Food miles: Do UK consumers actually care?

Kemp, Katherine; Insch, Andrea; Holdsworth, David; Knight, Jenny

doi:10.1016/j.foodpol.2010.05.011

Cited by 140 publications

(105 citation statements)

References 37 publications

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“…Given the recent literature discourse on the often erroneous association of local food with more carbon-benign food (Coley et al 2009;Hallsworth and Wong 2012;Kemp et al 2010;Wong and Hallsworth 2012), a probe was made to examine if this applied to the sample studied. The majority (54.3%) were found to indeed draw parallels between local produce and lower carbon impacts (M=2.47; where 1 = Strongly agree and 5 = Strongly disagree;…”

Section: Data Analysis and Discussionmentioning

confidence: 99%

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

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The sector of food service provision generates substantial environmental and societal impacts. Environmental impacts are particularly pronounced in terms of carbon footprint build-up while societal impacts are reflected in often unhealthy food choice. These impacts should be minimised to facilitate progress of the sector towards sustainability. A significant share of the negative impacts from food service provision is attributed to irresponsible consumer choice which needs to be architected and made more society-and climatebenign. Customer 'nudging' is an effective tool of consumer choice architecture and yet little research has examined its application within the context of private food service provision.This study set to better understand the determinants of consumer choice when dining out and how consumer choice could be reinforced to make it more benefitial from the sustainability viewpoint. To this end, the study reported on the outcome of a consumer survey conducted among visitors to a UK casual dining restaurant where menu design was employed as a customer 'nudging' tool. The survey demonstrated that, next to price, food provenance and nutritional value determined consumer choice when dining out. This information should therefore be displayed on restaurant menus to enable educated, and more environment-and society-benign, food choice. While presenting the food carbon values on a menu was well perceived, some skepticism attached to their prospective use as a determinant of consumer choice was recorded. Recommendations were made on the design of the industry and policy-making interventions required to enhance the public appeal of this menu item.

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Section: Data Analysis and Discussionmentioning

confidence: 99%

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Filimonau

Lemmer

Marshall

et al. 2017

Journal of Cleaner Production

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show abstract

“…We did not include this factor because both the regional and national brands we investigated are widely distributed throughout the region. However, the question of round-trip distances travelled by consumers is receiving increased attention in the debate about sustainable food systems [31], and it represents one of the reasons to reconsider the concept of localism, as suggested by Coley et al [10].…”

Section: Discussionmentioning

confidence: 99%

“…In recent years, researchers and practitioners have become increasingly interested in local food supply systems and their potential in terms of social and environmental benefits [25][26][27][28]; the food miles indicator has been used with growing frequency to express the environmental benefits that accrue from local food supply chains because of their lower carbon emissions [3,4,10,[29][30][31].…”

mentioning

confidence: 99%

Evaluating the CO2 Emission of the Milk Supply Chain in Italy: An Exploratory Study

2015

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Abstract:During the last few years, Italian dairy farms, which gather, process and sell milk at the national level, have strengthened their leading market position at the detriment of dairy cooperatives, operating within regional borders. Moreover, decreasing milk prices and increasing production costs have recently induced many farmers to open automatic vending machines, dispensing raw milk for direct sale to local consumers. In order to contribute to the environmental assessment of alternative systems, this study estimated CO2 emissions related to the transport from production farms to point of sale, for three brands of fresh milk currently sold in the Umbria region (Italy), starting from the food miles indicator as a simple concept, easily understood by consumers. These brands differ in the origin of milk (national, regional and local) and distribution channels (large-scale retail channels for national and regional brands and vending machines for the local one). Thus, we estimated the emissions generated by the transport of the fresh milk consumed by regional households. In agreement with previous studies about CO2 emissions of foreign milk supply chains, the analysis showed that the production system of regional-branded milk, sold by retail channels, is the most efficient in terms of the environmental impact of transport.

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“…This concept has been used to suggest that the importing of food from distant countries inherently causes more emissions than cultivating and consuming local products (Kemp et al, 2010). One of the reasons why consumers choose to purchase local foods is to reduce the "food miles" of their purchases (Brown et al, 2009), that is, reduce the distance that their food travels from farm to plate, in an effort to decrease the emission of greenhouse gases (GHG).…”

Section: Food Milesmentioning

confidence: 99%

Local food: benefits and failings due to modern agriculture

Coelho

Coelho²,

Egerer

2018

Sci. agric. (Piracicaba, Braz.)

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This paper aims to examine the issue raised by the consumption of locally produced food in all its various aspects, and in particular, addresses how this practice contributes to local and global sustainability. It analyzes the different definitions of local food, the strategies used, the implications of the distance traveled in the transportation of food to the consumer's table -food miles, the relationships between local food consumption and sustainability, farming practices that reduce carbon emissions, contribution of urban agriculture to local food, local trading of food produced by rural farmers, as well as a number of relationships between the consumption of local food and human nutrition and health, local food protection and the ability to support local food production for humanitarian actions in disaster situations. The promotion of "local food" is a complex problem covering environmental issues, the economy and health.Transportation is not the only factor that determines how efficient it is to consume local food. Often, the technologies used for agricultural production are those most responsible for the degree of sustainability in the production and supply of food to the population. Local production does not always mean lower emissions of greenhouse gases. In general, the consumption of local foods, produced in ways adapted to the local environment using technologies with an ecological basis, is something beneficial and salutary for the environment, economy and society in general.

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Food miles: Do UK consumers actually care?

Cited by 140 publications

References 37 publications

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

‘Nudging’ as an architect of more responsible consumer choice in food service provision: The role of restaurant menu design

Evaluating the CO2 Emission of the Milk Supply Chain in Italy: An Exploratory Study

Local food: benefits and failings due to modern agriculture

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