In the early part of the 20th century, almost 40% of Americans lived on farms, and most food was locally grown and marketed in the community. Consumers relied on their local community and seasonal products as well as preserving foods. After World War II, transportation networks and national chain grocery stores were developed, and refrigeration allowed food products to be stored and shipped long distances. Production concentrated in centralized areas of the country, such as growing areas in California, with products shipped to distant markets and grocery stores. Today, this is the predominant food system, or conventional food system, that supplies food throughout the country and the world. A majority of food is grown a long distance from where it is consumed and travels down long supply chains.

Consumers are increasingly interested in purchasing local foods as many consider the perceived benefits of freshness, higher quality and better flavor for locally grown products, such as fruits, vegetables and meat products. Locally grown foods are full of flavor, as crops are picked fully ripe rather than being harvested early in order to be shipped and distributed long distances. Many times, produce at local markets has been picked within 24 hours of purchase. Consumers also consider the impact of purchasing locally on local or regional economic development, health and environmental quality. Local foods represent a small but growing share (less than 4%) of the U.S. agricultural food system. The term “local food” generally refers to food produced near to where it is consumed, but there is no consensus on what actually constitutes local. For many, local may refer to production within a certain distance, such as 50 to 100 miles, or in a geographic region or state.

Local food producers sell their goods directly to consumers through farmers markets, on-farm stores or pick-your-own operations. They also sell to retailers, such as restaurants or grocery stores; institutions, such as schools, universities, or hospitals; and intermediaries, which include processors or wholesalers. An example of increased demand for local farm products is consumer purchases directly from producers at farmers markets; the number of U.S. farmers markets increased from 1,755 markets in 1994 to over 8,700 in 2019. Local and regional food systems provide significant income for many farmers, which supports rural businesses and communities, beginning and small-scale farmers, and intermediaries (those that purchase directly from farmers) involved in the local food system.

The COVID-19 pandemic demonstrated the issues with the conventional food system and mass food production, highlighting extensive food insecurity and lack of food access throughout the country. The current system utilizing centralized growing areas and then shipping food products long distances to markets was under stress with disruptions in supply, leading to access issues.

To better understand the complexity of food systems, they are often represented as having six stages (Figure 1). A healthy food system begins with the producer and production of food products, followed by processing and packaging, and then distribution. Next is access to food and subsequently consumption. The last stage, waste, is actually exhibited in all stages, and it is estimated that as much as 30% to 40% of food is wasted in the United States. Above all, these stages are interrelated, and all are directly impacted by the political system and policies, natural resources, the social system and, perhaps most importantly, the economy.

An alternative to the conventional food system’s long supply chains is more local and regional-based food production. This shift can lead to shorter, more direct supply chains, which are less prone to the pressures seen recently causing disruptions in distribution and access for millions of consumers. Examples of more direct models of food distribution and consumption are farmers markets, community supported agriculture (CSA), pick-your-own operations, selling directly to grocery stores and restaurants, and direct sales to institutions, such as hospitals and schools. These direct marketing options, known as short food supply chains, are attracting interest for their potential to bring about social, environmental and economic benefits.

The social benefits include an enhanced cohesion of social and community networks, higher farmer autonomy and bargaining power, more transparency and mutual trust, and greater consumer awareness and knowledge of local food. Environmental benefits include reduced food waste, minimal use of packaging, shortened distances between production and consumption, improved animal welfare conditions and promotion of organically or sustainably grown food. The economic benefits include supporting the local economy; fairer prices for farmers; better access to fresh, seasonal and nutrient-dense foods for consumers; improved market access for small-scale producers; and higher profit margins for intermediaries.

Seeds to Success: The Louisiana Farm to School Program provides support for Louisiana schools to purchase directly or through intermediaries from local farmers and leads the signature Louisiana Harvest of the Month initiative, a celebration of local foods, creating increased demand for local and regional products in schools. In addition, the U.S. Department of Agriculture’s Agricultural Marketing Service recently awarded over $64 million for 185 grant projects to expand and strengthen local and regional food systems and increase the availability of locally grown agricultural products, thereby highlighting many great opportunities for sourcing local products from our Louisiana producers, ranchers and fishers. The benefits of local food systems are endless, with the greatest benefit being the connection the systems bring, both on a personal level in the food we eat, as well as the impact it can have on Louisiana communities and shortening food supply chains.

Carl Motsenbocker is a professor in the School of Plant, Environmental and Soil Sciences and is the executive director of Seeds to Success: The Louisiana Farm to School Program. Crystal Besse is the program director of Seeds to Success.

(This article appears in the spring 2023 edition of Louisiana Agriculture magazine.)

Graphic by Jacey Wesley