Argumentative Research Essay
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Brum-Bolton 1
Argumentative Research Essay: Sustainability Issues in the Distribution of Food Ashley Brum-Bolton
ENSU 2P01: Introduction to Environmental Sustainability Prof. Jeff Reichheld
Seminar 10
Jeff Reichheld
Monday, December 4, 2023
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Sustainability Issues in the Distribution of Food
Although the emission from transportation is the lowest contributor, there are still significant in the overall outcome of the food industry’s carbon footprint. Products are distributed
via a variety of modes of transportation, including truck, train, air, and boats. It is calculated that these forms of transportation emit approximately 0.015-0.72 tonne-kilometers of greenhouse gas emissions, with air emitting the most (Baldwin, 2015). These emissions, despite their value in numbers, have a significant impact on the environment. They will emit these emissions even if there is no freight, and simply hauling the truck and empty trailer may also generate these emissions when returning from their destination. These emissions can cause immense depletion when released into the atmosphere across the world. To help lower these greenhouse gas emissions and to ensure a cleaner option is to opt for less air and truck transportation and strive for more rail and ship transportation when possible. If companies must choose truck transportation in times when shipments are needed quicker and with less forewarning, companies
can ensure that updating and performing regular maintenance on vehicles as well as monitoring driver behaviours can ensure fuel-efficiency measures are taken seriously and can help the environment substantially (Baldwin, 2015). Without working towards a greener alternative, the emissions of these vessels will continue to deplete our resources with great damage to the Earth’s
atmosphere. When transporting organic products, approximately 20% of them are distributed directly to customers or supermarkets (Idowu, 2022). This direct transportation of goods promotes fast transportation service, yet it is shown that the faster a vessel is travelling (approx. every 5 mph after 50 mph) will cost approximately costs $0.26 more per gallon of gas (Baldwin, 2015). This rapid acceleration will cost more and exert more emissions which will, in turn, be released into
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our air and rapidly decrease the ecosystems globally. Direct transportation lessens the use of refrigeration for egg farmers in both the USA and Canada, “the concentration of egg production in the US in grain-producing areas creates higher transport-related efficiencies compared to the nationally distributed production” (Pelletier et. Al, 2018). This showcases the locations of egg farms are crucial to distributors as the possibility of not needing refrigerated containers can assist
in the decline of food waste from long haul trips. The implementation of sustainable practices when transporting foods, such as eggs, can benefit in the long term from the avoidance of refrigerated containers and getting fresher products to the consumer much faster. Considering the
other possibilities of low-emission transportation, the conscious effort to avoid carbon emissions is a good one, especially for business done around the world.
Refrigeration is a key component in the distribution of food as it represents 40% of the total energy required during this process (Baldwin, 2015). This component has many possibilities
for energy loss and greenhouse gas emissions. The refrigeration process requires low temperatures and chemical refrigerants to slow “the metabolic rates that lead to spoilage and bacterial growth” (Baldwin, 2009). These coolants can cause damage to the ozone layer and therefore allow radiation from the sun to hit the surface of the earth which harms the environment and the health of humans, some examples are skin cancer, cataracts, and immune system changes (Baldwin, 2015). The spoilage of products is costly to distributors of refrigerated
products as when some items in a refrigerated container have gone above a certain temperature or the container is opened without a proper re-seal, the container is written off and the products are deemed unsellable. This loss of product not only affects the consumer from not receiving the product but also the environment as the product gets disposed of inappropriately. When this happens, it causes a domino effect of issues such as “environmental risks, pest problems, and
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endangering human health and safety” (Baldwin, 2009). The food waste from refrigerated trailers
is great as there is commonly more than one kind of item on the freight and can compromise fresh foods such as fruits, vegetables, meat, and poultry. To promote sustainable practices in situations such as these, unsealed containers can be evaluated on a case-by-case basis as when these containers are opened, oftentimes they have only dropped a few degrees in temperature and
do not pose a threat to the consumer. Participating in the management of these containers and the
prevention of broken seals and if not, understanding how the product can be affected depending on the loss of temperature in each situation can allow companies to lose less freight in these incidents and products are still safe for sale is extremely important for consumers and companies
alike. To maintain refrigeration standards in the distribution of food, the monitoring of containers and ensuring there are not any leaks of deadly coolants, such as the common Hydrofluorocarbons, can assist in maintaining the carbon footprint made by the chemicals used in coolant devices found in older vessels. Hydrofluorocarbons also have a global warming potential of 124-14800 carbon dioxide equivalent and can cause great damage when they begin leaking from these devices (Baldwin, 2015). The implementation of hybrid and electric-only options for refrigerated trucks can also assist in the lessening of greenhouse gas emissions (Baldwin, 2015). The updating of these various refrigerated vessels can ensure the lowered possibility of these chemicals leaking.
