Quote:
Originally Posted by desertblues
Yes, I agree, Kenny.
One must help and stimulate the local economy. If I eat local food; I know where it comes from, under which conditions it is produced and harvested. And it tastes better as well.  |
A friend of my SO's younger brother was doing interesting things in that line. He was associated with a local greenmarket. He wanted to preserve local farms. So he'd go to the farmers and ask "Have you considered growing
this? It grows well in your climate and soil, and commands a higher price than what you grow now." He would then go to local chefs who bought produce at the greenmarket and ask "Have you considered using
this in your dishes? I have local farmers who can grow it to your specifications." He worked on boosting both the supply and demand sides of the equation.
I don't see the multi-nationals going away. They became multi-nationals in the first place because they had economies of scale and could compete on price. Locally sourced foods are increasingly popular, but will be more expensive by the nature of the products and the process.
And most of the stuff produced by multi-nationals you don't buy in raw form anyway. It's an ingredient in something you do buy, with the wheat in bread being a prime example. You might buy bread from a local artisan bakery, but where do they get their flour? There's a very good chance it doesn't come from a local farmer, as there may not be a local farmer growing wheat.
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Dennis