Fears over supermarket shortages during the early stages of the Covid-19 pandemic led many people to buy their food from local producers, raising the prospect of a transformation in the way people get their food in the future. But while eating locally and shorter supply chains are often viewed as a more sustainable alternative to our global food system, the reality is much more complicated, explains Dr. Tessa Avermaete, a bioeconomist at the Katholieke Universiteit Leuven in Belgium.
