Christie C. During a visit to Colonial Williamsburg, I walked across the bridge laden with copper plates showcasing significant turning points in American History. One of the plates reads:
“1800s: From this date almost everything you eat was raised nearby.” ―
Colonial Williamsburg
There was a time when I thought that variety was king in the culinary world; that we should have as many globally available culinary options as humanly possible. However, as I started researching what and how local foods used to be, I realized just how diverse our ancestral palate was despite food choices being limited to what was nearby. It made me realize how important it is to eat locally on both an economic and agricultural scale.
I do give credit to industrial farming, for it has made basic food items accessible to people of all walks of life. Despite this, it has also limited food variety on a local scale.
In the United States, for example, 2/3 of our wheat is grown out of the Central and Southern Plains (Economic Research Service). Worldwide, 95% of wheat grown for our consumption is Triticum aestivum (Common Wheat), which is made up of over 25,000 varieties and has the highest monetary yield (Kew Gardens). Within this figure, 80% of this wheat is winter wheat with only five countries (China, India, Russia, USA, and France) producing over half of the entire world’s wheat (de Sousa et al, 2021). The remaining 5% of wheat is mostly made up of durum for semolina and other smaller varieties such as einkorn (de Sousa et al, 2021). While our common wheat is delicious and maximizes yields, is disease resistance, and has a generally nice flavor, the smaller heirloom varieties (which were unique and rich in flavor) are lost to time and modern agrarian practices. We could have had far more options in terms of taste, texture, and health.
Flavors of wheat, fruit, vegetables, and more rely on the composition of their soil and environments for unique variations in their flavor profiles. As we consolidate where and how we grow food, we lose another flavor and the food’s regional connection. We also lose the livelihoods of the people who live there.
When we are able, we should strive to support local farms for their delicious quality and variety. Here are 10 reasons why we should eat local.
1. Supports the Local Economy and Rural Communities
When you buy food from local farmers, producers, and artisans, you are supporting your local economy. Many local food producers are located in rural areas where agriculture is the primary economic activity. By supporting local farmers and agricultural businesses, we can help sustain their livelihoods.
When I lived in New York City, I frequented the Union Square Green Market to get state grown honey, dairy, and produce. With the exception of specialty jams and cheeses, many items were super affordable. I purchased beautiful and long lasting foods while contributing to the farmers that lived nearby.
2. Local is Typically Healthier, Fresher and more Flavorful
Locally grown fruits, vegetables, and other foods are often harvested at their peak ripeness, which means they retain more nutrients compared to produce that has been picked before it fully matures to withstand long-distance transportation.
Much of the food I purchase at farmer’s markets tends to last longer, giving me ample amounts of time to decide how I want to prep and cook it. As an added bonus, it tastes fresh and wonderful.
3. Promotes Food Security
Supporting local food systems contributes to greater food security by reducing dependence on distant sources of food. In times of global crises or disruptions to supply chains, having strong local food systems ensures access to fresh, nutritious food for communities.
4. Benefits the Environment and Preserves Farmland and Biodiversity
Eating local can reduce the carbon footprint associated with food production and transportation. Locally sourced foods typically require less fuel for transportation, resulting in lower greenhouse gas emissions and environmental impacts. This can also help us preserve farmland and open spaces in our communities. As a result, we can protect natural habitats, wildlife, and biodiversity, promoting ecological sustainability.
Local food systems often support a wider variety of crops and livestock breeds, including heirloom varieties and heritage breeds that are well-suited to local climates and ecosystems. This promotes agricultural biodiversity and helps preserve genetic diversity within food crops and animal populations.
5. Builds Community Connections and Encourages Cultural Preservation
Buying food from local farmers markets, community-supported agriculture (CSA) programs, and farm-to-table restaurants fosters connections between producers and consumers. It creates a sense of community and strengthens relationships within neighborhoods. Personally, I enjoy meeting the people who grew my food. They appreciate the positive feedback and acknowledgment. Farming is incredible work.
On an another level, buying local also supports local food traditions. Local food traditions are an integral part of our cultural heritage and identity. Communities can preserve traditional culinary practices, recipes, and foodways that have been passed down through generations, enriching the cultural fabric of the community. This is especially prevalent in some Indigenous American communities where farms and restaurants have been erected to bring regional flavors back to their communities.
6. Promotes Animal Welfare
Buying locally sourced meat, dairy, and eggs from small-scale farms and producers often ensures higher animal welfare standards compared to large-scale industrial agriculture operations. Animals raised on pasture-based systems are allowed to graze and exhibit natural behaviors, leading to healthier and happier animals.
7. Promotes Seasonal Eating
Eating local encourages people to eat with the seasons, enjoying foods that are naturally available and in peak abundance. This promotes a diverse and varied diet, rich in nutrients and flavors.
8. Encourages Transparency, Traceability, and Food Safety
Knowing where your food comes from and how it was produced allows for greater transparency and traceability in the food supply chain. Consumers can make informed choices about the food they eat, including its environmental and social impact.
Local food systems also often have stricter quality control measures and regulations in place compared to large-scale industrial food production systems. This can lead to improved food safety standards, reduced contamination risks, and greater consumer confidence in the safety and integrity of the food supply.
9. Reduces Food Waste
With shorter supply chains and direct connections between producers and consumers, local food systems can help reduce food waste by minimizing the need for long-term storage, refrigeration, and transportation. This contributes to a more efficient and sustainable food system overall.
Local food systems also typically involve less packaging and plastic waste compared to industrially produced and packaged foods that are shipped over long distances. Buying food directly from farmers and producers at farmers markets or through CSA programs often allows consumers to use reusable bags and containers, reducing their environmental footprint.
10. Community Resilience
Local food systems contribute to community resilience by providing a reliable source of food during times of crisis or disruptions to global supply chains. By investing in local food infrastructure and supporting small-scale farmers and producers, communities can build resilience to external shocks and ensure food security for all residents.
References
Coelho, F. C., Coelho, E. M., & Egerer, M. (2018). Local food: Benefits and failings due to modern agriculture. Scientia Agricola, 75, 84-94.
de Sousa, T., Ribeiro, M., Sabença, C., & Igrejas, G. (2021). The 10,000-Year Success Story of Wheat!. Foods (Basel, Switzerland), 10(9), 2124. https://doi.org/10.3390/foods10092124
Economic Research Service. Characteristics of U.S. Wheat Farming/SB-968. Retrieved from https://www.ers.usda.gov/webdocs/publications/47116/51556_sb968b.pdf
Stein, A. J., & Santini, F. (2022). The sustainability of “local” food: a review for policy-makers. Review of agricultural, food and environmental studies, 103(1), 77–89. https://doi.org/10.1007/s41130-021-00148-w
Triticum aestivum (bread wheat). Kew Gardens, Retrieved 1 October 2016 from https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:332110-2
Vargas, A. M., de Moura, A. P., Deliza, R., & Cunha, L. M. (2021). The Role of Local Seasonal Foods in Enhancing Sustainable Food Consumption: A Systematic Literature Review. Foods (Basel, Switzerland), 10(9), 2206. https://doi.org/10.3390/foods10092206
