Crowds who descended on the Agriculture Show on Ash Wednesday saw some of the best of local produce and agriculture the Cayman Islands has to offer – a useful reminder of the options that lie at our doorstep.
The definition of “local” in food terms varies from mileage limits between production and consumption (400 miles according to the 2008 U.S. Farm Act), to market arrangements such as farmers’ markets or direct-to-retail. However, Cayman’s modest size allows the islands to safely assume that if it’s grown, reared or caught here, it’s local, from the mangoes of North Side, to Bodden Town’s ground food, to the fishermen’s pelagic conquests at the fish market.
Health benefits
Buying local can be beneficial to our bodies in more ways than one. Even in our island bubble, we exist in an increasingly obesogenic environment due to the progressive distortion of meals and portion sizes, compounded by a decline in physical activity. Focusing on the local produce available can help increase the consumption of fresh food, as well as lowering consumption of high-fat processed foods, and lowering the risk for obesity, diabetes and other health issues.
Local goods also deliver a healthier punch due to their higher nutrient levels. Produce is subject to large nutrient losses once it is harvested and begins its sometimes long journey to the final merchant. While some processes, such as freezing, can slow the depletion, overall fresh is best, especially when it comes to vulnerable nutrients, such as B vitamins, Vitamin C and folate. The purchase of local fish, chicken and meat also reduces our exposure to possible high levels of antibiotics, hormones and steroids.
Footprints and miles
“Carbon footprint” has become a buzz phrase in the past decade, along with its cohort “food miles.” Carbon footprint refers to the amount of carbon dioxide emitted through the combustion of fossil fuels due to human activities or the life cycle of a product, while food miles are the distance the produce has had to travel from field to fork. Both of these have an impact on the environment and can be reduced by buying locally when possible, therefore reducing our personal impact on the planet.
Longer lasting, fuller flavor
There may actually be scientific support for those that boast that local tastes better. Many foreign produce, especially climacteric fruits such as tomatoes, is harvested before it is ripe to make up for transit time, and this can affect both nutrient levels and taste. Non-climacteric fruits, such as peppers, must be harvested only when ripe, and therefore there is more chance of a substandard and nutrient depleted product arriving in Cayman due to the transit time. Cayman produce can be picked when it is naturally ripe, and the short transits allow for a fuller and fresher flavor in a product that may last longer than its imported counterpart.
Natural and safe
In Cayman, we are generally at the mercy of the pesticide “maximum residue level” regulations of the country of export. Smaller scale, seasonably appropriate local farming reduces the possible level of pesticides, as well as additives, preservatives and irradiation, which reach our plates.
Community
Buying local has widespread social benefits. The reduction of middlemen allows farmers to keep a larger amount of their income, which they will spend, further generating twice as much income for the local economy. There is also the opportunity to interact with the farmer who supplied your food, an opportunity that is rare in larger countries.
Sustainability
Future generations benefit from the purchasing choices we make today. Smaller, more traditional farming methods do not create the pollution and degradation of large scale undertakings, therefore maintaining our already diminished green space. Local farms supported by the community also create a certain level of food security that a complete reliance on imports does not supply.
The local revolution
Interest in locally grown produce is steadily spreading due to the multiplying “locavores” amongst us. Farmer’s markets are more common, as are restaurants focused on local ingredients such as the results of lionfish culls.
Local eggplant, cucumber, mangoes, tomatoes and callalloo adorn our supermarket shelves, and while they may be a bit misshapen next to their imported counterparts, their positive impact on our islands is much more far reaching.
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