The average distance our meat travels hovers around fifteen hundred miles. That's like me driving from Brooklyn to the Texas Panhandle for lunch.
In "Eating Animals," Jonathan Safran Foer highlights the extensive journey our meat undergoes before it reaches our plates, averaging about fifteen hundred miles. This remarkable distance underscores the disconnect many consumers have with their food sources, as they may not realize the transportation required to deliver meat from farms to urban environments.
Foer's comparison of this distance to a drive from Brooklyn to the Texas Panhandle serves to illustrate the scale of this issue. It emphasizes the environmental impact and the lack of sustainability inherent in our current food distribution systems, prompting readers to consider the choices they make regarding their diets.
