Locally Grown Food

1617 WordsOct 26, 20107 Pages
Locally Grown Food COM/150 May 30, 2010 The consumer food movement has made terms like; fresh, natural, and organic everyday words. Now this same movement has brought a new word to the American lexicon; “Locavore.” In 2007, it was picked as the word of the year by the New Oxford American Dictionary. By definition it means someone who prefers locally grown foods to foods commercially produced. The natural and organic food movements, always conscientious of food quality and environmental impact, have transitioned largely to embracing locally grown produce. This evolution is driven by a growing dissatisfaction with the agricultural establishment and current food production methods. Although in conflict with commercial…show more content…
Population is expected to reach 9 billion in 2030. At the same time agricultural land is becoming scarcer and poorer in quality. Furthermore, the environmental impact of intensive agriculture and the effects of climate change are threatening food security in many regions of the globe. Further, shortage of fossil fuels will have dramatic effects on the performance of intensive agriculture. There is an urge to develop more ecological agricultural practices both to meet the need to preserve agroecosystems health and to deal with the reduced availability of “cheap” energy from fossil fuels. (Gomiero, T., Paoletti, M., & Pimentel, D. 2008). Although the industrialized food system has managed to steadily increase production and maintain affordable prices for consumers; it is facing serious challenges in the near future. The current system will not be sustainable long term. The public’s growing environmental awareness, worries over consumer safety, concerns over genetically engineered foods, and interest in finding ‘green’ alternatives place the locally grown food movement in a position for continued growth by using sustainable methods of production. The commercial food system will not be replaced by the sustainable agriculture movement and locally grown foods, but it continues to gain momentum. According to Bird, G., & Ikerd, J. (1993), “Since the mid 90s, the sustainable

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