ColumnFor the love of local food.

There was a time when local food wasn’t fancy or special food, it was just food. People didn’t intentionally seek out food that came from nearby, it was simply all that they had.

But then came a globalized world with an abundance of choice, and dinners were no longer restricted to what came from the farm down the road. Our diets diversified and we had many more ingredients to experiment with. While this certainly made dinner more fun, it pushed the small, local farmer out and brought the large, industrial producer from across the country, or even the world, in. Because of our quest to expand what we had available to eat, we lost something in the process. We lost our relationship to local food, and instead of local food being a given, it became something that we had to intentionally seek out. We had to work harder to get something that was grown from down the road.

If you find it odd that apples from New Zealand can be cheaper than apples grown a few miles away, you are not alone.

I was thinking about this recently as I perused the wonderful space at Ploughboy, a market devoted to local foods in the small town of Salida, Colorado. Here, everything comes from nearby. Even the homemade granola and kombucha.

The entrance is inviting, signs boasting hand cut pasta and local grass-fed beef. Inside you’ll find locally made goat cheese and freshly baked spelt bread. If you wanted to transition to 100 percent locavore, this would be the place to start.

As I stood facing the market, behind me sat a Safeway, the parking lot a huge expanse of asphalt filled with four-wheeled monstrosities. In front of Ploughboy was a bike rack. If utopia could be found in a grocery store, this was certainly it. A place for the community to come and congregate, grab a deli item for lunch, and stock up on eggs from the nearby farm.

“I’m getting a restock of eggs from our three different farms tomorrow morning,” I overheard one of the Ploughboy staff tell a customer, listing off the names of the farms that the eggs would be coming from. I smiled.

There are certainly some foods that we have grown accustomed to that won’t be brought to us from local fields, but in a world where we’re trying to find ways to live more sustainably and more consciously, wouldn’t it be nice if our local food markets were just our regular food markets?

“But what about the people that can’t afford to eat like this?” you’ll say. You can blame that on agribusiness and an industry of food companies that have made food products cheaper than actual food, poisoning us in the process.

It’s not the slightly more expensive head of broccoli you should balk at. It’s the packaged potato chips made with partially hydrogenated oil. Sure the price tag may be less expensive in the food aisle, but that price tag isn’t taking into consideration more than $190 billion the U.S. spends on obesity-related healthcare costs every year.

For those of us who have the luxury to choose local, we have an obligation to, because it’s consumer demand and consumer demand alone that will change the system. Food products are created because there’s a market for them. Take that market away, and there’s nowhere for those food companies to sell to. Choose to eat better, not just because it’s better for you, but because it’s better for your community.

Do you dream of a world where the local food market is just the regular market? Then do everything in your power to get your food from close by. And maybe one day, more stores will feel a little more like Ploughboy.

Related on EcoSalon

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Why the Food World Could Do With a Little Restriction: Foodie Underground

It’s Time We Put Up a Food Fight: Foodie Underground

This is the latest installment of Anna Brones’ weekly column at EcoSalon: Foodie Underground, an exploration of what’s new and different in the underground movement, and how we make the topic of good food more accessible to everyone. More musings on the topic can be found at www.foodieunderground.com.

The post What if All Markets Were Local Food Markets? Foodie Underground appeared first on EcoSalon.

Basic dishes you might consider getting on a plane for. 

Travel isn’t travel without eating. You can’t get to know a place without tasting the local specialties, and food is often one of the best mediums to explore a culture. Be it in a market, on the street, at a restaurant, or in someone’s home, food gives us a very personal look into another culture. Sure, not all your travel culinary experiences are always good ones, but even when you try a local food that doesn’t suite your palate (pickled herring isn’t for everyone) at the very least, it makes for a good story.

When you travel, it can be fun to choose one local food to always go after. In my experience, being on the hunt for something in particular often leads to interesting adventures. Whether you like to travel to eat, or are just looking for an excuse to plan a summer trip, here are eight local meals worth traveling for.

