What a world we live in, where a person in Kansas can easily find a snack of French cheeses, Kenyan coffee, Thai rice, chocolate from the Ivory Coast, Kiwis from New Zealand and wash it down with a promising South African wine. Perishables, including fruit, often require faster modes of transport, which are generally more fuel-intensive and, by extension, carbon-emitting.
All these delectables add up in “food miles,” a term coined by Andrea Paxton, a British environmental activist in the 1990s.
Think of it as commuting (see slide 7), but for food.
Read more energy & sustainability news.