Ecology

Food Miles Calculator

Calculate CO2 emissions from transporting food by different modes

Quick Answer:Shipping 10 lbs of food 1,500 miles by truck produces approximately 0.63 kg CO2 in 2026. The same shipment by air produces 11.5 kg CO2 -- over 18 times more.

Shipment Details

CO2 Emissions

Calculating... kg CO2

vs Local (<50mi)

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CO2 per lb

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Equivalent Car Miles

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Per Serving (~0.5 lb)

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Comparison by Transport Mode

Air--
Truck--
Rail--
Ship--

Expert Insight 2026 Pro Tip

Air-freighted food generates over 140 times the CO2 emissions of sea-freighted food per tonne-kilometer. The most impactful choice is avoiding air-freighted produce entirely. Look for seasonal, regional produce -- if berries are available in winter, they were likely flown in. Frozen fruits and vegetables are often a more eco-friendly alternative because they are processed near the source and shipped by sea or rail. Surprisingly, food transported by ship across oceans can have a lower carbon footprint than food trucked across the continent due to the extreme efficiency of container shipping.

Frequently Asked Questions

What are food miles and why do they matter?

Food miles measure the distance food travels from where it is produced to where it is consumed. This concept matters because transportation generates greenhouse gas emissions that contribute to climate change. The average American meal travels approximately 1,500 miles from farm to plate, and food transportation accounts for roughly 6% of total food-system greenhouse gas emissions. However, the environmental impact depends heavily on the transport mode used. Air freight produces over 18 times more CO2 per tonne-kilometer than truck transport, and over 140 times more than shipping by sea. Understanding food miles helps consumers make informed choices about buying local produce, choosing seasonal foods that do not require air freight, and reducing the carbon footprint of their diet.

Is buying local food always better for the environment?

Buying local food is not always better for the environment, though it often is. Transportation typically accounts for only 6-10% of a food item's total carbon footprint, while production methods contribute 80-90%. A locally grown vegetable in an energy-intensive heated greenhouse may have a higher carbon footprint than the same vegetable grown outdoors in a warmer climate and shipped by truck or sea. However, local food that is in-season and grown using standard practices almost always has a lower footprint than imported alternatives. The biggest environmental wins come from avoiding air-freighted produce, such as out-of-season berries or tropical fruits flown in from overseas. Farmers markets and community-supported agriculture programs are excellent ways to access low-footprint local food.

Which foods are most commonly transported by air?

Air-freighted foods typically include highly perishable items that command premium prices, such as fresh berries, asparagus, tropical fruits like passion fruit and mangoes, premium seafood like fresh tuna and salmon, cut flowers, and out-of-season produce from the opposite hemisphere. These items represent a small percentage of total food transported globally, roughly 0.5% by volume, but contribute a disproportionately large share of food transport emissions. Fresh produce labeled as coming from distant countries during off-season months is likely air-freighted. Some supermarkets are beginning to label air-freighted products to help consumers make informed choices. Choosing frozen alternatives, which are typically shipped by sea and processed near the source, can dramatically reduce the transport emissions associated with these foods.

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