Local Foods


Local foods are produced…locally. What this means to you and the environment is better health.

Here’s why.

The average American meal typically travels between 1,500 and 4,000 KM. That’s a 25% increase from 1980 alone. All of this road-tripping food uses 17 times more petroleum products and produces more carbon dioxide emissions compared to a meal made from local foods.

Travelling isn’t a good thing when it comes to nutrition and taste, either. Time in transit not only reduces fresh flavor, but also the water-soluble vitamins, like vitamin C.

To find a local food outlet near you, visit our friends at FoodRoutes

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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