The document discusses the role of local food in managing carbon in the supply chain. It notes that food production accounts for a significant portion of greenhouse gas emissions and that local food can help reduce emissions through shorter transportation distances and less packaging. While production emissions can vary significantly depending on farming practices, local food may have other benefits like supporting local economies, reconnecting communities with food sources, and increasing food security. The document argues that standardizing emissions data collection and promoting local value chains could help maximize the benefits of local food.

1. The Role of Local Food in Managing Carbon in the Supply Chain Carol Somper, Principal Sustainability Consultant Insert image here Insert image here Insert image here

2. Carbon in the supply chain…. Drivers changing the marketplace What is “local food”? Does local = low carbon? Maximising the benefits from local food

3. Food is a global issue! "The most political act we do on a daily basis is to eat, as our actions affect farms, landscapes and food businesses," Prof Jules Pretty, 2005

4. We’re running out of oil….. 40yrs left at current rate of consumption? Source: Financial Times, June 08

5. We’re heating up…!

6. Extreme weather events doubling in frequency

7. How Carbon is changing the marketplace UK Climate Change Bill Carbon Reduction Commitment (2010) EU & Global carbon trading New Standards

8. Sustainable Food Evidence suggests that what we eat has more impact on climate change than any other aspect of daily life. “ The production, retailing, transport, packaging and preparation of food accounts for 31% of the EU's contribution to global warming. Buying sustainable food reduces energy use and thereby reduces adverse environmental effects. Sustainable food can also support struggling rural areas.” (National Assoc of Care Catering & Sustain, 2005)

9. What is “Local Food”? There is no single definition of local food. Most widely accepted definition ( used by farmers’ markets ) is “food produced, processed, traded and sold within a defined geographic radius, often 30 miles. Source: Defra (2003)

10. Characteristics of “local” Strong consumer interest in local food. Consumers have a wide range of expectations of local food – delivering social, health and environmental benefits in addition to food itself . Complex sector dominated by micro-businesses - mostly farmer/growers - seeking to add value to their products and who dominantly use direct and very short chain marketing to consumers. Organisations and individuals, who facilitate links between enterprises at a local scale and provide conduits for co-ordination at regional and national level, play a central role in the sector currently and are essential for its further development.

11. INPUTS OUTPUTS Business

12. Emissions are Complex & Opaque ?

13. Does “local” = low carbon = sustainable? Production end of supply chain accounts for 30-80% of emissions Highly variable depending on soils, product and production process Little to choose between conventional and organic systems of production [Source: PAS 2050 GHG’s from food project ADAS for Defra, 2008]

14. Ecosystem Goods and Services

15. Does Local = Sustainable? Less packaging & less waste Security of supply Reconnects local communities with the land Fairly traded Healthier eating Good for local heritage and ‘sense of place’ Good for the local environment/ecosystems Good for the local economy – suppliers & traders Low ‘food miles’ and fewer emissions Freshness and quality Benefits of Local Food

16. Maximising the benefits…… Establishing more accurate emissions data for primary production Standardising measurement and performance in each sector at each step Establishing and promoting local ‘value chains’