Another benefit of eating locally is helping the local economy. The Environmental Benefits of Organic and Local Food Growing population, drought, the use of biofuels and increased consumption have contributed to a growing world food crisis. The results do not offer any support for claims that local food is universally superior to non-local food in terms of its impact on the climate or the health of consumers. By being good stewards of the land, seeking out local markets, minimizing packaging, and harvesting food only when it is ready to consume, farmers can significantly reduce their environmental impact. In the UK 10% of all greenhouse gas emissions come from agriculture. And, in some places, local grass-fed ranches are trying to sequester carbon in the soil, offsetting at least part of beef’s hefty greenhouse gas emissions. The analysis also considers the impact on greenhouse gas emissions of moving the UK towards self-sufficiency. But agriculture – and specifically meat and dairy farming – has the greatest impact. Farmers on average receive only 20 cents of each food dollar spent, says Ikerd, the rest going for transportation, processing, packaging, refrigeration, and marketing. By cutting down on these miles, you are reducing the environmental impact of your food. Local food doesn’t create large carbon footprints through overseas plane travel or long truck trips. All aspects of food production contribute to climate changing emissions. This cuts down on fuel consumption and air pollution. There isn’t a need for shipping facilities, packing facilities or refrigeration. Some 6-7% come directly from raising animals for us to eat. Done right, local food … Many local farms are organic or well-run conventional farms, which can produce many benefits to soils, waterways and wildlife. Local Food: Environmental Impact Eating foods that are locally grown can make a big difference, but it doesn’t trump eating low on the food chain as the most effective way to reverse wilderness destruction, climate change emissions, pollution and other ills. The majority of food’ s climate impact is due to non-CO2 greenhouse gas emissions such as nitrous oxide and methane emissions. … Indeed several examples are presented that demonstrate that local food can on occasions be inferior to non-local food. Local food can also be good for the environment, especially if it reduces food waste along the supply chain. Nitrous oxide emissions (298 times more potent as a greenhouse gas than CO2) arise from nitrogen fertilizer and certain techniques for soil and manure management.
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