A new study suggests that food transportation creates at least 3.5 times the amount of greenhouse gas emissions than estimated before, reports The Guardian.
The study, led by Dr. Mengyu Li of the University of Sydney, found that three billion tons of CO2 were produced in transporting food, called “food miles,” solely for human consumption which accounts for roughly six percent of the world’s GHG emissions. The research analyzed 74 countries and regions and 37 different food types, also finding that richer countries account for 46 percent of emissions despite only providing for 12.5 percent of the world’s population.
Fruit and vegetables had the highest average food miles emissions due to the demand for out-of-season foods, as well as the need for refrigeration. Although meat production releases about seven times as much CO2 as fruits and vegetables, their emissions from food miles are much less.
“Our study shows that in addition to shifting towards a plant-based diet, eating locally is ideal, especially in affluent countries,” said Professor David Raubenheimer, co-author of the study.
Findings also included discovering that food transport emissions account for nearly half of direct road vehicle emissions.
Raubenheimer theorized a solution to lower these emissions, which would require a cultural shift towards a plant-based diet consisting of in-season, local foods.
“Eating local seasonal alternatives, as we have throughout most of the history of our species, will help provide a healthy planet for future generations,” he said. Full Story
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