(estimated reading time: 6-7 min)
Not the first thing you typically want to do but let’s just really quickly go over a couple definitions.
- Local food: grown close to where you buy and consume it.
- Sustainable food: low impact on the environment, respects workers
The two are not always the same. Local food can also be produced with harsh chemicals and environmentally destructive practices, while “sustainable” food may not be produced close to where you are.
Plot twist: while “sustainable” food, even when travelling far, can sometimes still be sustainable, local farms will almost always be the more sustainable option.
Let’s rephrase: Local is almost always more sustainable, while food labelled with certifications might not always be.
This is for two different reasons.
One. Local farmers are usually produce on a much smaller scale, and even if they have no certifications or may use some harsh chemicals, they are not likely using them to the extent that there is great harm done to the environment. Also, small-scale farmers, especially those who produce a diverse number of products, are tied closely with the land- often understanding these systems far better than we ever will. Also, investing in small scale farms promotes the kind of scaled back farming systems we want to see more of. This supports the incomes of farmers who are working hard, doing what they love and are passionate about. Still not sure? Have a talk with the farmer who produces your food.
Two. “Sustainable” labels are not a thing. There is actually no way to control or regulate the word “sustainable” because it is a complex and dynamic concept, and so too many definitions exist. So, while you can purchase products that are labeled with different certifications, it’s extremely hard to determine where it falls on the “sustainability” scale. This is something the project will aim to tackle at a later stage.
Of course, when lacking access to farmers markets, a good practice to follow is that certified products are typically better for the environment compared to the same product produced conventionally. This is simply because certifications hold farmers and their production practices to higher standards.
So, here’s a recap with two rules of thumb:
- Local is almost always more sustainable, while labelled food might not always be.
- When you can’t buy local, a certified product is typically better than its conventionally produced counterpart.
As with anything though- not always, and not everywhere. Number 2 is especially dicey and goes back to the issues of labels. Hence, why it’s a rule of thumb, and not a rule of law. Also a question that you may have- what is the difference between a certification and a label? Post to follow.
Note, a huge exemption: fish. You’ll have to be careful with this one, because the rules for fish are always changing. A future post will look at this issue.
ANNOUNCEMENT: In the works is an updated map of all Washington, D.C. farmers markets including days they’re open, times, when the season ends, and forms of payment and benefits they accept. This will help make it easier to track down that local farmer for all your questions 😉.