Why should we consume locally? 我们为什么要选择本地产的农作物？
Locally grown produce is fresher and tastier - 本地产的农产品更新鲜、风味更佳
Produce that is purchased in the supermarket often has been in transit or cold-stored for days or weeks, while produce from your local farmer’s market or farm-gate has often been picked within 24 hours of your purchase.
This freshness not only affects the taste of your food, but the nutritional value. Locally grown fruits and vegetables are often allowed longer to ripen, because they do not have to be “rugged” or to stand up to the rigors of shipping, and so can be handled less. (You are going to be getting peaches so ripe that they fall apart as you eat them!).
Eating local means supporting farmers and producers - 吃本地食物意味着支持农民和生产商
By buying locally grown food you’ll be strengthening your community by investing your food dollar close to home.
Only 18 cents of every dollar, when buying at a large supermarket, go to the grower. 82 cents go to various unnecessary middlemen. Cut them out of the picture and buy your food directly from your local farmer.
Buying local food keeps us in touch with the seasons - 购买本地产食物让我们和传统的季节／节气保持链接
By eating with the seasons, we are eating foods when they are at their most flavoursome, are the most abundant, and the least expensive.
Buying locally grown food allows us to know more of its story - 购买本地产食物让我们更加了解其背后故事
Whether it’s the farmer who brings local apples to market or the baker who makes local bread, knowing part of the story about your food is such a powerful part of enjoying a meal.
Supporting local food systems generally means less energy, emissions and food miles associated with our food - 支持本地粮食系统意味着减少能源损耗、碳排放以及食品里程
In CERES ‘Food miles in Australia report, 2008’, an average shopping basket of 29 common food items traveled over 70,000 kms—that’s nearly two times the distance around the Earth. Just four imported items accounted for nearly 50,000 kms.
Buying local food is investing in the future - 购买本地产食品等于为未来投资
Our present industrialised food system involving transporting food long distances is dependent on the artificially low energy prices that come with ‘cheap oil’. This will not last forever.
World oil production has already peaked, according to some estimates, and while demand for energy continues to grow, supply will soon start dwindling, sending the price of energy (and food) through the roof. Why wait to re-evaluate our food systems when we are forced to, when we can start to build resilient local economies now by supporting energy efficient agricultural methods, like smaller-scale organic agriculture, and local production?