Local food producers and local institutions address health and energy challenges

Gail Feenstra, food systems analyst for the Davis-based statewide UC Sustainable Agriculture Research and Education Program (UC SAREP), noted that California's unique niche in the fruit and vegetable industry coupled with the energy crisis has created an opportunity for farmers to connect with local institutional buyers such as schools, hospitals, prisons, and elderly retirement facilities.

"In California we've seen that growing public outcry about health issues like obesity, diabetes and chronic diet-related diseases is pushing institutional buyers to consider more local and sustainable sources for their fruits and vegetable products," said Feenstra. "The fresh local produce helps improve diet and health, while also saving energy by reducing the distance and transportation costs between farm and table." Feenstra said institutional markets have the potential to absorb the volumes that mid-scale growers and processors have to offer. "It’s a winning solution all around," she said.

"Buying local reduces energy costs, builds local economies, promotes healthful food choices, and supports sustainable agriculture." UC SAREP’s Web site (www.sarep.ucdavis.edu) describes a variety of local food systems options for farmers and consumers. For more information, contact Feenstra at (530) 752-8408,