People often grab foods at supermarkets that look healthy and easy on the planet. Yet, sometimes a product is good for health but heavy on the environment. Avocado illustrates this tension. This tropical fruit, which only recently found its way into Spain, has become a common staple in many kitchens.
Today, avocado sits in pantry cupboards worldwide. It provides substantial vitamin E and omega-3s, making it a natural match for many diets. It isn’t surprising that demand is climbing not only in Spain but across Europe, with steady year after year growth in sales.
A sponge plant where water is scarce
But the avocado debate includes a major environmental drawback: it is a tree that needs a lot of water. It behaves like a sponge, soaking up vast quantities of this precious resource to grow and bear fruit. In Spain, water scarcity has become a pressing issue, and avocado cultivation contributes to this pressure. In regions like Malaga and Auxarquia, tens of thousands of hectares are devoted to avocados and mangoes, often in areas prone to drought. This pattern isn’t unique; many crops that drink heavily are grown in near-desert conditions across the country.
Consumption studies cite water use figures running into thousands of liters per square meter annually. The exact numbers vary with avocado variety, climate, and local conditions. Estimates suggest that an avocado may require hundreds of liters per week in its early years, with higher demands in later growth phases. Given these estimates, it’s not surprising that some policymakers have weighed the consequences, with neighboring regions reexamining subsidies for water-intensive crops in response to drought and scarcity concerns.
Double the CO2 in bananas
The environmental challenge goes beyond water use. Avocados carry a considerable carbon footprint, mainly due to long-distance shipping that brings large volumes of the fruit from abroad to Europe. While Spain grows avocados domestically in some areas like Malaga, the country still relies on imports from the Americas and other regions to meet demand.
Statistics show a sizable portion of Spain’s avocado supply arriving from Mexico, Peru, and the Netherlands, with imports rising sharply over recent years. This translates into more cargo traffic on ships and trucks along European routes, contributing to air pollution and greenhouse gas emissions. Lifecycle analyses compare fruits by overall effects, showing that two avocados can generate more CO2 than a similar amount of traditionally transported fruit like bananas when considering cultivation, storage, and transport. Even when compared with locally grown bananas from nearby regions, the transport footprint remains a crucial factor in overall emissions.
The environmental impacts don’t end there. The expansion of avocado farming has required land clearing in several Latin American countries to establish new orchards. This conversion often involves forest loss, driven by growing European demand. In short, not all fruits bought in markets carry the same environmental profile. Experts advocate choosing local, seasonal, and regionally produced options whenever possible to minimize water use and carbon emissions, supporting a more sustainable food system.
……….
Environment department notes and data are kept current in public assessments and regional planning records, with ongoing reviews of agricultural subsidies and water-management policies to better balance food supply with ecological limits.