Different foods have vastly different greenhouse gas (GHG) intensity, with meat requiring far more energy to produce, and red meat being particularly egregious, requiring 150% more energy than even chicken.
So the journal article adds this up to an obvious conclusion: if you want to reduce your food’s carbon footprint, eat less meat. In short, “Shifting less than one day per week’s worth of calories from red meat and dairy products to chicken, fish, eggs, or a vegetable-based diet achieves more GHG reduction than buying all locally sourced food.”
[More]
A very interesting examination that demonstrates the complexity of our food supply. The huge overall GHG emissions from beef outweigh how local the food is. Relatively simple changes in diet can have even greater effects than getting the beef locally.
Simplifying the complex process of producing and transporting food to our tables can sometimes make things worse. This paper provides a small peek at solving a difficult problem.
