Why Eat Local? Science-based answers to a not-so-simple question

extension.illinois.edu

Andy LarsonLocal Foods & Small Farms EducatorUniversity of Illinois Extensionserving Boone, DeKalb, and Ogle counties(815) 732-2191 ● andylars@illinois.edu

What does “local” mean?• The product is grown:

1. In my state – 44%2. Within a certain mile radius – 41%• 87% of these respondents say ≤100 miles

3. On a small (family owned/operated) farm – 13%

FMI - US Grocery Shopper Trends 2011

Photo: lmainjohnson7

Why are people buying local?1. Freshness – 83%2. Support local economy – 68% 3. Taste – 56%4. Knowing the foods’ source – 40%

• What about safety?• What about nutrition?• What about the environment?

FMI - US Grocery Shopper Trends 2011

Photo: USDAgov

Are local foods fresher?• Can be…varies by product• Produce often fresher, riper, more seasonal• Conventional eggs, milk, meat quite fresh, too

• Fresher produce can mean better flavor and quality• Nutrient content can diminish with time and handling• Not everything we eat can be produced locally

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Buying local support local economy?

1. Import substitution2. Job multiplier effect• 1.41-1.78 (farmers markets)

• Sales taxes• Property values• Business incubators

Martinez et al. 2010. Local Food Systems: Concepts, Impacts, and Issues, ERR 97. USDA-

ERS.

Photo: Alice Henneman

Why know the farmer?

• Shake the hand that feeds you• Provenance• Production practices• Handling and storage• Trust

Photo: USDAgov

Are local foods safer?• Meat, dairy, egg, & some specialty producers

state inspected before product enters commerce• New rules coming for fresh fruits and vegetables

(Food Safety Modernization Act)

Photos: mauitimeweekly, Alachua County, and ShardsOfBlue

Is local food more nutritious?• Variety chosen for flavor and nutrients?• Grown in healthy soil?• Picked ripe and handled appropriately?• Purchased and eaten at peak freshness?

Frith, Kathleen. 2007. Is Local More Nutritious? – It Depends. Harvard School of Public Health, Center for Health and the

Global Environment.

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Is local food better for the environment?

• Direct-to-consumer farmers are:• More likely to use manure vs. synthetic fertilizer• Less likely to apply pesticides and herbicides

• However…• Only 5% of local food farmers are certified organic• Carbon footprint of inefficient transport?• Packaging, processing, and disposal?

Low et al. 2015. Trends in U.S. Local and Regional Food Systems: Report to Congress, AP-068. USDA-

ERS.

Growing Organic - What It Is, What It Isn’t -

extension.illinois.edu

What does “Certified Organic” mean?

• Production system that favors ecological balance, biodiversity, and nutrient cycling

Photo credit: USDA NRCS South Dakota via Foter.com / CC BY-SA

What does “Certified Organic” mean?

• Land free of prohibited substances for 3 years, managed with long-term crop rotations

Photo courtesy of USDA Natural Resources Conservation Service

What does “Certified Organic” mean?

• Crops get no synthetic fertilizer or pesticide, irradiation, genetic engineering, or biosolids

Photo credit: adstream via Foter.com / CC BY-NC-ND

What does “Certified Organic” mean?

• Livestock get organic feed and pasture access – no antibiotics, added hormones, or animal byproducts

Photo credit: NRCS_Oregon via Foter.com / CC BY-ND

What does “Certified Organic” mean?

• Organic and conventional products are never commingled, from farmer to consumer

Photo credit: quinn.anya via Small Kitchen / CC BY-SA

How do farms get certified?• Submit Organic Systems Plan (OSP)– Detailed operating plan including information on crops,

animals, harvests, storage, sales, records, soil-building practices, pest management, health care, pasture, materials lists, maps, field histories, biodiversity plans, emergency procedures, and any other practices related to organic production.

