The IMPACT of the Locally-Sourced FOOD Versus the MASS-Produced FOOD on Consumer Perceptions of Farm-to-Table and Carbon Footprint

The increased release of carbon is causing the climate to change negatively. These changes result in the melting of the glacier, the rising in sea levels and flooding. One industry that has tried to reduce its carbon footprint has been the food industry. The food industry is attempting to minimize their carbon footprint by reducing the distance between farms to table. Foods usually produced by local regional farms are commonly referred to as locally sourced foods. Initially, locally sourced food was expected to reduce the distance between farm to table and the carbon footprint in the production and distribution of the food process. In reality, the production and distribution of locally sourced food decreased the distance between farm-to-table but not the carbon footprint. Thus, research is needed to understand this discrepancy and reduce carbon footprint. This study rationalizes that consumers who become aware of the lack of impact in carbon footprint will pressure the locally sourced food industries to improve their sustainability practices that decrease carbon footprint. Therefore, this study evaluates consumer perceptions related to the farm-to-table and carbon footprint of locally sourced food versus mass-produced goods. Using a survey, 80 participants will be asked to assess their perceptions related to carbon footprint between mass-produced food and locally sourced food that is considered to be either high or low carbon footprint. The expectation is that consumer will associate locally sourced food with a shorter farm-to-table distance and a smaller carbon footprint. Results, discussion implications, limitations, and future research are discussed.