David Taintor

With the university focused more on being carbon-neutral and the overall health of the environment, there are some important changes happening around campus. This brings us to an essential question: What impact does buying local and organic have?

According to Elaine Lipson’s article, “Why Going Organic Makes Good Sense,” organic foods include policies that forbid use of chemicals, like Atrazine, a powerful weed killer, genetically modified organisms, and using sewage sludge for fertilizer.

These practices are common in large agricultural enterprises. Organic extends to include humane animal treatment and disallowing hormones and antibiotics used on livestock to prevent sickness due to close quarters. These antibiotics, in turn, contribute to harmful antibiotic-resistant bacteria that humans ingest. We must keep in mind organic does not necessarily mean local, however.

Think about it.

Commercial agriculture incorporates chemical fertilizers, pesticides and modern processing and packaging, which all use fossil-fuel energy.

Ever heard of carbon emissions?

The long-term effect of conventional agriculture use of pesticides and chemicals is not known. Let us not forget DDT (dichlorodiphenyltrichloroethane), which has been banned for 30 years but is still found in our ecosystem today, according to Lipson’s article.

Organic foods also show increased levels of Vitamin C, phosphorous and magnesium, and decreased levels of toxic nitrates. The biggest nutritional difference is shown in lettuce, spinach, carrots, potatoes and cabbages according to the 2001 John Hopkins Research.

But what is local?

Pinning a definition of ‘local’ that applies to all regions is not easy. According to Andrew Larson, an extension program specialist, “having a national definition of local would be a pretty hard sell.”

Some definitions include: food grown within 100 miles of a market, within driving distance, and within a city’s periphery. Some even consider ‘local’ to be within national boundaries.

A good definition takes into account population density, and, to some extent, regional soil and agricultural differences. Under these criteria, a definition for local might be: food grown or made in the vendor’s home county and any adjacent county.

Then why should we buy local?

Local foods production has a positive effect on the ecosystem; Michael Pollan, author of “The Omnivore’s Dilemma,” evidences that “after cars, the food system uses more fossil fuel than any other sector of the economy.” Responsible transportation is a must. Buying locally also preserves food diversity through the continued use of less common plant varieties. Diversity of vegetation is extremely important; monoculture, which supplies corporate stores, lends itself to easy spread of disease – think Ireland’s potato blight. Global monoculture means the loss of countless plant species.

Some critics of local foods mention they do not have the exotic or nutritional qualities of foreign products. However, some of the most nutritious foods are from Eau Claire County and surrounding counties.

Some popular products from our region include: cheese, parsnips, currants, concord grapes, goat products, raspberries, blueberries, lamb products, bok choi, brussels sprouts, arugula, and garlic. Many of these products have high vitamin and mineral content, especially compared with nationally popular products like iceberg lettuce, celery and corn.

UW-Eau Claire has done studies on the implications and volume of carbon dioxide emissions, and how to reduce them. The campus has also made a resolution to include at least 10 percent local foods in the overall food supply. Thus far, a local vegetable salad bar and the Green Bean, formerly known as the Corner Store, have sprung up.

During Earth Month in April, economics professor Eric Jamelske, the Foodlums, and Sodexho Director Christian Wise will implement a once-a-week local meal, which hopefully will be here to stay. Speaking of local, there is a local garden right here on campus – in the middle of Phillips – maintained by Foodlums. In addition, the Trayless movement will continue.

Many students are frustrated with this resolution: cafeteria trays are marvelous anti-spill devices and reduce the amount of trips for food, especially for students that have voracious appetites.

The Eau Claire dining has already expanded from Trayless Tuesdays to include Wednesdays as well and plans to expand completely in Fall 2009.

According to Wise, in Fall 2008, food waste decreased by hundreds of pounds.

The Nov. 17, 2008 Student Senate’s Trayless Resolution, states that the Trayless movement reduces water and detergents used to wash the trays, reduces food waste, and encourages better eating habits.

Gannon is a junior English major and guest columnist for The Spectator.

Hon is a freshman geography major and guest columnist for The Spectator.