Michael Mobbs, Sydney’s famous sustainability coach, has been shopping in Chippendale. The results of his comparison between supermarket food and locally grown and supplied food speaks for itself.
Long have supermarkets claimed that their success is a result of providing cheap, fresh food for the masses. That argument is now finished. Why? The cost of factory farmed food is intimately linked to the cost of oil and that industry uses oil in vast quantities for agrochemicals, farm machinery, packaging, long distance transport and refrigeration.
The cheapest food is grown locally, supports local business, and it has a smaller ecological footprint.
It’s a fantastically simple, fundamental truth.
3rd September 2008