A food’s carbon emissions are dictated by all the processes involved in its production, not just its distribution.
The question is whether transport emissions make up a significant proportion of the total.
Previously, scientists who looked into this question suggested that transport emissions often made up less than 10 per cent of the total emissions for food products.
However, a study published in Nature Food in 2022, suggested that transport emissions actually account for around 19 per cent of food emissions, although this study incorporated transportation not just of the food itself, but also everything needed to produce it, including fertilizers, machinery and animal feed.
Whatever the figure, we certainly have to take a more holistic approach to managing the carbon footprint of our food.
Buying local helps, but the authors of the 2022 study suggest that it must be coupled with a shift towards plant-based diets and government moves to address emissions further up the production chain, such as deforestation.
This article is an answer to the question (asked by Rose Anne DeCristoforo, via email) 'In terms of our carbon footprint, is it really better to eat freshly sourced, locally grown food?'
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