Lowering carbon emissions by building regional food systems

Read the full story at Triple Pundit.

Our food systems currently contribute about one-third of human-produced greenhouse gas emissions. In endeavoring to lower emissions, we certainly can’t do away with food, but we can adapt. Greener methods of growing have been sprouting up over the years. Regenerative agriculture, for example, has been embraced by brands such as meat company Applegate and Danone, known for its dairy products. Through regenerative agriculture, farms and ranches restore their soils for healthier water systems and carbon sequestration. 

And then there’s regionalizing, which can tackle that 10 or so percent of the food system’s greenhouse gas emissions that come from transporting food. Regionalizing does not automatically guarantee sustainability, though. In Going Local, author Michael Shuman describes the process of creating a sustainable local economy as not, “walling off the outside world,” but “nurturing locally owned businesses which use local resources sustainably, employ local workers at decent wages and serve primarily local consumers. It means becoming more self sufficient and less dependent on imports. Control moves from the boardrooms of distant corporations and back into the community where it belongs.”

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