SafeFood© Local

There are many advocates for local food systems, each with their own reasons for supporting the movement. Science tells us local foods are not more nutritious – but many support the idea the taste is better than produce harvested from across the country or around the world, simply because it may get to the consumer quicker.

I like the idea of helping consumers better understand where and how food is produced. I don’t like the idea of consumer votes dictating to food producers how to do their jobs. There is increasing discord between food producers and consumers not familiar with food production regarding where and how food is produced. Buying food direct from food producers is a way to begin the conversation.



Catherine Hemphill Strohbehn has been a faculty member at Iowa State University in the Hospitality Management Program for 30 years. She is a State Specialist with Human Sciences Extension and Outreach at Iowa State University. As part of her work, she conducts research, develops educational materials and provides programs to help retail foodservices use their resources effectively and ensure safe food is served. Cathy is a registered dietitian with the Academy of Nutrition and Dietetics and a Certified Professional in Food Safety from the National Environmental Health Association.

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