The vast majority of energy used in the U.S. food system (around 80 percent) goes to processing, packaging, transporting, storing, and preparing food.

Produce in the U.S. travels, on average, 1300 – 2000 miles from farm to consumer. Since 1970, truck shipping has dramatically increased, replacing more energy efficient transportation by rail and water.

Local food systems can reduce “food miles” and transportation costs, offering significant energy savings. Consumers also benefit from fresher, better-tasting, and more nutritious food, while more food dollars stay within rural communities.