Self_Sustainability

It has been a long standing tradition for citizens in the United States to provide for themselves and other countries. However with the fast paced society that we have become, we rely more on others to provide for us, especially when it comes to food. Some may not agree, but look at how successful McDonald’s has become, as well as other fast food restaurants. Since we eat more at chain restaurants, diners, local eateries, bistro’s, and other dining establishments, wouldn’t it be great to eat fresh local produce, rather than processed' The use of local produce would increase income for the farmer, reduce costs to the restaurant owner, and provide a healthier, safer meal to customers. In early American economic history it is found that colonies needed a “staple” that they could rely on to support their families and colonies. Farmer’s had to depend on themselves for survival. Over many decades farming became the main source of economic growth. Once again many decades have gone by and farming is no longer a family staple. It has become a commercial business. It is recorded that “there are more inmates in the prisons in the US, than full time farmers.” (Fast Food Nation) The use of local farmers is not a new concept, simply a forgotten concept. It is easier to order from the large box warehouse companies. In one simple phone call, you can order everything from spices to meat, and napkins to dish soap. With these conveniences, why would anyone think of purchasing items from local farmers, butchers, and retail outlets' It is simply easier to make that call and more convenient to not worry about when it will be delivered. As stated earlier, it is our fast paced life that has conditioned us to instant satisfaction. When working with farmer’s the instant satisfaction does not happen. This has to be a well planned process. It means understanding the needs of your menu, the amount of time needed to grow and harvest and the seasonal effect of these crops in the area in which you live. It will take a lot of give and take on both the business owner and the farmer. It may take the business owner researching and talking with many farmers, to see who can supply or how many can supply and the timeliness of the delivery. Business owners will have to understand the seasonal aspect of using local produce and plan accordingly. For instance, most restaurants in the Northeast will be unable to use fresh produce, such as lettuce, tomatoes, potatoes, cucumbers, and peppers, etc. This is because with harsh winters, these items cannot grow in the Northeast. Therefore the business owner will have to look elsewhere for this produce. Farmer’s are very independent; they work hard and stay to themselves. They are usually looking for places to sell their produce and usually end up selling it to large produce companies. When selling it to the larger companies, their produce is shipped all over the country and the world. You will not see local farmers going door to door trying to sell their produce. Mostly, they don’t have time and like I said before, they stay to themselves. As the larger companies approach the farmer, so will the business owner have to do the same. This is not to say that the responsibility solely lies on the business owners shoulders, but the interest they show in the farmer’s crops will also spark an interest from the farmer in the restaurant. This marriage of farmer and restaurant owner can be beneficial to both economically. It will save the restaurant money in shipping charges and the cost of the produce. For every order that a restaurant makes, there is a shipping charge. Whether they purchase items 50 miles away or 3000 miles away, the cost of fuel is ever increasing, so will the shipping charges. The cost of the produce that is shipped is higher with larger companies, as you are paying for the processing and packaging of the item. When purchasing local, the restaurant owner will usually not have to pay for shipping, processing and packaging. And the farmer benefits from the income from the sale. How much the farmer benefits, depends on the amount that is purchased and how much it cost them to plant, fertilize, and harvest the produce. Another benefit to the restaurant owners would be the increase in customers to their establishment. The Environmental Leader.com stated, “…people are 70% more likely to visit a restaurant that offers locally produced food items….” An increase in clientele will increase profits to the restaurant as well as allow the restaurant to grow and expand. I mentioned earlier the health benefits from using local produce. When purchasing produce from elsewhere, the customers run the risk of getting ill from what they eat. One see’s it on the news more frequently, the recall of tainted meat, e-coli breakouts and deaths due to the contaminated food. This is because the United States and other large countries are looking to other smaller, poorer countries to create farmland and work the crops for them. Using land in other countries, seems like a good idea, however, the safety guidelines that we have established for produce in our country, are not regulated in foreign countries. In a study mentioned by the National Restaurant News, “More than three-fourths, or 76 percent, of the restaurant owners or restaurant purchasing agents interviewed in a nationwide phone survey in April and 10 chain purchasing executives interviewed in June said they would be willing to pay more for produce that was traceable from the farm to the restaurant to enable quicker action when contamination is discovered.” To be continued……… Gates, P. The Farmer's Age: Agriculture 1815-1860. Liddle, A. J. (2009, July 28). Retrieved from National Restaurant News: www.nrn.com Local Produce 2009. (2009, 01 06). Retrieved from Enviornmental Leader: www.environmentalleader.com Schlosser, E. (2005). Fast Food Nation. New York: HarperCollins.