Kimberly J. Workinger
The term "food miles" is often used now to define the average distance food travels from its source to the table. Current estimates range between 1500 and 1700 miles. (2) Our society tends not to change dietary patterns seasonally. Food crops will not grow in many temperate parts of the world during the winter months, and this forces food to be stored and shipped long distances. Increasingly, our food comes from all over the globe as we demand tomatoes in January and fresh fruit any time of year. "In 1970, 21% of the fruit consumed in the United States was imported. By 2001, 39% of fresh fruits were imported". (3) Nearly 90% of the vegetables consumed in the US are grown in the San Joaquin Valley of California.(4) As farm size increased, and the number of farms declined, most growers concentrated on fewer and fewer crops. Most foods are grown by farmers who practice monoculture, or growth of a single crop. At the same time our dietary preferences diversified. The effect is that food is shipped longer distances than at any previous time in history. In order for these products to reach markets, they rely on many different modes of transportation. The term food mile incorporates the amount of energy used to move the food. It provides the basis to estimate the amount of greenhouse gas emissions as well as the air, water and land pollution associated with fuel use in vehicles. Foods that are frozen or require refrigeration cost more to move: red meat produces 150% more greenhouse gases than chicken or fish (5). The study referenced suggests that there would be a greater effect on greenhouse gas emissions by changing dietary patterns to fish, chicken and vegetables than if everyone bought food grown locally (6).
Transportation accounts for only 11%, of the total carbon footprint in greenhouse gas emissions of the food production industry while food production accounts for 83% (7). The consumer can have an impact on that energy expense each and every time they go to the grocery store. They can choose to walk, ride a bike or even take public transportation to pick up the food and further reduce the food miles. Eating at home instead of choosing restaurants allows the consumer to decide where the food originates and reduces emissions from numerous trips to restaurants.
Eating Locally- Another Solution to Food Miles
The explosion of farmers markets and Community Supported Agriculture (CSA) in recent years is the most obvious result of a renewed interest in reducing the food miles and subsequently our impact on the environment. A farmer offers "shares" in a CSA to interested consumers who as a result of their participation receive a bag, box or crate of fresh farm products on a weekly basis during the growing season. Occasionally, the farmer will establish a cooperative relationship with other producers which will result in a variety of other products for the shareholders. The farmer gets his cash flow before the season begins allowing him to focus on the production of quality food and less on the marketing of the food. The consumer gets fresh locally produced food that is higher in nutritional value and establishes a relationship with the grower through weekly personal exchanges. In 1990 there were an estimated 60 CSAs in the US. Today there are approximately 1500-1700. (8) Farmers markets are another direct marketing opportunity for producers. In a USDA study, Farmers Market Trend Analysis indicated that in the last decade, the number of farmers markets has increased from 1,755 markets in 1994 to 2,863 in 2000, a 63% increase. In 2000 2.8 million customers were being served. The USDA study includes only those operations where a group of farmers come to a common location to direct market their products to the consumer. This type of successful direct marketing to the consumer is likely the reason some of the small to medium sized farms are still in existence.
Reasons to buy locally can range from enhanced nutrition to the esoteric, hard-to-measure benefits such as the relationship with the farmer that is developed, an enhanced connection to the community, a shared risk that comes from variable weather and other conditions and the sense that you are connected to your food. Buying locally also generates revenue for the local economy. The 1500 mile trip to the table may take up to two weeks to complete diminishing the nutrients available not including the methods used to bring the product to the color that is most marketable including gassing and dyeing. Food that is produced locally has been picked more recently and has therefore not lost many of these nutrients. Without farmers, integral members of society, there would be no food.
"Through the conventional food distribution system, farmers, on average, receive less than twenty cents for every dollar of food they produce. Farmers who sell directly to consumers at farmers markets receive on average 90 cent per dollar of food they produce. Farmers selling to consumers at their own farm stands and CSA's are earning the full dollar for each dollar of food produced!" (9)
Activities: How much food am I eating & How far did that meal travel?
Keeping a journal and logging what students eat and how many calories are consumed daily will teach many of the concepts addressed above. In this activity, students will record what they consume for five days. They will also research the number of calories available in each meal and break the meal into its components or ingredients. The USDA website allows the student to choose the unit of measure. Students will work together in groups to analyze the information and discuss trends. This same information will be used later as we examine the possible sources of the food and its geographic diversity. This activity has potential for extension and cross-curricular activities including the teaching of units of measure and ratios in math as well as cultural influences for social sciences or health classes.