By Sarah De Decker, Special to EcoAction Teams

Image Courtesy, Kristin Slota

This growing interest in where our food comes from and how it’s grown is going mainstream. Whether you strive to be a green gastronome or are strong enough to be able to put planet ahead of palate, you may be wondering which is better, buying organic or local?

According to the Canadian Organic Growers, organic agriculture is a “production system that sustains the health of soils, ecosystems, and people”ⁱ. Organics are not just meant to taste better or make you feel healthy, they are meant to sustainably work with, not against, the environment.

That means that genetically engineered organisms, synthetic fertilizers and the pesticides of “conventional” modern agriculture are not permitted in organic production. Organic farms aren’t leeching pesticides and antibiotics into our soils, ground water, rivers, lakes, and ultimately into the organisms supported by the local environmentⁱⁱ. In a world where hundreds of new chemicals are created every year, anything that can reduce toxin levels in our atmosphere and water systems is great news.

Furthermore, the Rodale Institute, a leader in organics education in the U.S., has reported that organic farming systems use 30% less fossil fuels than other farming systems.ⁱⁱⁱ This decrease is predominantly attributed to the lack of nitrogen fertilizers in organic farming, as the synthesis of nitrogen requires substantial energy.

Finally, organic farming directly reduces the amount of carbon dioxide in the atmosphere, as it fixes more carbon in the soil than conventional agricultural practice.^iv

Locally Grown

Image Courtesy, Emma Point

Whether it’s organic or factory farmed, locally grown food travels fewer kilometres to reach your plate and less fossil fuel consumption reduces our greenhouse gas emissions. Reducing our carbon footprint is perhaps the most tangible and recognizable environmental benefit of buying local, but there are other benefits such as supporting your local economy and providing farmers with a stable consumer-base.

By choosing local and sustainably grown foods, you are supporting a production system that reduces or eliminates synthetic pesticides and fertilizers, avoids use of hormones, antibiotics, and genetic engineering, and conserves soil and water. Because the local food movement is also intrinsically linked with farmers’ rights and labour issues, a sustainable food system must also provide safe and fair working conditions for on-farm labour, ensure healthy and humane care for livestock, protect and enhance wildlife habitat and biodiversity within farmland, and reduce energy consumption and greenhouse gas emissions^v.

Local Food Plus (LFP) is a non-profit organization connecting consumers and farmers to share in the benefits of environmentally and socially responsible food production. Although arguably more lenient on chemical use than organic governing bodies, the LFP philosophy promotes a total food system movement; it’s the culmination of all green-minded food production, with economic and social responsibility all rolled in.^vi The LFP logo on products and in restaurants identifies the sale of sustainable, in-province foods, and although only in use in Ontario, will soon be found across the country.

Local foods have a light carbon footprint, but in Canada a locally grown banana, organic or otherwise, is impossible to find. Making a green grocery list in the dead of winter is a challenge, so until spring arrives and we’re able to buy much more local produce, seek out sustainable foods where you can.

Failing that, choose organic products over those grown without chemical and genetic assistance.