The craze for buying locally grown food materials is premised on the comprehension that they are safer, more environment friendly and fresh 'n' tasty. Really? With practically no over sight into their production practices and environment how can a consumer be sure about the better credentials of these foods compared to commercially traded and retailed ones? Here is an argument from Australia which debunks the claims of local food protagonists in a lucid way.
"Advocates of the local movement - which includes backyard gardeners, community gardens, farmers markets and local produce businesses - say it's better for the environment and builds community spirit. But a researcher for the Institute of Public Affairs says there is no evidence buying locally is better for the planet, and the movement could ruin Australia's export industry. Many people worldwide have taken up the '100-mile diet', only consuming food grown and produced within a 160-kilometre radius".
From where do these local farmers get the necessary seeds and cultivation technology for producing food materials? What prevents them from using dangerous pesticides, chemical fertilizers and practicing undesirable steps that can compromise on the safety of these foods? To extend the logic of "localization" in every human endeavor is ridiculous and runs against the concept of the "Global Village" where the life is sustainable through mutual cooperation and synergy of communities with different ideologies, faith and culture.
V.H.POTTY
http://foodtechupdates.blogspot.com
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