1. Socca: Nice, France

The local street food of Nice, socca is a crepe made from garbanzo bean flour. While street food often makes its way around the world – you can get a döner kebab in just about any city –  socca is a little harder to track down. Even in Paris, there’s only one guy making it. Here are a few recommendations on some of the best ones you can find in Nice. Just make sure to get a chilled glass of rose while you’re at it.

2. Pho: Hanoi, Vietnam

Pho is one of those dishes that has made a name for itself outside of its homeland. In most food metropolises it’s easy to track down a few Vietnamese restaurants that top local foodies’ list of recommended places. But pho is best consumed on a hot street corner in Hanoi, sitting on a small plastic chair and drinking a cold beer. Go all out on the dish of garnishes that is served with it: a bowl full of broth, cilantro and lime is a good thing.

3. Stroopwaffel: Netherlands

A bike ride in Amsterdam followed by a stroopwaffel: is there any better way to spend a trip? Stroopwaffels are cookies made from two layers of thin waffles and held together by a sweet caramel. They’re all over Amsterdam, both sold in bags and packages at stores and markets as well as larger versions as street food. Hint: the day before you head home, go to the local grocery store and buy a few packages to take home with you. They’re that addictive.

4. Asado: Argentina

They’re not for the vegetarian, but asados are acclaimed events, barbecuing many kinds of meats at one time. Argentina is known for its steak, and raised on wild grasslands, you’re assured a leaner meat than standard feedlot-fed US cattle. Try a traditional asado in Patagonia, grilled by local gauchos.

5. Smørrebrød: Denmark

The Danish open-faced sandwich is one you’ll find on almost any traditional Danish menu. It’s a buttered piece of rye bread topped with an assortment of options, from cured meats to cheese. For a truly Scandinavian meal, get one with shrimp and pair it with a local light beer.

6. Accras: French Caribbean

Most Caribbean countries have some form of the accras, a fritter made from fish or shrimp. Accras de morue are popular appetizers in Guadeloupe and Martinique. The word “accra” is most commonly used in the French-speaking part of the Caribbean, but you will also see them listed as fritters in the English-speaking parts. You’ll often find them served as street food and they make for a great snack.

7. Pa amb tomaquet: Barcelona, Spain

Bread rubbed with olive oil and tomato might sound basic, but sometimes, it’s the simplest foods that are the best. Such is the case with Pa amb tomaquet, the classic Catalan dish (pan con tomate in Spanish) that you’ll find in almost any tapas bar. The oilier and juicer the better. If a place does it well, you can be sure that the rest of their menu will be up to par.

8. Amok Trey: Cambodia

This popular Khmer dish is made of steamed fish and coconut milk. With an emphasis on zesty flavors, it has a softer and less spicy taste than most curries. The fish is wrapped with other ingredients in a banana leaf and steamed in the coconut milk.

Images: katinalynn, Tran’s World Productions, sindy, dr_pablogonzalez, fredrikrynde, SnippyHolloW, Jen SFO-BCN, Ben Yapp

The post 8 Local Foods Worth Traveling For appeared first on EcoSalon.

ColumnWhy eating locally isn’t just smart. It’s the socially just thing to do.

We all know the benefits of locavorism: eat food that comes from close to where you live and you not only support the local economy, but you have better access to the people that produce your food.

But unfortunately, the infrastructure of growing local food hasn’t necessarily caught up with the increase in demand and awareness, and while the popularity of farmers markets may be on the rise, that doesn’t mean that the lives of farmers are getting any easier.

An NPR story last week highlighted the difficulties that some of these small-scale, independent farmers face. Farming in Illinois, Amy Cloud and her husband produce all those things we crave to put in our weekend farmers market basket: kale, broccoli, onions, Swiss chard. But while we’re busy sauteing a luxurious assortment of greens for dinner and pondering what organic, artisan cheese to pair with it, the Clouds are working hard to simple scrape by, living off a combined annual income of $25,000 – $30,000.

