Sustainability Tips
Tips for Eating Locally from Edible OHIO
From the September, October, November 2011 Issue of Newsleaf
In 2010, Edible Ohio Valley (EOV) began educating Ohioans about local foods and sustainable dining in its quarterly magazine. This past August, the organization partnered with Cincinnati Nature Center to encourage a taste for local foods through an inaugural supper club. The four-course meal, hosted in Krippendorf Lodge, catered to the cravings of locavores – those embracing a fresh, local eating lifestyle. EOV Chef Joanne Drilling crafted the cuisines using local Heirloom Tomatoes and attendees left with full bellies and new appreciation for buying locally.
The scrumptious sustainable supper aimed to educate about the importance of purchasing local foods. According to Ken Meter in Ohio’s Food Systems, if Ohioans were to spend 15 percent of their current food budgets buying directly from local growers, it would generate $2.5 billion in new revenue for Ohio farmers.
Purchasing one’s eatables from local sources also has other benefits, as identified by EOV. In buying groceries locally:
• You take care of you and your family by eating more nutrients
• You build community because you know who grows your food
• You encourage farmers to increase the variety of food grown in our region
• You support your local economy–every dollar spent on local food encourages local development
• You take care of the earth by buying food that is driven shorter distances
• You spread the word and share your new-found farmers with your friends
• You discover new food and recall the yearly cycle of seed, sprout, flower, fruit
• You learn about regional food concerns
• You vote with your food dollars by keeping tax dollars in our region
• You can build a safety net forfarmers through buying a share in community supported agriculture (csa)
Those hungry for more information about local foods are invited to attend another night of delicious dining hosted by CNC on September 19 at 6:30 p.m. The Sustainability Over Dinner event will feature vegetarian chili, cornbread and salad – all made with local ingredients. Professors from Miami University will be present to discuss the concept of sustainability following the dinner. Individuals interested must preregister by September 14.
Unable to attend the dinner? There are still more ways to get involved and to learn more about the local food system. EOV suggests that you:
• Work with townships and cities to change the laws to allow such things as bees in our backyards.
• Demand local commodities. Shop at farmers’ markets. For example, identify where your flour is ground and find a local mill.
• Identify communities that have canneries, freezer plants, and hoop houses, which will benefit local farmers.
• Think about where you buy your groceries, and who you would like your grocery money to support.
• Talk to others about how to change and make change happen!
Purchasing food locally has its perks, from supporting the local economy to improving one’s overall diet. Who wouldn’t want a taste of that?
Special thanks to Julie Kramer from Edible OHIO for providing us with information for this article!
