organic food is in which phase in product life cycle

The issue of “food-miles”, roughly a measure of how far food travels between its production and the final consumer, has been a consistent fixture in the debate on food sustainability since an initial report from the UK coined the term in 1995 (4-8). and EU shows that consumers are taking more notice in both how their food is produced and where it comes from. The continually increasing penetration of both organic and locally grown food in the U.S. Within the field of consumer food choice, several recent trends associated with environmental sustainability have occurred. Thus, we suggest that dietary shift can be a more effective means of lowering an average household’s food-related climate footprint than “buying local.” Shifting less than one day per week’s worth of calories from red meat and dairy products to chicken, fish, eggs, or a vegetable-based diet achieves more GHG reduction than buying all locally sourced food.

Different food groups exhibit a large range in GHG-intensity on average, red meat is around 150% more GHG-intensive than chicken or fish. Transportation as a whole represents only 11% of life-cycle GHG emissions, and final delivery from producer to retail contributes only 4%. household’s 8.1 t CO 2e/yr footprint for food consumption. Despite significant recent public concern and media attention to the environmental impacts of food, few studies in the United States have systematically compared the life-cycle greenhouse gas (GHG) emissions associated with food production against long-distance distribution, aka “food-miles.” We find that although food is transported long distances in general (1640 km delivery and 6760 km life-cycle supply chain on average) the GHG emissions associated with food are dominated by the production phase, contributing 83% of the average U.S.

Organic food is in which phase in product life cycle