Regan Brown
The transportation of food into cities has significant environmental implications, particularly concerning fuel usage and emissions. The concept of food miles refers to the distance travelled by food from production to consumption, indicating the environmental impact in terms of energy use and emissions. This metric is calculated as tonne-kilometres (tkm), representing the transport of one tonne of food over one kilometre. While food miles are a useful indicator, the mode of transport, such as air, road, rail, or water, also plays a crucial role in determining the environmental impact. The long-distance transportation of food relies heavily on fossil fuels, with an estimated ratio of almost 10 kcal of fossil fuel energy input for every 1 kcal of food energy output. This contributes to the carbon footprint of the food supply chain, which accounts for about 20% of all CO2 emissions from food, according to certain studies. The rise in online food delivery services has further intensified the fuel consumption and emissions associated with urban food transportation.
| Characteristics | Values |
|---|---|
| Food miles emissions calculated by | Transport distance, food mass, type of transport with relevant emission factor (rate at which that particular vehicle releases CO2 into the air) |
| Global food miles in terms of carbon dioxide equivalent | 3.0 gigatonnes of carbon dioxide equivalent (GtCO2e) |
| Transport's share in total food system emissions | 19% |
| Transport's share in total freight miles | 18% |
| Transport's share in total freight emissions | 27% |
| Transport's share in total U.S. energy consumption in 2023 | 30% |
| U.S. transportation sector energy use by petroleum products in 2023 | 89% |
| U.S. transportation sector energy use by biofuels in 2022 | 6% |
| U.S. transportation sector energy use by natural gas | 5% |
| U.S. transportation sector energy use by electricity | <1% |
| Most energy-efficient mode of personal transport | Velomobiles (enclosed recumbent bicycles) |
| Energy required by a velomobile at 50 km/h (31 mph) | 0.5 kWh (1.8 MJ) of energy per 100 km |
| Energy required by a standard lightweight, moderate-speed bicycle at 16 km/h (10 mph) | 27 kcal/km, 3.1 kWh (11 MJ) per 100 km, or 43 kcal/mi |
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What You'll Learn
Energy efficiency of transport
Energy efficiency in transport is a critical aspect of reducing the environmental impact of food transportation into cities. This impact is often assessed using the concept of "food miles", which calculates the distance travelled by food from production to consumption. Food miles are measured in tonne-kilometres (tkm), indicating the environmental impact in terms of energy use and emissions.
To improve energy efficiency and reduce emissions, several strategies can be implemented:
Sustainable Agriculture and Local Sourcing
Encouraging sustainable agricultural practices that support local economies is essential. This includes promoting local and seasonal products, which reduces transport-related emissions by decreasing the distance food travels. Local sourcing helps maintain wildlife habitats, discourages urban sprawl, and reduces the need for new agricultural lands, preventing potential deforestation. Eating locally and seasonally also reduces the need for long-haul transportation, lowering emissions and packaging requirements.
Energy-Efficient Technologies
Investing in energy-efficient technologies for food storage, processing, and transportation is crucial. This includes the use of trigeneration systems, which integrate combined heat and power generation with refrigeration technologies, resulting in significant energy and GHG reductions. Cold storage technologies, such as phase change material and thermal energy storage, also play a vital role in reducing energy consumption and emissions. Reforming policies to introduce market-based measures and subsidies can incentivize the development and implementation of more energy-efficient technologies.
Efficient Modes of Transport
The choice of transportation mode significantly impacts energy efficiency. For example, rail and barges are more energy-efficient per ton of cargo than air freight. Similarly, larger trucks are more emissions-efficient than smaller vehicles. In urban areas, the rise of on-demand meal delivery services has led to increased congestion and new planning challenges. To optimize energy efficiency, it is essential to design the least emissions-intensive transportation routes using information and communications technology.
Energy Efficiency of Vehicles
The energy efficiency of specific vehicles also varies. Velomobiles (enclosed recumbent bicycles) are highly energy-efficient due to their aerodynamic shape, requiring significantly less energy per distance travelled than standard bicycles or cars. Standard lightweight, moderate-speed bicycles are also energy-efficient, consuming up to 25 times less energy per distance travelled than personal cars.
