When choosing some lunch or food for dinner today, take a look through the organic sections first (not just produce, but everything). You may find prices close to those foods treated with chemicals. Next have a look at the labels. Where did the food come from? How far has it travelled? Most dinners have travelled an average of 1,500 miles. That's a lot of CO2.
"Locally grown produce tends to be fresher and contain higher levels of vitamins than the imported variety. Food that has to be transported long distances is often preserved with waxes, irradiation, gases and synthetic chemicals, such as fungicides and sprout inhibitors. Yuck!"
(taken from David Suzuki's website)
"In a week-long (or more) delay from harvest to dinner table, sugars turn to starches, plant cells shrink, and produce loses its vitality."
(taken from the Appalacian Sustainable Agriculture Society www.asapconnections.org)
