Edible San Diego Issue 45 January/February 2018

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Why our Local produce should be more expensive Story and illustration by Martina Skjellerudsveen Have you ever thought about whether carrots at farmers’ markets are too expensive, or if carrots at a grocery store are too cheap? Consumers are told that they have the power to change a system—”to vote with their wallets.” The food system can only change for the better if consumers are informed and able to understand the choices they make. This illustration provides a visual breakdown of what the price of carrots encompasses. It also shows the consumer’s perception that the produce at farmers’ markets is overpriced. By focusing solely on price, farmers are driven to chase the most profitable crops and the cheapest production systems to make short-term profit. According to The New York Times, farmers in California’s Central Valley are producing more water-demanding almonds in order to stay viable—despite the increasing strain on water supply. This demonstrates our food choices are connected to many complex problems in our current food system. Therefore, consumers must be aware of what lies behind the price tag. The production of cheap food has both environmental and social implications. The increase of field size, mechanization of production, and the use of synthetic fertilizer and pesticides are results of the demand for cheap products. These tools make farm businesses more efficient, bringing higher yields in the short run, and the production of large quantities allows them to negotiate bulk deals with big retailers. Large-scale monoculture farming has farther-reaching implications and long-term effects that are detrimental to ecosystems, with externalities that include: soil erosion, soil compaction, lower water holding capacity, nutrient leaching to surface and ground water, and pesticide contamination. San Diego farmers pay more for land and water than in most other parts of the country, which can explain the higher cost of locally grown food here in San Diego. Many smallscale farmers have more diversified production, which results in smaller yield production of each crop. Some small farmers are using agricultural techniques that help to regenerate the soil so that agricultural production is actually improving the environment in addition to creating nutritious and flavorful food. Despite the belief that produce in the grocery store is cheaper than at farmers markets, two studies from the Vermont Department of Agriculture and the UC Cooperative Extension show that farmers’ market prices were competitive to retail prices, especially on organic produce. Even if the price in reality may not be that different, it is what’s behind the price tag that counts. D Martina Skjellerudsveen moved to San Diego in September of 2016 from Denmark, where she earned her master’s degree in agricultural science. A passionate advocate for farmers and local produce, she is working with the San Diego Food System Alliance and is excited to discover all the great initiatives that are happening in the San Diego food system. Find her on Instagram @m_skjellerudsveen 30 edible San Diego January-February 2018
Behind the price tag lies a complex food system. January-February 2018 edible San Diego 31
Page 1 and 2: Member of Edible Communities Celebr
Page 3 and 4: January-February 2018 CONTENTS DEPA
Page 5 and 6: THE ESTATES AT DEL SUR, RESIDENCE 3
Page 7 and 8: January-February 2018 edible San Di
Page 9 and 10: Growing some of their own produce h
Page 11 and 12: InTents F L A V O R S With 35 years
Page 13 and 14: SAN DIEGO COUNTY WINES 100% Estate
Page 15 and 16: When it's about food... #specialtyp
Page 17 and 18: Curried Butternut Squash Soup Pictu
Page 19 and 20: FARMERS MARKET Every Friday 2 to 6
Page 21 and 22: Dinner was a very simple pasta. I c
Page 23 and 24: Rainbow chard from backyard Prager
Page 25 and 26: #yayforrosé LOCAL FISH FROM LOCAL
Page 27 and 28: January-February 2018 edible San Di
Page 29 and 30: San Diego Botanic Garden, home to p
Page 31: Visit these fine advertisers on you
Page 35 and 36: “ First we eat, then we do everyt
Page 37 and 38: All Hands on Deck By Ned Bell {Edib
Page 39 and 40: Sablefish with Cranberries, Cashews
Page 41 and 42: Not-so-ordinary, locally grown prod
Page 43: FARMERS’ MARKETS MONDAY Escondido

Edible San Diego Issue 45 January/February 2018

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