• Supports Local Farmers – Purchasing local food helps keep money within the community and supports small-scale agriculture.

• Boosts Local Economies – Spending on local food contributes to job creation (from farming and processing to distribution and retail) and regional economic growth.

• Stronger Community Connections – Farmers’ markets, mobile markets, co-ops, and CSAs promote interaction between growers, producers, and consumers.

• Preserves Farmland – Supporting local agriculture helps maintain green spaces and prevents land from being developed for other uses.

• Better Food Security – A strong local food network can help buffer communities against global supply chain disruptions. While local food systems aren't isolated from natural disasters, extreme weather, or other global events, a robust local network adds a layer of resilience. 

• Fresher Food – Local, seasonal, produce is often picked at peak ripeness, resulting in better taste and, in many cases, higher nutritional value. 

• More variety – Smaller farms may be able to more easily adapt to growing a wide variety of crops, including options that are culturally comfortable for the cultural heritage of local populations.

• More Transparency – Buying local makes it easier to learn how your food was grown, raised, or prepared.

• Less processing– Because it doesn’t need to endure long transport or storage, local food, even value-added products, may be less processed than their conventionally-produced counterparts.

• Encourages Biodiversity – Local farms often grow a wider variety of crops, supporting biodiversity in the food system.

• Seasonal Eating – Local food is often seasonal, requiring fewer energy-intensive production methods like heated greenhouses.

• Reduced Carbon Emissions – Shorter transport distances* can mean less fuel use and lower greenhouse gas emissions.

• Less Packaging – Local produce usually needs less packaging, reducing plastic waste and resource use.

• Fewer Storage Requirements – With quicker turnaround from farm to table, there's less need for long-term refrigeration.

*Is Local Food Always Better for the Environment? 

While there are genuine environmental benefits to eating locally grown food, transportation is often the focus. However, the issue is complex and goes beyond just "food miles." 

A 2008 study analyzing the production, transportation, and distribution of food in the United States found that transportation accounts for only 11 percent of food’s greenhouse gas emissions, with the final delivery segment from producer to market responsible for 4 percent. Transportation-related emissions also vary according to how food is transported. Rail and cargo ship transport are far less intensive than truck or air transport (used less frequently but for highly-perishable products like asparagus). Importing tomatoes long-distance from a naturally warm region may be less harmful overall than involving heavy energy use by growing them locally in heated greenhouses during colder months.

Indeed, beyond transportation, production methods—such as the use of fertilizers, water, and energy—can have a far greater environmental impact. More potent non-CO2 greenhouse gas emissions, such as nitrous oxide and methane, account for the majority of a food's climate impact. Nitrous oxide emissions arise from nitrogen fertilizer and soil and manure management, while methane emissions result from the digestive process of ruminant animals like cows and sheep. Overall, the production of animal-based foods tends to have higher emissions than producing plant-based foods—and dairy and red meat (especially beef) stand out for their disproportionate impact. Such findings have spurred global calls-to-action to shift diets towards more plant-based and less animal-based foods, while accounting for flexibility to accommodate local and individual situations, traditions, and dietary preferences. 

That said, for plant-based foods that can be grown sustainably in-season (through climate-smart and sustainable practices by local producers), other research points net environmental benefits. A 2022 study examining small- and medium-scale vegetable production in Iowa compared to large-scale vegetable production in places like California (where over 50% of vegetables in the U.S. are produced) found an overall smaller environmental footprint. By analyzing the greenhouse gas emissions from cropping inputs, fuel, packaging and shipping, the vegetables assessed in the large-scale food system had significantly greater global warming potential in all stages, and also demanded much more water than the ones evaluated under the small- and medium-scale food system growing conditions.

In summary: While "local" does not inherently guarantee lower greenhouse gas emissions, local food can offer environmental advantages—especially when seasonal and grown using sustainable methods. Why not enjoy a fresh, delicious, ripe summer tomato grown nearby instead of one shipped from Florida?  A truly eco-friendly diet considers both how the food you choose is produced as well as how it reaches your plate.