Why Local Matters
Local food initiatives of all kinds have sprouted up across the country as people recognize the benefits that eating local, seasonal, and sustainably grown foods can have on the health of our communities, our environment, and our own personal well-being.
Locally grown foods generally make a short 50-100 mile trip from farm-to-table, rather than a 1,500 mile cross-country or global journey. This means local fruits and veggies are more flavorful, enjoyable and usually more nutritious. Shortening the distance between farm and table also reduces pollution and the use of fossil fuels, making local foods healthier for the planet.
By choosing local food, a greater portion of our food dollar stays home, supporting the local farms and businesses that drive our regional economy. Estimates show that if Northeast Ohioans localized just 10% of our food spending (about $10 per week), over $700 million dollars could be generated for our local economy.
"Learning to eat with the ebb and flow of the seasons is the single thing that has made my eating more enjoyable. Our culinary seasons have been blurred by commerce, and in particular by the supermarkets' much vaunted idea that consumers want all tings to be available all year round. I don't believe this is true. I have honestly never met anyone who wants to eat a slice of watermelon on a cold March evening, or a plate of asparagus in January. It is a myth put about by the giant supermarkets. I worry that today it is all too easy to lose sight of food's natural timing and, worse, to miss it when it is at its sublime best."
~Nigel Slater, The Kitchen Diaries: A Year in the Kitchen with Nigel Slater