“Food miles” is a term used to describe the distance that food travels from its point of origin or production to the consumer. It serves as an environmental indicator, quantifying the total transportation distance covered and, by implication, the associated carbon dioxide emissions resulting from moving food products to market.

The concept gained traction due to growing concerns about the environmental impact of long-distance food transport, especially in the context of climate change. Transporting food across great distances typically requires more energy, mostly from fossil fuels, and thus results in more greenhouse gas emissions compared to local or regional food distribution.

However, while “food miles” is a useful metric to understand the environmental costs associated with food transport, it’s important to note that transportation is just one component of the overall environmental footprint of food. Other factors, such as agricultural practices, land use changes, processing, packaging, and storage, also play significant roles in the overall environmental impact of food.

Benefits of Reducing Food Miles:

• Environmental Impact: Reducing the distance food travels can decrease the associated carbon emissions.
• Support for Local Economies: Buying local can support local farmers and strengthen the community.
• Freshness and Nutrition: Local produce might be fresher, potentially retaining more nutrients than food that has traveled long distances.
• Transparency: Local food systems might offer more transparency in terms of production practices.

However, it’s also worth mentioning that “local” doesn’t always mean “more sustainable.” In some cases, food produced in distant locations might have a lower carbon footprint due to more efficient agricultural practices, even when accounting for transportation.

Reference:

Weber, C. L., & Matthews, H. S. (2008). Food-miles and the relative climate impacts of food choices in the United States. Environmental Science & Technology, 42(10), 3508-3513.