Home Fields: Digging Into Local Food
Home Fields: Digging Into Local Food Previous Broadcasts
KQED World: Sat, Jul 21, 2012 -- 5:00 PM
Reporter/producer Clay Masters looks through the lens of Midwest producers, consumers, grocery store owners, restaurateurs and researchers to understand how local food networks operate. Supporters of the "local food movement" reason that the industry is growing because local food is fresher, tastier and more nutritious. They say it means fewer miles traveled to deliver food to the seller, which results in a smaller carbon footprint. Because smaller local farms don't limit the type of crops produced for economic efficiency, followers say they can offer more variety. Plus, supporters cite the fact that the system benefits local farmers.
Masters reports there are disadvantages, too. Local food is often limited by seasonal availability, and the true size of the carbon footprint for local food is being debated as well. This program looks at questions such as what "local" means to people; how local food systems are developing; what barriers are there to making them work; and how consumers can be convinced to pay more for local food, as well as afford it.