食材遠距離運輸污染地球

香港人每日享用豐富美食，但背後除了大家琅琅上口的「粒粒皆辛苦」外，原來食材的種植、儲存、運輸、加工、烹調等步驟，都會帶來氣候變化及影響環境。食物經過長途運輸，不論是飛機空運、火車、貨車從陸路運送或船運，都應用到能源，而化石燃料的燃燒會帶來污染，令氣候暖化及影響空氣質素。

例如: 

一包200克的智利提子，空運到香港，產生了3公斤溫室氣體

試想想，購買一包來自美國的羽衣甘藍，運輸里程是 13,000 公里。如你到以下農墟購買本地有機羽衣甘藍

元朗到中環 36 km

元朗到大埔 30 km

元朗到鰂魚涌 45 km

每次購買本地羽衣甘藍，可減少360倍以上的食物里程 ! 

The Impact of Long Distance Food Materials Transportation on Air Pollution 

The real environmental cost of purchasing imported produce is not only influenced by the transportation process of these produces. Other factors such as industrialized farming, food processing, and storage are also key in contributing to the overall environmental cost. As fossil fuels are burned to turn into energy to power all these processes, the result is detrimental on the environment. Here are few examples 

Example 1 Grapes

The aerial transportation of a bunch of 200 gram Chilean grapes to Hong Kong will generate one and a half kilograms of greenhouse gas. 

Example 2 Kale

The distance it takes to transport Kale from US to HK is 13,000 km by air, while locally grown organic Kale sold at local farmers' markets travels no more than 100 miles, for example:

Yuen Long to TaiPo 30km 

Yuen Long to Central 36km

Yuen Long to Quarry Bay 45km

Each time you purchase a local grown produce, such as Kale, you can help reduce 360 times of unnecessary food miles!  

食物營養味道流失

食物經過長途跋涉的運輸，營養、味道均會流失。

• 維他命 B、C及E是對抗自由基，預防疾病如心臟病、癌症的重要抗氧化物，而進口新鮮食材比本地即日收割食材，較有機會流失更多養份
• 菠菜於收割後24小時內，若存放於室溫，維他命 C會慢慢流失 50-90%
• 葉酸亦會隨著時間及與光線接觸而受破壞

Loss of Food Nutrition & Freshness

Loss of nutrition & freshness may incur during the delivery process of imported produce. For instance:

• Vitamin C, B and E are all important antioxidants that protect our body against free radical damages that are the root cause of common diseases such as cancer. Imported produces have lower levels of these vital vitamins compared to freshly picked fruit and vegetables that have retained the maximum amount of nutrients before reaching the consumers.

• Spinach stored at room temperature loses between 50 and 90 per cent of its vitamin C within 24 hours of being picked. 

• Folic acid, present in many green leafy vegetables, is prone to deterioration with time and exposure to light. 

香港好食材

其實香港有本地種植及飼養的好食材，除蔬果以外，還有豬、雞和魚的選擇，更有本土無添加醬料、香草等，只要有心就能食在本地。支持香港好食材，更能做到不時不食及均衡飲食，因為你能購買的都是農夫當周收割及在目前氣候情況下可以種植的種物，運輸里程更短、食材更新鮮。

欲知更多本地食材資訊，請 按此

Eat Local

There are a wide range of local produces readily available at our finger tips. Hong Kong has produced many of the common food items that we regularly find on our plates, such as vegetables, chicken, pork, condiments, and seafood. “Eat the Seasons” isn’t just a slogan; it best describes the local farming practice where farmers would only grow crops best suited for the local climate. 

To find outlets that sell local produces, please click here