by Scott Smith
I saw an article about this a while ago, and the topic resurfaced the Washington Post (stop me if I’m repeating myself). This is one of those ideas that is going to fuel the backlash against the local food movement. You know, all of those writers/bloggers who are talking about the high cost of local food – lambs that can be raised more efficiently in New Zealand, heating greenhouses with fossil fuels just to call it local, etc. While I understand what the critics are saying, I think that they are missing the point of “local.” Local shouldn’t just be about where it’s grown. I don’t think proponents of local food are saying that we should get to eat whatever we want whenever we want all season long. My personal take on the grass roots local food movement is that we should not only eat locally, but seasonally.
So, back to the article… I wonder if anyone has done a study on just how much energy it is going to take to produce these high rise farms and what they will smell like. To me, it reeks of corporate farming… just more of the same especially where animal husbandry comes into play. Any thoughts?