A food mile is the distance food travels from the farm to the store where you buy it, and these miles are costly to the environment. They are among the fastest-growing sources of greenhouse gas emissions worldwide. The concept of food miles started in the early 1990’s in the United Kingdom .The more the food miles that are attached to a particular food, the less sustainable and the less environmentally the food is desired.
Professor Tim Lang at the Sustainable Agriculture Food and Environment (SAFE) was the person behind conceiving the food miles, which appeared in a report ‘The food miles report’. The report consisted of the highlights of the hidden ecological, social and economic consequences of food production to consumers in a simple way, one which had objective reality but also disadvantages.
In United Kingdom, food travels on 30 billion kilometres each year, different means of transport are used to transport the food for example water (boats), air and road transport(cars, lorries). The United Kingdom transports food exporting and importing. They mainly import food from different African countries that have fresh food for example Kenya which has been one of the quickest countries to develop in the agriculture sector they grow beans, coffee which are freshly grown compared to some of the food that’s already processed. Tanzania, Rwanda and Ethiopia are following in the importing business.
The most common form of transporting food once it has reached the country of destination is by lorry. 25% of all journeys made in the UK will be taking food from destination to destination until it has been stacked on a supermarket shelf. These journeys account for 25% of CO2 emissions. Studies show that 60% of carbon dioxide is produced through road transport from the cars, 20% through air transport and 10% through rail and water.
Transportation of food costs the government so much money as most of the imported food is seasonally, the population also spends