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Benefits of Local Food

Through Cultivating Community, the food our community receives is FRESH, LOCALLY and SUSTAINABLY grown.

Wello works with our farming partner, Seasonal Harvest LLC.. The produced purchased through Wello is fresh and it is harvested within a few days of being delivered to our community! This produce is local and is harvested from a farm within an hour’s drive. Through sustainable growing, the meat, fruit and vegetables were raised with minimal chemicals and organic practices on small, local farms.

 

BENEFITS OF LOCAL FOOD 

Locally grown food has more flavor: Crops are picked at peak ripeness unlike products at the big grocery store, which are harvested early and transported to market.  Most of the food you receive through Cultivating Community was picked just a day or two before, and sometimes that morning!

Local food in season:  Unlike strawberries grown in California and shipped to Wisconsin in January, the food in your Cultivating Community bag is in-season.  This means items are full of flavor, have the right texture and keep well.  

Local food is more nutritious. Local food is fresher and there is less time for it to lose vitamins and minerals. These can be lost when food is shipped from far-away places or when it sits in distribution centers before coming to the grocery store.  

Local food is good for the local economy.  All of the food in your Cultivating Community bag comes from small, local farms.  The money used to purchase this food stays close to home and allows these farmers to reinvest in their farms and spend money on goods and services in the community.

Local food is good for the environment:  When we choose local food grown with sustainable practices we preserve land and water and save money and fuel on “food miles.”  

You can know your farmers!  We know all the farmers who grow for Cultivating Community and can - and do - visit their farms to ask questions, learn about their land and even encourage them to grow foods that may be new to them, like jicama and chayote.  

Source:  Rita Klavinski, Michigan State University Extension.

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