It is high summer in the U.S. and if you are not enjoying freshly picked fruits and vegetables then it is time that you visit your nearest farmers market for some locally grown food!  We feel better when we buy peaches from a local farmer’s market versus a cold air-conditioned grocery store.

What is “local” food?

Well, it often isn’t as local as you are probably thinking!  “Local” should imply a close geographic relationship between you and where your food was grown—but, there are no third-party certifications, set production standards or required growing practices under federal programs that support local or regional foods. “Local food” does not provide any indication of food qualities such as freshness or nutritional value, and the term cannot be used as a reliable indicator that that food was grown organically or sustainably.

Ultimately, what defines local depends on the level of access to food, the geography, and the lens of the consumer.

There are a few states, such Vermont and Connecticut, that have established rules to define local as within the borders of the state, but with no consistency in definition throughout the United States, the door is open for unscrupulous sellers! A perfect example might be a Massachusetts grocer selling “local” tomatoes for the 4th of July. Hmmm…the tomato harvest in New England generally starts at the end of July. That tomato was probably grown in New Jersey or Maryland and trucked to supermarkets in the north. Is that local? You see where the confusion lies. As the local food market continues to expand, there’s growing concern that the term “local” could become another confusing label such as “natural“, organic,” “grass-fed” and “antibiotic free.”

Generally, according to Mintel Research, consumers trust that local food is grown within a 100-mile radius or in-State. The most widely recognized definition comes from the 2008 Farm Bill, which states the total distance for a “locally or regionally produced agricultural food product” as less than 400 miles from its origin or within the State in which it is produced. To put this into perspective, this distance could be an entire day’s drive OR it could be like driving from Cleveland, Ohio to Washington D.C.!

Local foods are one of the fastest growing segments of U.S. agriculture.

• As of 2014, there were 8,268 farmers’ markets in the United States, up 180 percent since 2007. 
• The number of regional food hubs has increased almost threefold since 2007, to a total of 302 in 2014. 
• Farm to school programs has shown a 430-percent increase since 2007.

What comprises a Local or Regional Food System?

source: USDA

1. The Direct to Consumer Market – Farmers sell their products directly to consumers, rather than through third parties, such as grocery stores. These type of operations include Farmer’s markets, Community Supported Agriculture (CSA) programs and other outlets such as pick your own or roadside farms stands.
2. The Direct to Retail, Foodservice, and Institution Market –  Farmers will deliver farm products directly to institutions such as grocers, restaurants, schools or hospitals or they may rely on a “food hub,” which is a centralized location to drop off-farm products for distribution amongst multiple establishments.

Does “local” cost more?

Consumers may perceive that it costs more to buy from a farmers market, but research shows that in general, the cost of buying locally grown and/or locally grown certified organic products is competitive with regular supermarket prices. Prices do vary according to commodity, region, and the outlet; and factors such as drought or cold snaps are price influencers as well, but don’t be afraid to spend your money at the local farmers market!!

Source: Vermont Agency of Agriculture

Is “Local” More Nutritious?

There is not a simple answer! It depends on the crop variety, how it is grown, harvested, packaged, and stored. No matter if it is grown 700 or 7 miles away, by the time the fruit or vegetable reaches your plate, many decisions along the production chain have influenced the nutritional quality. Researchers at the Harvard School of Public Health examined and summarized the influences of this important nutritional question…

Variety: Commercial growers are limited in crop varieties because of yield, shipping durability, and shelf life requirements. Although this is why vegetables and produce are available on our supermarket shelves at any time of the year, these crops are not necessarily bred for flavor and nutrition. Farmers growing for a local market, however, can grow many different varieties of a crop, offering numerous options for consumers, and harvesting crops at peak ripeness optimize the flavor, juiciness, and nutritional value.

Growing Methods: No matter the size of the farm, how a farmer tends to the soil and manages pests is critical. Organic matter, cover crops, letting fields go fallow to let the soil regenerate, and the practice of integrated pest management are some of the methods used by farmers to maintain healthy soil and crops.

Post Harvest Handling: Fresh vegetables are extremely perishable and how they are picked and handled after harvest will affect plant integrity, quality, and nutritional value. It makes little difference what the quality is at harvest if it is reduced by poor handling, packaging, processing or storage conditions. Minimally processed foods such as pre-cut veggies are incredibly convenient, but the cutting, slicing, chopping, and peeling causes injuries to the plant tissues, increasing susceptibility to spoilage and microbial intruders, which can compromise food safety. Studies have shown that nutritional quality is affected as little as three days after harvest. The best nutritional value is attained by picking and eating within a day or two.

Storage: Fruits and vegetables continue respiration and enzymatic activity post-harvest. Temperature, atmosphere, relative humidity, and sanitation are all important to maintain shelf life. How you store your fruits and vegetables at home is important, too. The scientists at UC Davis have put together an excellent guide for home storage of fruits and vegetables.

Is Local Food Greener?

“Food Miles” refers not to how far you travel to get your food, but instead how far the food travels to get to you. Multiple studies (Avetisyan et al., 2013; Weber and Matthews, 2008) have found that there are many more variables involved in determining greenhouse gas emissions (GHG) than just how far the food is transported from harvest to plate. Research shows that 83% of the GHG emissions associated with food are dominated by how that food was produced. Large farms growing crops suited to their region may use less energy per product and grow more food on less land realizing economies of scale in production and transportation methods. Strategies such as no-till, more efficient irrigation, integrated pest management, judicious fertilizer use, better handling of manure, and leaving fields fallow help offset the greenhouse gas of farms large and small.

The larger discussion now, driven by consumers demanding full transparency, is about sustainability, which concerns the environment, public health, labor workers, and animal welfare. How was the product grown? Were the animals treated humanely? How were the farm workers treated?

A farmer who understands that his customers want full transparency is more likely to adopt sustainable measures of agriculture to sell his product. The relationship and trust between your farmer and your food become far more important than how many miles it took to travel to you.

FIND A FARMERS MARKET NEAR YOU:
https://www.ams.usda.gov/local-food-directories/farmersmarkets