More and more people who’ve never set foot on a farm have a growing interest in where their food comes from. A 2011 National Grocers Association survey found shoppers choose a grocery store based partly on whether it stocks food from local and regional producers. Top chefs in the United States say local foods are a top restaurant trend. Seven thousand American cities and towns have local farmers’ markets.

Food travels an average of 1,500 to 2,500 miles from farm to table. Buying local lowers energy consumption by reducing transportation and storage needs, both of which are energy intensive.

Local food production helps preserve farmland and open space. Forty percent of all food producers in the U.S. aren’t off in the rural Midwest, they are within counties like San Diego considered “metropolitan” or “urban.” Interest in farming and thriving local farms mean the land stays in farming.

Local farming often uses local seed varieties that grow especially well in specific areas. It reduces the need for pesticides and other chemicals, and increases biodiversity and genetic variety. The U.S. Department of Agriculture encourages locally-adapted seeds as part of its commitment to the stewardship of agricultural lands.

Family farms are part of an American tradition across many cultures. Every time you make a local food purchase, you are helping support a family business. Local farmers spend their money with other local businesses.

Local food systems also help provide access to healthier foods in cities. This is especially important to low-income families, children, and older adults.