By Alan Miles
I like local food. On our last visit to the weekend farmer’s market in nearby Cedar Rapids, Iowa, my wife and I bought produce and flowers, nut butters and jams, and even dishcloths and soaps from small, local farmers and businesses. On a regular basis, we shop from the roadside produce stand that we drive by on our way to visit the grandkids. One of the things I like about my membership in New Pioneer Co-op (my local food co-op) is that they champion local products. And it’s not just because the price is right that we’re thrilled when our friends with big gardens stop by with their overflow harvest — the taste of those vegetables from down the road puts trucked-in produce to shame. Besides the quality of local products, I like the community, social, economic and environmental aspects of local buying.
At the same time, I also eat a lot of food that comes from the other side of the world — with the same enthusiasm. That’s because I look at the cinnamon from Vietnam, the vanilla from Madagascar and the other Frontier Co-op products I bring home from work as “buying local.” Here are my reasons:
The spices are sustainably grown. Okay, I can’t make the case that eating something that comes from nearly 10,000 miles away is minimizing food miles. But when it comes to something like cinnamon, I’m not going to find it locally grown. So short of simply not eating anything that doesn’t grow in Iowa, I have to make another assessment — I look at how sustainably foods that are unavailable locally are grown where they do grow.
A big part of our Well Earth® sustainable sourcing program is helping small farmers access the resources and knowledge they need to grow their crops organically and sustainably. The organic training center we funded in Sri Lanka, for example, does just that. Thousands of farmers, from numerous countries, have been trained in organic, sustainable agriculture — and the center does research to improve organic growing methods as well. (We’re funding a second training center in Sri Lanka that’s opening soon.)
Most of these small farmers are already committed to biodynamic, no-chemical farming. Their use of the land is efficient, low-tech and hands-on, with intense intercropping, natural fertilization and sound land-conservation methods. They improve their land rather than deplete it. Continue reading