New blog Celsias makes a point about food grown locally being more beneficial to the environment as it reduces ‘food miles’. A catchy phrase, but one that avoids much of inputs into the energy or carbon balance of providing food, as he alludes to.
To be fair to farmers in NZ, for example, the total energy inputs required to grow and deliver food should be compared, and the environmentally conscious consumer will seek to minimize that number. Inputs into the energy balance, aside from transportation cost of the finished product, include delivery of water, manufacture and delivery of herbicides (natural or otherwise), seeds, equipment used on the farm (ploughs, seeders, watering, weeding, picking, fertilizing), transport of labour and the list goes on. Good natural conditions gives kiwi farmers an advantage here.
As the article points out we should also be cognisant of how many people are earning a reasonable living from the farm, particularly when there are no alternatives.
Not mentioned in the article (at least positively) is that we should seek to maximise sustainable productivity from each unit area, so that we can keep farmed land to a minimum and maximise land used for nature.
This is another version of the nappies debate – where there turns out to be similar environmental impact between disposable and reusable nappies – provided you count all of the costs.
My guess is that well run environmentally concious farms will almost always out-perform small farms close to the markets, and they will do so using far less land. Simple economics tells the same story – big farms are more efficient and can produce and deliver food for a lower cost than local farms.
All that said, the quality of locally grown fresh food is hard to beat, and much of the large scale industrial farms, especially in the USA, are producing food of dubious quality.