Dwindling resources will require innovation within the
agricultural industry if this demand is to be met. Traditional
farming practices use large amounts of resources, such as land
and water, and leave a large environmental impact. It is esti-
mated that 550 billion liters of water is wasted annually on crop
production and areas once rich in resources now have limited
supplies. So, what can be done to ensure future generations are
left with the resources they need to grow enough food?
Trains, Planes, and Automobiles
The journey many of our favorite food staples such as tomatoes,
lettuce, peppers, leafy greens, and herbs take to reach our
local supermarkets can be a long and sometimes strange
one. Often, hundreds of miles are traveled to get from farm to
table. A study conducted by the Leopold Center for Sustainable
Agriculture in Iowa compared the distance traveled between
produce sold through Chicago’s Terminal Market, where bulk
quantities of produce are sold by brokers, and a local farmers’
market (Ferry Plaza Farmers’ Market in San Francisco, CA). The
study’s findings might be a surprise to many consumers:
T erminal Market vs. Ferry Plaza Farmers’ Market
Apples:
Tomatoes:
Grapes:
Beans:
Peaches:
Winter Squash:
Greens:
Lettuce:
1,555 miles vs. 105 miles
1,369 miles vs. 117 miles
2,143 miles vs. 151 miles
766 miles vs. 101 miles
1,674 miles vs. 184 miles
781 miles vs. 98 miles
889 miles vs. 99 miles
2,055 miles vs. 102 miles
“
THESE LONG distances traveled by food consumes
large quantities of fossil
fuels and emit great
amounts of carbon dioxide.”
It is estimated the average American meal travels
1,500 miles to its end destination. While this long distance
may be a necessity for some crops, there are many instances
where locally grown produce is available but still imported
due to price, quality, and availability. Apples grown in New
Zealand may be imported and sold in San Francisco, right
next to the city of Sebastopol, known for its apple production.
Sugar cane grown in Hawaii is processed in California,
packaged in New York, and then shipped back to Hawaii,
where it’s sold to consumers. These long distances traveled
by food consumes large quantities of fossil fuels and emit
great amounts of carbon dioxide. Our food transportation
system currently consumes 20 pounds of fossil fuel for every
two pounds of energy we receive as food. Globally, shipping
food accounts for 30 per cent of all carbon dioxide emissions.
grow cycle
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