The less time between the farm to your table, the more likely you will receive all the nutrients lost in imported food.

Food from local farms and producers is tastier. Produce is harvested at its peak and products are handmade with the finest ingredients.

Eating locally-grown food preserves open spaces by maintaining farms and bypassing development.

Farmers who can sell their product direct to the consumer get full price helping them stay on their farms.

Local farmers are more likely to grow many varieties of crops for a long harvest season and livestock from small farms have a higher diversity than large ones.

The direct relationship between grower and eater allows buyers to build a connection to nature. The local community is more in touch with the land, the seasons and their food.