advantages of locally produced food
Answers
At present there is no officially agreed-upon distance for what constitutes eating locally. This leaves 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 regions with high agricultural productivity often have a wide choice of local food to choose from. Those of us in 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. This food is bred for taste and not coated with chemicals to withstand the long commute.