As Cloud told NPR, “Both my husband and I live off of an income that any normal person would consider to be just enough for one person, certainly not for a whole couple. We don’t have health insurance.”

Why does this discrepancy still exist and how do we fix it?

That is a complicated question with a multifaceted answer, but let’s start with this simple fact: we live in a globalized system where processed food and profit margins reign, no matter the cost to the environment, the local economy or an individual’s health. This is a world of Monsantos, and no matter where you turn, it’s hard – even impossible – to live a lifestyle where you are 100 percent removed from the powers of big agribusiness.

No matter how conscious we are, we consume more and more processed foods and chemicals, from high fructose corn syrup to residual pesticides. On the health side, food companies are fully aware of the effects that this has, but again, profits win out over public health. As former Executive Vice President at Kraft Foods stated in a New York Times Op-ed: “… executives who run these companies like to say they don’t create demand, they try only to satisfy it. “We’re just giving people what they want. We’re not putting a gun to their heads,” the refrain goes.

Nothing could be further from the truth. Over the years, relentless efforts were made to increase the number of “eating occasions” people indulged in and the amount of food they consumed at each.

To think that we have a certain level of choice when we head to the grocery store is to live in a dream world; we are inundated with products that are meant to create an addiction, and many of those products require cheaply produced ingredients like corn. Corporate agribusiness has a tight grip on the food system, and in it, there’s certainly no room for the independent farmer.

To exist in a world where independent farming can succeed, we have to therefore think about an entire restructuring of the system, from individual consumer habits, to how grocery stores operate to the transportation of goods, and that’s why it’s going to take more than just expanding farmers markets across the country. The solution is a combination of changing personal habits and change that comes from the top down. We need a system that better supports independent agriculture; one that aims to protect food culture instead of slowly losing it.

We can all vote with our forks, but to do so, we have to really do it, not just some of the time. “Buy local” shouldn’t just be a mantra for your apples and kale, it should be a mantra for everything. Until we as consumers start really demanding locally produced goods from independent sources, we won’t get the amount of government support that we need to ensure that these products continue to exist on the shelves, and we will continue to go down a path where we have less and less say over what we are eating.

There are many things that are part of our everyday consumption habits that are difficult to change. (If you find a local farmer in North America growing coffee beans, please tell me about it.) But there’s a lot that we can change, and if we are in an economic position to shop locally, we have the obligation to do so. Not just for our own health, but for the health of our local economies and our neighbors.

If we want to keep eating freshly grown kale, we better do something to ensure that the farmers down the road can continue to grow it, and that starts with buying from them every single time. Not just once a week, but changing our shopping habits so that we really are consuming locally every chance that we get. Only when we start showing that we are serious about our demands will industry follow suit. Support local not because it’s a trend, but because it’s the socially just thing to do.

This is the latest installment of Anna Brones’ weekly column at EcoSalon: Foodie Underground, an exploration of what’s new and different in the underground movement, and how we make the topic of good food more accessible to everyone. More musings on the topic can be found at www.foodieunderground.com.

Image: ianmalcm

The post Foodie Underground: Food, Farmers and Choice appeared first on EcoSalon.

Love it or hate it, you can’t deny that whatever the giant retailer, Walmart, does sends shock waves through their supply chain. Lately they’ve introduced some bold initiatives in greening their supply chain. Are the efforts real or are they marketing? Will they help the environment, consumers, workers and producers – or harm them? The answer is: All of the above.

Walmart has been busy developing a sustainability index for every product it sells. I could argue (and others have) that flimsy, cheap plastic consumer goods people don’t actually need are not sustainable by definition.

But what about food and household cleaners? Those are not recreational purchases.

And many people, in many parts of the country, need to shop at Walmart because, frankly, there are no other options or they simply can’t afford the local stores.

