Local vs. Organic – why not both?

It’s a debate that contains two major buzzwords of the last decade at the forefront of the conversation.

This TIME article from 2007 presents the debate perfectly – the author, who lives in New York, has the choice of an organic apple grown in California or a “nonorganic” apple (the author declares, ‘which was labeled conventional, since that sounds better than “sprayed with pesticides that might kill you.”‘) which was grown right in the state of New York. Such decisions to make…

While the organic apple might have higher nutritional value and be healthier for the author, he found himself also wondering “How much Middle Eastern oil did it take to get that California apple to me? Which farmer should I support–the one who rejected pesticides in California or the one who was, in some romantic sense, a neighbor? Most important, didn’t the apple’s taste suffer after the fruit was crated and refrigerated and jostled for thousands of miles?

Neither the idea of local production of crops nor organic methods of crop production are fads. These concepts have permeated into mainstream food retailers, mainstream media, chefs, foodies, policy-makers and consumers’ daily lives. In all likelihood, both movements are here to stay. With that in mind, how do we mitigate the great debate?

Greens & Gills’ answer is simple: Consumers should have the best of both worlds. Greens & Gills’ focus is on this exact concept – local, sustainable and organic agriculture. Consumers of Chicago and other markets have every right to buy food that is the most nutritious for them while creating the lowest environmental impact as possible. We like to think of it as “Guilt-Free Eating.” After all, that’s how all eating should be, right?

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