Eating foods grown/ made locally has many benefits (less need for preservatives, promotes the local economy, supports small farmers, encourages biodiversity), but the reason I will focus on is the reduction of pollution due to food transportation. A few sources (Leopold Center for Sustainable Agriculture and Center for Urban Education about Sustainable Agriculture) mention that “the average meal travels about 1500 miles to get from farm to plate.” That’s more than halfway across the United States, and that’s just an average value! Think of the tropical fruits that we import or the pasta that proudly to advertises “imported from Italy”. Italy is 4,700 miles from Wisconsin. Something tells me that the Italians are not the only ones capable of producing pasta.
Starting this week, I will eat more local foods. I will eat 1 meal a week that is 100% local plus I will preference local foods if there is a comparable local version from which to choose. These are the awesome local foods that I was excited to find this week: Three sisters cereal from Minneapolis MN, Sassy Cow organic milk from Columbus WI, mushrooms grown in WI, Natures Legacy pasta from Hudson MI, and Di Salvo’s pasta sauce from Stoughton WI. I will define “local” the same way as Whole Foods: anything from Wisconsin or a state touching Wisconsin. Also, a thanks to Whole Foods for conveniently labeling the locally produced foods!