Locally produced food

Polluting plane

The globalisation of the food industry has caused major changes in agricultural production methods, the processing, marketing and supply of food and finally where and how it is consumed. Food is a basic human need, and its production is closely linked to the vitality of rural communities and the quality of the environment, yet farming is increasingly treated like any other industry [1].

Local food initiatives that go against the tide of globalisation offer a range of environmental, social and economic benefits. Local food is about reconnecting producers and consumers by shortening the supply chain and re-establishing trusting relationships. The reduction in 'food miles' means less air pollution.

Growers and producers can now sell directly to consumers through a number of outlets which are described in the How to get it? section.

  • [1] Friends of the Earth (2002) Get Real about Food and Farming

Local food...

  • brings economic welfare benefits to both producers and community. Shorter food chains ensure that local producers, processors keep more of the value for local products and money remains within the local economy. This does not count the sale of local produce through supermarkets because this removes money from he local area:
  • increases the access of all people to fresh quality food in order to improve food security and health;
  • has travelled much shorter distances (for example, supermarket food travels on average 1000 miles, compared with just 30 to a farmers' market);
  • brings health and environmental benefits through more sustainable farming practices that reduce the amount of chemical inputs into production, which ensures that food is free from dangerous chemicals and the water air and soil are not polluted. Producers will have to diversify to satisfy consumer demands for a variety of produce. Supermarkets sell only a limited number of crops, typically those which travel well and have a long shelf life;
  • links producers, consumers and the land, bringing social benefits to communities. If direct contact is not possible then a shorter food chain enables people to make connections between what they eat, the land and environment.