pros and cons of increasing local food november 18, 2011 by: bob harmon
TRANSCRIPT
Pros and Cons of Increasing Local FoodNovember 18, 2011
By: Bob Harmon
PROS Increase Food Nutrition for Fresh
Produce
Reduce Energy Use
Partner with the Community
Lower Costs on Some Products
Reinvest in the Community
Make Food System More Sustainable
Reduce Food Miles
Reduce Carbon Footprint by Buying Local
Reduce new pollution from long distance transportation
Save fossil fuels by shortening travel distance
Reduce Energy Use
The average American food item travels 1,500 miles to consumer. 1
Reduce Food Miles
Reduce Energy Use
The Center for Sustainable Systems estimates that the U.S. Food System requires 7.3 units of (primarily) fossil fuel energy for each unit of food energy produced. 2
Any effort to reduce energy use will help to conserve fossil fuels, other energy, and will reduce pollution from energy use.
Local Food Nutrition Some nutrients are lost from fresh fruits
and vegetables after harvest.
Oxygen Light HeatVitamin A U U U
Vitamin C U U U
Folacin S U S
Mineral Salts S S S
S = Stable (no important destruction)
U = Unstable (significant destruction)
Conditions that Cause Loss of Nutrients
Local produce will often have more nutrients because it has not been as long since it was taken from the plant.
Harmons Local Vendor Partnerships
• Winder Dairy• Amano Chocolate• Caffe Ibis Coffee• Happy Monkey
Hummus• Lehi Roller Mills Flour• Stratton Farms Produce
• Creminelli• Pepperlane• Beehive• Prairie Grain Bread• Morgan Valley Lamb• Rockhill Creamery
Opportunity to partner with producers and farmers in our community.
• Jack Sprat Bread• Miller’s Honey• Cheese Bread
Mania• Laurie’s Buffalo
Gourmet Chips
Reinvesting in the Community
Buying local is supporting the community you live and work in
Money can be reinvested in local taxes and jobs
Creates jobs in the community
Supporting Local
Means doing business with more than 700 Utah companies representing $246 million in direct local support.
Based on the multiplier effect (Utah’s Own “every dollar spent on Utah products adds $4 to $6 to the local economy”) this totals approximately $984 million.
Cost Effectiveness
• Fair price buying from producer– We pay fair market value for the product
• Sustainable Partnerships– 15 stores buying from the Local Vendor– Gives vendors known retail location to sell
goods– Helps vendors to plan for the year’s production– Helps vendors save money through better
planning
• Save on transportation costs
• Investment at first, but the value outweigh
Benefits for Customers
Lasts Longer Tastes Better Higher Quality Better Value Support Local Economy Reduce Energy Use and New Pollution
CONS Limited quantity
Cost to set up Finances Distribution UPCs
Limited variety
Challenges in selling Local Foods
• Cost of Investment
• Buying local has some limitations in variety of products (can’t always find the exact type)
• Sometimes Local vendors will not have enough product for all 15 stores, so each store gets limited amount or only some stores get product.
• Financing Payments – payments are often expedited instead of term payments. Local vendors are often small and need quick payment to keep business going
• It takes a lot of resources for small companies to get started and to get their brand known.
Sources 1. Sustainable Table. “Fossil Fuel and Energy Use,”
(accessed November 3, 2011). 2. Center for Sustainable Systems, University of Michigan.
2010. “U.S. Food System Factsheet.” Pub. No. CSS01-06. 3. Extension Service, Oregon State University. October
2007. “What Counts? Nutrients in Fresh and Preserved Fruits and Vegetables.” SP 50-926.