Eating locally reduces transportation emissions from "summary" of Animal, Vegetable, Miracle - Tenth Anniversary Edition by Barbara Kingsolver,Camille Kingsolver,Steven L. Hopp,Lily Hopp Kingsolver
When we choose to eat food that is grown and produced close to home, we are making a significant impact on reducing transportation emissions. The average fruit or vegetable on an American dinner plate has traveled 1,500 miles to get there, burning fossil fuels and emitting greenhouse gases along the way. By supporting local farmers and buying food that is grown in our own communities, we are cutting down on the distance our food needs to travel to reach us. Transporting food over long distances not only contributes to air pollution, but it also requires a great deal of energy. Refrigeration, packaging, and storage are all necessary components of long-distance food transportation, each adding to the overall carbon footprint of the food we eat. By eating locally, we are supporting a more sustainable food system that is not reliant on excessive transportation and energy consumption. Furthermore, buying local food helps to strengthen our local economy and support small-scale farmers. When we purchase food from nearby producers, we are investing in our own communities and helping to create a more resilient and self-sufficient food system. This kind of direct support for local farmers can help to ensure the continued availability of fresh, healthy food in our area.- Eating locally is a simple yet powerful way to reduce our environmental impact and support a more sustainable food system. By choosing food that is grown close to home, we are not only reducing transportation emissions, but also fostering a stronger connection to our food and the people who produce it. Making the effort to eat locally is a small change that can have a big impact on our health, our environment, and our communities.
