The distance an average edible item travels from pasture to plate ranges from 1,200 to 2,500 “food miles.” Fossil fuels are expended freezing, refrigerating, and trucking that food around.

Eating local not only saves energy, your food can be safer, too. Small farms, even when not organic, tend to be less aggressive with chemicals than large factory farms.

Pledge to buy at least one pound of locally-produced food per week. Ask about it at your favorite grocery store or visit your local farmer’s market/co-op!

More information:
St. Louis Farmers Markets  
Slow Food St. Louis
Build St. Louis

Don't forget:
The Kemper Center for Home Gardening at the Missouri Botanical Garden is the largest and best-supplied gardener's resource in the country. You can take a class, visit the demonstration gardens, and speak with a gardening expert. Learn more.