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Food miles and carbon footprint
Food transportation is a significant contributor to the carbon footprint of the agricultural industry, accounting for nearly 20% of all CO2 emissions from food. The concept of "food miles", which refers to the distance that food items travel from production to consumption, is a critical factor in assessing the environmental impact of our dietary choices.
The carbon footprint of food miles is calculated using a global multi-region model that takes into account transport distance, food mass, type of transport, and emission factors (the rate at which a vehicle releases CO2). Food miles are typically measured in tonne-kilometres (tkm), representing the transport of one tonne of food over one kilometre. While carbon footprint assessments of specific food items are limited due to data requirements, studies indicate that transport contributes significantly to the overall carbon footprint of the food supply chain.
The transport of fruits and vegetables, for example, contributes 36% of food miles emissions, releasing twice as many greenhouse gases (GHG) as their production. The increase in online orders for delivered ready-to-eat meals and the expansion of the on-demand meal delivery sector have further intensified the environmental impact of food transportation in urban areas. This new source of urban freight transport has received limited attention from researchers and policymakers, despite its contribution to congestion and its environmental implications.
To reduce the carbon footprint associated with food transportation, consumers are encouraged to adopt sustainable practices such as eating locally and seasonally. Seasonal eating involves consuming fruits and vegetables that are harvested at the time they are meant to be eaten, reducing the need for long-haul transportation and its associated emissions, packaging, and preservation requirements. Eating locally sourced food decreases transport-related emissions by shortening the distance that food travels, thereby lowering its carbon footprint.
Additionally, sustainable agriculture that prioritises local sourcing helps preserve local landscapes and wildlife habitats, discourages urban sprawl into farmland, and reduces the need for new agricultural lands, thus preventing potential deforestation or habitat conversion. By integrating these practices into our daily lives, consumers, policymakers, and businesses can collectively work towards a more sustainable future for the global food system.
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$134.03
Fossil fuels and energy costs
In the United States, transportation accounted for about 30% of total energy consumption in 2023, with petroleum products making up about 89% of the transportation sector's energy use. Gasoline, including motor and aviation gasoline, is the dominant transportation fuel, followed by distillate fuels (mainly diesel) and jet fuel. The use of fossil fuels in transportation contributes significantly to global greenhouse gas emissions, with food transportation being a notable component.
The concept of "food miles" refers to the distance food travels from farm to consumer, and it plays a crucial role in understanding the environmental impact of our eating habits. The longer the distance travelled, the larger the carbon footprint due to increased fossil fuel consumption. Transportation accounts for 19% of total food system emissions, with the transport of fruits and vegetables contributing 36% of food miles emissions, releasing twice as many greenhouse gases as their production.
The rise of online food delivery platforms has further impacted the energy costs associated with food transportation. This sector is rapidly growing, with companies like Grubhub, Uber Eats, and Deliveroo utilising crowdsourced delivery drivers who use their own vehicles. This model increases congestion in urban centres and adds to the energy and environmental impacts of food transportation.
To reduce the fossil fuel consumption and energy costs associated with food transportation, sustainable practices such as eating locally and seasonally are encouraged. By consuming locally produced and seasonally harvested foods, the need for long-haul transportation decreases, reducing emissions, packaging, and the energy-intensive process of refrigeration. This approach not only mitigates environmental impacts but also promotes biodiversity, supports local economies, and fosters a healthier relationship with our environment.
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Sustainable agriculture and local eating
The transportation of food over long distances is a significant contributor to fuel consumption and environmental concerns. The current global food system relies heavily on fossil fuels, with food miles—the distance that food travels from farm to plate—playing a crucial role. An estimated 15% of all transportation-related energy consumption in the United States is attributed to food transportation, with similar proportions observed in other developed countries. This raises important questions about the sustainability of our food systems and the potential benefits of adopting more local and sustainable agricultural practices.
