Q: Which is better: local or organic?
A. It depends – on the season of year, what the product is, how the local item was produced, where the organic item came from and how it was transported -- and so on. Of course, most of this information is not yet available on food labels, so consumers are left to guess. Buying at places like farmers’ markets and Community Supported Agriculture programs helps you know more about the source of your food.
Tradeoffs between organic and local include:
* how it got there (for example, long-distance boats and trains may generally be more efficient than trucks)
* seasonality (locally grown greenhouse vegetables can take more energy than long-distance foods that are grown in season for their locations);
* production methods (local does not equal sustainable; less sustainably produced local foods may or may not be better than more sustainably produced items from afar. )
The ideal food from a greenhouse gas emissions standpoint would be local AND organic AND produced in season. It would be minimally processed, unpackaged, not produced with chemicals, have a long shelf-life, and require minimal refrigeration and cooking. And, this food would be so delicious that there would be no waste. It is rare to find all these qualities in any one food, but the more of them you can include, the better for climate – and, in general, for your own health.
I thought this was a very insightful response........happy choosing!! The best option.....Local and certified naturally grown!!! 47 Daisies!!! :)