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When we hear the term "local food," we often associate it with being healthier and more sustainable. But is local always the most sustainable choice? The short answer is not necessarily. I get asked this question a lot, and unfortunately the answer is never straightforward. So, let's dive into what the debate says and explore the different perspectives on this topic.

What does "locally sourced" mean?

The concept of "locally sourced" has evolved over time and can mean different things depending on context. Historically, local food primarily referred to produce and goods traded within small, self-sustaining communities. With industrialisation and globalisation, the definition expanded to include regional, national, or even continent-wide sourcing.

Today, some define "local" as food grown within a specific radius, while others see it as anything produced within the same country.

Before we dive into the sustainability debate, let's first discuss what "locally sourced" means. Does it mean food sourced from within the same country? The same region? Should something made in Manchester be considered local, or does local only apply to food produced within the Â鶹ӳ»­ area, or even just Brighton?

One way to assess this is by considering not just where the food comes from, but how far it has travelled and by what method. The method of transportation significantly impacts carbon emissions, which brings us to the concept of carbon miles.

The carbon miles concept

Carbon miles refer to how far and by what method a product travels before it reaches the consumer. The logic here is simple: the further food travels, the more energy (often fossil fuels) is required, which results in more carbon emissions. Air freight, for example, has a particularly high carbon mileage, or footprint.

However, air transport is used for only a small fraction of food. Most fruits, vegetables and long-shelf-life items are transported via boat, truck or train. When food is transported in large quantities, the emissions per item are relatively low. Research into Life Cycle Assessments (LCA) shows that only 1-9% of a food product’s total emissions come from packaging, transportation and retail. Most emissions come from the production stage, which varies depending on the food type. For example:

• For fruits and vegetables, the biggest emissions source may be the use of pesticides or fertilisers
• For beef, most emissions come from cattle feed and methane production.

Sometimes, local isn’t the most sustainable choice. Take tomatoes as an example. Growing tomatoes in a naturally sunny country like Spain requires less artificial intervention compared to growing them in heated greenhouses in the UK, which consume large amounts of energy. In this case, importing tomatoes from Spain might actually be the more sustainable choice.

Another example is dairy production. In some cases, dairy farms in cooler climates like New Zealand have more sustainable practices, as they can rely on outdoor grazing all year. Meanwhile, in colder regions, dairy farms may require additional energy for heating and feed production, making their carbon footprint higher despite being locally sourced.

These examples show that local isn’t always the most sustainable option, and it’s crucial to consider the bigger picture when making food choices.

Are there benefits to eating local?

Absolutely. While carbon emissions are an important factor, sustainability is about more than just emissions. Ethical considerations, food security and economic impact also play a role. Here are some of the benefits of eating local:

• Transparency and ethics: buying local often means having more visibility on farming practices, such as pesticide use or animal welfare
• Resilient supply chains: the COVID-19 pandemic highlighted the importance of local farms in maintaining food security when global supply chains were disrupted
• Supporting local economies and communities: choosing local products helps sustain local businesses and supports the community
• Balancing local and global needs: with a growing global population, we need to strike a balance between local and international food sources to meet demand sustainably.

Making informed choices

Navigating sustainability in food choices can feel overwhelming. And researching every single product we consume isn’t always practical. But what can help is more transparency from food businesses. Businesses should provide clear sustainability data, so consumers don’t have to dig for answers.

At the University, we’re working to make sustainability data more accessible, which is why we decided to start this blog series and introduced carbon labelling on our menus. Have you noticed them? What other information would you like to see? Your feedback is always welcome!

Sustainability in food is complex, but asking the right questions and staying informed is key to making choices that align with both our values and the health of the planet.

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