Eat Local Challenge
This is a great idea taken from Local First (www.localfirst.com), about a challenge to support your community by eating local. We fully promote this concept, and encourage all of you to take the “eat local challenge” in Seattle. This simple idea, if done by enough of you, would have such an amazing impact on our economy and environment in Seattle, and would truly be a fun experiment! Leave us your feedback, we would love to hear from you!
What is the Eat Local Challenge?
Did you know that the average ingredient in a North American meal travels over 1,500 miles to reach your plate? People all over the United States are starting to realize what that distance means in terms of food freshness, fuel usage and farming. We challenge you to spend two weeks eating locally (and to compare the taste and price of locally grown food to stuff grown over 1,500 miles away).
What do you mean by “local”?
We mean consciously choosing to eat foods that are grown close to your home. Many people around the country use 100 miles as their definition of “local.” We tend to think of local as “as close to home as possible.” To discover where to find local foods, checkout our site as well as your local farmers markets.
Why should I eat local food?
You should eat local food because it tastes better, because it can be less expensive, because its takes less fuel to transport it and because eating local food keeps more money in our community. Did you know that 73% more money stays in our community and re-circulates when you support locally owned businesses? (This includes locally owned farms, stores and restaurants.)
How can I get involved in the Eat Local Challenge?
Take the Eat Local Challenge by deciding to eat locally for two weeks or, if two weeks seems too intimidating, take the challenge for just a few days. Share your experiences (tasty new discoveries, unexpected challenges, etc.) in our blog, throw an Eat Local Party for your friends, visit one of our participating businesses to partake in their local goods.
Posted by: Dana Silverman