Have you ever thought about how far your food has traveled to reach your dinner table? According to the National Sustainable Agriculture Information Service, most produce in the United States travels 1300-2000 miles to arrive on your plate. This distance represents what food and environmental scientists refer to as “food miles,” how far food is transported before it reaches the consumer.
The environmental impact of this “farm to fork” distance can be profound. Consider the carbon dioxide emitted as the produce is transported. A study done by the Leopold Center for Sustainable Agriculture reports that the transportation of “conventional” produce (bought at a supermarket) emits over 8,300,000 pounds of carbon dioxide per year, compared to the 500,000 pounds emitted by the transportation of regionally grown produce, easily available at local farmer’s markets. Theoretically, this amount could be reduced to 0 if you grow the veggies in your own backyard!
Growing your own produce has many other advantages. When you eat vegetables you’ve grown, they will be fresher, healthier, and purer than anything you can find at the supermarket. You will know exactly what has gone into the food you grow, so you can guarantee the absence of dangerous pesticides, chemical fertilizers, etc. Additionally, it is undeniably satisfying to watch food grow in your own backyard as a result of your care and labor. Taking care of a garden can be a very healing and meditative activity. There are plenty of guides available to help you determine what kind of produce is best to grow in your area, and how to do it. There is no better way to feel more connected to nature or to the food you eat!
Take Action / Next Steps
To learn more about the benefits of planting a garden organically, check out this tip from ecomii .
Try this interactive tool from the Bon Appétit Management Company Foundation that calculates the environmental impact of your meals.
Did you know that growing your own vegetables could have a significant impact on your grocery bill?
With retail costs soaring, growing your own veggies can be a huge savings. The London Independent reports that
even a small garden can save you thousands of dollars at the supermarket each year.
Did you know organically grown food has been found to contain significantly less pesticide residue than non-organic
food?
According to a study done by the Organic Materials Review Institute, only 13% of certified organic produce
sampled contained pesticide residue, as opposed to 71% of standard produce.
Did you know that the vast majority of energy used in the United States food system is spent after the food is
grown?
Approximately 80% of energy expenditure in the United States food system goes into transportation, packaging,
storage, and preparation of food, says the National Sustainable Agriculture Information Service.
SOURCES :
1.Baker, Brian P., et al. [May 2002] “Pesticide residues in conventional, IPM-grown and organic foods.” Food Additives and Contaminants, Vol. 19, No. 5. Available from: http://www.omri.org/FAC.html [15 July 2008]
