final paper eating locally

final paper eating locally - Eric Slover December 10, 11...

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Eric Slover December 10, 11 Eating Right Final Paper: Eating Locally You may have heard the term in a number of different ways: locavorism, the 100- Mile Diet, or simply eating local . These terms all refer to the growing trend of purchasing food that has been grown and processed in one’s own community. At first glance, this seems completely contrary to the pride we have taken in the past to be able to get foods from all over the world anytime we want. We can have Ecuadorian bananas in May, California strawberries in January, and Mexican avocados any time of the year. But at what cost? The average distance a grocery store’s produce has to travel before it gets on your plate is 1,500 miles. That travel could be by container ship, by truck or by train. Regardless of the mode of transportation, carbon emissions are released, leaving much harm for the environment in which we need to produce food. Therefore, eating locally grown food will help preserve the environment from all of the toxins that means of transportation emit while shipping foods grown from far away. By eating locally, one thing communities can prevent is further erosion of soil, a problem that is causing damage to the environment. Erosion removes soil at roughly the same rate as soil is formed. But accelerated soil erosion — loss of soil at a much faster rate than it is formed — is affecting our world and is a big problem that our environment is facing. Factory farms are usually the ones that have to deal with accelerated soil erosion because factory farms use genetically modified soil, corrupting the gifts Mother Nature gave us. Factory farms are too antsy with their soil, always moving it around because they are too worried about quantity of their product instead of quality. This means that regular soil ensures fruits and vegetables will grow as naturally and as fresh as possible, while accelerated soil will ensure that fruits and vegetables will grow as fast as possible. As previously stated, soil erodes at the same rate that it is formed. When regular soil erodes, a farmer providing produce for his community will replace that soil with new organic soil, preserving his or her philosophy of keeping his product fresh and organic. When accelerated soil is used, scientists will modify real soil in order to accelerate the time it takes for products to be made. Therefore, the genetically modified soil that factory farms love to use is causing a lot more damage to the environment then soil created solely from the earth. Farmers that are selling their goods to their local communities are looking
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This note was uploaded on 12/11/2011 for the course PSYCHLOGY 101 taught by Professor Staff during the Spring '08 term at Rutgers.

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final paper eating locally - Eric Slover December 10, 11...

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