According to Change.org, opening Walmarts in areas known as “food deserts” is really just a band-aid that masks the underlying causes of poverty and inequality.

This is true and there’s no doubt it is a complicated issue. Similarly, many commenters pointed out in this article by Marc Gunther that the entire model of how Walmart builds and spreads across the landscape is flawed. Again, indisputably true.

But Walmart isn’t going anywhere, anytime soon. Is it possible to look at some of their initiatives in a positive light?

For example, the recent news that Walmart is partnering with the leading green cleaning product brand, Seventh Generation, was widely lauded for its potential to bring truly green products to a larger audience. But on the other hand, as this Treehugger piece asks, does the partnership simply lend undeserved credibility to the retailer’s green efforts?

And what of the retailer’s local food initiatives?

In the midst of a highly entertaining grocery smackdown in The Atlantic in which a bunch of foodies choose Walmart produce over Whole Food’s in some aspects of a blind tasting, there’s a little tease about Walmart’s Heritage Agriculture program. The program encourages farms within a day’s drive of one of the company’s warehouses to grow crops that would normally be trucked from far-away states.

The three-tiered strategy of the Heritage Agriculture program is to create a transparent supply chain of local and regional sources, support women and minority businesses, and reinvigorate historic growing areas for produce that is popular with the United States’ growing minority communities.

This all sounds great. On the surface, it could be a powerful way to re-regionalize the food system, keep farmers on their land, and increase the diversity of crops grown in different parts of the country. A regional, diverse food system is better for the environment than monocropping and more likely to result in increased accessibility to better quality food for consumers.

The problem is that Walmart doesn’t do anything without a compelling business reason. And often when a whale as large as Walmart moves an inch, it displaces everything around it. In Walmart’s case, the business reason is always to obtain products at the lowest price possible and pass that savings on to consumers. This could end up being a problem for the very farmers Walmart supports with the initiative. In 2006 farmers received just 19 cents of every dollar consumers plunked down for food. That’s a pretty small margin to work on, and with Walmart in the mix, it could get worse.

Walmart has a reputation for squeezing suppliers. Consider if Walmart, with its immense power, offers to buy a small, regional farmer’s entire harvest. The farmer, already squeezed by the system, may jump at the chance to sell all her output. If the farm no longer had sufficient supply to continue to sell to its local mom and pop and co-op stores (assuming any exist) then those stores would have to find other suppliers and try to compete with Walmart on price.

Competing with Wal-Mart on price is impossible. Those stores would likely go out of business, taking with them the only other outlets that small farmers have for their products, putting people out of work, and decreasing choices for community members. Once all other buyers are gone, Walmart could pretty much pay the farmer as little as it wants. In this way, we could end up with the control of our food system concentrated in the hands of one corporation, killing any chance we might have of rebuilding community based food systems that are more democratic in nature.

And it’s not just the farmers. Walmart squeezes entire communities economically. Once Walmart is one of the only employers in an area it can effectively keep wages down and unions out. When the farmers don’t make enough money to live on and neither do the employees of the only game in town, you can bet everyone is dependent on the always low prices that Walmart offers.

It’s true we need affordable, accessible, high quality food in all communities, but wouldn’t it be better to fix it from the ground up systemically instead of leaving it to one company?

Maybe Walmart’s grand plan to green and localize its supply chain will remove XX amount of carbon from the atmosphere. But some things can’t be quantified. Like the pleasure of talking to your neighbors and connecting with the people who grow your food. It just makes for stronger communities and relationships. This article makes the point that no matter how much local food Walmart buys, it can never replace the deeply human interactions that happen in a farmers’ market.

I would also add that it’s within these interactions that democratic change happens and, while we may cautiously applaud Walmart’s efforts for the great impact they might have, it’s not time to roll over yet. I think a more democratic food system is worth fighting for. As long as I have a choice, I will continue to shop for seasonal produce at my local farmers’ market.

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.

