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We’ve heard of diets for weight loss, lowering cholesterol and fighting aging. What about the best diet for Mother Nature? Local ingredients are at the heart of the recipe for sustainability. Mary Ann and her husband, Marc, own the farm-to-table restaurant and winery Campo di Bellao. It thrives on serving food often produced within walking distance of the table while highlighting sustainability.
MADISON (WKOW) — We’ve heard of diets for weight loss, lowering cholesterol and fighting aging. What about the best diet for Mother Nature? Local ingredients are at the heart of the recipe for sustainability.
“You can fuel your body, but you’re fueling your soul while you eat a meal with good people,” said Mary Ann Bellazini.
Mary Ann and her husband, Marc, own the farm-to-table restaurant and winery Campo di Bellao. It thrives on serving food often produced within walking distance of the table while highlighting sustainability.
“The sheep provide fertilization for the pastures, and they mow everything down,” said Marc. “I don’t have to get on a mower and mow the fields; they do the work for me.”
Campo di Bella also supports other local producers, ensuring everything served in the restaurant is handmade.
Eating local isn’t a new concept; it’s a return to our roots. While the globalization of the food system has introduced many benefits, such as oranges and olive oil to Wisconsin, it does come at a cost.
On average, food travels about 1,500 miles to reach our tables in the U.S.
“We are getting a lot of food from lots of different places,” said Meredith Niles, University of Vermont. “It takes a lot of energy, transportation, and other resources to move food around.”
The locavore diet focuses on reducing food miles, often only eating foods from within a 100-mile radius.
This practice is a step forward, but it’s only a fraction of the larger picture of food emissions. Only about 11% of food emissions come from transportation. Research shows environment-friendly practices often play a more vital role than the distance from farm to fork.
Balanced, eco-friendly practices are the foundation of Vitruvian Farms in McFarland.
“We’re not trying to grow tomatoes in Wisconsin in the middle of winter because, although we could do it, it would take an immense amount of energy,” said Shawn Kuhn, Vitruvian Farms co-founder.
Despite the benefits of eating locally grown foods, critics argue that shifting to a local-only diet might limit nutrients and flavors. The practice could also increase the risk of disease and pests in crops.
“That’s one of the dangers of centralizing a certain type of food production in one region,” said Kuhn.
Kuhn stressed that diversifying food-growing regions, by blending local food systems with the global food system, can lead to increased food security.
“What we’re shooting for is just a little bit more of a balance,” said Kuhn. “We’re not trying to eradicate the global food system, because there are a lot of benefits with it.”
Shopping with local food producers not only supports our local economy, it connects buyers with the food-growing process and the values they support. From water usage to soil conservation, biodiversity, and even fair wages, these topics can be discussed while shopping.
For those looking to make a personal impact, Mary Ann Bellazini recommends starting small.
“You don’t have to do big rows of all the vegetables; you could grow two or three in containers,” said Bellazini.
New gardeners are encouraged to explore UW Madison’s resources, including seed starting and Q & A section.