FOOD LESS TRAVELLED

By Lisa Guy, Naturopath

Nowadays, we enjoy a wide variety of produce from all over the world without being limited by seasonal availability. Actual seasonality in food production is sadly becoming a thing of the past as consumers expect all types of produce and exotic ingredients to be available all year round. This consumer demand has caused significant changes to the ways in which we store and transport our food. Unfortunately, this comes at a cost to the environment, quality, taste, and nutritional value of our fruits and vegetables. To meet this demand, our food is now transported further than ever before, by air, ship and road, and this sector of transportation is now a major contributor to increased greenhouse emissions, depletion of natural resources, and global warming. Transporting food by air creates carbon emissions ten times that of road transportation, and fifty percent more than transportation by sea (1). Airfreight is specifically and most commonly used to transport high-value and perishable foods like out-of-season berries. It’s estimated that in the U.S., fresh produce typically travels over 1,500 miles from the farm to your plate (2). So, unless you buy produce from local farms or farmers’ markets, you have no way of knowing when your food was harvested and how far it has travelled.

In fact, those shiny red apples in the grocery store may have been stored for up to a year before being displayed for sale. Because of this, one of the biggest concerns with transported produce is degradation and nutrient loss before it reaches shelves. Produce enzymes start the decomposition process and fruits and vegetables begin losing nutrients within twentyfour hours of being harvested. o, the more time they spend on a vehicle and in storage, the greater the loss of important vitamins and other nutrients. Simply put, locally grown foods are typically more nutritious than those found in supermarkets. Vine-ripened and organic produce that is grown closest to where you live is always the freshest, healthiest, and most nutritious choice. So, as enticing as those pricey out-of-season berries might be, you should hold off until summer when you can buy delicious, fresh berries ripened from a local farm. According to a study published by the Harvard T.H. Chan School of Public Health, local produce that is left to fully ripen on the vine contains higher nutrient values compared to produce picked before it’s ripe (3). And as a bonus, locally grown fresh, vine-ripened produce also tastes better!

The time it takes for produce grown in the southern hemisphere to reach consumers for winter consumption in the U.S. ranges from a few days when transported by air, up to a few weeks when it is sent by ship. When it reaches the supermarket, fruits and vegetables may then spend up to a few days on display before being purchased by the consumer, who will then often store them for up to a week before eating. Therefore, imported fresh fruits and vegetables may not be consumed for a substantial length of time following harvest, during which time nutrient degradation has occurred.

So, is time the only factor working against harvested produce? Actually, no. Fruits and vegetables lose valuable nutrients due to light exposure and changes in temperature during extended periods of travel. If produce is not transported in a temperaturecontrolled environment, temperature fluctuations can lead to moisture loss, accelerated food ripening, spoilage, and significant degradation of nutrients and quality. Vitamin C, carotenoids, and B vitamins— specifically B1, B6, and folic acid—are quite sensitive to heat and light, and are prone to degradation during processing, storage, and transportation.

A Montclair state study found that vitamin C levels in imported broccoli were half that of locally harvested broccoli (4). Vitamin C supports healthy immune function, and has potent anti-inflammatory and antioxidant properties which help reduce the risk of chronic disease.

Vitamin C losses in vegetables stored at 39°F for seven days ranged from fifteen percent for green peas to seventy-seven percent for green beans. However, refrigeration slows the deterioration of vitamin C. Broccoli stored at 32°F experienced no loss in vitamin C after seven days, but showed a fifty-six percent loss when stored at 68°F (5). With extended storage, certain vegetables become droopy, woody, and tough, and may start to smell unpleasant. If fruits are stored for long periods, they can lose their aroma and flavour. Some types of fruits like apples and stone fruit will go “floury” and lose their juiciness if they’re not stored at a cool temperature. Other produce, such as pears and apples, can be stored for up to twelve months under controlled-atmosphere conditions. Berries and perishable produce are stored under refrigerated conditions, and may be stored for eight to ten days, while less perishable foods like pumpkins, apples, grapes, and pears are commonly stored for eight to ten weeks (7).

Vitamin C, carotenoids, and B vitamins— specifically B1, B6, and folic acid—are quite sensitive to heat and light, and are prone to degradation during processing, storage, and transportation.

A Montclair state study found that vitamin C levels in imported broccoli were half that of locally harvested broccoli.

Spinach is known as a rich source of folate and carotenoids, which are important nutrients needed for red blood cell production, healthy eyesight, and for the prevention of neural tube defects in growing babies. If your spinach has been shipped across the country in a warm truck, a lot of its nutrient content might have disappeared by the time it reaches your plate. Penn State researchers found that spinach stored at cooler temperatures retained more folate and carotenoids for a longer period of time. Spinach kept at fridge temperature retained fifty-three percent of its folate levels after eight days, and when it was kept at higher temperatures its levels dropped by forty-seven percent in just four days. minimize the risk of microbial growth and contamination, and preserve quality and extend shelf-life of fresh produce. Unlike processed foods, there are no labels on fresh foods that tell you what chemicals have been used on the fruits and vegetables we buy.

(6) As temperatures increased, the loss of carotenoids occurred at a faster rate as well.

Aside from nutrient value and flavour loss, shipping food over great distances can also contribute to food waste as it increases the risk of produce being damaged and spoiled. To help it handle the trip to the grocery store, non-local produce is often harvested before it is fully ripe. Rough handling, stacking, and vibration can all damage fruits and vegetables during transport, particularly delicate fruits like berries and grapes that can easily get crushed or bruised.

