Local Food: An age-old alternative to the new world problems?

The weekly farmer's market attendees are quick to tell you the biggest advantage is the low carbon footprint of local food. This is often calculated as food miles and is cut back due to a decrease of transportation. Even when some pesticides are used in the cultivation, the overall environmental impact decreases. Moreover, with the farmer in front of you at the market as you decide what to buy, the customers are able to ask directly about the farming techniques and agricultural inputs used to better make an educated purchase.

As it is the case with Organic food, the other big issue that must be mentioned, is that local food has become a luxury item due to the fact the cheap supermarket food is often subsidized. Not to mention, the people who have the time take that leisurely stroll with their leashed-dog to the local farmer’s market are probably not tight on cash.

Despite the financial concerns, which have a potential to change with a new policy, the biggest drawback to each of us becoming local foodies is the very thing we are trying to protect—the natural environment. The natural seasons and eco-systems tend to be problematic for the New England farmer who, for example, wants to grow tomatoes in the middle of December. The only option in this case would be to grow those desired fruits and veggies in an artificially warm greenhouse as the snow howls outside, which in the end creates just as much environmental destruction from the energy used to heat it, as does the 18-wheeler bringing those tomatoes up from Florida. So, if we want to eat our veggies on a low-carbon diet in the winter, it looks like it’s back to the old days of preserving food by canning or drying—and, hey, now we can freeze it too! However, who really wants to do that when they know there is a decent looking head-of-lettuce at the nearest supermarket?

For me, the best thing about eating locally goes back to “voting with your dollar” and showing the support for the local farmer over the multi-million dollar trans-national corporation. It brings the attention to local businesses, and more than that, attention to where the food is actually from—that burger was once a cow, it did not come from cellophane wrapping. I think many of us sometimes prefer the illusion and separation the modern supermarket offers, rather than face the facts. The idea that our food came from a farm complete with dirt and animal shit can be less than appetizing when we can simply imagine the fluorescent aisles lined with colored boxes and shiny jars. If we begin to face the facts, then we can begin to understand the system and all factors involved. We can further begin to make our own decisions concerning how we want to eat and the impact of our food.