The potential for local croplands to meet US food demand

Zumkehr, Andrew; Campbell, J. Elliott

doi:10.1890/140246

Cited by 47 publications

(32 citation statements)

References 21 publications

(49 reference statements)

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“…In recent case studies, conducted mainly in North America, foodsheds were conceptualised as the potential quantity of food that could be grown in the vicinity of cities, but not as real-world food flows from production to consumption [19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Foodsheds and City Region Food Systems in Two West African Cities

et al. 2016

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Abstract:In response to changing urban food systems, short supply chains have been advocated to meet urban food needs while building more sustainable urban food systems. Despite an increasing interest in urban food supply and the flows of food from production to consumption, there is a lack of empirical studies and methodologies which systematically analyse the actual proportion and nutritional significance of local and regional food supplied to urban markets. The aim of this empirical study therefore was to compare the geographical sources supplying food to the urban population ("foodsheds") in Tamale, Ghana and Ouagadougou, Burkina Faso, to record the supplied quantities and to assess the level of interaction between the sources and the respective city. The study was conducted over two years, covering the seasons of abundant and short supply, via traffic surveys on the access roads to the two cities, and in the Tamale markets, resulting altogether in more than 40,000 records of food flow. Results indicated that food sources were highly crop-and season-specific, ranging from one-dimensional to multi-dimensional foodsheds with diverse sources across seasons. Across the commodity-specific foodsheds, city region boundaries were established. Within the proposed city region a relatively large proportion of smallholders contributed to urban food supply, taking advantage of the proximity to urban markets. While food provided from within the city region offers certain place-based benefits, like the provision of fresh perishable crops, a larger geographical diversity of foodsheds appeared to enhance the resilience of urban food systems, such as against climate related production failures.

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Section: Introductionmentioning

confidence: 99%

Foodsheds and City Region Food Systems in Two West African Cities

et al. 2016

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“…Without a doubt, the growing demand for locally sourced produce in U.S. communities does not relieve American businesses and consumers of the responsibility of understanding and ethically dealing with the impacts (both negative and positive) of the portion of our diets that is sourced from across the border, especially when citizens of states such as Arizona only source 2% of their food from in‐state sources (Nabhan ). While some food activists and ecological scientists continue to critique and oppose outsourcing the American food supply to other countries (e.g., Zumkehr and Campbell ), our goal is to move toward a consistent cross‐cultural ethic that advances food justice wherever the foods are produced and eaten. To do so, we must better take into account the needs of communities engaged in every link in a food supply chain, whether or not it crosses geopolitical borders.…”

Section: Resultsmentioning

confidence: 99%

Borders Out of Register: Edge Effects in the U.S.–Mexico Foodshed

Bellante¹,

Nabhan²

2016

Culture Agric Food & Envi

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This paper addresses how food systems and transboundary food supply chains are mediated and shaped by (cross-) cultural and geopolitical borders that function as selective filters. We focus on the ways in which the political boundary in a formerly cohesive foodshed generates "edge effects" that affect (1) food safety, and (2) food waste, particularly in desert communities adjacent to the U.S.-Mexico border. We hypothesize that as these various boundary lines get "out of register" with one another, their dissonance creates both unexpected impacts as well as opportunities for positive change. This initial analysis demonstrates how multiple (and often permeable)

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“…Local food is generally described as food that does not travel a long distance from production to retail and/or is sold directly by the producer to the consumer (Watts, Ilbery, & Maye, ). Consumption of local food in the United States has been steadily increasing over the years (Zumker & Campell ; Nie & Zepeda, ). Local food sales in the United States increased more than 140% from 2008 to 2014, reaching $12 billion, and is estimated to reach $20 billion by 2019 (U.S. Dept.…”

Section: Introductionmentioning

confidence: 99%

Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach

Batziakas

Talavera

Swaney‐Stueve

et al. 2019

Journal of Food Science

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The consumer demand for locally grown fresh produce is continuously increasing in the United States. The high tunnel systems have been successfully utilized by small acreage growers for local production. Consumers are typically assessing appearance, freshness, flavor and aroma when purchasing produce. A common perception is that locally grown produce tastes better than nonlocal. However, there is not much evidence for supporting this claim. The objective of this study was to identify consumer acceptability and the sensory characteristics/differences of locally grown spinach in open field or in high tunnel and nonlocal commercially grown spinach. Spinach, Spinacia oleracea cv. “Corvair” was grown in open field and in high tunnel at Kansas State Univ. Olathe Horticulture Research and Extension Center (OHREC) in spring 2017 and the commercially grown spinach was purchased at a local retail store. A consumer study (n = 205) was conducted at Kansas State Univ., Olathe campus, and a descriptive sensory analysis was conducted by a highly trained descriptive analysis panel in the Center for Sensory Analysis and Consumer Behavior at Kansas State Univ., Manhattan campus, in spring 2017. The consumer test showed that high tunnel spinach scored significantly higher in overall liking (P < 0.0001), flavor liking (P < 0.0001), and texture liking (P < 0.05) when compared to open field and store purchased spinach. Descriptive analysis showed that locally grown spinach had higher intensity of attributes that indicate premium quality, such as green color and green/spinach flavors. Our results indicate that locally grown spinach was preferred from the consumers for its high organoleptic quality. Practical Application Locally grown spinach demonstrated high intensity in a set of sensory attributes that suggest a product with premium organoleptic quality. Correspondingly to these results, consumers liked spinach produced locally in high tunnels the most. The results of this study can be used for developing marketing strategies that are aiming specifically to the consumer niche that is seeking fresh produce of high organoleptic quality.

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The potential for local croplands to meet US food demand

Cited by 47 publications

References 21 publications

Foodsheds and City Region Food Systems in Two West African Cities

Foodsheds and City Region Food Systems in Two West African Cities

Borders Out of Register: Edge Effects in the U.S.–Mexico Foodshed

Descriptive Analysis and Consumer Acceptability of Locally and Commercially Grown Spinach

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