NEWS

Locally grown organic food is a good bet

Emily Thompson, an environmental science and biology instructor at WCC, spoke on food sustainability on Feb. 5 during STEM week. Sara Faraj | Washtenaw Voice

Nicholas Ketchum
Deputy Editor

In 1950, the world’s population stood at a 2.6 billion people, according to the United Nations. In 2015, there were 7.3 billion—nearly a 280 percent increase.

What made the startling population rise possible? One factor is spiking agricultural productivity, according to WCC environmental science and biology professor Emily Thompson.

On Feb. 12, Thompson, who holds a Ph.D. in immunology, presented a lecture on sustainable food entitled “Local Food: Genetics and Sustainability.” She explained the history of agriculture, selective breeding, and recent advances in farming productivity—including genetic modification, mechanization and chemical treatment.

However, Thompson said new threats to the food supply have emerged.

A big threat is food “monoculture,” where singular crop and livestock species dominate farms and entire regions.

According to Thompson, this monoculture reduces overall biodiversity by excluding crops that native insects (and the birds, which feed on insects) and plants need. It may also mean increased vulnerability to disease and climate change.

“When you create a monoculture it affects the whole ecosystem in the area; it leads to a loss of diversity,” she said.

Over-dependence on specific farming regions is also a concern. For example, limited water poses a threat in specific locales, such as in California’s Central Valley, where 70 percent of the nation’s fruit and vegetables grow.

“Irrigation is drawing down crucial water supplies, and this is not sustainable,” she said.

Another concern are hazards from pesticides, insecticides and fertilizers that wash into waterways and disrupt the ecosystem. Meanwhile, pests are developing resistance to chemicals.

And higher temperatures will affect the food supply, too.

A journal published by the National Academy of Sciences projects that for every one degree celsius rise world maize and rice production will likely decrease 7 percent and 3 percent, respectively, for the first one degree celsius rise.

The lowest estimates by NOAA expects—at a minimum—a 3 to 4 degree celsius rise, which assumes optimistically minimal greenhouse gas emission.

So, what can be done?

Thompson said seed producers can develop drought tolerant varieties, which may include newer genetically modified food, and with newer selectively-bred crops.

Governments can expand local farm networks, encourage region-to-region trading to mitigate regional food shortages, and legislate lower greenhouse gas emissions.

More local farms and urban farms can provide more locally grown food, which would help out in instances of regional shortages. Local growing would help offset region-specific droughts, for example.

Thompson also suggested consumers encourage smaller “corner” stores to stock healthy foods, and local citizens to build community gardens.

Perhaps most importantly, consumers can buy more local food to support growers.

Where can local organic food be purchased?

One nearby option is the Ann Arbor Farmers Market in Kerrytown. The market hosts many small farm vendors from the area.

Stephanie Willette, market manager at the Farmers Market, said that there’s been a lot of interest from shoppers in buying organic, and fresh food is available at the market year-round.

“A lot of people are looking and asking for organic, asking “which vendor or vendors offer organic—where can I buy?” she said. “The market is open year round and people can shop for organic greens any time.”

Willette also said that the smaller vendors at the market tend to offer a more diverse selection, as opposed to common monocultures found at most large supermarkets.

In addition to the Ann Arbor Farmers Market, the Dixboro Farmers Market provides fresh produce during the warm months.

And what if the farmers market isn’t open? Where to buy organic, then?

Surprisingly, some large supermarkets do, in fact, provide options, such as Busch’s and Whole Foods. Both businesses offer a selection locally-grown, organic food.

Also, people interested in learning more about farming, policy and advocacy can attend meetings of the Washtenaw County Food Policy Council.

According to Willett, the council’s “Action Team” meets next on Tue, from 5-6:15 p.m. at Argus Farm Stop on Liberty St. in Ann Arbor. The council itself will meet Mon, Mar 11 at 3 p.m. in the Food Gatherers Board Room at 1 Carrot Way in Ann Arbor.

Both meetings are open to the public.

A “Local Food Summit” is also planned on Sat, Feb 16 at the WCC campus. The summit will be hosted by Slow Food Huron Valley, which according to its website is a 501(c)3 chapter of Slow Food USA and exists to “inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat.”

Locally grown, organic produce can be found all around the Ann Arbor area. Here are some businesses where it can be found.

Aldi
2340 Dexter Rd, Ann Arbor
www.aldi.us

Arbor Farms Market
2103 W Stadium Blvd, Ann Arbor
www.arborfarms.com

Argus Farm Stop
325 W Liberty St, Ann Arbor

Busch’s Fresh Food Market
2240 S Main St, Ann Arbor
2020 Green Rd, Ann Arbor
www.buschs.com

Meijer
3145 Ann Arbor Saline Rd, Ann Arbor
5645 Jackson Rd, Ann Arbor
www.meijer.com

Plum Market
375 Maple Rd, Ann Arbor
3601 Plymouth road, Ann Arbor
www.plummarket.com

Whole Foods Market
990 W Eisenhower Pkwy, Ann Arbor
3135 Washtenaw Ave, Ann Arbor
www.wholefoodsmarket.com

Hiller’s Market
3615 Washtenaw Ave, Ann Arbor
www.hillers.com

Lucky’s Market
1919 S Industrial Hwy, Ann Arbor
www.luckysmarket.com

People’s Food Cooperative
216 N 4th Ave, Ann Arbor
www.peoplesfood.coop

Trader Joe’s
2398 E Stadium Blvd, Ann Arbor
www.traderjoes.com