Sourcing local foods

There’s nothing like a tomato grown from your own garden.
And there is something very satisfying and reliable about a restaurant that serves produce that is hand picked from a local farm. Or a bakery that uses local fruit and dairy products.

While ‘organic’ has been getting all the press, the demand for local foods has been on a quiet, steep growth curve. The causes are many; among them the realization that a tropical fruit or vegetable that is labelled “organic” still has a big transportation footprint, and may even have an organic pedigree that is difficult at best to confirm.

But for the food manufacturer, fulfilling demand for local products has to extend beyond July and August. How can I get a steady supply of what I want all year round? How do I fulfill the demand for variety? What about the problem of food storage during the dark months? Is it still worth it, after all?

The answer, for the most part, is a big ‘yes.’

Large food chains are taking action to secure local food supplies. It makes sense for almost any food factory to do the same. Great organizations like Local Harvest are providing tools to find what you want. Add tips and considerations on local sourcing from a timely article from Monkeydish , and stir.

(0) Comments • Permalink • 07 04 2008

• John Dumbrille, MonkeyMedia.net
• Photo by Jennifer DIckert
• Local Harvest

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