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8. Localization of food

The term "food miles" - how far food has travelled before you buy it - has entered the enlightened lexicon. Environmental groups, especially in Europe, are pushing for labels that show how far food has travelled to get to the market, and books contemplate the damage wrought by trucking, shipping and flying food from distant parts of the globe. There are many good reasons for eating local - freshness, purity, taste, community cohesion and preserving open space - but none of these benefits compares to the claim that eating local reduces fossil fuel consumption. In this respect eating local joins recycling, biking to work and driving a hybrid as a realistic way that we can, as individuals, shrink our carbon footprint and be good stewards of the environment.
 

These life-cycle measurements are causing environmentalists worldwide to rethink the logic of food miles. "Eat local" advocates are bound to interpret these findings as a threat. We shouldn't. Not only do life-cycle analyses offer opportunities for environmentally efficient food production, but they also address problems inherent in the eat-local philosophy. Consider the most conspicuous ones: it is impossible for most of the world to feed itself a diverse and healthy diet through exclusively local food production - food will always have to travel; asking people to move to more fertile regions is sensible but alienating and unrealistic; consumers living in developed nations will, for better or worse, always demand choices beyond what the season has to offer. [1]

 

 
The only answer is the localization of food production and distribution. According to a study carried out in 2001 greenhouse gas emissions associated with the transport of food from the local farm to a farmer's market are 650 times lower than the average sold in supermarkets. In addition, to produce food locally, as the Report notes, "would be a major driver in rural regeneration as farm incomes would increase substantially". There would also be very much more co-operations among local people and communities would be revitalized.  [2]



[1] Food that travels well by James E McWilliams, The Times of India, 07/08/2007   

[2] How to feed people under a regime of climate change by Edward Goldsmith, The Ecologist magazine, October 2003
 

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