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Human Geography: food miles - Coggle Diagram
Human Geography: food miles
Age Groups
Children
Often rely on parents for food choices
Teenagers
Frequently consume convenience or fast food
Adults
Balance between cooking and dining out, influenced by work
Elderly
Prefer simple, home-cooked meals due to health or tradition
Eating Location
Home-cooked meals
May include a mix of local and imported ingredients
Restaurant / Takeout
Often involves processed or imported food items
School cafeteria
Limited choice; menus depend on suppliers’ sourcing
Lifestyle Factors
Busy schedules
Lead to more fast food or delivery choices
Income level
Affects access to fresh or organic local foods
Health consciousness
Health-aware people tend to choose fresh, low-mile options
Access to local food
Urban vs. rural differences in local food availability
Environmental Impact
CO₂ emissions from transport
Higher when ingredients are flown in (air cargo)
Packaging waste
Increased with takeout and processed goods
Energy use
Cold storage and long-distance shipping require more fuel
Solutions / Actions
Promote local and seasonal food
Hold community events like “Eat Local Week”
Educate students about food sources
Use interactive lessons and food tracking apps
School campaigns (e.g., "Low Food Mile Day")
Compare meals and their food miles
Grow food in school garden
Use harvest in school lunches or cooking classes
Food origin
Local farms
Support community economy and reduce transport emissions
Domestic transport
Still involves fuel use but less than international imports
Imported products (air/sea cargo)
Typically have the highest food miles
Packaged or processed food
Often includes ingredients from multiple countries
Seasonal vs. non-seasonal produce
Non-seasonal often imported or grown in energy-intensive greenhouses