Image: Monochrome Flickr

The post The Mixed Grocery Bag That Is Walmart appeared first on EcoSalon.

Chef Rocky Barnette is on the road with Food & Water Watch to educate eaters about corporate control of the food system, tell us what we can do about it, and clue us in as to why the Farm Bill matters.

First some facts about concentration in the food industry:

• In 2007, the top three beef packers processed 67 percent of all cattle. This pushes down prices to small and mid-sized farmers, putting them out of business. The meat industry is now more concentrated than it was when Congress broke up the big monopolies a century ago.

• The hog industry is genetically engineering enviro-pigs so that they’ll produce less phosphorus in their manure and factory farms will be able to dump more crap on the land without exceeding regulated phosphorus limits.

• 5,000 dairy farms disappeared between 1997 and 2007, leaving us with mega dairies housing up to 10,000 cows on gigantic feedlots, and putting family farmers out to pasture.

What are the net effects of such concentration in the food industry?

• Food full of additives
• Polluted water and air from factory farms
• Embattled family farmers
• An overall unfair, unhealthy food system

None of this happened by accident. It’s all the result of government policies enshrined in the Farm Bill. Our current Farm Bill is set to expire September 30, 2012. The writing of the new bill will begin in early 2011. We have less than a year to tell Congress that we, the eaters, get to decide what we are going to eat. And that’s why Food & Water Watch is taking it on the road.

The group is meeting with farmers, local activist groups, and elected officials across the Midwest, while connecting with consumers through cooking demos at farmers’ markets and other venues.

In Pittsburg, Rocky and team stopped off at a member owned co-op, East End Food Co-op then toured the Braddock Farm Youth Project and cooked a meal from the garden for 50 local children. Rocky blogged about it here.

Next up was Ohio where the team visited the Ohio State Fair to talk to fair-goers about concentration in agriculture. And then the team was off to Johnstown, Ohio to meet up with Farmer Dick Jensen of Flying J Farm. Dick raises cattle and vegetables, and produces maple syrup, as well as his own biodiesel to run his farm vehicles. Rocky’s update is here.

In Huron, Ohio the team met up with Slow Food Huron Valley and then hit up The Chef’s Garden to talk about its partnership with Veggie U, which helps teachers bring science and healthy eating into the classroom. They then visited the Culinary Vegetable Institute and Growing Hope, a training site for urban farming, where they met Ypsilanti Mayor Paul Schreiber. Blog post here.

In Chicago, the team did a cooking demo at the Evanston Farmers’ Market and at the Chicago French Market and met with activists at various venues in town. Read all about it here.

Here’s the full tour schedule in case Rocky and team are coming to your town this month:

Tuesday, 8/3 Pittsburg, PA

Wednesday, 8/4 Columbus, OH

Thursday, 8/5 Huron, OH

Friday, 8/6 Ann Arbor, MI

Saturday, 8/7 Chicago, IL

Sunday, 8/8 Chicago, IL

Monday, 8/9 Milwaukee, WI

Tuesday, 8/10 Madison, WI

Wednesday, 8/11 Des Moines, IA

Thursday, 8/12 Iowa City, IA

Friday, 8/13 Mendota, IL

So what can you do to help change the food system?

First of all, educate yourself about what activist groups like Food & Water watch are doing, write to your elected representatives, show up at food events, speaking tours, and panel discussions, and bring your friends and family. Get involved in spreading the word and letting elected officials know that we deserve a better food system.

“Seeking out sustainably produced food at the grocery store, shopping at farmers’ markets and even growing your own garden in your backyards will only get us so far,” said Food & Water Watch’s Assistant Director and lead food policy expert Patty Lovera. “We all have the right to voice our concerns about the injustices and lack of safety and real choice that permeates our broken food system. The easiest thing the average citizen can do to help change food policy is to add their voice to the growing chorus of activists holding policymakers accountable by signing up with an organization like Food & Water Watch.”

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.

