Overview
The concept of food miles is part of the broader issue of sustainability which deals with a large range of environmental, social and economic issues, including local food. The term was coined by Tim Lang (now Professor of Food Policy, City University, London) who says: "The point was to highlight the hidden ecological, social and economic consequences of food production to consumers in a simple way, one which had objective reality but also connotations." Food that is transported by road produces more carbon emissions than any other form of transported food. Road transport produces 60% of the world's food transport carbon emissions. Air transport produces 20% of the world's food transport carbon emissions. Rail and sea transport produce 10% each of the world's food transport carbon emissions.
Although it was never intended as a complete measure of environmental impact, it has come under attack as an ineffective means of finding the true environmental impact. For example, a DEFRA report in 2005 undertaken by researchers at AEA Technology Environment, entitled The Validity of Food Miles as an Indicator of Sustainable Development, included findings that "the direct environmental, social and economic costs of food transport are over £9 billion each year, and are dominated by congestion." The report also indicates that it is not only how far the food has travelled but the method of travel in all parts of the food chain that is important to consider. Many trips by personal cars to shopping centres would have a negative environmental impact compared to transporting a few truckloads to neighbourhood stores that can be easily reached by walking or cycling. More emissions are created by the drive to the supermarket to buy air freighted food than was created by the air freighting in the first place. Also, the positive environmental effects of organic farming may be compromised by increased transportation, unless it is produced by local farms.
Read more about this topic: Food Miles