• 3-year transition from last prohibited substance• Inspection by USDA-accredited organic certifier• Ongoing annual inspection and record-keeping

Why are people buying organic?1. To avoid pesticide residues– Science has shown that the incidence and amount

of agrichemical residues is lower on organic produce than on conventional produce

2. To improve their health– Science has not shown significant differences in

the safety or nutritive value of organic produce vs. conventional produce

• If you see this seal, your product contains at least 95% organic ingredients

• “Made with organic ingredients” at least 70%• Other terminology, e.g. “organically-raised” or

“grown with organic practices,” always ask

Organic Labeling

Facts, Fictions, and Debate over

Genetically Modified Organisms

extension.illinois.edu

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What is a GMO?• From Dictionary.com: an organism whose

genome has been altered by the techniques of genetic engineering so that its DNA contains one or more genes not normally found there

Transformation

Which crops have GM varieties?Credit: liz w

estCredit: Soybean Board

Credit: Martin LaBar

http://www.ers.usda.gov/data-products/adoption-of-genetically-engineered-crops-in-the-us/recent-trends-in-ge-adoption.aspx

What do these GM traits do?

Credit: gmoanswers.com

Herbicide-Tolerant Crops• Fewer types of herbicides applied• Initial reduction in weight of active ingredient

applied• Increased adoption of reduced-tillage systems• Increased selection pressure on weeds to

become herbicide-resistant– 30+ weed species resistant to glyphosate

See also http://www.nature.com/nbt/journal/v27/n6/fig_tab/nbt0609-519_T1.html

Insect-Resistant Crops• Very substantial reduction in application of

insecticides targeting lepidopteran pests– More than 50% reduction in US

http://web.utk.edu/~jurat/Btresearchtable.html

How are GMOs regulated?

USDA APHIS• Determines risk

of transgenic crop becoming a pest

U.S. EPA• Ensures

environmental safety of pest-resistant transgenic crops

U.S. FDA• Regulates food

and animal feed derived from transgenic crops

https://www.aphis.usda.gov/aphis/ourfocus/biotechnology/sa_regulations/ct_agency_framework_roles

What happens when we eat GMOs?

Stomach acid

Enzymes

Protein

Amino acids

DNA is broken down to its components similar to how protein is digested to amino acids; ingesting DNA has never been found to be toxic

What do they have to prove?• Substantial equivalence:– “an assessment of a novel food, in particular one

that is genetically modified, should demonstrate that the food is as safe as its traditional counterpart” – OECD, 1993• Toxicity• Allergenicity• Nutritional content• Make sure any other differences are not “biologically

meaningful”

Types of Studies• Methods similar to those used when

testing crop chemicals and new drugs– Compositional studies – compare to a

known product– Digestibility – how fast is protein broken

down– Oral toxicity tests – purified protein in

mice/rat models– Animal feeding studies – livestock, poultry,

fish• Process takes, on average, 13 years and

$136M

Credit: Giang Hồ Thị Hoàng

Who pays for all this testing?

?Credit: Art G. Credit: Nick Mendez

Credit: Snell et al 2011

Credit: Eenennaam & Young 2014

See also http://www.nature.com/nbt/journal/v27/n6/fig_tab/nbt0609-519_T1.html

Thanks for you time and attention!

• What questions do you have?

http://web.extension.illinois.edu/smallfarm/http://web.extension.illinois.edu/bdo/

Photo credit: Cedar Summ

it Farm via Sm

all Kitchen / CC BY-SA

?Andy LarsonLocal Foods & Small Farms EducatorUniversity of Illinois Extensionserving Boone, DeKalb, and Ogle counties(815) 732-2191 ● andylars@illinois.edu

How are farmers selling local?

Direct and Intermediated Marketing of Local Foods in the United States, Low and Vogel, USDA-ERS,

November 2011

For more information…• Sarah A. Low et al. Trends in U.S. Local and Regional

Food Systems: Report to Congress, AP-068. U.S. Department of Agriculture, Economic Research Service. January 2015.

• Martinez, Steve, et al. Local Food Systems: Concepts, Impacts, and Issues, ERR 97. U.S. Department of Agriculture, Economic Research Service. May 2010.

• O’Hara, Jeffrey K. Market Forces: Creating Jobs through Public Investment in Local and Regional Food Systems. Union of Concerned Scientists. August 2011.

Why Get Certified Organic?• Price premiums• Market access

• Resource conservation• Government assistance

Source: Organic Trade Association

ObjectivesAfter this presentation, participants will:• Know what GMOs are and how they are made• Understand the prevalence of GMOs in crops• Gain insight into GMO effects on health• Gain insight into GMO effect on agriculture

Transformation Methods

• Micro-particle bombardment– “gene gun”

• DNA attached to micro –projectiles and fired into the cell

• Best method for corn and rice

GMOs & HEALTH

Possible to avoid GMO foods?

GMOs & AGRICULTURE

GMOs & ETHICS???