True Sustainability: From the Farm to the Table

This is a great article from The Examiner. It focuses on “True Sustainability.” The way it used to be, not like we think of it. It’s a practice is long gone from American Urban Life, but there’s a movement to bring it back. The only worries are things like, are there are enough farms (or farmland) around New York City to feed it’s 8 million inhabitants AND the millions that are also near the farm?

Whenever the word sustainability comes up, people usually think of farming in terms of food or wine. What is rarely mentioned is the 360 degree effect true sustainability provides for its communities if everyone participates. It is an ancient concept that is still practiced in many places in the world but has lost its way in the U.S., particularly in our urban centers. Many organizations, from Slow Food to farming and grocery initiatives have been championing a return to practiced sustainability but the message seems to lose its way once it leaves the farm. I will, briefly and simplistically take you on the journey.

True sustainability is the integration of environmental, economic, and social health: from farmer to consumer. When a farmer practices sustainability, he is nurturing his soil and products with traditional means and without chemicals. Encouraging wildlife habitats, water conservation, and reduced reliance on non-renewable energy sources are some of the other ways the cycle begins. (Animal farming has a host of other practices which are too lengthy for this article but are just as thoughtful to the animal and environment).

Next is the transportation of the product: if the supplier (farmer) can form relationships with retailers/restaurants within its own community, the supplier is having an even greater impact on the environment by reducing his/her carbon footprint. In addition, the retailer/restaurateur is able to provide fresh, clean, healthy products whose vitamin and mineral content are still live and viable, to the consumer.

As the consumer shops at the local grocers or eats at a local restaurant, he/she is completing the cycle of sustainability: from farm to table, the environmental, economic, and social health is buoyed by each person or entities participation. The farmer supports the environment, the retailers or restaurants offer food of the freshest caliber thereby financially supporting the farmer, and the consumer provides financial support to their community retailer or restaurant. The health and financial gains circulate throughout the community and the cycle begins again.

In recent months, we have seen an inordinate number of local restaurants close due to the economy. As I, (and many) lament the losses, I wonder if, perhaps, we were more aware of our inter-connectedness as a community, allowed ourselves to be less busy, and practiced less multi-tasking, would we, could we, make purchasing choices based on the greater good rather than on the next 30 minutes? Primal and basic, humanity has always been about supporting the community. Next time you go out to eat, go to the local joint; you have no idea how this helps you.

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