By Nicole Bell, Center for Sustaining Agriculture and Natural Resources, Washington State University

This article is part of a series highlighting work from the Fruit & Vegetable Supply Chains: Climate Adaptation & Mitigation Opportunities project, a collaborative research study co-led by investigators at the University of Florida and the Agriculture & Food Systems Institute. Other collaborators include researchers at the University of Arkansas, University of Illinois, the International Food Policy Research Institute, the World Agricultural Economic and Environmental Services, and Washington State University. This project seeks to identify and test climate adaptation and mitigation strategies in fruit and vegetable supply chains.

HelloFresh home delivery meal services individually package ingredients for a 2-4 serving meal. Photo: Flickr user wuestenigel under CC BY 2.0.

I explored opportunities to reduce environmental impact related to food preparation and food waste in previous AgClimate.net articles. However, transportation in the food supply chain is a significant contributor to carbon emissions: all the transportation and miles in between the farm and your plate are part of the journey of fruits, vegetables, and all of your favorite foods. Those food miles and methods of transportation look different today than they did several decades ago. The “last mile” that your food travels through before it lands at your door, otherwise known as the stage from the processor or retailer to the consumer’s hands, is changing too, and it has the potential to be a great opportunity for greenhouse gas emissions reduction. Americans are spending 100 billion dollars a year on online groceries alone. The home delivery meal kit industry is valued at 1.5 billion dollars in the United States and is experiencing a growth rate of 25 percent annually (Heard et al.). While 23 percent of Americans were buying their groceries online in 2016, projections indicate that up to 70 percent of consumers will make the switch by 2024, partially due to the rise in home deliveries throughout the COVID-19 pandemic (Food Marketing Institute). What do all of these at-home deliveries mean for the environment? How are our decisions on the manner in which our food arrives at our dinner table impacting the so-called “last mile” emissions? Continue reading →

By Nicole Bell, Center for Sustaining Agriculture and Natural Resources, Washington State University

This article is part of a series, Climate Friendly Fruit & Veggies, highlighting work from the Fruit & Vegetable Supply Chains: Climate Adaptation & Mitigation Opportunities project, a collaborative research study co-led by investigators at the University of Florida and the Agriculture & Food Systems Institute. Other collaborating institutions include researchers at the University of Arkansas, University of Illinois, the International Food Policy Research Institute, the World Agricultural Economic and Environmental Services, and Washington State University. This project seeks to identify and test climate adaptation and mitigation strategies in fruit and vegetable supply chains.

The food waste occurring close to a consumer’s plate plays an important role in the overall environmental footprint of a given product, such as fresh market potatoes. Photo: Ernesto Andrade under CC BY-ND 2.0.

While many scientists, producers, and consumers recognize the importance of quantifying the carbon footprint of agriculture, most efforts focus on on-farm activities. The journey food takes before it lands on a consumer’s plate is complex and requires looking beyond the farm gates: as it turns out, the consumer’s plate plays an important role in the overall environmental footprint of a given product. In a recent article, we explored insights related to preparation of French fries from a study led by Ranjan Parajuli on the relative impact of different parts of the supply chain (on-farm, processor, retail, and consumer) for fresh and processed potato and tomato products. Here, we examine another aspect of supply chain impacts of potato and tomato products: food waste. The results indicate that waste contributes significantly to greenhouse gas (GHG) emissions.  Continue reading →

By Karen Hills

This is part of a series highlighting work by Washington State University (WSU) researchers through the Waste to Fuels Technology Partnership between the Department of Ecology and WSU during the 2017-2019 biennium. This partnership advances targeted applied research and extension on emerging technologies for managing residual organic matter.

Commercial compost facilities divert organic waste from landfills and create a beneficial soil amendment. Photo: Doug Collins.

Composting organic waste is, in many ways, a win-win scenario. It diverts waste from the landfill, while creating a valuable soil amendment. However, even composting is not without its share of environmental impacts. Large commercial composters know that emissions of smelly compounds can occur and cause unhappy neighbors. But little attention has been paid to less noticeable compounds which could have climate and air quality impacts. But how much is known about the emissions of these compounds from composting operations? Reading a recently published report by Tom Jobson and Neda Khosravi of WSU’s Laboratory for Atmospheric Research helped me to better grasp the state of the science on this question. Continue reading →