About 11% of the greenhouse gas emissions associated with food come from transportation. That is a small part of the carbon footprint from food. Meanwhile, reducing “food miles” has been a popular idea with consumers who want to reduce the environmental impacts of their food consumption.
What are the benefits and constraints to “local” or “regional” food production and consumption–and how do you define those geographic indicators?
Based on the information about food transportation, how much do food miles matter? If a friend asked you for advice about reducing the carbon footprint of their food, what are the other things they should consider when making food choices?
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