Date of Publication: May 7, 2021

Author: Tamas Lestat

Summary:

There is this notion that just because food is produced and purchased locally it will help reduce greenhouse gas emissions, but this is not always the case. Transportation emission account for about 10% of all emissions from food production (with the expection of foods which are exported via airplanes). For foods, the largest emitters of greenhouse gas emissions comes from converting forests in fields or pastures and the actual farming process itself. Today, there is a largest demand for meat products. The emission differences vary vastly between animal sources and plant-based sources. For example, beef produces 60kg of CO2 per kilo while nut trees produce just 0.3kg of CO2 per kilo.

Link to Full Reading:

https://theconversation.com/why-imported-veg-is-still-more-sustainable-than-local-meat-159943