Where does our dinner come from?

In the era of global supply chains, the food on our dinner table often comes from various parts of the world. To understand the origins of ingredients and their transportation distances, we examine three cities: Barcelona (Spain), Melbourne (Australia), and Ho Chi Minh (Vietnam). This analysis explores the food supply patterns and distances in these locations.

From our study of these three cities, we can observe the following patterns:

1.Locally sourced food has shorter transportation distances (e.g., eggs, vegetables, seafood), generally staying within 500 km to maintain freshness and reduce carbon emissions.

2.Specialty imported products travel much longer distances (e.g., Spanish olive oil, Chinese soy sauce, Japanese honey), often covering 7,000 to 10,000 km, relying on global trade networks.

3.Cities with strong local agriculture can be self-sufficient (e.g., Ho Chi Minh, Melbourne)

This research helps us better understand that the food on our plate comes from diverse global sources. It also raises awareness of how food transportation impacts the environment and how we can support local farming while balancing the benefits of international cuisine.

Team07: 

Yongyun Deng (RMIT Melbourne)

Nguyen Ngoc Hao (RMIT Vietnam)

Tu Nguyen Thanh Vi (RMIT Vietnam)

Bruna Motjé (ELISAVA Barcelona)