Images: Food & Water Watch via Flickr

The post It’s Not Enough to Vote with Your Fork appeared first on EcoSalon.

Okay, so you know how to shop the farmers’ market and you know that when you shop the farmers’ market, it’s easy to buy what’s local and in season because that’s what the farmers are selling.

But most people still do the majority of their shopping in grocery stores. When faced with six kinds of apples from New Zealand displayed right next to tomatoes from Mexico, pineapples from Costa Rica, and lettuce from California, what’s a local, organic eater to do?

Make Seasonal, Local, and Organic Your Mantra:

Seasonal: If you know what’s in season when in your area, it makes it easier to buy seasonally, even in the grocery store. See below for a handy seasonal produce guide.

Local: Take a look at the grocery store signage to find out where the produce was grown. It’s one thing to buy bananas from Costa Rica, if you must have your bananas, but it makes no sense to buy September’s apples from New Zealand when they are harvested in almost every region in the U.S during the fall.

Organic: Look for the USDA Certified Organic label. Buying organic minimizes your exposure to toxic chemicals and supporting organic growers is better for the planet. If you’re worried about the extra expense, remember that if you buy locally grown organic produce at peak production, prices will be lower.

Once you start eating seasonally, you’ll discover a new joy in food. When you’ve waited all year for that first juicy, local, ripe tomato, instead of eating cardboard flavored ones year round, you’ll enjoy it so much more.

Seasonal Produce Guide:

Many items overlap into two seasons and items grown underground, like fennel, carrots, radishes, and beets can be grown year-round in some parts of the country. Temperate climates also support nearly year-round availability of some greens and cruciferous vegetables like broccoli, cauliflower and mustard greens. This list will be helpful for most parts of the country.

Spring – Asparagus, snap peas, English peas, snow peas, green garlic, artichokes, greens, lettuces, fava beans, radishes, potatoes, carrots, leeks, spring onions, kiwis, citrus, strawberries, rhubarb

Summer – Corn, green beans, summer squash, tomatillos, tomatoes, cucumbers, eggplant, okra, peppers, basil, berries (all types) Stonefruit: peaches, plums, apricots, cherries, figs, grapes

Fall – Greens, beans, corn, cucumbers, eggplant, winter squash, fresh shelling beans, sweet potatoes, root vegetables, tomatoes, tomatillos, pears, apples, Asian pears, figs, grapes, melons, persimmons, pomegranates,

Winter – leafy greens, winter squash, cabbage, broccoli, cauliflower, root vegetables including beets, turnips, rutabega, fennel, carrots, potatoes, celery, citrus, dried fruit, pears and apples (stored from fall)

Enjoy these links to seasonal recipes for some of each season’s most characteristic produce items.

Spring:

10 Recipes for Artichokes from Cooking Light

Pea Recipes from Eating Well

Summer:

Corn Recipes and Tips from Epicurious

Stonefruit Recipes from Saveur

Fall:

Tomato Recipes and Tips from Epicurious

Apple Recipes from Smitten Kitchen

Winter:

Broccoli Recipes from Mariquita Farm

Winter Squash Recipes from 101 Cookbooks

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.

The post Eating Local and Organic By the Seasons appeared first on EcoSalon.

A funny thing happened on the way to the local food movement. Just as small segments of the population have taken up the local foods cheer, family farms and the infrastructure that supports them continue to dwindle daily. Even as we’ve begun to realize what our addiction to convenience in the form of processed, packaged foods and cheap meat is costing us, we are in danger of losing even more sources of real food.

Hopefully we have not gone too far toward mass consolidation to dig ourselves out, because many people think that local foods are a path out of many of both our economic and environmental woes. They certainly provide a way to eat better (as in healthier and tastier), reduce one’s impact on the environment, and support local, resilient economies.

