By Wayne Martindale in The Conversation.
Beef from Brazil, avocados from Mexico, lamb from New Zealand, wines from South Africa and green beans from Kenya – food shopping lists have a distinctly international flavour. And with many questioning the sustainability of importing so much food from so far away, we are beginning to ask if switching to a vegetarian diet to cut emissions caused by meat production is as sustainable as one might think.
The influence of the global trade of food on local diets and cultural choices has exploded over recent years. Food supply chains operate globally and deliver rural produce to nearly 4 billion people now living in cities and towns. It was this principle that established the world’s first agricultural research station some 150 years ago when the founders of Rothamsted saw the potential of the agricultural land surrounding London to supply a growing urban population. In the 21st century, the whole world can be your bread basket.
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