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by Pat Petzel

Here’s a trend to ponder: Americans are eating out more than ever – more than we eat at home for many people. Yet cookbooks remain best sellers and the Food Network is must see TV for millions. Here’s another trend to note: consumers are increasingly interested in knowing about how and who produces their food and are seeking local opportunities to purchase farm fresh products. Put all of these food trends together and it equals opportunity for farmers.

For most people, food is as local as the nearest grocery store. But distributing and purchasing foods grown locally is a different thing entirely and has broad implications – economically, environmentally, and socially.

This was the focus of a January Ohio State University Conference, "Making the Case for Local Foods." The Buying Local portion of the Our Ohio Web site was featured at the conference as a way for producers of retail agricultural products to reach customers.

Belmont County Farm Bureau members Eric Rubel and Susan West participated at the conference because they see opportunities in selling directly to consumers. Both are participants at the Ohio Valley Farmers’ Market in St. Clairsville.

"The thing that impressed me most about the conference is that no matter what principle you were interested in – organic, locally grown or protecting the environment – everybody would have been impacted in some way," West said.

While on the surface selling directly to consumers might seem simple, there are complex legal, regulatory and economic issues to consider. Expanding buying local opportunities brings forth even greater challenges.

Selling at farmers’ markets is good, but it’s not the only answer, said Charles Fry, executive director of Innovative Farmers of Ohio. "We need distributors and wholesalers to move products to consumers," he said. "Farmers can’t execute this alone."

Research being conducted at Ohio State seeks to address some of the buying local challenges. Matt Kleinhenz, associate professor of horticulture and crop science at Ohio State, said that "in Ohio, during the winter we get 95 percent of our major vegetables from Arizona and southern California."

Part of his research is focused on different growing methods that can lengthen the growing season for vegetable producers in Ohio. And, he also sees benefits in marketing initiatives that integrate Ohio’s field and greenhouse production industries, which, together, blanket much of the year in products.

Still, increasing local vegetable production will only help balance, not replace fruits and vegetables being shipped from long distances, Kleinhenz said. "It is unlikely that we alone can duplicate the current supply in terms of quantity and diversity," he said. "Yet, with oil prices increasing, growers are looking for ways to reduce costs."

Another Ohio State researcher shared survey data that tried to answer the question of why consumers are interested in locally grown foods. Marvin T. Batte, professor of agricultural, environmental and developmental economics, reported that 57 percent of consumers surveyed said freshness was their No. 1 reason for buying local, followed by taste at 17 percent and nutrition, safety and supporting local businesses in the single digits. A whopping 88 percent said they would be willing to pay more for locally grown foods. As another speaker noted, "People will pay for high quality and it feels right to keep the money in our community."

For more information about the Our Ohio Web site’s Buying Local directory, visit OurOhio.org and click on "counties" or call 614-246-8241.