The global food system uses substantial energy, not only for growing crops but also for distribution, storage, and preparation. Shifting consumption habits to favor food that is locally grown and in season offers a direct pathway to significant energy savings by minimizing the complexity of getting food from the farm to the table. “Locally grown food” generally refers to produce cultivated within a short distance, often within a 50 to 200-mile radius of the consumer, reducing the need for long-haul logistics. “In season” means the produce is harvested during its natural growing period in that region, eliminating the need for energy-intensive artificial extensions of the growing cycle.
Reducing Transportation Energy Consumption
The energy consumed in transporting food, often termed “food miles,” is a major component of the food system’s energy usage, frequently exceeding the energy used for farming itself. Most food consumed in industrialized nations travels between 1,500 and 2,500 miles from its origin to the point of sale, relying heavily on fossil fuels for trucks, ships, and planes. This long-distance shipping requires substantial energy input for every ton of food moved across continents and countries.
When food is sourced locally, this journey is shortened, often from thousands of miles to less than fifty miles. While large-scale transport using fully loaded tractor-trailers can be efficient on a per-unit basis, the cumulative distance and the multiple transfers through major distribution centers add up to a considerable energy expense. Local food systems often bypass these logistics, moving directly from farm to market or consumer, which eliminates the energy associated with multiple loading and unloading cycles.
Refrigerated transport is necessary for perishable items traveling long distances. Maintaining a consistent temperature for thousands of miles requires continuous energy input from diesel-powered refrigeration units attached to transport vehicles. By reducing the distance and time food spends in transit, local sourcing minimizes reliance on these energy-intensive systems. This reduction in both distance and the need for constant, active temperature control during movement yields substantial energy savings.
Eliminating Energy-Intensive Climate Control
Non-seasonal produce, such as tomatoes grown in a cold climate during winter, requires energy for artificial climate modification in heated greenhouses. These facilities consume substantial energy for heating and often for supplemental artificial lighting to mimic optimal growing conditions. This energy use is avoided when crops are grown outdoors in their natural season.
Long-term cold storage is required to preserve food harvested far away or months earlier. Keeping produce fresh for extended periods often relies on sophisticated systems like Controlled Atmosphere Storage (CAS). CAS technology extends shelf life by precisely manipulating the gaseous environment, typically by reducing oxygen levels, all while maintaining temperatures just above freezing.
These storage warehouses require continuous energy input not only for refrigeration but also for the specialized equipment that monitors and adjusts the gas composition. Local, seasonal food, conversely, is consumed shortly after harvest, reducing the need for months of energy-intensive refrigeration and controlled-atmosphere preservation. This rapid consumption avoids the energy cost.
Streamlining Processing and Packaging
The energy embedded in food processing and packaging also decreases with local, seasonal consumption. Food destined for national or international distribution typically undergoes extensive preparation to withstand the rigors of long-distance travel and to meet commercial aesthetic standards. This can include energy-intensive steps like industrial washing, sorting, cutting, and flash-freezing.
Local food systems often minimize or completely skip these industrial preparation steps. Long-haul food frequently requires specialized packaging, such as modified atmosphere packaging or plastic clamshells, designed to extend shelf life and protect the product during rough handling. The energy required to manufacture these materials, particularly plastics and aluminum, contributes to the overall energy footprint.
Locally sourced produce often requires simpler, less energy-intensive packaging or is sold loose. By shortening the time from harvest to plate and reducing the need for durability, local and seasonal consumption streamlines the supply chain, cutting out the energy demand associated with complex processing and specialized, energy-intensive packaging materials. The energy savings are realized by avoiding the need to prepare food for a journey it is no longer taking.