Food Transportation Quotes

It occurred to me that there wouldn't be world hunger, if you people would MOVE WHERE THE FOOD IS!!!

To help producers serve larger institutional customers like schools and hospitals, USDA has helped fund new regional infrastructure like cold storage warehouses, commercial kitchens and local slaughter facilities.

Most people don't know where their food comes from. We're confused about the fundamentals. How does our food wind up on our plates? How exactly is it that, when I flick the switch, the lights come on?

...A one-pound box of prewashed lettuce contains 80 calories of food energy. According to Cornell ecologist David Pimentel, growing, chilling, washing, packaging, and transporting that box of organic salad to a plate on the East Coast takes more than 4,600 calories of fossil fuel energy, or 57 calories of fossil fuel for every calorie of food.

I worked for a breakfast catering company on commercial shoots, which meant getting up at 3 or 4 A.M. and loading up your car with a bunch of food and driving out to some set in Santa Clarita and making breakfast for a bunch of people.

Today, the origin of 90% of all the edible food Gambians consume are from places they have never heard of.

I think as individuals, people overrate the virtues of local food. Most of the energy consumption in our food system is not caused by transportation. Sometimes local food is more energy efficient. But often it's not. The strongest case for locavorism is to eat less that's flown on planes, and not to worry about boats.

We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.

In my opinion, if there is one extremely legitimate use for petroleum besides running wood chippers and front-end loaders to handle compost, it's making plastic for season extension. It parks many of the trucks [for cross-country produce transportation]. With the trucks parked, greenhouses, tall tunnels, and more seasonal, localized eating, can we feed ourselves? We still have to answer that burning question.

The average food item on a U.S. grocery shelf has traveled farther than most families go on their annual vacations.

Most of the food imported to Russia came from China.

The farther north you go, the fewer fruits and vegetables there are. What kind of apple trees do you suggest the Inuit get their apples from? And how much oil is expended transporting such things out there? It's an equation.