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The Conundrum of local food and/vs. sustainability

Most plants grown for food require significant amounts of water - water that Los Angeles doesn't have. How does one identify the point at which local isn't sustainable?
Lisa Feldstein | February 11, 2013, 10pm PST
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I spotted this poster at a weekend cheesemaking class a couple of weeks ago. Later that week, a policymaker from Los Angeles with expertise in food, water, and sustainability talked about the food advocates' desire to plant food along medians in that city. The difficulty, from the policymaker's perspective, was that officials had spent years transitioning those medians to drought-tolerant native plantings. Most plants grown for food require significant amounts of water - water that Los Angeles doesn't have. How does one identify the point at which local isn't sustainable? Is it a bright line? Or is it a very long, slippery slope?


Grow your own food

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