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If fresh food is necessary to health in man and beast, then that food must be provided not only from our own soil but as near as possible to the sources of consumption. If this involves fewer imports and consequent repercussions on exports then it is industry that must be readjusted to the needs of food. If such readjustment involves the decentralisation of industry and the re-opening of local mills and slaughterhouses, then the health of the nation is more important than any large combine."
Lady Eve Balfour, Founder of the Soil Association, 1943
Local food is not just about 'food miles'. When the Soil Association talks about local food, we don't just mean food that has travelled a shorter distance to the shop. We mean food that is produced and distributed in ways that contribute positively to local communities. We are interested in the whole localised food system, not just in the food products.
What is a 'localised food system'?
In an ideal world, we believe communities should be able to buy as much locally produced food as possible. The global food and farming systems that currently govern the way we buy food are not based on this ideal.
We believe that locally organised food systems can help local communities to thrive by:
- providing jobs and supporting business networks
- being sensitive and caring for the environment
- creating positive social connections
- providing healthy fresh seasonal food
A localised food system considers everything connected to the production of food. It starts with the growing and rearing of food. It includes its processing, distribution and trading. Everyone involved – from producers to suppliers to customers - should benefit from the system. It should respect the people, animals the environment. It should also be self-sustaining.
With these thoughts in mind, the Soil Association local food team have a formal definition for a localised food system:
"A food system based on organic or other sustainable models of agricultural practice, where its lifecycle – the growing, production and any processing of the food, its trading and its consumption – is wholly or largely contained and controlled within the area of its origin, thereby delivering health, economic, environmental and social benefits within that area. The most self-sustaining systems are based on direct, open and mutually supportive relationships between the people that produce food and the people that buy it."
That's a bit wordy. What does it mean?
It might be easier to think of a localised food system having the following characteristics:
- Proximity - food that comes from as close as possible and minimises energy use in its production. Fresh, seasonal food is rich in taste and nutritional value
- Provenance – the origin of the product or the ingredients are clearly and fully traceable
- Local control – ownership and control of all aspects of the system are retained by and benefit the people in the area. This means money re-circulates within the community, helping secure jobs and businesses
- Respect – food from a localised self-sustaining food and farming system respects people, animals and the environment. This means food that:
- Is ethically or collaboratively traded between producers, processors, retailers, and consumers, strengthening the local economy
- Does not exploit employees in the food sector in terms of pay and conditions
- Is socially inclusive and accessible to all, both in terms of geographic access and affordability
- Does not contain harmful biological or chemical contaminants that negatively affect soil, plant, animal or human health
- Encourages learning about where food comes from, how it is produced and how to cook and enjoy it
- Strengthens links between the people that produce food and the people who eat it. Mutually supportive connections help to create a vibrant community, with a strong sense of identity and culture
- Has high animal welfare standards in production, transport and slaughter
- Is environmentally beneficial – careful management of water, soil and biodiversity
- Comes from low-input farming and growing systems, such as organic and biodynamic. More information on the benefits of organic farming...
- Reduced packaging and shorter food miles, meaning less pollution and waste
What should I look for when buying local food?
It is not always possible to check everything, but try to look for:
- Food produced or processed in the local or neighbouring areas and that is, or has ingredients that are, fully traceable
- Food that comes from locally owned operations and supports local businesses and jobs
- Food produced in a way that supports wildlife and does not damage the countryside
- Food that is produced by people that are skilled and passionate about what they do
- Food that has not travelled too far, is not over packaged, and is fresh and seasonal
But some food can't be produced locally. What is the best kind of imported/trade food?
Trade is vital. Very rarely can a local region be completely self-sufficient. Trade, if carried out in a fair way, also has many positive impacts, including education and improved quality of life. Trade should be in keeping with the principles underlying a localised food system. Many products cannot be produced locally or have a very short UK season. These should come from other UK and European regions, sourced from like-minded socially responsible producers and co-ops actively promoting their own local, direct and co-operative marketing. For products from outside Europe, UK businesses should seek to work with organic and Fair Trade producers.
You can support local food systems in many ways, from supporting local traders and businesses to getting involved in the actual production yourself. For more information follow the links on the Local Food homepage