There has been a resurgence in interest in local, whole foods, driven by a variety of factors from human health to food system resilience. How did we get away from a more local and regional food system—and what can we do to get it back?
OUR FOOD SYSTEM: THEN AND NOW
At its peak in 1935, the United States boasted 6.8 million farms. After that time, though, farm numbers fell rapidly until the 1970s, largely due to improvements in productivity and an increase in off-farm employment opportunities (often with a more attractive paycheck). Since the 70s, farm numbers have continued their decline, but at a slower rate. As of the last census in 2023, there were 1.89 million farms in the U.S.—only about 28% compared to 1935.
As farm numbers have decreased, so have the amount of farmed acres. Production, however, has risen, nearly tripling between 1948 and 2017. Crop diversification has also decreased, driven in part by demand for animal feed and government subsidies but also by the increase in ultra-processed food in the American diet. Corn, soybeans, wheat, and hay accounted for 265 million of the 298 million acres of U.S. cropland in 2023. So how does this affect our food supply and our nation’s health?
“…Much of the value-added work—like meat processing … has shifted from local communities to large, centralized hubs. This shift has left many areas without essential resources, such as local meat processors … that once sustained regional economies. A glaring example is the consolidation of meatpackers that began in the 1980s—and now, four massive corporations control the majority of meat processing in each sector.”
Over the years, advancements in productivity, transportation, and processing have made agriculture more centralized and commoditized. As a result, much of the value-added work—like meat processing, grain milling, or cotton ginning—has shifted from local communities to large, centralized hubs. This shift has left many areas without essential resources, such as local meat processors or grain elevators, that once sustained regional economies. A glaring example is the consolidation of meatpackers that began in the 1980s—and now, four massive corporations control the majority of meat processing in each sector.
How has this stacked up for the American consumer? A greater distance from farm to table, fewer distinct choices, more ultra-processed food—and declining health.
THE LOCAL FOOD MOVEMENT—AND WHY IT’S GROWING
For many people, health is a primary driver for their interest in local, minimally processed foods. As chronic disease and health issues have increased steadily over the past several decades and as more research is published about the link between poor health and poor diet, more and more Americans are turning to our food system for answers–and solutions.
Environmental sustainability is another factor: as food systems have become more centralized, the distance food travels has steadily increased. Eco-conscious consumers are looking for ways to decrease their footprint and sourcing food locally is an attractive, simple option.
Food systems change is also driven by the desire to support local farmers and ranchers and build strong, community-based food systems. While this might seem like a desire to get back to the “good old days,” the shortages and lack of options during the COVID-19 pandemic demonstrate that local food is also about resilience because less centralized systems distribute the risk more evenly and allow for more nimble problem-solving than top-heavy, consolidated ones.
“Local food is about community and fellowship as much as it is about food, and many people also want to know their farmers and processors–something that used to be common but has become increasingly less so.”
There is also simply the desire for more community-based living. Social media and technology have lowered communication barriers in many ways but have also been a driving force for isolation. Local food is about community and fellowship as much as it is about food, and many people also want to know their farmers and processors–something that used to be common but has become increasingly less so.
For many people, it’s a combination of some or all of the above: a desire to be healthier, live more sustainably, and build food system and community resilience and connection.
REVISITING LOCAL PRODUCTION & PROCESSING
At Friesla, we believe in empowering local meat producers and processors. Local livestock producers and meat processors can be the anchor for developing a robust, resilient, community-based food system. They contribute substantially to the economies of their communities by sourcing labor and supplies locally and creating high-value retail products. Local processors also allow farmers and ranchers more choice in how they market their animals and can offer opportunities for income diversification and risk mitigation.
We also believe in consumer choice. As more people understand the impact of food on health, the environment, and their communities, they are voting with their dollars to help influence the changes they would like to see. It’s important to our team to offer solutions for local meat processors to get started and/or expand to meet this increasing demand.
We want to see people and communities thrive, and local food is at the critical intersection of human and community health.
While we may like a lot about how our food system used to be, our approach is to support local producers and processors without fully reverting to the past. We’re making meat processing more accessible via our Mobile and Modular Meat Processing Systems—and providing help at every step, because support is key in revitalizing local food systems.
This post is the “why” behind restoring local food systems. Read Part 2 for the “how”!