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  • From: "Tradingpost" <tradingpost@gilanet.com>
  • To: livingontheland@lists.ibiblio.org
  • Subject: [Livingontheland] 12 Reasons to Eat Local and Organic
  • Date: Mon, 06 Dec 2004 19:54:15 -0700


12 Reasons to Eat Local and Organic
Ohio Ecological Food and Farm Association
http://www.oeffa.org/12.html

1. Freshness. Locally-grown organic fruits and vegetables are usually
harvested within 24 hours of being purchased by the consumer. Produce from
California canít 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 todayís
predominate farming methods. Organic growers use practices that protect soil,
air, and water resources; and that promote biodiversity.

10. Cost. Conventional food processes donít 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.





  • [Livingontheland] 12 Reasons to Eat Local and Organic, Tradingpost, 12/06/2004

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