Transcript Pros and Cons of Increasing Local Food

Pros and Cons
of Increasing
Local Food
November 18, 2011
By: Bob Harmon
PROS
 Reduce
Energy Use
 Increase
 Partner
with the Community
 Reinvest
 Lower
in the Community
Costs on Some Products
 Reduce
 Make
Food Nutrition for Fresh Produce
Food Miles
Food System More Sustainable
Reduce Carbon Footprint
by Buying Local
 Save
fossil fuels by shortening travel
distance
 Reduce
new pollution from long distance
transportation
 Reduce

Food Miles
The average American food item travels
1,500 miles to consumer. 1
 Reduce
Energy Use
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.
Conditions that Cause Loss of Nutrients
Oxygen
Vitamin A
Vitamin C
Folacin
Mineral Salts
U
U
S
S
Light
U
U
U
S
S = Stable (no important destruction)
U = Unstable (significant destruction)
Heat
U
U
S
S
 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
 Opportunity
to partner with producers
and farmers in our community.
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Winder Dairy
Amano Chocolate
Caffe Ibis Coffee
Happy Monkey Hummus
Lehi Roller Mills Flour
Stratton Farms Produce
•
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Creminelli
Pepperlane
Beehive
Prairie Grain Bread
Morgan Valley Lamb
Rockhill Creamery
•
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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
•
Investment at first, but the value outweigh
•
Save on transportation costs
•
Sustainable Partnerships
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–
–
–
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
Benefits for Customers
 Lasts
Longer
 Tastes Better
 Higher Quality
 Better Value
 Support Local Economy
 Reduce Energy Use and New Pollution
CONS
 Limited
quantity
 Limited
variety
 Cost



to set up
Finances
Distribution
UPCs
Challenges in selling
Local Foods
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•
•
•
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Cost of Investment
Buying local has some limitations in variety of
products (can’t always find the exact type)
It takes a lot of resources for small companies to
get started and to get their brand known.
Financing Payments – payments are often
expedited instead of term payments. Local
vendors are often small and need quick payment
to keep business going
Sometimes Local vendors will not have enough
product for all 15 stores, so each store gets limited
amount or only some stores get product.
Sources

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
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.