The sustainability of “local” food: a review for policy-makers

In the political discussion, the promotion of local food systems and short supply chains is sometimes presented as a means to increase the resilience of the food system, e.g. in the context of the COVID-19 pandemic, and it is also suggested as a means to improve the environmental footprint of the food system. Differentiating between local food systems and short supply chains, a review of the literature on the environmental, social and economic dimensions of sustainability is carried out. “Local food” cannot simply be equated with “sustainable food”; in most cases, it neither can ensure food security nor does it necessarily have a lower carbon footprint. For the environmental sustainability of food systems, many more factors matter than just transportation, not least consumers’ dietary choices. In terms of social sustainability, local food systems are not necessarily more resilient, but they can contribute to rural development and a sense of community. In terms of economic sustainability, selling via short supply chains into local markets can benefit certain farmers, while for other producers it can be more profitable to supply international markets.