CO₂ Emissions Associated with Foods throughout Distribution Channels from Points of Production to a Consumer

Abstract

Objective. Although several studies have been conducted to evaluate CO₂ emissions associated with the distribution of food, such studies have generally focused on emissions that occurred as a result of transportation from points of production to consumers. Few studies have evaluated the CO₂ emissions from food that occur during transportation between facilities and storage at various facilities and stores. Therefore, this study is conducted to evaluate the CO₂ emissions of foods using LCI analysis at each point throughout the distribution channels from points of production to individual consumers. These points also include distribution centers, facilities in which food is preserved, cut, packaged and sorted, retail stores, and delivery to a consumer’s home. Estimation of the CO₂ emissions of foods throughout their distribution channels enables identification of the stage at which the most CO₂ is emitted during food distribution. In addition, the analysis conducted here can be used to compare CO₂ emissions at distribution channels with other stages of the life cycle of the foods evaluated.
Materials and Methods. All analyses conducted in this study were based on an LCI analysis. The data evaluated in this study include the transported distance and power consumption associated with food at each point throughout the distribution channels. All data used in this study were provided by the Consumer’s Cooperative of Tokyo (CO-OP Tokyo). The CO₂ emissions associated with food sold at a store and food that is delivered directly to consumers’ homes were then estimated based on cases where individuals who walk to stores or have their food delivered to homes in Kokubunji. Fresh tomatoes and fresh pork were selected for this study because they were the vegetables and meats with the greatest consumption in 2007 based on consumer-spending according to the Family Income and Expenditure Survey in Japan.
Results and Discussion. The results of this study were as follows: 1. CO₂ emissions for foods that are transported by air are very high. 2: The amount of CO₂ emissions associated with tomatoes that are delivered to the consumer’s home is 150g-CO₂/kg, whereas 242g-CO₂/kg are associated with store-bought tomatoes. This difference occurred because 137 g-CO₂/kg are emitted during refrigerating for storage and display at the retail store. These findings indicate that home-delivery of food is more environmentally friendly than purchasing food at the store. 3: In the case of greenhouse tomatoes produced in Kumamoto Prefecture and sold at the store in Kokubunji, a total of 1,254g-CO₂/kg are emitted from production to sale at the store, and 14% of these emissions occur at the store. In the case of fresh pork produced in Kagoshima Prefecture and sold at the store in Kokubunji, a total of 6,545g-CO₂/kg are emitted from production to sale at the store, and 8% of these emissions occur at the store.
Conclusions. CO₂ emissions differ significantly according to the various means of transportation, and sales. It is essential that retail stores sell their products only after determining ways of reducing CO₂ emissions and selecting products that are produced and distributed using processes that reduce the amount of CO₂ emitted. Furthermore, the use of labels detailing the CO₂ emissions associated with foods should be considered.