Selected passages from "'Locally grown' food sounds great, but what does it mean?", by Julie Schmit,
USA Today.
Wal-Mart, the nation's biggest retailer, considers anything local if it's grown in the same state as it's sold, even if that's a state as big as Texas and the food comes from a farm half the size of Manhattan, as in the case of the 7,000-acre Ham Produce in North Carolina.
• Whole Foods, the biggest retailer of natural and organic foods, considers local to be anything produced within seven hours of one of its stores. The retailer says most local producers are within 200 miles of a store.
• Seattle's PCC Natural Markets considers local to be anything from Washington, Oregon and southern British Columbia.
Defining "Organic" versus "Local"
To be labeled organic, foods sold in the U.S. must meet production standards set by the U.S. Department of Agriculture.
One standard? No toxic synthetic pesticides or fertilizers for at least three years on a field growing an organic crop.
"Local" products are not necessarily pesticide-free.
Food SafetyWhile consumers may think locally grown food is safer, food safety experts say that's not clear.
Most food-borne illnesses don't get noticed because not enough people get sick to alert officials that an outbreak is underway. Undetected outbreaks are more likely with "local" products delivered in small quantities and sold in a small area, says Robert Brackett, senior vice president of the Grocery Manufacturers Association.
Small producers are also less likely than big ones to have had food-safety audits, which grocers often demand of big suppliers, says Matt Regusci, head of business development for PrimusLabs.com, a leading produce food-safety auditor.