ANALYSIS: Strengths and limitations of localizing food production as a Sustainability-building strategy-an analysis of bread Production on the island of Gotland, Sweden

摘要

In this paper we analyze the environmental consequences of local small-scale versus centralized large-scale bread production and the potential for self-sufficiency in bread in a Swedish island community. Mills and bakeries located on the island of Goltand in the Baltic Sea were compared with large-scale production systems on the Swedish mainland. The results show that bread production in local bakeries requires more total energy input per kilogram of bread than the industrial bakery, mainly due to inefficient technology.