Since the beginning of the green revolution in the 1940’s, the American government has prioritized maximum efficiency, through the use of genetically modified seeds and mass production technology, rather than maintaining the quality of food. In a system where produce travels about 1,500 miles on average from farm to table and 40% of fruit is imported from overseas, the conventional mass production farming method has distanced consumers from the production process (Lazaroff, 2002). Specifically in the Willamette Valley, where inedible grass seed utilizes 60% of the cropland, the local population must import 95% of the food consumed (Armstrong, 2011). The imported food, which is typically genetically modified, comes from large-scale farms where the produce is harvested before ready and artificially ripened in a factory. This trend of importing long distance food damages local economies, as farmers and small food businesses become marginalized, and consumers are unable to access fresh food at reasonable prices. Recognizing the government’s inability to meet people’s desire for affordable, fresh food, residents are taking it upon themselves to reorganize the food system on a local level. By creating a system in which local businesses and consumers support each other, the entire community benefits from fresh, natural foods. Eugenians, known for the longest running farmer’s market, are initiating farm-to-table programs citywide and leading the way in the local food system movement.
Since 2008, the Excelsior Farm in Dexter, Oregon has been supplying local restaurants, such as Marché Provisions and Ciao Pizza, with weekly deliveries of fresh produce to use in restaurant meals. The farms main partner, Excelsior Ristorante Italian, plans their weekly menu around the seasonal varieties and what is currently being harvested at the farm. The restaurant receives palettes of fresh produce regularly, and in return, all the food scraps go back to the farm to be used as chicken feed and compost allowing both sides to benefit from the interaction. Along with sourcing their produce locally, Excelsior aims to utilize many local markets within the region by purchasing fish from Newman’s Fish Company and wine from vineyards exclusively throughout the Willamette Valley (Andrew, 2013). The interactions between these businesses allow for both to thrive economically while providing consumers with opportunity to support many local businesses with one purchase and eat healthy, natural food. Customers who would like to personally support the Excelsior Farm and access the fresh produce are also able to purchase a community supported agriculture (CSA) share. The investment, which offers funding for farms upfront, provides shareholders with orders of the weekly harvest and forms a direct relationship between the consumers and the farm.
The effort of Eugene businesses to localize the food system and support small scale-farms is apart of the growing SLOW Food movement. Established in 1986 by Carlo Petrini, the international movement encourages the consumption of quality & fair food produced in a way that doesn’t harm the environment, animal welfare, or our health. The organization also urges consumers to support farms and organizations that provide fair compensation and healthy working conditions to farm workers (slowfood.org). The movement’s mission is an essential part of the Excelsior Farm and participating restaurants’ partnership because they are creating a system in which small-scale farmers can thrive while making accessibility to locally grown food an affordable option for both businesses and the general public.
The reorganization of food systems is vital to the future of a healthy, thriving city because it strengthens the local community by connecting everyone to the land. When local businesses work with each other, they stimulate the local economy and in turn support family farms, create local jobs, and form relationships between the farmers and consumers (Allen, 2010). Rather than importing food from thousands of miles away, sourcing local foods reduces the implications of mass production such as transportation costs, reduced quality of produce and poor worker conditions. By being engaged in how our food is produced and by who, consumers can become a part of the production process.
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Allen, Patricia. “Realizing Justice in the Local Food System.” Cambridge Journal of Regions, Economy and Society 3.2 (2010): 295-308. Print.
Andrew, Collin. “Farm to Table, Back to Farm.” The Register-Guard. The Register-Guard, 22 Aug. 2013. Web. 17 Oct. 2013.
Armstrong, Dan. “REBUILDING THE LOCAL FOOD SYSTEM:.” Mud City Press. N.p., 13 Apr. 2008. Web. 17 Oct. 2013.
Lazaroff, Cat. “Food Travels Far to Reach Your Table.” Food Travels Far to Reach Your Table. Organic Consumers Association, 21 Nov. 2002. Web. 17 Oct. 2013.
“Slow Food USA.” About Us. Slow Food USA, n.d. Web. 17 Oct. 2013. <http://www.slowfoodusa.org/about-us>.