Will Measuring Food Miles Save the Environment?
The Debate Over the Production of Greenhouse Gases by Food Transport
May 11, 2009
As the populations of western countries become more aware of the impact of their lives on the planet, they are also bombarded with advice on how to respond in terms of changes in lifestyle. One of the recent ideas that has taken hold is the concept of food miles.
Long Haul Food = Bad, Local Food = Good?
The reasoning is simple: some modes of transport, especially long haul flights, are bad for the environment. If food has been transported from a country a long distance away, then more greenhouse gases have been produced in transporting it. Therefore, consumers should try and buy food that has been produced locally, instead of food that has come from Africa, South America or New Zealand. Many people have taken on this concept, some even calling themselves 'locavores'.
Modes of Food Transport
Unfortunately, as with many simplistic solutions peddled to the general public, the real situation is far more complex than this reasoning might suggest. First of all, different modes of transport produce vastly different quantities of greenhouse gases. Transporting food in bulk in large container ships over long distances, actually produces much less carbon dioxide for the same quantity of food, than a small delivery van travelling across the UK. It has been estimated that driving six and a half miles to buy shopping emits more carbon than flying a pack of Kenyan green beans to the UK (Balancing the cost of food air miles: Listening to trade and environmental concerns, Department for International Development, UK, September 17, 2007).
Food Production Methods
Secondly, there is much more involved in producing the food on your plate than just the transport. Farmers in Europe use tractors and other mechanised machinery, while farmers in Kenya only use a hoe. The quantities of oil-based fertilizers and feed concentrates are also much higher in Europe than in Africa or South America. A study by Lincoln University in New Zealand (Food Miles, Carbon Footprinting and their potential impact on trade by Caroline Saunders, Andrew Barber and Lars-Christian Sorenson, University of Lincoln, New Zealand, presented February 2009) calculated that the production of lamb in the UK produced six times as much carbon as the production of the same quantity of lamb in New Zealand.
Horticultural Farmers in Africa
Finally, the impact on the economy of poorer countries must be considered. Many countries in Africa and South America rely on exports of fresh vegetables to enable their rural population to climb out of poverty. To suddenly cut off their main source of income through a badly thought-out policy would be criminal.
Environmental Impact of Our Food Production
All this is not to deny that it is important to consider the impact of the production of the food consumed by the general population on the environment. Consumers must be aware that food production and consumption don't just affect the climate, the reverse is true as well – changing climate will affect food production too. It is important to consider the methods of transportation of food – both internationally and internally – looking to optimise routes and use more rail transport, for example. Also the necessity of having seasonal fruit and vegetables all year round should also be reconsidered, as should many of the methods, chemicals and machinery used in modern agriculture. More sophisticated labels indicating total carbon footprints or life cycle assessments would also be a more useful way of informing the general public.
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