The Effects of Local Food on Carbon Emissions: The Case of the Republic of Korea

Da-Eun Jung, Sung-Bum Yang and Seung-Ryong Yang ()
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Da-Eun Jung: Department of Food and Resource Economics, Dankook University, Cheonan 31116, Republic of Korea
Sung-Bum Yang: Department of Food and Resource Economics, Dankook University, Cheonan 31116, Republic of Korea
Seung-Ryong Yang: Department of Food and Resource Economics, Korea University, Seoul 02841, Republic of Korea

Sustainability, 2024, vol. 16, issue 9, 1-17

Abstract: This study addresses the urgent environmental issue of climate change, focusing specifically on the role of local food, which is produced and consumed locally, in helping to reduce carbon emissions by eliminating the need for long-distance transportation. Through quantitative analysis, this study elucidates the potential benefits of environmental impact achieved through the consumption of local food, i.e., the significant reduction in carbon emissions. Specifically, the consumption of local food has been found to yield an annual decrease of 2,421,296 t C O 2 emissions, representing 2.5% of the Republic of Korea’s total greenhouse gas emissions from the transportation sector. This reduction further translates into an estimated economic value of USD 54.23 million (KRW 70.5 billion). These findings underscore the potential of local food consumption as a tangible strategy to overcome environmental problems. Moreover, the academic contribution of this study lies in its comprehensive analysis of the economic and empirical impacts of local food consumption on the environment. Moving forward, we propose policies such as supporting local food distribution networks, providing public education on local food, fostering local food industries, and implementing incentives to revitalize local food consumption.

Keywords: local food; food miles; carbon emissions; environment; carbon footprint (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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