The Cerebral Mum

Yes. The day is finally here. No, not Caspar’s birthday - that’s tomorrow. It’s Blog Action Day and if you’ve been paying attention you’ll know that today over 15,000 bloggers are writing about what we can do to take care of the environment.

So let’s talk about Food Miles.

Food Miles are a calculation of the distances travelled by our food before it reaches our plates and the harmful emissions caused by transporting it over those distances. They are one reason why more and more people are becoming Locavores; people who prioritise eating local foods, people who follow a 100 Mile Diet. But Food Miles have been getting a lot of criticism in the media lately. From New York to London, they are being discredited as a useful measure. Top New Zealand chef, Peter Gordon, went so far as saying, “if we’re talking about global warming it’s totally irrelevant”, and the Times dismissed it as, “the latest Western obsession” before all but saying this fad would cause starvation in Africa.

As with most media coverage, the whole debate has been sensationalised and mischaracterises Locavores, who are far more intelligent and environmentally aware than the media gives them credit for.

Obviously, transport is just one of the elements of our food chain which contributes to the carbon footprints we leave. Obviously, production, processing and packaging methods need to be taken into account to get a full picture. Obviously, there are some food items which cannot be supplied locally due to climatic and geographical limitations. But let’s give credit where credit is due.

Those calculating Food Miles are very aware of its limitations. Take for example CERES Community Park’s recent preliminary study of Food Miles in Australia

“Food miles is one important part of a larger complete life-cycle assessment required to compare the sustainability of individual items in food systems.

As at the time of this report, the authors know of no Australian-specific food miles research. This report seeks to contribute some preliminary research to encourage Australian dialogue on the growing issues of sustainability within our food systems.”

The dialogue has to start somewhere and without the impact of the Food Miles debate, the funding just beginning to become available for more complete life cycle analyses would not have appeared.

Food Miles dramatically highlight the huge redundancies in the supply chain. They reveal how often countries import massive quantities of the same items they are exporting. They reveal how much additional fuel is spent by the centralised, near-monopolies of the supermarket chains. They expose the industry practises which destroy the quality of our food.

So think about becoming a locavore. A locavore is not a one-eyed fanatic. They’ve got a handle on all the environmental, and social, and political ramifications of our food chain. Consider the reasons to prioritise local food sources. Consider not just the emissions impact, but the impact on global biodiversity. (Did you know that over 30,000 vegetable varieties have become extinct in the last century and another one disappears every six minutes?) And consider the diversity of your diets. Eating seasonal food is healthy.

These are some locavore guidelines for how to buy food with a your conscience as well as your appetite:

If not LOCALLY PRODUCED, then Organic. This is one of the most readily available alternatives in the market and making this choice protects the environment and your body from harsh chemicals and hormones.

If not ORGANIC, then Family farm. When faced with Kraft or Cabot cheeses, Cabot, a dairy co-op in Vermont, is the better choice. Supporting family farms helps to keep food processing decisions out of the hands of corporate conglomeration.

If not FAMILY FARM, then Local business. Basics like coffee and bread make buying local difficult. Try a local coffee shop or bakery to keep your food dollar close to home.

If not a LOCAL BUSINESS, then Terroir, which means ‘taste of the Earth’. Purchase foods famous for the region they are grown in and support the agriculture that produces your favorite non-local foods such as Brie cheese from Brie, France or parmesan cheese from Parma, Italy.

Hit the farmers’ market before the supermarket. Plan your meal around local ingredients you find at the market.

Branch out. Maybe your usual food repertoire could use some fresh ideas. The farmers’ market provides a perfect chance to try a new ingredient when it’s in season, and lets you talk to its grower to find out the best way to prepare your new food. Flirt with your food producer!

Feed the freezer. Can’t cook every night? Worried about your fresh produce going bad? It’s easy. Make lasagna with local tomatoes or a soup packed with fresh veggies and freeze it! You can also make personal size meals for a brown bag lunch.

Go out! Many… restaurants emphasize local foods in their dishes. Ask around, you might be surprised how many options you find that serve up local flavor. from Locavores

It’s worth thinking about. Do you know where your food has been?

RESOURCES AND ADDITIONAL READING

General

• The Ethicurean - A blog on food ethics: Chew the right thing!
• Eat Local Challenge - A group blog well worth reading, a good place to start if you want to do a test run on eating locally. Has area specific resources for the USA.
• Low Mileage Food- A blog of one couple’s journey toward eating locally, including their food costs.
• Book: The Omnivore’s Dilemma: A Natural History of Four Meals - Thanks to Urban Hennery for this recommendation. I’ll be trying to get my hands on a copy.

Australian

• Australian Farmers’ Markets Association - Find a farmer’s market near you.
• Seasonal Produce Diary 2008 - Buy this diary. Seriously. I have used it for years, and adore it. It has recipes and food/wine festival information as well as seasonal guides. And functions as a diary, of course.
• Going the extra mile… -Newspaper article on one family’s experience of the 100 Mile Diet in Melbourne. It’s a really good read.
• 100 Mile Cafe - The new Melbourne restaurant from Paul Mathis (who I used to work for) which sources produce within a 100 mile radius. Restaurant review from Epicure