The ‘100-mile’ Diet
The ‘100-mile’ Diet
Tracey Turner
How many dinosaurs does it take to bring your food to the table? It’s an intriguing and valid question. The average North American eats a meal that has likely travelled 1,500 miles to get to his or her table. Did you know that the energy used to grow our food is almost equal to the energy we use to power our cars and homes? Or that energy intensive agriculture is responsible for 20 per cent of human-caused greenhouse gas emissions? Two years ago, regional food lovers Alisa Smith and James Mackinnon embarked upon a “living experiment” to address these types of disturbing facts and figures. They challenged themselves to discover what it would be like to only consume food and drink from within 100 miles of where they lived. Since then, this idea has spread within the community, media, and now many Winnipeggers are embarking upon the “100—mile diet.”
In September of this year, Andy Blum became a “100-miler.” It just seemed to be fate. “Through word of mouth, I just kept hearing about this diet,” he said. What excited Blum about the diet was “that not only was it a way to support local farmers, but also to reduce food miles and create and support homegrown Manitoba prairie culture.” But the adventure has been a challenge for him on many levels: “For me, living with a whole bunch of people, there is often “non-100—mile” food around, and it’s easy to cheat.” But, he maintains, “This experience has given me more practical knowledge. I’ve never canned before, or preserved food, and I’m keeping track of what’s in season.” This year alone Blum has canned, made pickled carrots, canned tomatoes, applesauce, and jams, and he’s making his own version of “100-mile” beer, using local barley.
Local versus global
We are living in an interesting time where there has never been more of a disconnect between us as and the land we live upon. What farming methods do you support with your dollar? Less energy intensive local-regional food systems have less impact on the land. According to the Sierra Club Sustainable Consumption Committee, “Agribusiness farms employ chemical-intensive systems that pollute land, air, and water.” Smaller scale agriculture and livestock producers generally use less chemical and energy inputs, which results in less soil erosion, better topsoil quality, and less impact on water systems and local environmental habitats. With less impact on the land and air, local systems seem to be a good choice to consider. More and more people are making this switch, and Winnipeg’s largest organic grocery store, Organza, has been right here, supplying our city with as much locally produced organic food as possible. Zyg Iskierska, buying manager for Organza says, “The masses are getting the message. Since our inception, it’s been our mandate to support local producers.” Considering the season, the amount of local produce is on the decline, but whatever is local gets a special label in the store, letting people know there are choices out there.
Fossil foods
So, just how many dinosaurs it takes to bring food to your table? Much of the production and processing of the food that we eat takes place a large distance from where we live or shop for food. When considering the external costs involved, one must address the amount of fossil fuel consumed in the transportation of our food from producer to table and the greenhouse gas emissions that result from this consumption. Food miles represent the distance that food has to travel from where it is grown or raised to where it is consumed by its end-user. In a 1999 study conducted on the California trucking industry, it was found that “more than 485,000 truckloads of fresh fruit and vegetables travel 100-3,100 miles to reach their destinations.” By looking at food miles one can contrast two types of food systems; local verses global. In a study on food miles and fuel usage, it was estimated that produce travelled an average of 1,500 miles to get to your table. And consider the idea that some foods are worse than others. For example, the grapes that are on your table might have been grown in Chile, and traveled over 4,200 miles to get to your grocery store. By developing or re-establishing a more regional and locally based food system, we may help to reduce fuel use and, in turn, greenhouse gas emissions.
Dining out ‘100-mile’ style
So, if you’re on the “100-mile” diet and are truly committed, just where can you eat out? On the menu at the Dandelion eatery, a local organic restaurant located within the Organza food store, “100-milers” can choose from such entrees as locally raised elk, free-range organic chicken, and northern pike, accompanied by local vegetable dishes. Ben Kramer, the chef-general manager of the Dandelion said, “It has been our mission since day one to get as much locally produced food as possible.” As for “100-miler’s,” Kramer said, “As the chef of the Dandelion, I can’t sacrifice quality, but I get as close to their ideal as I possibly can.” The well-known Tall Grass Bakery on Westminster Ave. is offering a “100-mile harvest bread” that only falls short on one ingredient, local salt.
Simply consider if the world would be a better place with fewer factory farms, more smaller-scale organic producers, and a better and cleaner environment. While the answer is obvious, it’s not about extremes; it’s about incorporating these ideas and taking what works into your lives. We are “turning an idea into a movement,” say James and Alisa of 100mile.org. So the next time you eat or drink, think about the costs involved. Think about how you can decrease the food miles in your diet and, in turn, help reduce our impact on this planet.
