Joel Salatin Quotes

Organic is loaded with a sense of rightness, with a set of rules. I would much rather someone bought food that was local and sustainable but not organic than bought organic food that had to be shipped across the world.

If people are prepared to eat locally and seasonally, then they probably do pretty well in terms of environmental impact.

I think as individuals, people overrate the virtues of local food. Most of the energy consumption in our food system is not caused by transportation. Sometimes local food is more energy efficient. But often it's not. The strongest case for locavorism is to eat less that's flown on planes, and not to worry about boats.

Locally produced foods - defined as those harvested within a 100-mile radius of one's home - have a lesser impact on the environment because of the decreased need for transportation from source to consumer.

Buying from a local farmer can mean that he makes a two-hour extra truck drive, which can damage the environment more than a bunch of bananas on a boat.

A hunk of beef raised on Scottish moorland has a very different ecological footprint from one created in an intensive feedlot using concentrated cereal feed, and a wild venison or rabbit casserole is arguably greener than a vegetable curry.

Buy local fruits and veggies at the grocery store. You will support local businesses and cut down on all the fuel that is used to truck produce around from state to state.

I want to know where my food comes from and the conditions in which it's grown. I also want to embrace traditional British produce, and seasonality.

The shorter the chain between raw food and fork, the fresher it is and the more transparent the system is.

The flavour of something fresh out of the ground is 10 times better than something that's been flown halfway across the world.

Farm to table is a personal choice.

If you're trying to cut down the distance travelled from the farm to your plate, it makes sense to do the same for your pet. If we all shifted our bias towards sustainable pet food, we would be helping more than just our faithful friends.

How we grow food has enormous effects on the environment - climate change as well as pollution of air, water, and soil.

We need to ban all air-freighted food. Carrots from Holland. Potatoes from Egypt. It's got to stop.

My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile?

At ABC Cocina and Kitchen, 90 percent of our produce and vegetables come from Union Square, and that's all from upstate New York farmers. We are simply committed to this idea of local, organic food.

Being vegan or vegetarian isn't just about compassion for animals. Most of the destruction of the planet is the result of all the clear-cutting, groundwater contamination, grain production, fuel consumption, greenhouse gas, viral proliferation - the direct result of livestock production.

Right now my favorite book is 'Omnivores Dilemma.'

Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn't flown halfway around the world, that didn't travel on a truck and get stuck in traffic jams, that hasn't been sitting in a supermarket's refrigerator case for days.

When we go to the store, we bring home more than food - we bring home traces of broader environmental problems. But we can use our shopping carts and dinner plates to help solve some of those problems.

There's a lot of American kids think their food comes from the grocery store and the concept of seasonality has no meaning to them whatsoever.

When the farmer can sell directly to the consumer, it is a more active process. There's more contact. The consumer can know, who am I buying this from? What's their name? Do they have a face? Is the food they are selling coming out of Mexico with pesticides?

I always take the time to eat well and eat locally because it's common sense.

Eating local is a relatively new concept in American dining; for the Italians, it's a way of life.

We can choose food that doesn't lead to illnesses like diabetes and cancer. We can choose food that doesn't contribute to water pollution and climate change. And we can choose food that keeps local economies vibrant and farmers on their land.