Food surplus is a problem in food distribution around the world because the need for food
is unevenly distributed in places that have struggled with unfair food distribution among poor and struggling populations. Food charities and food banks are still used in developed countries such as Canada and the United States to try to find the so-called "cure" for food insecurity. This
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is difficult to understand considering various studies report "the inefficiency of current surplus food distribution initiatives due to the fragmented nature of such efforts and organizations working independently from each other" (Thapa Karki et al, 2021). This would suggest that the excess food sources that are used to feed those in need work independently to collect tax write-
offs for the food they donate. The surplus of food donations and food availability is not only from those who care, but also so that they can deduct it from their taxes and not devote actual earnings to a cause like this. As a result, the surplus of food is not distributed evenly because some companies may offer less or more depending on the amount of food they are willing to write off. Many of these foods have simple ingredients or are of poor quality and would not be consumed otherwise. This outlook is not sustainable for the long-term survival of these poor populations, as they are given cheap food to feed themselves and their families. According to researchers, "third-sector organizations are creating new relationships to solve the problem of food waste and food poverty by filling various unmet needs, such as the nutritional needs of end-
users, social responsibility needs of retailers, and welfare needs, by supporting public actors" (Thapa Karki et. Al, 2018). This would imply that giving poor-quality items to families would solve the food insecurity problem, despite the fact that it only gets families by and increases the need for quality food for families all over the world. Food distribution by businesses remains below average, emphasizing the link between poverty and poor food distribution. Companies all over the world have also attempted to ship food items to less fortunate countries in order to fill the poverty gap in first and third-world countries using new and emerging technology (Baldwin, 2009). However, as previously stated, these shipments are costly in terms of shipping rates as well as greenhouse gas emissions from transportation, and the outcome of the effort would not match the demand for what is required. As a result, poor food
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distribution becomes unsustainable for end-users' lives as well as the lives of the items being awarded, as poor quality increases the possibility of food waste and expired products.
Ultimately, to combat these issues, a peaceful yet affirmative approach involving coordinated efforts among various stakeholders is essential. Addressing transportation and refrigeration challenges, implementing sustainable practices, and re-evaluating surplus food distribution initiatives are crucial steps toward a more environmentally conscious and equitable food industry. Achieving sustainability requires a rethinking of current practices, embracing technological advancements, and fostering collaboration to ensure a healthier, more efficient global food system.
A comprehensive approach to sustainability goes beyond simple procedural changes. It necessitates a fundamental re-evaluation of established practices, the acceptance of technological
innovations, and the development of collaborative partnerships. Only by undergoing such a comprehensive transformation will the industry be able to not only reduce its environmental impact but also foster a more equitable global food system. The involvement and commitment of
stakeholders from various sectors is essential in this transformative journey, heralding a future in which the food industry champions environmental stewardship and social responsibility.
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Works Cited
Baldwin, C. J. (2015).
The 10 Principles of Food Industry Sustainability
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Baldwin, Cheryl. (2009).
Sustainability in the food industry
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Idowu, S. O., & Schmidpeter, R. (2022).
Case studies on sustainability in the food industry: dealing with a rapidly growing population
. Cham: Springer.
Pelletier, N., Doyon, M., Muirhead, B., Widowski, T., Nurse-Gupta, J., & Hunniford, M. (2018). Sustainability in the Canadian Egg Industry-Learning from the Past, Navigating the Present, Planning for the Future.
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(10), 3524. doi:10.3390/su10103524 Thapa Karki, S., Bennett, A. C. T., & Mishra, J. L. (2021). Reducing food waste and food insecurity in the UK: The architecture of surplus food distribution supply chain in addressing the sustainable development goals (Goal 2 and Goal 12.3) at a city level.
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