Local Foods

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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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References 
www.foodroutes.org

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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