The Team invites church members to create dishes that use food from within 100 miles as a way of lifting up concerns about food sustainability and healthy eating. More details about the Sustainable Lunch and how you can let the Team know what you might be bringing.
Carolyn Ash offers these 10 reasons for eating locally:
1. Locally grown and produced foods have a smaller carbon footprint than food shipped long distances (most supermarket food travels an average of 2,000 miles).
2. Buying food grown and raised closer to home helps maintain farmland and green space in our area?our ?local food shed.?
3. Farmers selling locally are not limited to growing the few varieties that are bred for long distance shipping, high yields, and shelf life.
4. Reducing our dependence on food from far away sources reduces our vulnerability to supply disruptions, such as E. Coli and Mad Cow Disease.
5. Buying locally grown or produced food strengthens and preserves the local economy, providing jobs and profits to farmers and entrepreneurs locally instead of sponsoring corporate agribusiness someplace else.
6. Buying locally increases transparency in farming and production practices, making producers more accountable to consumers.
7. Buying organically supports the farmers using practices that protect soil, air, and water resources, and that promote biodiversity. Conventional farming methods cause soil erosion, pesticide contamination of soil, air, and water, nitrate loading of waterways and wells, and elimination of planetary biodiversity.
8. Buying organic foods decreases our dependence on petroleum, used in conventional farming for production of fertilizers and pesticides.
9. Eating organic foods protects us from the health risks of dangerous pesticides and fungicides permitted in non-organic production systems before and after harvest.
10. Organic farmers create and sustain soil fertility, which is depleted by conventional farming practices.