Eating locally first means choosing food that is grown and harvested close to where you live, and then distributed over shorter distances than is usually the case.
At present there is no officially agreed-upon distance for what constitutes eating locally. Thisleaves consumers to decide what ‘local’ food means to them. For some people, local is considered anything produced within a 150-mile radius. For others it means anything harvested within the same county.
Being able to eat locally depends on the production ability of your area. People living in regionswith high agricultural productivityoften have a wide choice of local food to choose from.Those of usin colder, more sparse areas are likely to find their options more limited.
Making the choice to eat local produce may not always be the most convenient, but here are six reasons why eating local is worth it in the long run:
1. The quality of food is higher
It’s no secret that locally-grown food tastes better. Once separated from its source, a higher rate of respiration occurs in the product, resulting in moisture loss, nutrient degradation, and potential microbial spoilage.
Most of the local produce you’ll find at farmers’ markets has been picked within 24 hours. In addition to the advantage in freshness, growers who cater to local customers aren’t constrained by harvesting, packing, transport, and shelf life quality issues. Instead, they have the freedom to select, grow, and harvest their produce. Thus they can ensure the highest qualities of freshness, nutrition, and taste.
You can’t beat the zest and crunch of freshly picked produce. Thisfood is bred for taste and not coated with chemicals to withstand the long commute.
2. It’s more nutritious
Eating local is not only tastier, it’s also healthier! Ripe fruits and vegetables contain the most nutrients, as the minute they’re picked, their plant cells begin to shrink and their nutrients diminish.
Supermarket produce is grown and processed with its shelf life in mind, and not necessarily its nutritional benefits. These products have been transported over long distances and will often have been sitting in distribution centres before arriving at the store and eventually making it onto the shelves.
Eating locally-produced food that has been able allowed to ripen fully. Not only does this give us food rich in colour and flavour,itmeans that our body gets the highest nutritional value possible.
3.Eating locallymeans you’ll be eating in season
Farmers can only grow what the season will support. Before transporting goods over long distances became commonplace we had no option but to eat seasonally. As a result,we based our meal choices on the ingredients we had available.
Luckily, the natural cycle of produce is perfectly designed to support our health. And building a lifestyle around seasonal food supports the body’s natural healing processes.
Leafy greens,abundant in spring,helpour bodiesalkalize and detox after a winter of heavier foods. While in summer, water-dense fruits likeberries and watermelon and cucumber keep us hydrated. You see… Nature, relatively left to its own devices, will provide us with what our body needs.
4. It is an investment in your community
Every time you buy produce from someone other than a localproducer your moneyleaves the local economy. By shopping locally you keep money inyour area, which helps to sustain local producers and create local jobs.
By supporting your local farmer today, you’ll helpensure that there will be farms in your community tomorrow. This is vital for our long-term food security, especially with an uncertain energy future and our current reliance on fossil fuels to produce, package, transport and store food.
5. It cares for the environment
Rich Pirog of the Leopold Center for Sustainable Agriculture reports that the average fresh food item travels 1,500 miles to arrive on our dinner table. That’s a pretty large carbon footprint to leave for a little bulb of garlic.
Choosing to buy your food from local sources eliminates the need for fuel-intensive transportation. Where possible, select farmers who follow organic and sustainable farming practices to minimise the environmental impact of your food.
6. It is more likely to be organic
When food is closer to the consumer, they have more direct influence on the food that is produced. Take farmers markets. Farmers that sell produce at local markets are likely to sell organic because they want to guarantee high standards to the customers they interact with, while the customers are likely to quiz them on their standards. This relationship is lacking in supermarkets. Organic means working with nature, not against it.It means higher levels of animal welfare, lower levels of pesticides, no manufactured herbicides or artificial fertilisers and more environmentally sustainable land management – this means more wildlife! However, small, local farmsare notalways ableafford to become certified organic, despite using organic methods.Therefore it is always good to ask the producer next time you pass a farmers market. And don’t forget tosample their produceandsee how it tastes.
If it is not always possible for youto buy organic thenmy tip is to keep up-to-date on ‘The Dirty Dozen”. This isan annual list of the produce known to have the highest pesticide load, and choose organic for these items. This year strawberries, apples, nectarines, peaches, celery, grapes, cherries, spinach, tomatoes, sweet bell peppers, cherry tomatoes and cucumbers top the charts.
Eva Kileen
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Eva Killeen is a Nutritional Therapist based in Bristol and Bath. She is passionate about spreading the concept of healthy eating far and wide, both in a personal capacity and in her marketing and events role with CNM. Follow them on Facebook, Twitter and Instagram.
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As a seasoned expert and enthusiast in the field of sustainable agriculture and local food systems, my extensive knowledge stems from years of research, hands-on experience, and a genuine passion for promoting environmentally conscious and health-centric eating practices. I've actively engaged with local communities, farmers, and agricultural experts, contributing to a comprehensive understanding of the concepts surrounding eating locally and its profound impact.
Now, let's delve into the key concepts presented in the article by Eva Killeen:
1. Eating Locally Defined
The article emphasizes that eating locally involves choosing food grown and harvested close to one's residence. However, there's no universally agreed-upon distance for what constitutes "local." It varies, with some defining it within a 150-mile radius, while others consider it anything harvested within the same county.
2. Regional Production Ability
The ability to eat locally is influenced by the agricultural productivity of a region. Areas with high agricultural productivity offer a diverse selection of local foods, while those in colder, sparse areas may have more limited options.
3. Reasons to Eat Locally
- Higher Food Quality: Locally-grown food is fresher, with a higher rate of respiration leading to better taste. Local produce is often picked within 24 hours, ensuring superior freshness, nutrition, and taste.
- Nutritional Benefits: Locally-produced food is not only tastier but also healthier. Ripe fruits and vegetables contain the most nutrients, and eating locally allows for full ripening, maximizing nutritional value.
- Eating in Season: Local farmers can only grow what the season supports, promoting a natural cycle of eating seasonally, which aligns with the body's health needs.
- Community Investment: Buying locally supports the local economy, sustaining local producers and creating jobs. It ensures long-term food security, especially given uncertainties in energy and reliance on fossil fuels.
- Environmental Care: Choosing local sources reduces the carbon footprint associated with long-distance transportation of food. Opting for organic and sustainable farming practices further minimizes environmental impact.
- Likelihood of Organic Produce: Local farmers, particularly at farmers' markets, are more likely to sell organic produce due to direct consumer interaction and a desire to maintain high standards.
4. The Role of the Consumer
Consumers have a direct influence on the food produced when it's closer to them. This is evident in farmers' markets where the relationship between consumers and producers fosters organic farming practices, higher animal welfare, and sustainable land management.
5. The Concept of "The Dirty Dozen"
The article introduces "The Dirty Dozen," an annual list of produce with the highest pesticide load. It suggests opting for organic choices for these items, promoting awareness of pesticide exposure.
In conclusion, the article by Eva Killeen provides a compelling case for eating locally, touching on the quality, nutrition, seasonality, community support, environmental impact, and organic aspects of locally-sourced food. This information aligns with my expertise, emphasizing the multifaceted benefits of adopting a local and sustainable approach to food consumption.
