BEING A LOCAVORE AND THE TOP 4 REASONS TO EAT LOCAL!

BEING A LOCAVORE AND THE TOP 4 REASONS TO EAT LOCAL!

With the spirit of earth day and the spring abundance of local produce popping up at your area farmers’ market, I wanted to touch on the significance of eating as a Locavore and supporting your local food systems. The term ” locavore ” was adopted by New Oxford American Dictionary as 2007’s word of the year and in this past decade we have seen an increase in locavores as well as increased opportunities to eat fresh, local, foods. So what is the big deal?

Over the past century we have evolved to eat less whole natural foods and more food-like substances or products of the industry. The increased consumption of processed foods loaded with refined sugars and preservatives paired with over-consumption and decreased physical activity has led to our current food related epidemics. These food-related complications include obesity, diabetes, cancer, and various other contributions to disease pathology. With the industrialization of farming, we have seen a decrease in the variety and nutrient density of foods and fresh produce. Industrial farms have eliminated the use of heirloom varietals and work with a monocrop system to produce a single variety of each produce item. This mono-cropping results in nutrient depleted dead soil with an increased need for fertilizers, pesticides, and insecticides. With increased application of these undesirable substances comes resistance by the pathogens or undesired pests only to create more of a need of application of another chemical agent.

This practice is far from traditional sustainable farming methods seen on small family farms or moderate scale organic farms, where the focus is on enriching the soil and encouraging rebuilding of the microecology (bacterial environment). This symbiotic exchange of gases and nutrients from microbes in the soil to the rhizomes on the root system of our food has a great impact on the nutrient density of the vegetation produced.

ADVANTAGES TO CONSUMING LOCAL ORGANIC FOODS:

TASTE

Local foods do not have to travel far, so farmers will pick them at their peak of ripeness to ensure the most flavor (did you know that conventional foods that travel long distances are picked before they are ripe and are sprayed with ethylene in the trucks prior to final delivery to accelerate ripening?). Local produce doesn’t have to stand up to undesirable temperatures or conditions during transport, so local produce is plump, ripe, and ready to devour!

NUTRITION OF ORGANIC/SUSTAINABLY GROWN PRODUCE

Research supports increased levels of minerals and phytochemicals or antioxidants in organic produce. Plants that are vulnerable to environment and not artificially protected by pesticides, herbicides, or fertilizers must produce their own “shield” of phytochemicals or antioxidants to protect against insects, pests. They also develop a robust root system searching for nutrients to aid in growth. These sustainable conditions with focus on a thriving soil, sunshine, and intention to support a symbiotic environment, provides for a more nutrient-dense end product. These produce items have more phytocompounds and flavinoids which are vital to support our system in the processing of toxins, providing cardiovascular support, metabolic/organ function, and countering inflammation in the body.

LOCAL ECONOMY

According to a study by the New Economics Foundation, a dollar spent locally comes back in two-fold to directly support the community; however, a dollar spent at a non-local business or food product leaves the community with each transaction.

ENVIRONMENT

Buying locally promotes biodiversity of our food system which supports healthy soil paired with less chemicals so less run-off and cleaner water systems! Local food purchases also greatly reduce fossil fuels released during transport. Did you know, most food travels over 150,000 miles before it gets on your plate? Choosing local reduces fossil fuel and your carbon footprint!