The term “food miles” has been around for almost 20 years. But it’s only been over the last few years that it’s gained significance with growing sustainability news topics, and the many tainted lettuce, spinach and tomato outbreaks that have caused us to reconsider what we’re buying at the supermarket produce section.
What we’d like to suggest is to pare down, at the very least, veggie food miles to FOOD FEET, within reason and according to your climate and dietary needs. Our garden harvest is probably about 30 feet on average from the dinner plate. Yes, it’s a miserably small lot, but at our Mediterranean climate, it cranks out veggies year round and feeds our small family sufficiently.
Now if you’re fortunate to have significant acreage, your FOOD FEET would certainly surpass ours, but you know it’s within hundreds or – ok, you’ve got a really big lot or farm – thousands of feet. Just think of the benefits (do let us know if we missed others):
- Freshness and quality of produce
- Knowledge and control of where your food comes from
- Reduction of carbon footprint (local trips to supermarket, distant transportation of produce, etc.)
Thus: “grow-your-own” over “locally-grown” over “grown-miles-away” !