By Heather Stapleton, ELC Education Coordinator
Most modern agriculture relies on synthetic fertilizers and pesticides, large amounts of water, major transportation systems, and factory-style animal husbandry. This is called industrial agriculture. Although some of it may be labeled “organic,” industrial agriculture creates over-processed, over-traveled, and under-nourishing food.
When the average North American eats, each ingredient has typically traveled at least 1,500 miles. Eating this way pollutes the air, land, and water, creating environmental and public health problems.
Faced with issues such as antibiotic-resistant bacteria, E. coli outbreaks, artificial hormones, mad cow disease, and environmental degradation, the problems we face with today’s industrial food system seem overwhelming.
The converse of industrial agriculture is sustainable agriculture, a way of growing and raising food that is healthy, doesn’t harm the environment, is humane, and provides fair wages to the farmer. There is no “sustainable” label, so eating sustainably means understanding the issues, getting involved with your food, and knowing the people who grow and sell it.
Where does your food come from? You may be surprised to learn that canned goods may come from all over the world – including countries where major recalls have repeatedly taken place. Unless you shop from certain vendors at farmer’s markets, chances are your produce was picked well before it fully ripened.
Locally grown, seasonal food can be brought to market more quickly than food that has to be transported long distances, and therefore can be better tasting and more nutritious due to freshness. Buying locally grown food means you can truly lessen your family’s negative environmental impact.
So, what can you do?
1) Ask questions about your food’s origin.
2) Inquire about the possibility of getting more local selections at your grocery store.
3) Learn about Florida’s growing seasons and start your own backyard, organic garden.
4) Shop at farmers’ markets (keep in mind, not all food at farmers’ markets or veggie stands is actually local)
5) Join a Community Supported Agriculture group. CSA members pre-purchase "shares" in a season's harvest, and pick up weekly portions from distribution sites.
For more info:
The Omnivore’s Dilemma: A Natural History of Four Meals – by Michael Pollan
Animal, Vegetable, Miracle: A Year of Food Life – by Barbara Kingsolver
www.localharvest.com