POST-HARVEST TREATMENTS

In addition to chemical pesticides used to grow non-organic produce, there are a host of different postharvest chemicals and gaseous treatments that are used on produce on the field, added to washing water, and used during transport and storage. These chemicals help

During storage and transportation, produce may be treated with a variety of substances including disinfectants (e.g. chlorine or hydrogen peroxide) that reduce the risk of contamination from bacteria and other pathogens. Listeria, salmonella, and e.coli are common pathogens that contribute to outbreaks of foodborne illness in fresh produce. Some produce may be treated with antimicrobial solutions including citric acid and essential oils to extend the shelflife of produce and reduce spoilage. Growth retardants (e.g. maleic hydrazide) are often applied pre- harvest to stored produce such as potatoes, carrots, and onions to inhibit sprouting and growth. Irradiation is an effective post-harvest treatment for controlling insect infestation and for killing off molds, yeasts, and bacteria, which cause food spoilage in produce like potatoes, onions, mangoes, and strawberries. To prevent damage from insects and other pests, some produce may be treated with pesticides before or during transportation. Fruits, especially imported fruits, are often sprayed with fungicides (e.g. sulphur dioxide, sodium orthophenylphenate, and thiabendazole) which are used to control mold and insects, and prevent end rot on citrus fruits. Sulfuryl fluoride is a fumigant applied to stored crops after harvest, which leaves significant amounts of fluoride on treated foods. To improve the appearance and texture of produce, some fruits and vegetables like apples, citrus fruits, tomatoes, and cucumbers may be coated with wax or a similar substance during transportation. Synthetic plant hormones (kinetins, gibberellins, and auxins) are used to regulate the aging process and delay ripening of produce like tomatoes, bananas, green leafy vegetables, and citrus fruits. Ethylene gas is a ripening agent that is commercially used on fruits to hasten the ripening process once they have been transported and have reached their destination.

When buying imported fruits and vegetables, it is also important to find out how well-regulated pesticides and other post-harvest chemicals are in the country of origin. You may come to discover that the fruits and vegetables you typically buy from the grocery store have been sprayed with harmful chemicals that are banned in the U.S.

EAT IN-SEASON, REGIONALLY, AND LOCALLY

There are so many benefits to buying locally grown, organic, in-season produce, direct from organic farms or farmers’ markets. Buying local organic produce is better for your health as you will be getting fruits and vegetables at their peak freshness and height of nutrient availability. They will also be free from pesticides and other chemicals, and you will know where your food came from, when it was picked, how far it has travelled, and what has been sprayed on them. Shopping directly from farms and at your local farmers’ markets is also better for the environment as it reduces greenhouse emissions associated with food production and transportation. And, as a bonus, it also supports your local farmers and keeps your money in the community!

On a smaller scale, you can start your own backyard veggie and herb garden, or you could join a community garden. Growing your own produce will cut your food miles—the distance a food has travelled from farm to plate—and give you more control over the chemicals and pesticides that are sprayed on your food. Evaluating food miles is a great way for consumers to make the connection between long distance food transportation and increasing global carbon emissions. Higher food miles consume larger amounts of energy which contributes to climate change. One study found that conventionally sourced food uses up to seventeen percent more fuel and carbon dioxide than locally sourced food (8).

Eating seasonally and regionally also encourages a more varied diet. When we eat a variety of fruits and vegetables, we are exposed to a wider range of essential vitamins, minerals, and other important nutrients that our bodies need for optimal health. Purchasing local produce also forces you to get more creative in the kitchen, and it’s a great way to broaden your cooking repertoire and experiment with new recipes using seasonal produce you may not have tried before. Ordering a weekly box of organic produce from

REFERENCES: your local co-op is another great way to get fresh nutritious produce delivered straight to your door.

No matter how you slice it, locally farmed, organic produce is better for us and our planet. And while it may seem daunting to completely eliminate all out-of-season and nonlocal fruits and vegetables from our shopping carts and fridges, we can all take small steps, one at a time, toward a more healthful, delicious, and planet-friendly way of nourishing our bodies. So, start today! Find a farm or farmers’ market close to you, and discover how simple and delicious it can be to fill your plate and fuel your body locally. ymore info: www.artofhealing.com.au www.thegrandreturn.com/team/lisa-guy

(1) Sustain & Elm Farm Research Centre, 2001. Eating Oil: Food in a Changing Climate.

(2) Pirog, Rich. 2002. How Far Do Your Fruit and Vegetables Travel? Leopold Center for Sustainable Agriculture.

(3) Kathleen Frith. Is Local Food More Nutritious? The Harvard T.H. Chan School of Public Health Jan. 1, 2007.

(4) Shahla M Wunderlich, et al. Nutritional quality of organic, conventional, and seasonally grown broccoli using vitamin C as a marker. Int J Food Sci Nutr. 2008 Feb;59(1):34-45.

(5) Diane M. Barrett, Maximizing the Nutritional Benefits of Fruits and Vegetables, University of California, Davis, p. 40-44.

(6) Luke Laborde, Srilatha Pandrangi Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh Spinach. Journal of Food Science. Dec 2004. 69(9):C702 - C707.

(7) Diane M. Barrett, Maximizing the Nutritional Benefits of Fruits and Vegetables, University of California, Davis, p. 40-44.

(8) Rich Pirog, Timothy Van Pelt, Kamyar Enshayan, and Ellen Cook. Food, Fuel, and Freeways: An Iowa perspective on how far food travels, fuel usage, and greenhouse gas emissions. Leopold Center for Sustainable Agriculture. Iowa State University. June 2001