Despite significant recent public concern and media attention to the environmental impacts of food, few studies in the United States have systematically compared the life-cycle greenhouse gas (GHG) emissions associated with food production against long-distance distribution, aka "food-miles." We find that although food is transported long distances in general (1640 km delivery and 6760 km life-cycle supply chain on average) the GHG emissions associated with food are dominated by the production phase, contributing 83% of the average U.S. household's 8.1 t CO2e/yr footprint for food consumption. Transportation as a whole represents only 11% of life-cycle GHG emissions, and final delivery from producer to retail contributes only 4%. Different food groups exhibit a large range in GHG-intensity; on average, red meat is around 150% more GHG-intensive than chicken or fish. Thus, we suggest that dietary shift can be a more effective means of lowering an average household's food-related climate footprint than "buying local." Shifting less than one day per week's worth of calories from red meat and dairy products to chicken, fish, eggs, or a vegetable-based diet achieves more GHG reduction than buying all locally sourced food.
Greenhouse Gas Emissions Life-cycle Greenhouse Gas Emissions Life-cycle Supply Chain Red Meat Long-distance Distribution Final Delivery Greenhouse Gas Greenhouse Gas Reduction Dietary Shift Red Meat Products
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Introducing Weekly Round-ups!Beta
Round-ups are the summaries of handpicked papers around trending topics published every week. These would enable you to scan through a collection of papers and decide if the paper is relevant to you before actually investing time into reading it.
Climate change Research Articles published between Sep 19, 2022 to Sep 25, 2022
Sep 26, 2022
Articles Included: 5
Disaster Prevention and Management ISSN: 0965-3562 Article publication date: 20 September 2022 This paper applies the theory of cascading, interconnec...Read More
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