What do we need to consider when talking about sustainable food?

Organic growing methods exclude the use of synthetic fertilisers and pesticides and rely on traditional practices like crop rotation, the use of animal and green manures and some forms of biological control of pests. Well managed organic growing systems seek to maintain and build up soil fertility and improve its structure, whereas conventional agriculture can lead to the degradation of soil fertility and structure and to problems such as soil erosion which in turn can impact adversely on the environment.  See our Organic page for more information. Intensive farming is a high user of energy.

Some studies have found that organic food contains more nutrients than conventional food. In particular these studies have found organic fruit and vegetables to be higher in Vitamin A and various minerals (Shuphan 1973, Smith 1993, Soil Association 2001).  Organic milk is also likely to be nutritionally superior than intensively produced milk with higher levels of vitamin E and Omega 3 essential fatty acid. (Danish Institute of Agricultural Research 2005)
The other great benefit of Organic production is that it supports much higher levels of wildlife than conventional farming (The Biodiversity Benefits of Organic Farming, Soil Association 2000). This study found that on organic farms there were 5 times as many wild plants including rare and declining arable plants; greater numbers of birds such as breading skylark; about 1.5 times as many of the insects which make up bird food, and at least 3 times as many non-pest butterflies in the crop edges.

How far has the food travelled before we consume it. 

Awareness of the concept of ‘food miles’ is growing rapidly.  As consumers we need to be aware of the implications of buying food that may travel for thousands of miles before we eat it.
Transporting food, whether by road, aeroplane or ship will cause some pollution, resulting in environmental damage, in particular carbon dioxide emissions which are contributing to climate change.  Increasing road transport also contributes to road congestion and air pollution

Food travelling long distances will need extra packaging to protect it.  This uses up resources and contributes to waste going to landfill or incineration.

The nutrition quality of food deteriorates the longer the time the food travels from its place of production to its place of consumption.  This applies to fresh products in particular.  However processed foods which may also have travelled long distance are likely to have added salts, sugars, fats or additives, all of which make the product nutritionally inferior to locally produced fresh produce.

Locally produced and consumed food provides economic benefits for the local economy.  Studies have shown that keeping consumer spending within the local economy, i.e. with local producers and shops, has much more benefits for the local area than money spent in supermarkets where much of the money goes out of the local economy.  Visit our Buy Local page or the Farmers Markets and Country Markets page for more information.

A further way to make your food really local is to grow your own.  This can start with just herbs on the windowsill but move onto container planting, and ultimately have your own vegetable patch in the garden or rent out an allotment.  See our Get Growing page for more information.