[getsmart-l] Fw: [Local Food Idea List] On top of that, it helps the local economy

[John O'Gorman]

" . . . explained by James E. McWilliams in the International Herald Tribune, include "freshness, purity, taste, community cohesion and preserving open space." On top of that, it helps the local economy, keeping money circulating close by rather than going into the coffers of large national or multinational manufacturers and retailers." . . . and puts retail dollars in farmers' pockets instead of wholesale.

John
----- Original Message ----- 
From: Local Food Ideas 
To: Local Food List 
Sent: Saturday, August 18, 2007 9:58 AM
Subject: [Local Food Idea List] On top of that, it helps the local economy


Counting the Miles and Measuring Footprints 

By Bernice Hurst 

8/17/07 
RetailWire - Cranford,NJ,USA

RetailWire's Editor-in-Chief George Anderson recently had us discussing "locavores" (see RetailWire, 6/8/07 - Hunting for 'Locavores'). A related term that has gained traction in the U.K. is 'food miles'. Many people believe that knowing the distance food travels from field to plate has clear advantages. Knowing this number means we can make informed decisions and choose whether to support local producers or (knowingly and for whatever reasons) purchase something that has been imported. 

Supporters see food miles as a way of encouraging people to buy local. The reasons for that, as explained by James E. McWilliams in the International Herald Tribune, include "freshness, purity, taste, community cohesion and preserving open space." On top of that, it helps the local economy, keeping money circulating close by rather than going into the coffers of large national or multinational manufacturers and retailers. 

Opponents, including Dean Best, acting editor of just-food.com, declare food miles simplistic, explaining that food produced locally can sometimes use more energy than imported food. Carbon footprints can more meaningfully explain environmental impact. They also brand food miles supporters as Luddites and protectionists, depriving farmers in developing countries of much-needed export markets. 

Mr. Best points out that a 2006 report commissioned by the U.K.'s Department for Environment, Food and Rural Affairs to look at the impact of food transport concluded that making decisions based on distance "would be misguided on a number of fronts." 

Paul Watkiss, the report's co-author, mentions the possibility that "food grown naturally abroad and exported to the UK could have a lower carbon footprint than that produced here." Environmental costs "across the life cycle of the produce" need to be taken into account, not just in transportation. 

Mr. Best also quotes Anne-Marie Warris, global product manager for climate change at LRQA, part of the Lloyd's Register Group, who believes, "Labeling is inevitable. Consumers will want something to tell them what their carbon footprint is. The issue is what the label will tell them and what they want to know about." 

Some manufacturers and retailers, including Walkers (owned by PepsiCo) and Tesco, have started measuring carbon footprints and putting the information on packs. 

But the debate really isn't as simple as either food miles or carbon footprints. Information about food miles is easy to calculate and understand, cheap to implement. Information about carbon footprints is none of those. Add on the cost and need to design and agree on symbols and it could take decades to become recognized and routine. 

Discussion Questions: Do you see consumers demanding packaging information related to food miles or carbon footprints in the future? Will the inclusion of the information provide the company/brand that uses it with a competitive advantage of sorts? 

[Author's comment] Carbon counts on packaging may be a good thing or may add to the confusion. Only when we all know our personal footprints will we understand what represents a big or small contribution. As for developing a universal standard, as Tesco has promised, I don't plan to hold my breath waiting. There have been far too many arguments and disagreements about how to label fat, salt and sugar content in a way that is easy to understand. Now it's going to start all over again? With manufacturers all figuring out how much carbon they're using and everyone agreeing on the same formula? And the same symbols? Never mind that the item has traveled different distances depending on where it is sold or that different ingredients come from different sources - plus the bottom line realization that somebody (consumers?) will have to pay. 

  a.. Homegrown isn't always best - International Herald Tribune 
  b.. Tesco to 'carbon label' its products - Financial Times 
  c.. Shoppers count the carbon - Financial Times 
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