Food sold in U.S. supermarkets averages 1,500 food miles from farm to plate -- a 25 percent increase from 1980, according to Worldwatch Institute, a Washington nonprofit.
A local group, called the Chicago Locavores [1], advocates eating locally to reduce food miles, thereby promoting energy savings, decreasing the carbon footprint and encouraging a more sustainable method of farming. Local food also tastes better because it's fresher, locavores argue.
Nina Interlandi Bell, creative director for a local packing and gift-wrap company, started the group this year for Chicagoans dedicated to seeking out local, sustainably grown food with an emphasis on organic practices.
The group, which is on Yahoo, is “a place where people can go online, discuss things, upload links and trade files,” Bell explained. Although the group has never met in person, there is active participation online.
Locavores, Bell said, don’t eat 100 percent local, but do the best that they can.
“I don’t think that anyone is just looking to reduce their food miles,” Bell said. “People tend to be looking for a more sustainable approach to farming.”
“You do as much as you can.” Jessie Bacon, a member of Bell’s group, said. “You do cut corners, for your health.”
For instance, Bacon and Bell explained that olives cannot be grown in Illinois, so in order to get olive oil, they can’t buy entirely locally.
When Bacon can’t find the food he needs locally, he substitutes fair-trade products to connect with other countries.
He also started an herb garden and gave up his car, to reduce his carbon footprint.
“There’s something really good about getting yourself in the mindset for those changes,” he said.
Although Bell has no idea how many locavores live in Chicago or their demographics, her group has 28 members, but is steadily growing.
When she and her husband first moved to Chicago from New York City, they were “shocked to learn how easy it is to get most of our food from local sources,” she remembered.
“Once you start doing a little research, I think it’s pretty easy." Bell said. "It takes a little bit more effort, but once you get used to it, it doesn’t seem like that big of a deal.”
“The longer you do it, the more you find places to buy what you need,” said Bacon.
Bell started to become interested in the locavore community after reading “The Omnivore’s Dilemma” by Michael Pollan, an exploration of eating choices that in turn affect health and the environment.
Bacon, on the other hand, became interested in the locavore community because he came from a rural community in Wisconsin and was already interested in local farming. He originally attempted to eat entirely organic, but he eventually lost interest.
“Organic has become less and less meaningful as now we can get organic TV dinners,” he said. Recently he organized a CSA at his synagogue.
Most locavores belong to CSAs, or Community Supported Agriculture groups. Farms offer produce subscriptions, where buyers receive weekly or monthly baskets of produce, flowers, fruits, eggs, milk, coffee or any sort of farm products. It is a way for the consumer to create a relationship with a farmer.
One of Bell’s favorite things about being a locavore is this aspect of cultivating a relationship with the farmer. “It’s really really cool to talk directly to the people that are giving you your food – there’s not eight zillion middle men,” she explained. “They’re all really nice, and they all really want to talk to you.”
As far as cost, Bell said, “When you’re getting a CSA delivery, if you actually break down the monthly costs, it’s a lot cheaper than buying organic vegetables from Whole Foods, and it’s the same way with the meat.”
“None of us are paying as much as we should for food anyway,” said Bacon. “It’s one of the best things that you can spend your money on.”
It ultimately comes down to taste. Bell’s husband was not sold on the idea of buying local food until he tasted it.
“The taste of food is totally different,” she said.