The concept of “food miles”—the distance food travels from production to consumption—has become a crucial metric for understanding the environmental impact of our food choices. Global food-miles account for nearly 20% of total food-systems emissions (Security, n.d.).
Transportation represents just one component of the environmental cost associated with long food miles. The infrastructure required to move food across vast distances includes refrigerated trucks, cargo ships, airplanes, and extensive warehouse facilities—all of which consume energy and generate emissions. The european research shows that the global food system generates about 15.8 GtCO₂e, accounting for 30% of total worldwide greenhouse gas emissions. With global food spending reaching approximately US $5 trillion (€4.85 trillion) in 2017 and the world’s population continuing to grow each year, it is important to examine how food miles contribute to climate change (Field to Fork: Global Food Miles Generate Nearly 20% of All CO2 Emissions From Food, 2023). The environmental impact varies dramatically depending on the mode of transportation. Air freight, used for highly perishable items like fresh flowers, berries, and specialty produce, generates emissions roughly 100 times higher per mile than ship transport (Amaechi, 2022). Packaging requirements increase substantially with transportation distance and duration. Foods destined for long-distance transport require more robust packaging to prevent damage and spoilage, often involving multiple layers of plastic, foam, and other non-biodegradable materials. This packaging not only requires energy and resources to produce but also creates waste streams that burden local communities and ecosystems.
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Refrigeration throughout the supply chain—from farm storage to processing facilities to transportation vehicles to retail displays—represents another major environmental cost. The cold chain required to maintain food quality during long-distance transport consumes enormous amounts of energy and often relies on refrigerants that are potent greenhouse gases when released into the atmosphere.
Long food miles also contribute to increased food waste. Extended transportation times and multiple handling points increase the risk of spoilage, damage, and loss. The United Nations estimates that approximately 14% of food is lost between harvest and retail, with transportation and storage playing major roles (Weltagrarbericht, 2025). When food spoils during transport, all of the environmental resources invested in its production—water, soil, energy, and labour—are wasted along with the transportation emissions.
The industrial agriculture systems that supply global food networks often prioritise uniformity, shelf life, and transportability over nutritional quality and environmental sustainability. Crops selected for their ability to withstand long-distance transport may be less nutritious and require more intensive farming practices, including heavy pesticide use and soil degradation.
Conversely, short food supply chains dramatically reduce these environmental impacts. Local food systems typically reduce transportation emissions by 90% or more, while also requiring less packaging, refrigeration, and processing (Enthoven & Van Den Broeck, 2021). The benefits extend beyond carbon emissions to include reduced air pollution, less strain on transportation infrastructure, and decreased pressure on agricultural land in distant regions. Local food systems also tend to support more diverse farming practices, including organic methods and polyculture systems that enhance rather than degrade local ecosystems.
However, it’s important to note that food miles represent just one factor in overall environmental impact. Production methods, seasonality, and storage requirements also play crucial roles. A tomato grown locally in a heated greenhouse during winter might have a larger carbon footprint than one imported from a warm climate. The key is finding the right balance between local sourcing and environmental responsibility, which often means eating seasonally and supporting local producers who use sustainable farming practices.
References:
Enthoven, L., & Van Den Broeck, G. (2021). Local food systems: Reviewing two decades of research. Agricultural Systems, 193, 103226. https://doi.org/10.1016/j.agsy.2021.103226
Security, G. F. a. N. (n.d.). Global food-miles account for nearly 20% of total food-systems emissions | Knowledge for policy. https://knowledge4policy.ec.europa.eu/publication/global-food-miles-account-nearly-20-total-food-systems-emissions-0_en
Communications. (2024, April 30). The environmental impact of food transportation: eating locally and seasonally. SAN. https://www.sustainableagriculture.eco/post/the-environmental-impact-of-food-transportation-eating-locally-and-seasonally
Branding, E. (n.d.). Carbon market prices | Montel. https://montel.energy/products/prices/carbon-market-prices?utm_source=bing&utm_medium=cpc&utm_campaign=Bing%20-%20Europe%20-%20Montel%20Product%20-%20Market%20Data%20-%20Search&utm_adgroup=Carbon&utm_term=EU%20ETS%20carbon%20price&utm_content=73667593034797&msclkid=0b85c988641a18d4a854a11d1bf80fe0
Field to fork: global food miles generate nearly 20% of all CO2 emissions from food. (2023, January 25). Environment. https://environment.ec.europa.eu/news/field-fork-global-food-miles-generate-nearly-20-all-co2-emissions-food-2023-01-25_en
Amaechi, P. (2022, November 19). 7 Impacts of transportation on the environment – Environment Go! [Video]. Environment Go! https://environmentgo.com/impacts-of-transportation-on-the-environment/
Weltagrarbericht. (2025, April 10). FAO: 14% of the world’s food is lost between harvest and retail – Global Agriculture. Weltagrarbericht. https://www.globalagriculture.org/news/fao-14-of-the-worlds-food-is-lost-between-harvest-and-retail/