to Eat Locally...
1. FRESHNESS
Locally-grown organic fruits and vegetables are usually harvested
within 24 hours of being purchased by the consumer. Produce from
California can't be that fresh.
2. TASTE
Produce picked and eaten at the height of freshness tastes better.
3. NUTRITION
Nutritional value declines, often dramatically, as time passes after
harvest. Because locally-grown produce is freshest, it is more
nutritionally complete.
4. PURITY
Eighty percent of American adults say they are concerned about the safety
of the food they eat. They worry about residues of pesticides and fungicides.
These materials are not permitted in an organic production system either
before or after harvest.
5. REGIONAL ECONOMIC HEALTH
Buying locally grown food keeps money within the community. This contributes
to the health of all sectors of the local economy, increasing the local
quality of life.
6. VARIETY
Organic farmers selling locally are not limited to the few varieties that
are bred for long distance shipping, high yields, and shelf life. Often they
raise and sell wonderful unusual varieties you will never find on
supermarket shelves.
7. SOIL STEWARDSHIP
Soil health is essential for the survival of our species. Conventional
farming practices are rapidly depleting topsoil fertility. Creating and
sustaining soil fertility is the major objective for organic growers.
8. ENERGY CONSERVATION
Buying locally grown organic foods decreases dependence on petroleum, a
non-renewable energy source. One fifth of all petroleum now used in the
United States is used in Agriculture. Organic production systems do not
rely upon the input of petroleum derived fertilizers and pesticides and thus
save energy at the farm. Buying from local producers conserves additional
energy at the distribution level.
9. ENVIRONMENTAL PROTECTION
Soil erosion; pesticide contamination of soil, air, and water; nitrate
loading of waterways and wells; and elimination of planetary biodiversity
are some of the problems associated with today's predominate farming methods.
Organic growers use practices that protect soil, air, and water resources;
and that promote biodiversity.
10. COST
Conventional food processes don't reflect the hidden costs of the environmental,
health and social consequences of predominate production practices- of, for
instance, correcting a water supply polluted by agricultural runoff, or obtaining
medical treatment for pesticide induced illness suffered by farmers or consumers.
When these and other hidden costs are taken into account, as they should be,
locally grown organic foods are seen clearly for the value they are, even if they
cost a few pennies more.
11. A STEP TOWARD REGIONAL FOOD SELF-RELIANCE
Dependency on far away food sources leaves a region vulnerable to supply
disruptions, and removes any real accountability of producer to consumer.
It also tends to promote larger, less diversified farms that hurt both the
environment and local economies/communities. Regional food production systems,
on the other hand, keep the food supply in the hands of many, providing
interesting job and self-employment opportunities, and enabling people to
influence how their food is grown.
12. PASSING ON THE STEWARDSHIP ETHIC
When you buy locally produced organic food you cannot help but raise the
consciousness of your friends and family about how food buying decisions can
make a difference in your life and the life of your community; and about how
this basic act is connected to planetary issues.
Courtesy: www.locavores.com
