Eating Local: A Decision That Matters (And Much More Than You Think)

In a world where sustainability has become part of our daily decisions, more and more people are asking themselves: What impact does what I eat have? And, above all, is it really better to buy local?

An international reference study, published by Joseph Poore and Thomas Nemecek in the journal Science, brings to the table key data on the environmental impact of our food. But although many of its conclusions have been interpreted as an argument in favor of importing vegetable products from other countries, today we want to offer you another view: one that values the local, without falling into idealizations, but understanding its true transformative potential.

The study analyzes data from more than 38,000 farms in 119 countries and concludes that the greatest environmental impact is not in the transportation of food, but in its production. In fact, transporting food represents, on average, less than 10% of its total carbon footprint.

This has led to many headlines such as: “It is better to eat imported lentils than local meat”. And while it is true that reducing meat consumption can have a very positive impact, focusing on that alone oversimplifies a complex problem. Mainly because growing those lentils sometimes requires chemicals whose manufacture would already pollute more.

In the specific case of Spain, the situation is different from that of many countries analyzed in the study. Here we have a competitive and ethical advantage: a growing network of small producers, cooperatives, regenerative farms, organic crops and extensive livestock farming that are committed to much more sustainable models than international agribusiness.

When you buy a seasonal vegetable grown in Almería, an artisanal cheese from Castilla, legumes from León or extra virgin olive oil from Jaén, you are not only reducing the transport footprint: you are supporting a way of producing that takes care of the land, generates local employment and strengthens the circular economy.

The mistake is in thinking that “local” automatically means “sustainable”. This is not always the case. But the opposite is also true: importing plant products that come from intensive monocultures in other countries is no guarantee of sustainability either.

It’s the how that makes the difference, not just the what. And when you combine plant-based foods with local, agroecological production, respectful of the rhythms of the land and the farmers, you are making one of the most powerful decisions as a consumer.

It is true that transport accounts for a small fraction of total emissions. But transporting avocados from Peru by plane is not the same as transporting asparagus from Navarre by road. In an energy system in crisis and on a planet on the edge, every stretch counts.

In addition, the study does not take into account other important variables such as:

• Packaging and extended refrigeration of imported products.
• The working conditions of those who produce in countries with less social protection.
• The loss of food sovereignty when we depend on food from outside.

Local, when responsible, not only reduces distances: it builds resilience, social justice and community.

Spain is one of the countries with the greatest agricultural biodiversity in Europe. We have a rich seasonal calendar, diverse microclimates and a culinary tradition based on local products. From Murcian orchards to Galician chestnuts, from chickpeas from Fuentesaúco to Valencian oranges… we have EVERYTHING to feed ourselves well, richly and sustainably.

We don’t need to bring avocados from Mexico if we have local varieties in Malaga and Granada. Nor quinoa from Peru when there are national legumes of the highest quality. Nor almond milk from California when our almonds are endangered by foreign competition.

Every time you choose a food produced nearby, you are not only reducing your ecological footprint: you are investing in the future of the Spanish countryside. You are saying “yes” to models that respect biodiversity, to living villages, to knowing where what you eat comes from.

And if you also choose vegetable, organic or sustainable certified products, the impact is multiplied.

Buy at local markets, neighborhood stores or directly from producers.

Betting on seasonal foods. Prioritize products with clear origin and artisanal processes. Choose extensive and national pasture livestock.

It supports initiatives such as cooperatives, consumer groups or platforms that connect the countryside and the city (such as Triwuu 😉).

You may not have a garden at home, but you can know who grows what you put on your table. Sustainability is not in following fads, but in going back to basics: eating with meaning, choosing with awareness and valuing those who make each bite possible.

Because yes: eating local, in Spain, is still one of the most authentic and powerful ways to build a fairer and greener future.