Local which

For example, there is research that shows that non-local food travels 1,, miles to reach your plate. And, when one considers economies of scale, large-scale transportation going a long distance can be more efficient than a partially filled farm truck going to a farmers market.

Auburn University Professor and Food Systems Institute Director Christy Bratcher sees local and global foods as being fairly equilaterally environmental. Comparing sustainability of the two can be just as iffy. Local production can mean growing in a greenhouse as well as an open field. Specializing in greenhouse vegetable production in his research, Wells said there is an argument to be made that greenhouse vegetables can be more environmentally sustainable because less water can be used, carbon emissions are greatly reduced, the produce can be higher in nutrients and vitamins, and it is not susceptible to environmental issues such as run-off.

Even the U. In a relatively free market, systems will emerge to most productively feed its people. But greenhouses and technology such as hydroponics and aquaponics have a role to play as they can address issues of seasonality and efficiency, and can be put in the middle of Manhattan or in a rural area, he said.

Another aspect of the debate between local and global is geographic availability. We need to continue learning how to use local foods. While greenhouse crops are less subject to limitations on either, there are seasonality and site issues. For example, while it may seem counterintuitive, both lettuce and tomatoes are difficult, if not impossible, to grow in greenhouses in the summer, particularly in the South, Wells said.

But even the economics of local food production and purchase can go either way. Local food purchases tend to have a spill-over effect into the community that is generally positive, Bloom said.

Local production means paying wages to local people, Bratcher added. Recent research has shown that the farmers who sell local produce and are profitable are generally not the ones selling direct to consumers, e. Rather, the most profit is generally attained by distributing local goods through intermediated markets, such as retailers, distributors, food hubs, etc.

But that can defeat a purpose of local. It also can be difficult for local producers to get their products to market, Bratcher said. Whether talking tomatoes, strawberries, or beef, each food has specifications as set by the USDA Food Composition Database — whether grown locally or even in a foreign country.

Advocates of local foods often focus on freshness as increasing their nutritional value. The more quickly produce is consumed after harvest, the more healthful and tasty it will be. However, the maintenance of a cold chain from farm to table also can have significant impact on both vitamin and taste retention. Although there is research showing an association between those who buy local food and good health, the research does not establish causality, Bloom said.

That is, it could be that healthier people tend to prefer shopping at farmers markets rather than that eating local makes them healthier. But it is seen that people who are involved in community gardens tend to eat more fruits and vegetables and be more involved in the community, Bloom said. And such involvement brings people together around the table and helps in the understanding of where their food comes from. But if we understand what your community is seeking, we the local foods extension specialists can work with them.

The author is Editor of QA magazine. She can be reached at llupo gie. Pepper Pale. Not exactly terms you would associate with a Brown University computer science grad, but certainly applicable to one who gave his notice at the software company to turn his homebrewing hobby into a microbrewery business.

Founder and Owner Ben Bredesen. So he hired Brewmaster Drew Yeager, who is now both brewmaster and director of brewery operations. Then when the opportunity came along to purchase an acre and a half of land in West Nashville, Bredesen decided it would be a great fit for a new state-of-the-art facility which would enable growth.

Although the space was bigger than needed at the time, it would not only allow for expansion, it would enable the production area and restaurant to be in the same building. Today, Fat Bottom produces 28 beers, of which four are its flagships: W.

When the new facility was built, a separate 3,square-foot sour room was included. Sour beers are, in fact, a return to the days before refrigeration and fermentation technologies, when naturally occurring wild yeast strains and bacteria were intentionally allowed in the brew. Start now on the Trading Standards Institute website. For advice about your consumer rights, see the Citizens Advice website. To help us improve GOV. It will take only 2 minutes to fill in.

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