Consider this: In 2005, the year that the term “Locavore” was first uttered by Jessica Prentice we were continuing the loss of farmland that began in the 30s and accelerated in the 70s and 80s. Between 2005 and 2006, the U.S. lost 8,900 farms (a little more than one farm per hour) The American Farmland Trust estimates that we lose one acre of agricultural land per minute to development.

With the farmland goes infrastructure like feed stores, slaughterhouses, tractor dealers and the jobs go with them. Between 2001 and 2005, 200 federally inspected meat processing plants disappeared. Most were very small plants. Today, four corporations slaughter 80 percent of the cattle in the United States.

But even as we continue to lose farmland and infrastructure, like slaughterhouses, there’s a nascent movement toward re-localizing. It’s driven by the small but real demand for local foods and also, in response to that demand, by the new USDA.

As the Ethicurean reported recently, the USDA has published a study on the impact of local food dollars called “Local Food Systems: Concepts, Impacts, and Issues.” Though direct-to-consumer sales from farmers markets, farm stands, and U-pick were only 0.4 percent of the total food economy, the numbers are growing. Local foods are growing at a rage of 10 percent per year outpacing the rest of the food economy’s growth rate of five percent.

As with other local foods, there’s a growing demand for small-scale, local meat production. The people driving the demand want to know where their food comes from and they don’t want to contribute to the devastating ecological impacts of CAFOS (confined animal feeding operations).

The USDA is supporting this movement in a variety of ways. One of the more creative is its funding and support of mobile slaughterhouses. These facilities are just coming online in several areas around the U.S. and allow smaller farmers access to USDA inspected facilities. If we are to re-localize meat production away from the four giant corporations, the small farmers will need processing facilities appropriate to their scale of production and feasibly near enough to local markets.

This move is necessary because, as the Washington Post article above points out, the barriers for small, ecological farmers in getting their product to market are incredibly high. Big slaughterhouses require appointments far in advance, are spread out and consolidated across the country, and may not want to deal with small herds. The USDA is helping small meat producers stay on their land farming by supporting the development of more mobile slaughterhouses. They provide funding, USDA inspectors, and a help line for small producers.

Though this is a tiny segment that only affects a few farmers and consumers, it is a creative strategy for reducing animal agriculture’s impact on the environment and perhaps even saving rural economies from extinction.

Environmentally, smaller scale animal operations produce fewer impacts. According to a report by the Humane Society of the United States (HSUS), the animal waste from factory farms is produced in such large quantities, it is impossible to deal with in a responsible way and use as fertilizer, which is a role that animal agriculture has always played in row crop farming. Not to mention, the manure excreted by animals in factory farms often has a range of toxins including antibiotic-resistant residue and endocrine disrupting chemicals. These and other pollutants can get into water and airways, negatively affecting nearby communities. However, the waste created on smaller, more environmentally sustainable farms raising both crops and animals, can be dealt with effectively and used to fertilize crops.

Recent studies are starting to point to local foods as a way to jump start sagging economies. According to The Business Alliance for Local Living Economies (BALLE), a typical farmer gets paid 10 cents of each retail food dollar, but farmers who sell direct to consumer get more money to invest in their farm and support their family. Strengthening rural communities is the key to a healthy and diversified economy. While dollars spent with large corporations almost immediately leave the community, dollars spent on local food products circulate within the community eight to 15 times, drastically improving the value of your purchase.

A local food economy study conducted by Sustainable Seattle found that locally directed spending by consumers more than doubles the number of dollars circulating among businesses in the community. Put quantitatively, the study found that a shift of 20 percent of food dollars into locally directed spending would result in a nearly half billion dollar annual income increase in King County alone and twice that in the Central Puget Sound region.

If re-localizing food production really is a way to work toward a more economically and environmentally sustainable future, than mobile slaughterhouses can be part of a larger rebuilding of the infrastructure of community-based agriculture.

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.

Image: Hans S

The post Mobile Slaughterhouses Promoting Local, Sustainable Meat Production and Stronger Local Economies appeared first on EcoSalon.