A better understanding of these supply chains might help more local food producers figure out ways to meet a growing demand.
Food miles are one thing. The amount of fuel used per pound of produce is something else.
In other words, that steak you bought at the farmers' market from the family operation down the road might have taken more fuel to get to you than the rib-eye from a steer slaughtered in Kansas.
That's one of the interesting findings in a report produced last month for the USDA by eight economists and academics, including several from the University of Minnesota.
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