Your food is tired.
By the time it gets to you, your food may have traveled as many as 1,500 miles. But the real concern isn’t the trauma inflicted on our food by all this travel, but the potential strain on the environment resulting from these transportation miles.
Historically, we cooked mostly what was available seasonally or could be preserved. Holiday favorites like pumpkin pie, sweet potatoes and pecan pie didn’t become favorites randomly—they became so because they could be easily obtained during the colder months. Now, global supply chains allow us virtually unlimited access to all kinds of food—year round.
Everyone likes options, but with every “food mile” translating into carbon emissions, choosing to incorporate more seasonally- and regionally-appropriate foods into our diet can benefit the environment.
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