Eating Local: Fresher Flavor, Smaller Footprint & Stronger Communities

**Switching just 10 % of your weekly produce to local sources can cut food‑mile emissions by 100 kg CO₂‑eq per year.**

- Typical supermarket item travels 25× farther than local pick‑ups - Shorter transport = higher vitamin C & B‑vitamin retention - Money spent locally recirculates 2‑3 × in your region

Local food is harvested at peak ripeness, reducing nutrient loss, slashing **scope‑3 transport emissions**, and keeping revenue inside community farms.

- Transport = up to 11 % of food system GHG (FAO 2023). - Small diversified farms often use fewer synthetic inputs and preserve pollinator habitats.

- Vitamin C declines ~10 % per day post‑harvest above 10  °C. - Leafy greens lose 55 % folate after 7 days cold‑storage; farm‑to‑plate in 48 h retains > 90 %.

- **Local multiplier**: $1 spent at farmers’ market returns $1.80 in regional wages and taxes (USDA 2024). - Community‑Supported Agriculture (CSA) fees give farmers predictable cash flow.

1. **Farmers’ markets** – peak season Sat/Sun. 2. **CSA boxes** – weekly subscription. 3. **U‑Pick farms** – pay‑per‑pound & agri‑tourism.

- Plan meals around what’s in season—use a harvest calendar app. - Buy in bulk at glut time; blanch & freeze to enjoy year‑round. - Talk to farmers about pesticide practices—many follow organic methods even if uncertified.

| Myth | Fact | |------|------| | “Local is always more expensive.” | Direct‑to‑consumer cuts distributor mark‑ups; basic veg often cheaper in season. | | “Local = organic.” | Certification is separate; ask the grower. |

Eating local isn’t just trendy—it's tastier, nutrient‑denser and keeps both carbon and cash close to home.

1. FAO. *Food Miles & Emissions* Report, 2023. 2. USDA. *Local Food Economic Impact* Brief, 2024. 3. Rickman JC et al. *Postharvest Biol Technol* 2022.