Consumers are more eager than ever to buy locally sourced food. Yet few other terms are surrounded by as many half-truths as “locally sourced.” Read on to find out what’s really true.
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[av_content_slide title='1. "Regional means within a 50-kilometer radius."' link=" linktarget="]
Do products have to come from my state to be considered regional? Or even from a farmer in my neighborhood? No, because the Serrano ham from the province of Granada that we consume here is also a regional product. It has been produced for many centuries using traditional ingredients and traditional production methods. And thus fulfills an essential criterion for authentic regionality—namely, production in harmony with a region’s geographical and cultural conditions, such as climate, soil, and traditions. The distance in kilometers to consumers is secondary, even in terms of greenhouse gas emissions. Calculations using Life Cycle Assessment show, for example, thatCO2-eq emissions from transport are negligible. Much more important is how the raw material was harvested or grown.
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[av_content_slide title=’2. “Local products protect the climate.” ‘ link=” linktarget=”]
It is incorrect to assume that purchasing food from one’s own region inherently protects the climate to a significant extent. This is because short transport distances, as well as storage and packaging, account for only a small portion of the resultingCO2-eq emissions. For the ecological footprint of a dairy product, for example, animal feed is a much more decisive factor. Although raised locally, cows are often fed soy or protein-rich grains and legumes from abroad. Unfortunately, soy is frequently sourced from overseas, which contributes to rainforest deforestation and the release of greenhouse gases in the countries of origin. About 10 to 15 percent of global emissions are attributable to tropical deforestation.
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[av_content_slide title=’3. “Tyrolean bacon comes entirely from Tyrol.”‘ link=“ linktarget=“]
Who doesn’t love them—local specialties like hearty Tyrolean bacon in Austria or Nuremberg gingerbread in Germany, both of which are Protected Geographical Indications (PGI) under EU law. But just because the name suggests it, the product doesn’t necessarily have to come entirely from the region. There are no specific requirements regarding where the raw materials for either product must come from.
When it comes to Tyrolean bacon, the animals don’t even have to come from the province. The origin of the animals’ feed remains entirely unclear. Sustainability expert and organic pioneer Werner Lampert warns that it is therefore important to take a closer look at many so-called regional foods:
“Corn and soybeans used as animal feed are often shipped in from all over the world, and fertilizers come from the petrochemical industry. Consumers should take a very close look at the regional aspect of these products.”
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[av_content_slide title='4. "Regional origin means craftsmanship, not industry."' link=" linktarget="]
Many consumers associate regional products with artisanal craftsmanship. But just because something is produced in a particular region doesn’t automatically mean it’s handmade. Nor is artisanal craftsmanship a prerequisite for regionality. Let’s take mountain cheese as an example.
To make a delicious mountain cheese, you need high-quality raw milk from grazing cows and plenty of time. In the past, it was made right on the alpine pasture; today, the raw milk is processed in dairies and the cheese matures for months in large cold storage facilities. If processing takes place regionally and the cows are fed only local feed, the resulting product is truly authentic to the region. Despite industrial processing, the product contributes to the preservation of mountain farming and traditions, such as the millennia-old practice of alpine farming.
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[av_content_slide title=’5. “Regional is organic anyway.”‘ link=“ linktarget=“]
People often say that “local” is the new “organic.” But that’s not true. After all, local products aren’t automatically produced organically—that is, without pesticides, without synthetic chemical sprays, and in an environmentally friendly way.
Many consumers don’t have the opportunity to pick up their groceries directly from the farmer and ask him questions. That’s where organic certification labels come in.
Within the EU, the basic criteria for organic farming are laid out in the EU Organic Regulation. If a product meets these guidelines, it is permitted to display the green EU organic logo. Werner Lampert believes these guidelines do not go far enough, which is why he developed the “Prüf Nach!” standard .
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These examples show that there is a big difference between “regional” and “authentically regional.” Authentic regionality means looking beyond a 50-kilometer radius and combining regional production with sustainable practices.
“Authentic regionality stands for: vitality, home, diversity, beauty, distinctiveness, unique flavor, tradition, connection, and responsible action.”
Werner Lampert
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Editorial article
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