Locally Grown Food
Locally Grown Food
COM/150
May 30, 2010
The consumer food movement has made terms like; fresh, natural, and organic everyday words. Now this same movement has brought a new word to the American lexicon; “Locavore.” In 2007, it was picked as the word of the year by the New Oxford American Dictionary. By definition it means someone who prefers locally grown foods to foods commercially produced. The natural and organic food movements, always conscientious of food quality and environmental impact, have transitioned largely to embracing locally grown produce. This evolution is driven by a growing dissatisfaction with the agricultural establishment and current food production methods. Although in conflict with commercial agriculture; the locally grown food paradigm uses sustainable agricultural methods, protects the environment, and supports local economies. Tracing its origins back to the natural and organic food movements, local food producers regularly use ecological farming techniques developed through the years. Sustainable agriculture employs methods of food production which are healthy, not harmful, or destructive to the environment. This concept is an alternative to the current global industrialization of agriculture. The sustainable agriculture model includes local farming, local distribution, supports the local economy, and offers consumer’s healthier and better tasting food because it is normally consumed shortly after harvest. Locally grown foods generally taste better than commercial produce. They are usually picked within a day or two after ripening: are still fresh, crisp, and full of flavor. Besides taste, local food is healthier. Foods have their highest levels of nutrients when they are freshly picked and are eaten soon after harvest. Local farmers’ also provide customers a wider variety of foods than are made available by industrial agriculture. Commercial farming selects crops that are able to endure modern harvesting
COM/150
May 30, 2010
The consumer food movement has made terms like; fresh, natural, and organic everyday words. Now this same movement has brought a new word to the American lexicon; “Locavore.” In 2007, it was picked as the word of the year by the New Oxford American Dictionary. By definition it means someone who prefers locally grown foods to foods commercially produced. The natural and organic food movements, always conscientious of food quality and environmental impact, have transitioned largely to embracing locally grown produce. This evolution is driven by a growing dissatisfaction with the agricultural establishment and current food production methods. Although in conflict with commercial agriculture; the locally grown food paradigm uses sustainable agricultural methods, protects the environment, and supports local economies. Tracing its origins back to the natural and organic food movements, local food producers regularly use ecological farming techniques developed through the years. Sustainable agriculture employs methods of food production which are healthy, not harmful, or destructive to the environment. This concept is an alternative to the current global industrialization of agriculture. The sustainable agriculture model includes local farming, local distribution, supports the local economy, and offers consumer’s healthier and better tasting food because it is normally consumed shortly after harvest. Locally grown foods generally taste better than commercial produce. They are usually picked within a day or two after ripening: are still fresh, crisp, and full of flavor. Besides taste, local food is healthier. Foods have their highest levels of nutrients when they are freshly picked and are eaten soon after harvest. Local farmers’ also provide customers a wider variety of foods than are made available by industrial agriculture. Commercial farming selects crops that are able to endure modern harvesting
References: Bird, G., & Ikerd, J. (1993). Sustainable agriculture: A twenty-first-century system. Annals of the American Academy of Political & Social Science, 52992. Retrieved May 4, 2010, from: http://web.missouri.edu/~ikerdj/papers/SFT-Small%20Farmers-Big%20Markets.htm Gomiero, T., Paoletti, M., & Pimentel, D. (2008). Energy and Environmental Issues in Organic and Conventional Agriculture. Critical Reviews in Plant Sciences, 27(4), 239-254. doi:10.1080/07352680802225456. Retrieved May 5, 2010, from: the Apollo Library: http://search.ebscohost.com.ezproxy.apollolibrary.com/login.aspx?direct=true&db=a9h&AN=33372365&site=ehost-live Institute of Science in Society (2005). Current food production system due for collapse. Retrieved April 28 2010, from: http://www.energybulletin.net/node/5173