New farmland-mapping research shows the country’s surprising potential when it comes to eating more locally.
In all the years that I’ve been writing about choosing food grown nearby, the irony that persists is this: I can easily find and purchase food that was grown within 100 miles of my New York City address, but people who live in the middle of farming country cannot. If you ask me, that speaks of a screwy food system in need of help. We grow so much food in this country, yet the average food item travels, by one oft-quoted statistic, some 1,500 miles to reach our plates. Food miles aren't the only important thing when it comes to eating sustainably, but if we could make some shifts toward opting for things that were produced more closely, it would clearly be helpful.
But would it be possible for everyone to eat locally? According to a new study by Elliott Campbell, a professor at the University of California, Merced, it is. In his research, he found that in fact, 90 percent of Americans could be fed entirely by food grown or raised within 100 miles of their homes. It's hypothetical of course, but the potential is intriguing. And hopeful.
While he found that the potential to eat locally has declined over time – which makes sense given the way we are devouring land for development – much potential still remains.
“Farmers markets are popping up in new places, food hubs are ensuring regional distribution, and the 2014 U.S. Farm Bill supports local production — for good reason, too,” Campbell said. “There are profound social and environmental benefits to eating locally.”
They were surprised by the potential they found in major coastal cities. New York City, for example, could feed only 5 percent of its population within 50 miles – but extend that radius to 100 miles and the number goes up to 30 percent. The greater Los Angeles area could feed as much as 50 percent within 100 miles.
They also played around with different diet scenarios, with interesting results. For instance, local food around San Diego can support 35 percent of the people based on the average U.S. diet; switch that to a plant-based diet and the number shoots up to 51 percent.
“Elliott Campbell's research is making an important contribution to the national conversation on local food systems,” said author Michael Pollan. “That conversation has been hobbled by too much wishful thinking and not enough hard data — exactly what Campbell is bringing to the table.”