Is Local Food More Environmentally Friendly? The GHG Emissions Impacts of Consuming Imported versus Domestically Produced Food

By Misak Avetisyan, Thomas W. Hertel, Gregory Sampson. 2014

110 citations recorded by the source corpus.

Subfields: Ecology, Environmental Engineering, Renewable Energy, Sustainability and the Environment

View Paper: https://www.semanticscholar.org/paper/2258c148b11f543635fe67a815032c94361aad8a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Ecology

1. S. Giljum

In Environmental Engineering

1. S. Giljum
2. Karin Schanes
3. Edgar G. Hertwich
4. T. Wiedmann
5. G. P. Peters
6. Manfred Lenzen
7. Robbie M. Andrew
8. Richard Wood

In Renewable Energy, Sustainability and the Environment

1. S. Giljum
2. Karin Schanes
3. Edgar G. Hertwich
4. T. Wiedmann
5. G. P. Peters
6. Jeroen B. Guinée
7. Richard Wood
8. Manfred Lenzen

Citations in the corpus

• Comparing the sustainability of local and global food products in Europe (2017, unknown): “The common conclusion is that emissions from farming (land use, soil emissions, productivity) are more important than transport emissions and that relocalization, if practiced globally would actually increase GHG emissions (Avetisyan et al., 2014; Kastner et al., 2011; Kreidenweis et al., 2016).”
• Low carbon lifestyles: A framework to structure consumption strategies and options to reduce carbon footprints (2016, background): “…above, the proposition that local consumption will reduce the carbon footprint of food is not straight-forward when considering how the carbon intensity of food production varies widely across regions and can therefore outweigh the bene fi ts of saved transport emissions (Avetisyan et al., 2014).”