We’re Edging Toward A Local, Organic Food Revolution

With years of extreme drought in California and the Midwest bread basket, we’re beginning to see how climate change can have a devastating impact on food supplies and prices.


The silver lining is this could lead us to a more sustainable food system, one that relies on locally produced food and that doesn’t depend on transporting it huge distances (which would lower emissions).

This isn’t pie in the sky – 80-100% of Americans’ food could be grown within 50-100 miles of our homes, concludes Elliott Campbell, a professor at University of California/Merced, in the study, “The Large Potential of Local Croplands to Meet Food Demand in the United States.”

Locally produced food isn’t new – we’ve seen an explosion in farmers markets and Community Supported Agriculture (CSAs) in recent years, and the USDA has been fostering local “food hubs,”
but there’s huge room for growth.

Source: SustainableBusiness.com

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