LOCAL FLAVOUR

There is disruption of local farms,destruction of rainforests,reduced freshness and nutritional content,increased demands for preservation and packaging and even food insecurity as food is coming from regions that are not feeding their own populations.

The purchase of produce from remote,intensive,single-crop industries also leaves local farmland unsupported. And the sheer vastness of the international food supply industry,particularly in poor countries where public health infrastructure support is inadequate,stretches the food inspection and safety system beyond capacity. This leaves consumers vulnerable to large-scale outbreaks of food-borne diseases.
Serving locally and regionally grown foods is a more sustainable and sensible approach. It ensures that food is fresh,more nutritious,has fewer ‘travel miles’,less handling or processing,while helping to support local agriculture and economy and create a healthy food system.

There are other spin-offs. Buying local food helps preserve genetic diversity—local farms tend to grow a variety of crops in order to provide a long harvest season—and it supports the preservation of farmland,keeping the local food supply secure. The crops themselves capture carbon emissions and help combat global warming,and they reduce reliance on fossil fuels needed to transport food over great distances.
According to a recent study,growing just 10 per cent more produce in a regional system would result in an annual savings of 1.2 million to 1.4 million litres of fuel and an annual reduction in carbon dioxide emissions of 3 million to 3.5 million kilos.

Food localism is a public health issue. The long-term health of a community’s food system is an important indicator of its sustainability. Terms such as ‘organic’,‘locally-grown’ and ‘natural’ are not synonymous. Consumers must be made aware of these so that they can make appropriate decisions based on safety and economic,personal and community needs. NGOs must encourage environmentally-safe farming practices and connect consumers with farmers to meet consumer expectations and promote diversity,availability and variety.
Eating a variety of foods including fruits,vegetables,dairy products,grains,pulses,meat,poultry and seafood products helps ensure that we meet food and dietary recommendations.

Eat local,eat seasonal,eat diverse. Be conscious of your ‘food miles’—the distance a food travels to reach your plate. Don’t get hooked on to exotic ingredients. Instead look for local substitutes and try to grow them around you. Look for organic produce including organic teas because tea leaves are heavily sprayed with pesticides. Try to grow something your kitchen needs like coriander,basil,curry leaves,aloe vera,mint and lemon. It is easy to convert kitchen waste into manure and compost. Each household should produce something. Make an effort,start now.