One of the primary benefits of sustainable agriculture and local eating is the reduction in fuel usage and associated emissions. Local food systems shorten the supply chain, often eliminating the need for long-haul transportation. This can significantly reduce the carbon footprint of our food, as transportation accounts for a substantial portion of the energy used in the food system. For example, research has shown that a calorie of food transported by truck emits 10 times more carbon dioxide than a calorie of food produced and consumed locally.
In addition to the environmental benefits, sustainable agriculture and local eating can have positive social and economic impacts. Local food systems support small-scale farmers and encourage more diverse and resilient agricultural practices. By reducing the dependence on centralized, large-scale industrial agriculture, local eating can contribute to food sovereignty and community empowerment. It also keeps money within local economies, strengthens rural communities, and provides consumers with fresher and more nutritious food options.
Adopting more sustainable agricultural practices is also crucial. Sustainable agriculture focuses on ecological harmony, reducing external inputs, and promoting biodiversity. By minimizing the use of fossil fuel-based fertilizers and pesticides, implementing regenerative soil practices, and integrating crop and livestock systems, sustainable agriculture can further reduce fuel consumption and environmental impacts. These practices can also enhance the resilience of our food systems in the face of climate change and other challenges.
Finally, it is important to recognize the potential limitations and challenges of solely relying on local food systems. While local eating can reduce food miles, it does not necessarily account for other factors contributing to environmental impacts, such as agricultural practices or packaging. A balanced approach that prioritizes both local and sustainable practices is ideal. This may include supporting local farmers who employ sustainable methods, reducing food waste, and adopting more plant-forward diets, which have a lower environmental footprint.
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On-demand meal deliveries
The rise of the on-demand economy has led to a rapid increase in the delivery of meals from restaurants and fast-food outlets. This has been facilitated by the emergence of online platform companies that link customers, restaurants, and delivery personnel via internet and smartphone technology. Some of the most popular platforms include Meituan Waimai (China), Swiggy (India), Grubhub (USA), Uber Eats (USA), Deliveroo (UK), and Delivery Hero (Germany).
The growth of this sector has significant implications for transport and GHG emissions intensity. A study of delivery data in London found that meal delivery by vehicle is highly energy inefficient, producing 11 times more GHG emissions per meal delivered by vehicle than by bicycle. The analysis of the case study also indicates the relative transport inefficiency of these on-demand meal deliveries compared to other forms of urban road freight. On average, a delivery driver undertakes 9.6 deliveries daily, travelling 2.2 km (1.4 miles) from the restaurant to the customer, covering 41.3 km (25.7 miles) in total per day.
The transport of fruit and vegetables contributes 36% of food miles emissions, around twice the amount of greenhouse gases released during their production. The growth in on-demand meal deliveries is also adding to the congestion in urban centers and changing the nature of food delivery. This new source of urban freight transport has received little attention from researchers and policymakers to date.
To mitigate the environmental impact of on-demand meal deliveries, policies supporting bicycle use for delivery services can be implemented. For robotic delivery services, the literature suggests that delivery distance, electrification, and operation are critical factors in determining energy consumption and emissions.
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Frequently asked questions
The amount of fuel used to transport food into cities varies depending on factors such as the mode of transportation, the distance travelled, the type of food being transported, and the energy efficiency of the vehicle. On average, it is estimated that for every 1 kcal of energy we get from food, about 10 kcal of fossil fuel energy is consumed in the food system.
The mode of transportation is a significant factor, with air freight generating 50 times more CO2 emissions than sea shipping. However, sea shipping is slower, and in the demand for fresh food, faster and more polluting means of transport are often utilized. The distance travelled also plays a role, with food in the United States travelling approximately 2400 kilometers from farm to table.
The long-distance transportation of food contributes significantly to greenhouse gas emissions and climate change. It increases our dependence on finite resources, particularly oil, and has led to the development of highly mechanized production methods. Additionally, the burning of fuel for transportation results in emissions that cause acid rain and affect the respiratory system.
