The local food movement has flourished in recent years, with direct-to-consumer marketing accounting for over $1.2 billion in sales in the U.S. annually. Farmers markets and community-supported agriculture are on the rise, with consumers turning to local food systems in hopes of finding healthier, tastier, environmentally-conscious, and energy-efficient alternatives to industrial foods. Although the movement is growing rapidly, research into whether local food is indeed more nutritious and sustainable is still in its infancy. The Science of Local Food—presented at the South Street Seaport Museum on June 26, 2012 by Science & the City, the Sackler Institute for Nutrition Science, and New Amsterdam Market—explored the true value of local food and discussed its environmental and cultural impacts. This was the last event in the Locavore's Dilemma series.
Via Cathryn Wellner