Is Local More Sustainable in Phoenix, Arizona?

Our study calculates the estimated difference in water use, energy demands, and CO2 emissions of head lettuce associated with the production (land preparation and growing operations, chemical inputs, irrigation) and the transportation (diesel demand) to the Phoenix metro area from:
       1. A local level, defined here as within Maricopa County, Arizona (AZ).
       2. From the central coast of California (CA) in Monterey County.

Our research results demonstrate that local lettuce is more resource intensive than non-local or regional produce. Production in Maricopa County has significantly higher (more than double) energy demands and emissions than Monterey County. Irrigation and chemical inputs are the greatest contributors to energy demand in Maricopa, but it is primarily irrigation that contributes to emissions. Comparatively, transportation and chemical inputs are the greatest contributors to energy demand in Monterey, and it is primarily transportation that contributes to emissions.

This life cycle inventory suggests that we need to reconsider the “food miles” framing of the local food debate and whether local food production is a viable sustainable alternative to the current food system in the arid Southwest. However, we also recognize that factors beyond resource-use and emissions affect policymakers’ and consumers’ demands for local foods. Future studies ought to provide a more nuanced look at the issue that also includes social, psychological, and economic factors that influence food policies and purchases. These results have important implications for future water management and suggest the need to pursue more water efficient practices in AZ.