Environmental Benefits

Local food reduces “food miles”, meaning fewer miles in refrigerated, fuel-consuming trucks. In the U.S., conventionally distributed food often travels 1,500 miles from farm to plate, producing 5 to 17 times more CO₂ than locally or regionally produced food. (source)

However, transportation accounts for only about 11% of total food-related greenhouse gas emissions. The majority — roughly 83% — comes from the production phase, including non-CO₂ emissions like nitrous oxide and methane.

How Local Farms Help

Buying local can also reduce emissions from production. Small farms are often more climate-friendly:

• Use fewer pesticides
• Rebuild crop and insect diversity
• Enrich soil with cover crops
• Create wildlife-friendly border areas
• Produce tastier, more nutritious food
• Some even implement carbon sequestration practices

Food Safety Benefits

Decentralized, local production can also reduce food safety risks. Long-distance food travels through many points where contamination can occur, while local sourcing limits potential hazards.