Most food travels a long way before it reaches a kitchen. It moves by truck, ship, or plane, it is chilled the whole way, and it is wrapped in plastic so it survives the trip. Greens and herbs are some of the most perishable foods, so a lot of them are thrown out before anyone eats them.
Fewer food miles
A tote of lettuce on your patio travels a few steps to your kitchen. Every head you grow is one that didn't have to be shipped to you.
Less packaging
Home-grown greens need no clamshell, bag, or label. You cut what you need for the meal, and you don't bring home plastic with it.
Less waste
You can harvest a few leaves at a time, so less ends up wilting in the fridge.
Honest limits
One small system will not replace the grocery store, and we will not claim it saves a set amount of carbon. It is a practical way to grow some of what your household eats, with parts you can buy and repair locally.