My boss and I have had a running mock "debate" on this topic all year. She sings the praises of local, I defend organic. But we agree that both types of food have positive impacts on the environment and both are worth buying. Here's the comparison:

Local Food: Why's It So Special?
When you buy local food, such as locally grown produce, meat and dairy; locally brewed beer; locally bottled wine, etc., you are supporting your local economy. By purchasing from local farmers and business owners, more of your dollars will get reinvested locally – rather than filling the coffers of a national or multi-national chain store.

Locally produced food is also often produced by small farmers, many of whom follow organic farming methods but may not be able to afford to pay for organic certification. Yes, farmers have to pay for an inspector to come out and certify their growing methods.

Another benefit to buying local food is that you do not have to pay as much, if anything, for the food to be packed and transported to you. The average piece of produce sold in the United States travels 1,500 miles before arriving at the store, according to a 2001 study by the Leopold Center for Sustainable Agriculture. If you buy locally, you avoid creating as much of a demand for food to be flown and shipped long distances, hence you reduce the oil needed for transportation and the pollutants emitted by the cargo vehicles. Those pollutants contribute to climate change, so buying local food helps fight climate change.

Plus, local food usually tastes great. Think heirloom tomatoes, local varieties of other produce – plus everything is fresh because it has not been trucked across the country or flown in from another continent.

Eating local does mean eating food that is in season and giving up some things you might be used to. Learn more from our post about the 100-mile diet and a book review of 'Plenty', written by the folks who first popularized that diet.

Organic Food: Is It Better?
The National Organic Program Web site states, "Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations." So if you are concerned about protecting and preserving the environment, organic is the way to go.

In the United States, when you buy food labeled "USDA Organic," you can be certain that 95-100 percent of the ingredients are organic (or in the case of produce, 100 percent organic). Why? To earn that label, farmers have to grow the food according to strict USDA guidelines. They can't use most pesticides and must also forego any synthetic fertilizers, sewage sludge, bioengineering and irradiation. Their fields have to be free of the prohibited substances for three years before they can harvest an organic crop – then they have to pay for that government-approved inspector to come examine their farm and pronounce it a certified organic farm.

The result is a label you can trust. Nutritionist Marion Nestle sees this as a big plus, that foods labeled "USDA Organic" come from producers that have had their operations inspected by a government-approved inspector. In contrast, produce you buy at a local farmer's market might be organic if the farmer says it is – or it might not. In that case, you can ask the farmer about it.

Organically raised livestock cannot be given hormones or antibiotics, must have access to the outdoors and must be fed 100-percent organic feed.

Organic food has many benefits, which we've listed in our Tip of the Day about organics. Organic farming is better for our land, waterways and people. It uses less energy, because it avoids synthetic fertilizers (which are petroleum products) and most pesticides. Some studies show that organic food contains more nutrients. I think organic farming produces better-tasting food.

Local Organics: The Best Choice
If you can buy organic food that is locally grown, you've hit the jackpot, because that is the best of both worlds. If you have to choose between local, conventionally grown produce and organic produce from far away, go with local. It will probably taste better and you are supporting neighboring farms and your local economy.

In the end, it's the thought that counts, according to Samuel Fromartz, author of 'Organic, Inc.'. In a column for Grist magazine in 2006, he addressed the local vs. organic issue and said it's really a false choice. Both are good – choose the one you prefer. But the main point is to make a conscious decision about your food purchases, to send a signal to food sellers that you will buy items for reasons other than price and convenience. If more people buy local or organic, we'll see more of those foods in stores – and more of those farmers will be able to make a living.

Further Reading:

-- "Chews Wisely," by Samuel Fromartz for Grist magazine, May 18, 2006. http://www.grist.org/advice/books/2006/05/18/fromartz/

-- "Eating Better Than Organic," TIME magazine, March 2, 2007. http://www.time.com/time/magazine/article/0,9171,1595245,00.html

-- "Food Miles and Food Pathways Reports," Leopold Center for Sustainable Agriculture. http://www.leopold.iastate.edu/research/marketing.htm#miles

-- "Organic Production and Handling Standards," National Organic Program, http://www.ams.usda.gov/nop/FactSheets/ProdHandE.html

-- "The Small-Mart Revolution: Book Review," Dan Kulpinski, Down to Earth Blog. http://journals.aol.com/downtoearthblog/DowntoEarth/entries/2006/12/17/the-small-mart-revolution-book-review/1415

-- "Tip of the Day: Organic Food," Green Daily. http://www.greendaily.com/2007/10/09/tip-of-the-day-organic-food/