Know Where Your Food Comes From: The Benefits of Locally Grown Produce
- Local food travels fewer miles to land on your plate: The farther food travel, the more energy and gasoline must be used to get the food to your plate. Buying local will save energy costs and valuable non-renewable sources.
- Local food tastes better: Local food tastes better because it is fresher and has been grown or created with the consumer in mind.
- Local produce is more nutritious: Locally grown fruits and vegetables contain more nutrients because they are picked at their peak freshness, transported shorter distances and sold directly to consumer.
- Local produce stays fresh longer: Since the produce was picked the day before, it will last longer in your refrigerator.
- Local foods promote food safety: The fewer steps there are between your food's source and your table the less chance there is of contamination. The risk for major E. coli outbreaks will be slim to none with locally grown produce.
- Local food promotes variety: Smaller local farms often grow many different varieties and rotate their crops to provide a long harvest season with an array of different colors and flavors.
- Local produce benefits the environment and wildlife: Well managed farms conserve fertile soil and clean water in our communities. The farm provides a habitat for wildlife.
- Local Foods Create Community: You develop smaller connections to more food sources: vendors at the farmers'market, the local cheese shop, your favorite butcher, the co-op that sells local eggs, a local cafe that roasts coffee.
- Local Foods Support Your Local Economy: Money spent with local farmers, growers, and artisans and locally-owned purveyors and restaurants all stays close to home, working to build your local economy instead of being handed over to a corporation in another city, state, or country.
Genetically Modified/Engineered Foods-Agronomist Report
Have you been eating genetically engineered food?
The truth is, when it comes to genetically engineered foods, there is no labeling requirement. These foods have been altered at the molecular level. They are appearing on supermarket shelves with increasing frequency - in fact, 94 percent of all U.S.-grown soybeans are genetically engineered!
Environmental Working Group thinks this is wrong. You have a right to know what you and your family are eating. That's why we've joined forces with more than 300 organizations to launch the Just Label It campaign and tell the federal Food and Drug Administration that Americans have the right to know when they're eating genetically engineered food. Our partners at the Just Label It campaign put together a video to spread the word about genetically engineered foods - will you watch it, sign the petition, and then pass it on today?
The only way the FDA will act is if it hears from all of us.
Consumers might choose to avoid some of these foods if they had all the information.
The issue is not just fresh produce. According to the Congressional Research Service, 60 to 70 percent of processed foods available in American grocery stores likely contain some genetically engineered ingredients. These ingredients are prevalent in many products you may buy every day, including breakfast cereals, cookies, chips, sweetened soda, frozen meals and more.
The scientific debate about the benefits and risks of genetically engineered crops will continue for a long time. Meanwhile, an entire generation will have grown up consuming them. We should all have the right to participate - or not - in this sweeping experiment with our bodies and our environment.
Several polls and surveys have found that the vast majority of Americans want genetically engineered foods to be labeled. Many other countries including Japan, Australia, the European Union and even China require labeling of genetically engineered foods. Let's make sure the FDA gets the message that the U.S. shouldn't be left behind. Join EWG and its 300-plus campaign partners in demanding that the FDA insist that genetically engineered foods be labeled.
Thank you for taking action. We all have the right to know what we are eating.
President, Environmental Working Group