Is It Better to Eat Local Meat or Imported Tofu?
The Dinnertime Dilemma
Imagine you’re standing in the grocery aisle with two choices: locally raised beef from a nearby farm or tofu imported from thousands of miles away. One represents local food and fewer transport miles; the other is plant-based and has a reputation for being climate-friendly. Which choice is better for the planet?
The truth is, like most sustainability questions, it depends. But don’t worry, we’re breaking down the data so you can feel confident about your next dinner decision.
Why Transportation Isn’t the Biggest Factor
Many people assume imported tofu is automatically worse because of “food miles.” While transport matters, it’s usually a small slice of a food’s total carbon footprint.
What the data says
Transportation contributes only about 6% of global food-related emissions [Our World in Data].
Production methods dominate: Beef production emits around 60 kg CO₂e per kilogram of meat, while tofu is about 3 kg CO₂e per kilogram [Poore & Nemecek 2018].
Even if tofu travels thousands of miles by ship, it’s still generally far lower in emissions than locally raised beef because the production itself is so much more resource-intensive.
The Case for Local Meat
Local meat has its advantages:
Supports local farmers and economies. Money stays in your community.
Potentially better animal welfare. Many local farms have higher welfare standards than industrial feedlots.
Less transport packaging. Local farms may use fewer single-use plastics or styrofoam for transport.
But what about emissions?
Even grass-fed, local beef tends to emit more greenhouse gases than imported plant proteins. Cows produce methane, a greenhouse gas 28 times more potent than CO₂ over 100 years [EPA]. While regenerative practices can reduce the impact slightly, truly regenerative farming represents less than 1% of total meat production worldwide. For the vast majority of consumers, regenerative local meat simply isn’t accessible in the quantities needed to shift the global impact of livestock.
The Case for Imported Tofu
Tofu is made from soybeans, which often get criticized for deforestation. But here’s the nuance:
77% of soy grown globally goes to animal feed [FAO], not tofu or soy milk.
Soy for direct human consumption typically comes from different supply chains than soy grown for livestock.
Even when imported, tofu’s carbon footprint is usually much lower than beef’s, thanks to efficient production and shipping.
Why imported tofu is still climate-smart
Ocean freight, which transports most imported tofu, is relatively efficient compared to emissions from livestock.
Soy-based products like tofu have land-use and water-use efficiencies that surpass livestock by large margins.
Every serving of tofu replaces a serving of a high-impact animal protein, multiplying its climate benefit.
Health and versatility
Tofu is also a good source of protein, calcium (when fortified), and iron, making it an easy swap in many dishes. And unlike meat, it contains no cholesterol and far less saturated fat.
Ethical and Cultural Considerations
Choosing local meat may connect you to your region’s farming traditions, while imported tofu may support plant-based diets linked to climate and animal welfare ethics.
If animal welfare and climate change are top priorities, tofu is a clear winner. If supporting your local community is a priority and you want to eat meat, local is preferable to industrial feedlot beef, but keep in mind that “local” doesn’t automatically mean low emissions.
Putting It All Together: Which Should You Choose?
For most people looking to lower their environmental impact:
Imported tofu has a much smaller carbon footprint than local beef.
Truly regenerative meat is rare and often expensive, meaning most meat (even local) is still high-emission.
Shifting toward plant-based proteins like tofu is one of the most effective steps an individual can take to reduce their food-related impact.
Practical Steps
Try meatless meals once or twice a week. Swap meat for tofu, lentils, or chickpeas.
Source responsibly when you eat meat. If you do choose meat, look for local farms that use pasture-based practices and avoid industrial feedlots.
Reduce food waste. Regardless of what you buy, how you store and use it has a big impact. See: Composting 101
Think whole picture. Health, ethics, and local economies matter alongside climate impact.
Conclusion: Imported Tofu Wins on Climate
From a carbon footprint perspective, imported tofu consistently outperforms local meat. While local meat has value in supporting regional farmers and traditions, the reality is that meat production, especially beef, remains a climate-heavy choice. With truly regenerative meat unavailable to most consumers, the most climate-friendly choice for everyday eating is leaning toward plant-based options like tofu.
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