Advantages of Farm to Table

Regenerate our earth and buy from your local farmer.

1. Benefits the Environment

  • Preserves the local landscape due to the farmer’s personal investment in the local land.
  • Eliminates or reduces air & water pollution.
  • Reduces overall carbon footprint by the reduction of pollutants, greenhouse gas emissions, and fertilizer run off when compared to industrialized farming methods.
  • Produces a higher yield when compared to commodity produce, cutting back on food waste.
  • Saves on disposal costs because produce is minimally packaged when compared to produce that is shipped internationally or regionally.1

2. Supports the Local Economy

  • The price of locally grown food is stretched further than commodity produce up to 1.4-2.6 times. 2
  • Average financial net gain of local produce is higher than conventional produce.3
  • Lower disposal costs for consumers due to minimal packaging of locally shipped produce.

3. Increases Food Quality & Taste

  • Local foods are picked at peak quality and ripeness.4
  • Produce arrives to consumer while still fresh.
  • Less focus on industrial priorities such as: shelf-life, consistency, economy of scale, and ease of mechanical harvesting.1
  • Produce is geared towards enhanced flavor and local preferences.
  • New varieties of produce and a broader range of options are available to the consumer.1

4. Promotes Community Health & Food Access

  • Increases the availability of healthier food items.
  • Encourages the local community to make healthier food choices.5
  • Provides food access to those experiencing food insecurity. 
  • Brings local community together for social interaction. 

5. Know the Source of Your Food

  • Consumers have knowledge of how and where their food was raised.
  • Farms are able to offer more local specialties/experiences to the local community based on desirability and need.
  • Consumers can hear the story/history of the farm and farmer where their food was produced creating a connection between consumer and produce.1

References:

1. Benjamin D, Virkler L. Farm to Table: The Essential Guide to Sustainable Food Systems for Students, Professionals, and Consumers. Chelsea Green Publishing; 2016.

2. Ken Meter, “Local Food as Economic Development,” Crossroads Resource Center, Oct. 2008, http://www.crcworks.org/Ifced.pdf.

3. “Building Successful Food Hubs Business Planning Guide for Aggregating and Processing Local Food in Illinios,” Illinois Department of Commerce and Economic Opportunity, Jan. 2012, http://www.famillyfarmed.org/wp-content/uploads/2013/01/IllinoisFoodHubGuide-final.pdf.

4. “Guide to Buying Local Food for Food Service in Minnesota,” The Minnesota Project, http://www.yumpu.com/en/document/view/28228598/buying-local-food-the-minnesota-project/5. 

5. Stephen Martinez, “Local Food Systems: Concepts, Impacts, and Issues.” United States Department of Agriculture Economic Research Service, http://www.ers.usda.gov/publications/eer-economic-research-report-err97.aspx#.UiS7V38lKzk.