Eating locally-grown food is one way you can play a role in feeding more people in a rapidly changing world.
By
Karen Charlton, Amy Carrad

25 Oct 2016 - 10:48 AM  UPDATED 25 Oct 2016 - 4:57 PM

Being a “locavore” means choosing food that is grown locally, and is one way that you can help ensure there is more food to go around.

To feed the predicted nine billion people in the world in 2050, the world will need to produce 70-100 per cent more food. This unprecedented increase in food production will require substantial changes in soil management, land cultivation, and crop production.

This cannot be achieved without technological advances that increase crop yield and reduce the need to use nitrogen-based fertilisers. The question is how this can be achieved sustainably, while also tackling climate change.

This is where “eating local” comes in.

What is eating local?

The primary reason why eating local is good for the planet is the reduction in energy resources required for transport and storage. Generally, the further a food has travelled from “paddock to plate”, the greater its impact on the environment. This is because of fuel used in transport and increased greenhouse gas emissions used for refrigerated storage.

The mode of transport matters too. Transporting food by air generates 177 times more greenhouse gases than shipping it.

The global food system lets us eat food from all over the world, all year round. But food miles impact adversely on the nutritional quality of fresh foods, and on the environment.

Yet while eating foods grown close to where we live makes planetary sense, farmers markets and foods grown more sustainably (organically) often carry a price premium, and seem to be targeted to a trendy and wealthy demographic.

The lack of a definition of “eating locally” also raises questions of how to incorporate organic and fair trade produce within the larger sustainability movement, and how to support developing nations.

Global supply chains place great demands on ecosystems and natural resources, and large distances between where food is produced and consumed is often seen as evidence of an unsustainable food system. However, this is not always as straightforward as it appears.

Take the case of seafood. Australia is in the enviable position of having been ranked in the top five countries for fisheries management and the majority of commercial fish stocks in Australia are assessed as sustainable.

However, 72 per cent of seafood consumed in Australia is imported. Surprisingly, there is little difference between the carbon footprint of meals made using imported seafood compared with those of three domestic wild-caught fish.

10 tips for eating local

So given that eating local can be tricky, here are 10 tips:

1: Become familiar with foods that are grown or produced locally and what time of the year they are available. Seasonal food guides are available from some fruit markets and online, such as one developed for south-east Queensland.

2: Look for local farmers markets, community gardens, food co-operatives and community supported agriculture schemes. Green Connect is one example of a community-supported agriculture scheme operating in the Illawarra region of New South Wales.

3: Grow your own fruit and vegetables and keep chickens in your own backyard (get tips and a chicken coop plan from Costa Georgiadis here), or get involved in your local community garden, and trade produce with neighbours.

4: Read the labels of packaged foods. The new “Made in Australia” labelling on foods makes it easier to determine where the food (and its individual components) has been grown, processed and packaged.

Australia’s origin labelling can help choose food produced closer to home.  Source: Australia government

5: Choose less processed foods. Generally, the more processed a food is, the more energy and water it requires in the production process. Replace junk food with fresh fruit, nuts and vegetables.

6: Take the Eco Friendly Food Challenge and get some friends to join you.

7: Cook meals using fresh ingredients rather than purchasing ready-made meals. [Try SBS Food's Seasonal Cook column for in-season ideas.]

in season
The seasonal cook: Cucumbers
Think of cucumbers as a gateway drug spurring you to greater hunger: a burning Thai curry is surmountable with the crunch of fresh cucumber, and no array of cured meats is too much with a pile of cornichons by its side.
The seasonal cook: Almonds
If you thought almonds were nuts, you've been duped by a drupe. This month, chef and columnist O Tama Carey cooks with the kernel, makes almond milk and turns the young fruit, with its soft, fuzzy coating over a jelly-like interior, into a more-ish spicy snack.

8: Ask your food retailers and manufacturers about the origin of the food you are buying. Locate fruit and vegetable retailers, butchers, delicatessens and fishmongers who sell food produced locally.

9: Limit your intake of alcohol and purchase locally-grown alcohol with the lowest food miles possible. If you enjoy a particular beer or wine, contact the manufacturer to learn about their environmental policies and to advocate for more environmentally friendly production methods.

10: The Fair Food Forager app allows you to search for food outlets that adhere to fair and sustainable practices.

Creating consumer demand for more locally and sustainably produced food is being led not only by food champion Jamie Oliver’s Food Revolution, but also by our very own Australian Youth Food Movement, whose organisers are passionate about improving the food supply for future generations.

The Conversation

Karen Charlton, Associate Professor, School of Medicine, University of Wollongong and Amy Carrad, PhD Candidate - Public Health, University of WollongongThis article was originally published on The Conversation. Read the original article. Lead image by dailyfood via Flickr. 

 

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